Whole Wheat Honey Oat Loaf Whole Wheat Honey Oat Loaf

Whole Wheat Honey Oat Loaf Image by: Whole Wheat Honey Oat Loaf Author: Canadian Living

Honey and milk give this loaf its subtle sweetness and soft crumb.

  • Portion size 12 servings
  • Credits : Canadian Living Magazine: October 2009




In heatproof bowl, pour boiling water over oats; let stand until water is absorbed, about 15 minutes. Stir in honey and butter.

Meanwhile, in large bowl, sprinkle yeast over milk; let stand until frothy, about 10 minutes. Stir in oat mixture. Stir in whole wheat flour and 1 cup (250 mL) of the all-purpose flour and salt to form sticky dough.

Turn out onto floured surface. Knead, dusting with as much of the remaining all-purpose flour as necessary to prevent sticking, until smooth and elastic, about 12 minutes.

Place in greased bowl, turning to grease all over. Cover with plastic wrap; let rise in warm place until doubled in bulk, 1 to 1-1/2 hours.

Punch down dough; divide in half. On lightly floured surface, pat each half into 11- x 8-inch (28 x 20 cm) rectangle. Starting at narrow end, roll up each into cylinder; pinch edge and ends to seal. Fit, seam side down, into 2 greased 8- x 4- inch (1.5 L) loaf pans. (Or shape each into oval, stretching and pinching dough underneath to smooth top; place on greased baking sheet.) Cover and let rise in warm place until doubled in bulk, about 1 hour.

Topping: Brush loaves with egg; sprinkle with oats. Bake in 375°F (190°C) oven until loaves sound hollow when tapped on bottoms, 40 to 50 minutes. Transfer to racks; let cool.

Nutritional facts Per slice: about

  • Sodium 207 mg
  • Protein 4 g
  • Calories 117.0
  • Total fat 2 g
  • Potassium 93 mg
  • Cholesterol 12 mg
  • Saturated fat 1 g
  • Total carbohydrate 22 g


  • Iron 9.0
  • Folate 15.0
  • Calcium 2.0
  • Vitamin A 1.0
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Whole Wheat Honey Oat Loaf