Ingredients
Scale
- 3 cups (360g) all-purpose flour
- ½ cup (60g) old-fashioned rolled oats
- ¼ cup (50g) packed dark brown sugar
- 2 tbsp (30g) honey
- 1 tsp fine sea salt
- 1 tsp ground thyme
- ¼ tsp ground cinnamon
- 1 packet (2¼ tsp / 7g) active dry yeast
- 1 cup (240ml) warm mead (or substitute: ¾ cup water + ¼ cup honey + pinch of dry white wine)
- 2 tbsp unsalted butter, melted and cooled
- 1 tbsp honey (for glaze)
- Edible gold luster dust or flakes, for garnish (optional)
Instructions
- In a large bowl, whisk flour, oats, brown sugar, salt, thyme, cinnamon, and yeast.
- Pour in warm mead and melted butter; stir until a shaggy dough forms. Cover and let rest 20 minutes.
- Knead dough on a floured surface for 6–8 minutes until smooth and elastic. Place in a greased bowl, cover, and rise in a warm spot for 1–1.5 hours, or until doubled.
- Punch down dough; shape into a round loaf. Place on a parchment-lined baking sheet. Cover and rise 45 minutes.
- Preheat oven to 375°F (190°C). Brush loaf with melted honey.
- Bake 30–35 minutes, until deep golden and internal temperature reaches 190°F (88°C).
- Let cool 10 minutes. Brush with remaining 1 tbsp honey and lightly dust with edible gold flakes if using.
Notes
- For an authentic mead flavor, use a dry or semi-sweet honey mead (ask your local brewer).
- Fermented mead adds alcohol, but most bakes off — for non-alcoholic version, use honey-water + splash of white wine.
- Store in an airtight container for up to 3 days, or freeze for up to 1 month.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Method: Baking
- Cuisine: Norse/Asgardian-inspired
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 182 Kcal
- Sugar: 11g
- Sodium: 135mg
- Fat: 3g
- Saturated Fat: 2g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 8mg
