How to Make Honey & Oat Bread - a Simple Homemade Health Bread
Recipe type: Bread
Honey and oat bread is absolutely outstanding, with a magnificent texture, superb oven spring and a flavor from heaven. It is really simple to make as long as you stick to the steps and timings.
- 520ml Warm water
- 10g Active dry yeast
- 80ml Honey
- 850g All-purpose flour
- ¾ Cup rolled oats
- ½ Cup sunflower seeds
- 45ml Vegetable oil
- 2.5 Tsp Salt
- 1 Egg beaten, for brushing
- Extra rolled oats for topping
- Honey and oat bread is absolutely outstanding, with a magnificent texture, superb oven spring and a flavor from heaven. It is really simple to make as long as you stick to the steps and timings.
- To start, dissolve 80ml of honey in 520ml of warm water.
- Add 10g of instant yeast and stir this in briefly.
- Cover the mixture and allow this to activate for 20 minutes.
- While the yeastmixture stands, measure 850g of all-purpose flour and pour this into your stand mixer bowl.
- Add 3 quarters of a cup of rolled oats and a half cup of sunflower seeds to the flour.
- In addition, you need 2 and a half teaspoons salt.
- Once the yeast has activated it will be very frothy. Add 45ml of cooking oil to the yeast mixture and stir to combine.
- Pour this into the mixer bowl.
- Fit the dough hook and close the mixer.
- Knead the dough for 12 minutes on medium slow speed.
- Once kneading has completed remove the bowl from mixer, cover with cling-wrap and allow the dough to rise for 60 minutes in a warm place.
- After rising, turn the dough out onto a lightly floured work surface and knead it briefly to knock it down.
- Weigh the dough and divide it into 2 equal portions.
- Working with one piece at a time, flatten the dough into a large oval shape.
- Fold the top edge down two thirds of the way. Fold the bottom edge up over this.
- Repeat this with the second loaf.
- Wipe the insides of 2 medium size loaf tins with oiled kitchen paper.
- Transfer the loaves to the tins and press them into the tins firmly.
- Cover the bread loosely with cling-wrap and allow this to rise for a further 30 minutes in a warm place.
- Halfway through this time, preheat your oven to 180c or 350f.
- Brush the loaves with beaten egg and sprinkle the loaves liberally with more rolled oats.
- Bake the loaves for 40 to 45 minutes until golden and they sound hollow when tapped.
- Remove the loaves from the oven and allow them to cool in the tins for 5 minutes before turning out onto a rack to cool completely.
- And there we have it... the perfect bread, with a lovely crispy crust, great texture, superb aroma and amazing taste.