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Chamomile Honey Oat Bread

James Powers TeaChef Level 1

We love the smell of tea. We love the smell of baking bread. Combine them into this tea-rrific loaf of goodness.

2 h 2


  • 6 c. bread flour
  • 2 small packets active dry yeast
  • 1 c. fast-cooking rolled oats
  • 2 tsp. of salt
  • 1 tbsp. chamomile tea
  • 1/2 c. honey
  • 1/4 c. melted butter or shortening
  • 2 large eggs, beaten
  • 1 egg white
  • 1 handful rolled oats


Brew 1 tbsp. chamomile tea in 1 3/4 c. hot water.

Mix honey with tea in a large mixing bowl and sprinkle the 2 small packets of yeast into the tea until it dissolves.

Stir the oats into the tea and let this sit for 10 min. until the oats have a chance to absorb some of the tea.

In a mixer, add butter or shortening to the liquid. Then add the beaten eggs and salt. Add the flour slowly until the dough becomes a ball.

Knead the dough until is stretchy and smooth. Only add flour to keep the dough from sticking to the board, no more.

Oil or spray a mixing bowl and place the dough ball in the bowl. Wet a paper towel with hot water and place over the bowl.

Let the dough rise in a warm, draft-free place. Check the dough in about 40-45 min. Preheat oven to 375�F. Start 4 c. of water to boil.

At the best rise, place the dough in 1 large or 2 small loaf pans. Place boiling water in a separate pan on the bottom shelf of the oven.

Place the loaf pan (or pans) on a shelf near the bottom, but above the water pan. Brush with egg white and sprinkle with oats. Bake at 375�F for about 45 min.

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