Honey Oat Bread

I have made this bread twice now. It’s simply amazing. It toasts well – which is rare for a homemade bread, and it makes delicious sandwiches. Took it as is from Brown-Eyed Baker. Last time I used local Oregon Raspberry Honey instead of the standard clover honey you get in the store and it definitely gave the bread more flavor, if you can invest in your honey when you make this one.

Honey Oat Bread

Honey-Oatmeal Sandwich Bread
via: Brown-Eyed Baker (go look at her lovely prep photos and instructions on shaping)
Yield: One (1) 9×5-inch loaf

Mix Time: 20 minutes | Total Rise Time: 2½ hours | Bake Time: 45 minutes

1¼ cups (10 ounces) boiling water
1 cup (3½ ounces) old-fashioned rolled oats
2 tablespoons (1 ounce) unsalted butter, cut into 3 pieces
1½ teaspoons salt
¼ cup (3 ounces) honey
1-2/3 cups (7 ounces) all-purpose flour
¼ cup (1 ounce) nonfat dry milk
2 teaspoons instant yeast

1. Place the boiling water, oats, butter, salt and honey into a medium bowl, stir, and let the mixture cool to lukewarm.

2. Mix the remaining dough ingredients with the oat mixture, and knead – by hand, mixer or bread machine – until you’ve made a soft, smooth dough. Place the dough in a lightly greased bowl, cover it, and let it rise for 1 hour; the dough should be doubled in bulk.

3. Lightly grease a 9×5-inch loaf pan. Gently deflate the dough – it’ll be sticky, so oil your hands – and shape it into a 9-inch log. Place it in the prepared pan. Cover it gently with lightly greased plastic wrap, and allow it to rise until it has crowned 1½ inches over the rim of the pan, about 1 to 1½ hours. Near the end of the bread’s rising time, preheat the oven to 350 degrees F.

4. Uncover and bake the bread for about 45 minutes, tenting it with foil after 20 minutes to prevent over-browning. The bread is done when it’s golden brown and an instant-read thermometer inserted in the center registers 190 degrees F. Remove it from the oven, and after a minute or so turn it out onto a rack. Brush with melted butter and sprinkle with additional oats. Cool the bread completely before cutting it.

  • http://www.browneyedbaker.com Michelle @ Brown Eyed Baker

    So glad you enjoyed this bread, it looks great, and you’re right – it makes fabulous toast!

  • http://www.denwrites.com dennisfinocchiaro

    Wow…looks great! I’m going to try it this week. Photo made it look really yum. Great post.

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