Honey Oat Bread

Image

I had the day off of work yesterday, which obviously meant that I was going to try out a new recipe. I decided on this simple honey oat bread recipe that I found on Pinterest (of course) and it did not disappoint! This recipe takes considerably less time (beginning to end) than the crusty bread recipe, but it is WAY MESSIER!!! Even with the mess, the finished product is worth it!

Honey Oat Bread

3 cups all-purpose flour
3/4 cups oats (I old fashioned)
2 1/4 teaspoons instant yeast
1 1/2 teaspoons salt
1 cup milk (almond or soy milk for vegan/dairy free)
1/4 cup lukewarm water
2 tablespoons unsalted butter or margarine
1/4 cup honey (agave for vegan)

3-4 tbsp (1/4 cup) honey (or agave), warmed
1 1/2 to 2 tablespoons oats

1) In a large bowl, or the bowl of a standing mixer, combine the flour, oats, yeast, and salt.

2) In a small bowl, warm the milk so that it’s hot enough to melt the butter  (but not boiling!!). Add the butter and stir until melted. Then stir in the water and honey.

3) Pour the milk mixture into the flour mixture. The original recipe calls for a dough hook, but I don’t have one, so I used a large spoon. Next, you need to knead the bread.

  • If you have a mixer and dough hook: Knead in the mixer, with the dough hook attachment, for 10 minutes until the dough is smooth and elastic.
  • If you’re kneading by hand: FLOUR YOUR HANDS!!!! This dough is EXTREMELY sticky. I heavily floured my kitchen table and hands, and kept flour and a tablespoon nearby. You will need to knead the dough for approximately 10 minutes. If the dough is still very wet and sticky after 5 minutes of kneading, add more flour, 1 tablespoon at a time, until the dough is barely tacky. If the dough is too dry, add water, 1 teaspoon at a time, to soften it up.

4) Place the dough in a lightly oiled bowl (I used a small amount of veggie oil) and cover with saran wrap. Allow the dough to rise until doubled (about 1 to 1 1/2 hours).

5) While the dough is rising, prepare your bread pan. You will need a 9x5ish pan (mine is 9.25×5.25 and it works beautifully). This dough is very sticky, so line the pan with parchment paper if you have it.

6) Prepare/flour your work surface again. Once the dough is doubled, place it on your prepared work surface. Again, FLOUR YOUR HANDS! With your fingers, flatten the dough into a 9 by 12-inch rectangle. Tightly roll the dough, tucking the ends as needed, into a loaf.

7) Place the shaped dough into your lined 9×5-inch loaf pan and cover with a clean dry towel. Again, allow the dough to rise for about 1 to 1 1/2 hours.

8) Preheat oven to 350 degrees.

9) When the loaf is done rising, brush the top with the warmed honey and sprinkle with the oats.

  • I put the oats in a plastic baggie and break them up a bit before I sprinkle them onto the dough- otherwise, you have huge pieces of oatmeal (I use old fashioned).

10) Place the bread in the oven and bake for 40 to 50 minutes, until the bread is deep golden brown.

11) Transfer to a wire cooling rack and allow to cool completely before serving.

I don’t have pictures of each step, but the original recipe page has step by step photos. Pay special attention to the photo of how to line your bread pan with parchment paper!

http://www.bakingdom.com/2011/09/homemade-honey-oat-bread.html

Now that this page is up and running, I will be taking photos of each step of my baking adventures from now on. Hopefully that will help answer any questions you may have!

Happy Baking!

Advertisements