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Honey Oat Loaf

Lockdown has provided us ample opportunities to experiment with new recipes. For me it has been breads for sure. This one is a simple, easy whole wheat and oat flour loaf. It's an healthier option to the white bread, and tastes heavenly with butter.  I swapped the quantity of the oats flour and maida the second time when I made it. It worked. Nice option for an everyday bread. Try it, there is a video in the end to help you along the way

 

 

 

 

Ingredients

  • 1/2 cup oat flour (coarsely pulse quick cooking oats in blender)
  • 1/2 cup whole wheat flour
  • 1 cup water (boiling)
  • 1 tablespoon honey
  • Optional: 1 tablespoon molasses
  • 1 tablespoon oil
  • 1 teaspoon salt
  • 1/4 cup water (warm, about 110 F)
  • 2 teaspoons yeast
  • Pinch of sugar
  • 1 1/2 to 2 cups all-purpose flour or bread flour
  • Oats for sprinkling on top

Directions: 

  1. Read the recipe twice and collect the ingredients.
  2. Mix the oats flour and whole wheat flour in a bowl.
  3. Add the boiling water and stir.
  4. Stir in the honey, oil, and salt and let cool, about 1/2 hour. ( set a timer its better)
  5. In a small bowl, mix the warm water with the yeast and a pinch of sugar, stirring to dissolve yeast. Place in a warm spot for about 10 minutes until foam forms on the top of the mixture. (if it doesn’t start again)
  6. Add the yeast to the oat mixture and mix well.
  7. Start adding the white flour 1/2 cup at a time until a firm dough forms.
  8. Turn out on a lightly floured board and knead 4 to 5 minutes, until the dough is elastic and somewhat smooth.
  9. Form the dough into a ball and place in a clean, oiled bowl, turning to coat on all sides.
  10. Cover the bowl with plastic wrap and place in a warm spot until doubled in bulk, about 1 hour.
  11. Shape the bread into a sandwich loaf and place it in the pan.
  12. Brush the top of the loaf with honey and sprinkle oats.
  13. Cover with a towel and let rise until almost double.
  14. Meanwhile, heat your oven to 150 C for 1/2 hour; if using a baking stone, heat for 1 hour.
  15. Place the loaf pan in the oven and turn down to 190 C. Bake for 30 to 40 minutes.
  16. Let the bread cool for about 1 hour or so before serving.

 


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