Honey Oat Bread

[Amethyst]

Honey Oat Bread

Yield: 2 loaves (12 pieces each)
Prep: 25 min
Cook: 40 min

Ingredients:

2 cups water, divided
1 cup rolled oats
1/3 cup butter, softened
1/3 cup honey
1 tablespoon salt
2 packages (1/4 ounce each ) active dry yeast
1 large egg, room temperature
4 to 5 cups all-purpose flour
Melted butter, optional

Directions:

In a small saucepan, heat 1 cup of water to a boil. Stir in oats, butter, honey, and salt. Let stand until mixture cools to 110°-115°, stirring occasionally. Heat the remaining 1 cup of water to 110°-115°.

In a large bowl, dissolve yeast in warm water. Add the egg, oat mixture, and 2 cups of flour. Beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky). Do not knead. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.

Punch down dough; divide evenly between 2 greased 8x4-in. loaf pans. Smooth tops of loaves. Cover and let rise in a warm place until doubled, 35-40 minutes. Using a sharp knife, make a shallow slash down the center of each loaf

Bake at 375° until golden brown, 40-45 minutes. Remove from pans to wire racks to cool. If desired, brush with melted butter.

Notes:

Honey Oat Bread Variations:

Add a mix-in: Incorporate dried fruits, nuts or seeds, such as raisins, cranberries, walnuts, sunflower seeds or flax seeds, into the dough for extra texture, nutrition and flavor.

Give it a whole grain upgrade: Substitute up to a cup of the all-purpose flour with whole wheat flour for a nuttier taste and increased nutritional value.

Add flavorful twists: Experiment with adding spices such as ground cinnamon, cardamom, or ginger.

Try a gluten-free option: Replace the all-purpose flour with a gluten-free flour blend, and use gluten-free oats to make a gluten-free version of this bread. You may need to experiment with different flour ratios to achieve your desired texture.

How to Store Honey Oat Bread:

To keep your honey oat bread fresh, store it at room temperature in an airtight container for up to three days. For longer storage, you can freeze it!
Can you freeze honey oat bread?

Yes, we recommend freezing bread if you’re going to store it for longer than a few days. Wait until the bread has cooled completely, then wrap it tightly in plastic wrap or aluminum foil and pop it in a freezer bag. When you’re ready to enjoy it, bring it to room temperature and let it defrost.

Honey Oat Bread Tips:

Can you use quick oats instead of rolled oats?

While this recipe calls for rolled oats, quick oats (which are just rolled oats that have been further processed) can be substituted. Because they have a finer texture, the consistency of the bread might be slightly different.

How do you know when bread is done baking?

Bread is typically done when it’s golden brown and produces a hollow sound when tapped on the bottom. It’s difficult to assess that when baking it in a loaf pan, of course, so we recommend using a digital probe-style thermometer inserted into the center of the loaf. You’ll know it’s done when the temperature reaches about 190°.

Can I make this oat honey bread recipe with whole wheat flour?

Yes, you can substitute some or all of the all-purpose flour with whole wheat flour for a heartier bread. Generally, you can replace up to a third of the all-purpose flour with whole wheat flour without impacting the texture of a bread. More than that, and your bread may be more dense, but it’s a trade-off for the nutritional benefits of whole wheat.

Nutritional Facts:

1 piece: 132 calories, 3g fat (2g saturated fat), 16mg cholesterol, 325mg sodium, 22g carbohydrate (4g sugars, 1g fiber), 3g protein.

Recipe courtesy of Taste of Home.com