How to: Outrageously Oaty Honey Bread

This bread is bloomin’ lovely, packed with lovely oats and with a gorgeous honey flavour. So far, it’s stayed really nice for three days, with a moist and smooth texture. I’ve been having it just with butter for lunch and it’s making me very happy indeed.

This recipe makes 2 9×5″ loaves.

Sliced loaf

Ingredients

  • 2 cups boiling water
  • 1.5 cups oats (think I’ll increase to 2 cups next time I make this)
  • 1/2 cup honey
  • 2tbsp butter
  • 1tsp salt
  • 1(7g) sachet of dry active yeast
  • 1/4 cup warm water
  • 4-6 cups strong flour (I used white but will experiment with wholemeal next time)
  • 1 cup mixed seeds (optional)

Method

  1. Mix the water, oats, honey, butter and salt and leave to soak for an hour.
  2. Put the yeast in the warm water and let stand for 10 minutesOat mix and yeast
  3. Pour the yeast mixture into the oat mixture. Add 2 cups of flour and mix well. Stir in the remaining flour, 1/2 cup at a time, mixing well after each addition.                                                         Mixture
  4. Once the dough comes together and isn’t too sticky, turn out onto a floured surface and knead for 20 minutes, until smooth and elastic. If the dough is still too sticky after about 6-7 cups of flour, just knead for the full amount of time while the dough is still in the bowl and it’ll still come out fine. Use a dough hook or bread machine if you’re lucky enough to have one.
  5. Near the end of the kneading process, add the seeds if desired.
  6. Put into a lightly oiled bowl. Turn so the dough is coated with oil and cover with a damp cloth. Leave in a warm place to prove for about 1.5 hours…                                                                               Before first prove
  7. …until doubled in size.                                                   After first prove
  8. If you haven’t already, add your seeds (I forgot) and work the dough lightly so they are fairly evenly distributed. Shape into loaves (or whatever shape you like), ensuring that your tins are buttered. I froze half of my dough at this stage, putting it in an oiled freezer bag inside a plastic container. I’ll update you soon on whether this works!Before second prove
  9. Cover and leave to prove again, until doubled in size. Around an hour. Preheat oven to 180C (fan 160)After second prove
  10. Bake for 25-35mins, until the top has browned and the bottom of the loaf sounds hollow when tapped. If desired, brush the top with a little warm honey and add a sprinkling of oats. I didn’t bother.Baked loaf

UPDATE: The dough freezes very well. Leave it in the fridge overnight to defrost, then shape into a loaf and leave for the second prove. Leave it for about double the time you normally would, i.e. about two hours and then bake as above. I remembered the seeds this time and they add to the texture really nicely. I’ve been eating this for lunch with just butter. It stays lovely for about three days, then is better toasted after that.Loaf with seeds

 

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About The Crafty Crusader

London-based crafter, baker and blogger. I make things by any means necessary.

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