Friday, May 27, 2011
Honey Oat Bread
Honey Oat Bread - this bread is perfect for sandwich making, toasting for breakfast, grilled cheese...just about any bread need :) The sweetness (in our opinion) is superb. It uses honey as the main sweetener, so the flavor is great.
Making homemade bread is worth it all, because once you have it you never want to go back to store bought. The freshness is the main difference I notice! Especially when you toast it, so crisp and not stale.
Honey Oat Bread
adapted from Stick to Your Hips
Makes 2 loaves
1 cup boiling water
1/2 cup whole wheat flour
1/2 cup quick-cooking oatmeal
3 tablespoons honey
2 tablespoons brown sugar
2 teaspoons salt
1/4 cup butter, softened
2 ½ teaspoons Drizzle of honey
1/2 cup warm water (warmer than lukewarm, but not hot-hot)
4 1/2 teaspoons active dry yeast (2 1/4 oz packets)
3-3 1/2 cups all purpose flour (i used half AP and half whole wheat)
In a large bowl stir together the boiling water, whole wheat flour, oatmeal, brown sugar, honey, salt, and butter. In a small bowl dissolve the yeast and drizzle of honey in the 1/2 cup of warm water. Let rest for one minute.
Mix the dissolved yeast and egg into the oatmeal mixture until well combined. Add one cup of flour and stir in until incorporated. Add another cup and repeat. Repeat for the third cup.
Flour your hands and pull the dough to one side of the bowl. Add 1/2 cup of flour to the bottom of the bowl and lay the dough on it. Bring up one side of the dough and fold it over, pushing down with the heel of your hand, hard.
Turn the bowl 1/4 turn and pull the top edge of the dough up and fold it over, pushing down with the heel of your hand. Continue doing this, adding flour as needed, until the dough is very elastic - about 6-10 minutes. Cover and let rise (until doubled, about 1 1/2 hours.)
Punch the dough down, removing as much air as possible. Form into loaves and let rise until doubled again. Once done, preheat oven to 350 degrees F and bake for 35-45 minutes.
Remove from pans to a wire rack and brush the tops with oil (I used butter) while still warm.