Honey Oat Bread

honey oat bread 2

Let me just say this up front:  This is the best bread I’ve ever baked!  I love it!  I ran across the recipe on Pinterest and knew I wanted to try out immediately.  When I go to Subway, if I don’t get wheat bread, I get the honey oat bread.  This is world’s better than Subway’s loaf.  Just trust me on this.  It’s sweet, has a nice crispy crust, a soft middle, and despite there being 3/4 cups of oats in it, it’s not at all tough or dry.  It’s just perfect.  Seriously, give this bread a try, please.  😀

Now, I promised my Facebook friends several days ago that I would post this recipe, but it was the end of the week, which means I was tired.  I can normally build up a little reserve of energy over the weekend, so here I am, trying to post this while Connor takes his 45 minute nap.  (By the way, my handsome little man has recently put himself on a predictable daytime schedule of awake 2 hours, asleep 45 minutes.  It’s pretty incredible, and I am one thankful mama.)  And now, the recipe!

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Ingredients:

  • 3 cups all-purpose flour
  • 3/4 cup oats (You can use either instant or old-fashioned.  I used old-fashioned in the bread and instant on top.)
  • 2 1/4 tsp. active dry yeast
  • 1 1/2 tsp. salt
  • 1 cup milk
  • 1/4 cup lukewarm water
  • 2 tbsp. unsalted butter or margarine (I used unsalted butter.)
  • 1/4 cup honey
  • 1 1/2 to 2 tbsp. honey, warmed
  • 1 1/2 to 2 tbsp. oats
  • 2 cups boiling water

Directions:

  1. In a large bowl, combine flour, 3/4 cup oats, yeast, and salt.
  2. In a small bowl, warm the milk so it’s hot enough to melt the butter, but not boiling.  Add the butter, stirring until melted.  (Let me say, it would probably be easier to melt the butter seperately from warming the milk, and then combining the two, especially if you’re using real butter rather than margarine.)
  3. Stir water and 1/4 cup honey into milk and butter mixture.
  4. Pour the milk mixture into the flour mixture, mixing the dough with a wooden spoon until it comes together to form a dough.
  5. Knead the dough until it is smooth and elastic, about 10 minutes.  The dough will be sticky at first, flour your workspace and hands.  If it is still sticky and wet after several minutes, add more flour one tbsp. at at time, until the dough is barely tacky.  If it is too dry, add water one tsp. at a time to soften it.
  6. Place the dough in a lightly oiled bowl, turn dough to oil all sides, cover, and allow to rise until doubled, about one to one and half hours.
  7. Once doubled, place dough on a dry, clean work surface, and flatten the dough with your fingers into a 9×12 inch rectangle.  Fold the dough into thirds, longways, and tuck the ends under to fit into a loaf pan.
  8. Cover and allow to rise until doubled, about one hour.
  9. Preheat oven to 350-degrees.  Place an empty loaf pan on the bottom rack of the oven and bring 2 cups of water to a boil.
  10. When loaf is doubled in size, brush the top with warmed honey and sprinkle on oats.
  11. Pour the boiling water into the empty loaf pan, and place bread in center of oven.  Bake for 40-50 minutes, until the bread is a deep golden brown and the internal temperature is about 190-degrees.  (Leave the pan with water in the oven the whole time you bake the bread.)
  12. Transfer to a wire rack and allow to cool completely before cutting (if you can wait that long.  😉 )

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The orginal recipe (with pictures) can be found here:  http://www.bakingdom.com/2011/09/homemade-honey-oat-bread.html

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