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Baking recipe · from the recipe book

Honey Oat Whole Wheat Braid

A soft, tender braided loaf with nutty whole wheat, a gentle honey sweetness and toasty rolled oats both in the crumb and on the crust.

Honey Oat Whole Wheat Braid

Ingredients

  • 1¼ cups100 gOld-fashioned rolled oatsdivided: 80 g soaked, 20 g for topping
  • 1 cup (240 ml)240 gWhole milkwarmed to about 110°F (43°C)
  • 3⅓ cups400 gWhole wheat flour
  • ¾ cup100 gBread flour
  • ½ cup120 gWaterwarm, about 100°F (38°C)
  • 2½ tbsp50 gHoney
  • 3 tbsp40 gUnsalted buttermelted and cooled
  • 1 large50 gEggsdivided: half in the dough, half beaten for the egg wash
  • 1 packet7 gInstant yeast
  • 1½ tsp9 gSalt

Steps

  1. Soak the oats: put 80 g of the oats in a large bowl, pour the warm whole milk over them and let stand 15 minutes until softened and lukewarm. Set aside the remaining 20 g of oats for the topping.
  2. Beat the egg in a small cup. Add half of the beaten egg to the soaked oats along with the warm water, honey and melted butter; stir well. Cover and refrigerate the remaining half of the egg for the wash.
  3. In another bowl, whisk the whole wheat flour, bread flour, instant yeast and salt. Add this dry mixture to the oat mixture and stir into a shaggy dough. The dough is about 72% hydration counting the water and milk against the whole wheat flour and bread flour, with about 1.8% salt.
  4. Knead 10 to 12 minutes by hand (or 7 minutes in a stand mixer) until smooth, slightly tacky and elastic.
  5. Place the dough in a lightly greased bowl, cover and let rise at about 75°F (24°C) for 1 to 1½ hours, until doubled in size.
  6. Line a baking sheet with parchment. Divide the dough into 3 equal pieces and roll each into a 16-inch rope. Pinch the ends together at one end, braid loosely, and pinch and tuck the other end under.
  7. Cover the braid and proof at about 75°F (24°C) for 45 to 60 minutes, until puffy and the dough springs back slowly when poked. Meanwhile, preheat the oven to 350°F (175°C).
  8. Brush the braid with the reserved half of the beaten egg and sprinkle evenly with the remaining 20 g of oats.
  9. Bake 30 to 35 minutes, tenting with foil after 20 minutes if browning fast, until deep golden and the center reads 190°F (88°C).
  10. For a soft crust, cover the hot loaf loosely with a clean towel and cool completely on a rack, about 1 hour, before cutting into 12 slices.

Food safety: Don't taste raw dough or batter: raw flour and raw eggs can carry germs.

Contains: Milk, Egg, Gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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