Friday, February 5, 2010

Honey Oat Bread

For whatever reason, I remembered this bread. I used to make it pretty often, then I forgot about it. I am glad I thought about it again. The boys, C and H, have gone crazy for it. They eat it as sandwiches for lunch and with peanut butter and honey for breakfast. It is very good toasted. That is how I have been eating it for breakfast.

Instead of making two loaves, I split the dough and made a loaf and bread and rolls. The boys also loved those. It probably helped that I whipped up a quick batch of honey butter ( 1/4 salted butter and 2-3 tablespoons honey).

This bread is a little more involved but it is oh so good. It is soft with a nice texture. The honey  gives the bread a slight sweetness. The oats, a tender chew.

Take the time and try this bread.

Honey Oat Bread
Adapted from The Ultimate Peanut Butter Cookbook

2 1/2 cups boiling water
1 cup rolled oats
1 packet yeast or 2 1/4 teaspoons
1/3 cup warm water
2 tablespoons honey
2 tablespoons peanut oil
2 teaspoons salt
6 to 7 cups all-purpose flour

Pour boiling water over the oats in a large bowl and set aside to soak until all the water has been absorbed and the mixture is lukearm, stirring occasionally.

About 5 minutes before getting started with the bread, add the yeast to the warm water in a small bowl. Stir to combine and let sit about 3 minutes, until frothy.

Stir the honey, oil, and 2 teaspoons salt into the softened oats, then stir in the dissolved yeast mixture.

Using either a stand mixer with a dough hook or by hand, stir in 4 1/2 cups flour. Mix or knead (by hand)additional flour until a pliable but firm dough forms, one that is sticky but is stiffer than most white breads. The amount of flour will depend on the humidity and the brand of flour. Knead for 10 minutes until the dough is smooth and elastic.

Grease a large bowl, gather the dough into a ball, place in the bowl and turn the dough so it is coater. Cover loosely and let rise until doubled in bulk, about 1 1/2 hours.

Gently deflate the dough. Divide in half and shape into a loaf or rolls. Place the loaf or rolls into a greased pan. Cover and let rise until doubled in bulk, about an hour.

Once doubled, bake loaves at 350 degrees for about 45 minutes. Bake rolls at 375 degrees, 15-20 minutes.
Let loaves cool completely before slicing.

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