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Chef's Pass #1Feb 27, 2026

Initial recipe

Remixipe

Rye and Honey Oat Bread

Dense, slightly sweet loaf with rye flour and rolled oats. Slices well for sandwiches or toast.

Prep: 20 minsCook: 40 minsTotal: 1hServes: 1 loafMedium
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Ingredients

300 gstrong white bread flour
150 grye flour
50 grolled oats
2 tspinstant yeast
2 tspsalt
2 tbsphoney
320 mllukewarm water
2 tbspolive oil
1 tbsprolled oats(for topping)

Method

  1. Mix both flours, oats, yeast, and salt in a large bowl.
  2. Add honey, water, and oil, stirring until a shaggy dough forms.
  3. Turn out onto a lightly floured surface and knead for 10 minutes until smooth.
  4. Place in an oiled bowl, cover, and let rise for 1.5 hours until doubled.
  5. Knock back dough and shape into a log to fit a greased 900g loaf tin.
  6. Place in tin seam-side down, cover, and let rise for 45 minutes until dough reaches just above the rim.
  7. Heat oven to 190°C.
  8. Brush top with water and sprinkle with extra oats.
  9. Bake for 35-40 minutes until deep brown and the bottom sounds hollow when tapped.
  10. Turn out onto a wire rack and cool completely before slicing.