Honey Oat Bread Recipe
Servings: 1 Loaf
Equipment
- 9x5 loaf pan
Ingredients
- 1½ Cups of warm water between 110℉ and 115℉
- 2¼ Teaspoons of active dry yeast should be one packet
- ¼ Cup of honey
- 3 to 3½ Cups of all purpose flour
- 1 Cup of old fashioned oats
- 1 Teaspoon of salt
- 2 Teaspoons of either vegetable or canola oil plus a little more for greasing a mixing bowl and loaf pan
For the topping:
- 2 Tablespoons of honey warmed
- 1 to 2 Tablespoons of old fashioned oats
Instructions
- Activate the yeast: Get out a medium-sized bowl and pour the warm water into it. Then add in the yeast and honey, and use a fork to incorporate the three ingredients together. Let this sit for 5 minutes or until the yeast is activated and tiny bubbles begin to form on the surface.
- Knead together the dough: Combine 3 cups of flour, 1 cup of oats, and salt in the bowl of a stand mixer. Then pour in the water/yeast mixture along with the oil and knead with the dough hook attachment for 5 to 7 minutes. The finished dough should be slightly tacky, not sticky. If it is sticky then you will need to add in the additional ½ cup of flour.
- Place the dough in a lightly oiled mixing bowl, and cover it with a clean towel. Let the dough rise until it has doubled in size, about 45 minutes to 1 hour.
- Form the dough into the loaf pan: Punch the risen dough down to release the air and then transfer it to a lightly greased 9 x 5 inch loaf pan. Brush the 2 tablespoons of warm honey over the top, and sprinkle on the 2 tablespoons of oats. Cover this with a clean towel and let it rise until doubled, about 45 minutes, to 1 hour.
- Preheat your oven to 350℉, or 180℃
- Bake the bread: After the dough has doubled in size remove the towel and place it in your heated oven. Let the dough bake undisturbed for 40 to 50 minutes, or until it has become golden in color.
- Take the bread out of the oven and transfer the loaf from the pan to a cooling rack. Let the bread cool completely before slicing up.