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Honey, Oat Bread 12/10/94

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Recipe

 

Yield

2 loaves

Prep

20 min

Cook

40 min

Ready

60 min
Trans-fat Free, High Fiber

Ingredients

Amount Measure Ingredient Features
6 cups bread flour
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1 cup oats, quick cooking
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2 Packages yeast, active dry
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2 teaspoons salt
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1 ¾ cups water
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cup honey
or brown sugar
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¼ cup butter
melted
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2 large eggs
beaten slightly
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Glaze
1 tablespoon water
mix with egg
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1 each egg whites
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2 tablespoons bran
for top
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Ingredients

Amount Measure Ingredient Features
1.4 l bread flour
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237 ml oats, quick cooking
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2 Packages yeast, active dry
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1E+1 ml salt
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414 ml water
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79 ml honey
or brown sugar
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59 ml butter
melted
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2 large eggs
beaten slightly
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Glaze
15 ml water
mix with egg
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1 each egg whites
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3E+1 ml bran
for top
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Directions

In a large bowl, stir together water and Brown Sugar or Honey.

Sprinkle with Yeast and stir until it has dissolved.

Stir in Oats. Let the mixture stand for 15 minutes to let the Oat flour mix absorb liquid. Do all in a KitchenAid mixer if available. Add oil or butter and eggs. Mix very well. Stir in Salt. I like to let the sponge mix a few minutes before I add the salt. One cup at a time, mix in flour until the dough becomes too difficult to stir. Turn out on to a "well floured" work surface and knead until smooth and elastic, adding flour only as necessary to keep from sticking, about 8 minutes. It takes 4 or 5 minutes on the KitchenAid. This recipe usually takes 6 full cups of flour. This is the place where I freeze ½ of this bread. To Freeze: place the ½ recipe of this dough into an oiled labeled gallon plastic freezer bag. Squeeze all of the air out of the bag and seal tightly. Freeze at once. To use; defrost several hours until dough rises to double its frozen bulk, then proceed. Proceed with the half recipe of dough. Place the dough in a large well oiled bowl. I spray the used KitchenAid Bowl with non-stick and throw the dough back in, spray the top of the dough as well. Cover with plastic wrap, or a moist towel. Let the dough rise in a warm draft free place. Check the rise at 45 minutes, the "perfect place" rises this bread in 45 minutes. Punch dough down. If you are doing this entire recipe, divide the dough in half. Shape each half into a loaf. This also makes a nice round loaf with a crunchy crust. Pan Loaf making: beginning at one narrow end, tightly roll up the dough to form a loaf. Pinch seam edge into dough to seal. Lightly oil a loaf pan. Meanwhile, place oven rack in the lower third of the oven; preheat to 375℉ (190℃). Place each loaf in a prepared 8½ inch X 8½ inch X 8½ inch loaf pan, seam side down. Cover, let it rise in a warm place free from drafts, until doubled in bulk, about 45 minutes . Check the rise at 35 minutes, the "perfect place" rises this bread in the pan, in 35 minutes. This is the place where I make decorative slits into the top of the loaf. In a small bowl, whisk egg white with one tablespoons of water. Brush a little of the egg white mixture over the top of the loaf and sprinkle with 2 tablespoons Oat Bran, or sesame seeds just before placing in the oven. Bake for 35 minutes on a baking stone or 40 minutes in the bread pan. To make the crust even crustier, spray the top of the loaf with water, and liberally spray the inside of the over at 5 minute intervals and/or place a water filled pie pan in the oven on a lower rack than the bread. (boiling water added to the pie pan just before baking makes sure you have steam. ) Makes one or two loaves, each about 18, ½ inch slices.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 396g (14.0 oz)
Amount per Serving
Calories 100816% from fat
 % Daily Value *
Total Fat 18g 28%
Saturated Fat 9g 44%
Trans Fat 0g
Cholesterol 136mg 45%
Sodium 1306mg 54%
Total Carbohydrate 60g 60%
Dietary Fiber 6g 26%
Sugars g
Protein 60g
Vitamin A 10% Vitamin C 0%
Calcium 6% Iron 57%
* based on a 2,000 calorie diet How is this calculated?
 

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