Oat, Honey, and Rye Tin Loaves

Baking bread has always been a rewarding part of my kitchen adventures, and this recipe has quickly become a favorite in our house. These Oat, Honey, and Rye Tin Loaves are an adaptation of the breakfast muesli bread I made for the #rainydaybites cookbook club. I swapped the muesli for oats and incorporated sourdough discard, which not only prevents waste but also adds a depth of flavor to the bread.

The combination of oats and honey creates a naturally sweet, nutty flavor that pairs beautifully with the dark rye flour. The aroma that fills the kitchen as these loaves bake is simply irresistible! I top them with @shiptonmill malted wheat grains, a thoughtful gift from @betultore, which adds a delightful crunch and extra character to the crust.

This bread is perfect for breakfast, toasted with a generous spread of butter or topped with your favorite jam. It also works wonderfully for sandwiches or alongside hearty soups. The recipe is straightforward and yields two beautiful tin loaves, making it ideal for sharing or freezing for later.

The recipe is below—enjoy baking, and I hope it becomes a staple in your home too!

Oat, Honey, and Rye Tin Loaves Recipe

Ingredients

• 320ml (1⅓ cups) whole milk

• 1 tbsp runny honey

• 100g (3½oz) active sourdough starter

• 7g (¼oz) instant yeast

• 350g (2¾ cups) white bread flour

• 100g (¾ cup) dark rye flour

• 100g (3½oz) rolled oats, plus extra for topping

• 1½ tsp fine sea salt

Instructions

1. Warm the milk: In a small saucepan, gently heat the milk and honey until just warm to the touch. Remove from heat and whisk in the sourdough starter.

2. Mix the dough: In a large bowl, combine the white bread flour, rye flour, oats, salt, and instant yeast. Add the milk mixture and mix until a rough dough forms.

3. Knead: Turn the dough out onto a floured surface and knead for 10 minutes (or use a mixer with a dough hook for 5 minutes) until smooth and elastic. Form into a ball, place in the bowl, cover with a tea towel, and let rise in a warm place for about 1 hour, until doubled in size.

4. Shape the loaves: Punch down the dough and divide it into two equal pieces. Shape each piece into a loaf by flattening it into a rectangle, folding the sides in, and rolling it up tightly. Place the dough seam-side down into two greased loaf tins.

5. Second rise: Cover the tins with a tea towel and let the dough rise for about 30–40 minutes, until the loaves have puffed up and nearly reached the tops of the tins.

6. Finish and bake: Preheat the oven to 220°C/200°C fan/430°F. Brush the tops of the loaves with water and sprinkle with oats. Use a serrated knife to make a deep slash lengthwise down the center of each loaf. Bake for 25–30 minutes, until the tops are golden brown and the loaves sound hollow when tapped underneath.

7. Cool: Remove the loaves from the tins and transfer them to a wire rack to cool completely before slicing.

I hope you enjoy baking these loaves as much as I do! Feel free to experiment with different toppings or flours to make the recipe your own. If you try it, I’d love to hear how it turns out for you. Happy baking!