Honey Oat Bread

Honey Oat Bread Recipe

I was browsing Pinterest after making some Copycat Outback Bushman bread (which I’ll eventually share my version of!) and found this awesome oatmeal bread recipe from Pennies & Pancakes. Being someone who has an unhealthy obsession with bread, I tweaked it more towards the flavors we tend to prefer and got a recipe that is so heavenly divine it should be sanctified.

Note that everything I do here is mostly in metric and by weight, save for the very small amounts which I keep in standard kitchen measurements. This insures consistency and is really just a more effective way to bake! If you don’t have a kitchen scale, Walmart and Amazon have really inexpensive options that work great! It’s the best investment you can make in your kitchen.

You need:

  • 315 ml whole fat milk
  • 2 tsp instant yeast
  • 80 g raw honey
  • 2 tbsp vegetable oil (I use hemp seed)
  • 400 g spelt flour
  • 70 g steel-cut oats
  • 1 1/2 tsp salt

In a large mixing bowl or stand mixer, combine the water, yeast, honey, and oil. Allow to rest 10 minutes. Add the flour, oats, and salt. If your oats are mostly whole, you can run them through a food processor on pulse until the oats are more broken up. Mix thoroughly, then knead by hand (about 10 minutes) or with the stand mixer (about 5 minutes).

Cover the bowl with a damp dish towel or some plastic wrap. Let rise 90 minutes. Coat a 9×5 bread pan with non-stick cooking spray.

Punch down the dough and knead by hand, turning the dough over on itself several times. Shape the dough into a loaf, and place it in the pan. Cover with the dishtowel, and let rise.

While the dough is rising in the pan, pre-heat an oven to 190º C (375º F). When the dough has risen about 30 minutes or 1-2 inches above the pan, place the pan in the oven and bake for 25-30 minutes, until golden brown.

Remove loaf from oven, and turn out on a cooling rack or dishtowel. Allow to cool at least 10 minutes before cutting. Serve as desired.

The end result is a beautifully soft bread with a mildly sweet flavor. The extra fat from the use of milk really makes a difference and the extra honey allows the yeast to feed more and rise wonderfully! I can see this being a staple bread in this house, and as the original recipe states it is indeed a great bread for toasting. If you want to get fancy (like me) then you can braid the loaf before the second rise and add some oats to the top and get the lovely presentation you see in the picture! I highly recommend this recipe for anyone looking for a great sandwich bread for every day.

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