Something about making bread just relaxes me. I don’t know if it is the punch the dough down, kneading it by hand, or just the entire process. It’s one of those things that one typically doesn’t want to rush because you want it to come out perfectly.
This is the type of bread that has multiple a few steps in which take no time at all to prep, it’s just the waiting for cooling and proofing (rise time).
One thing that makes this bread so great is the sweetness the honey gives the bread. Of course, it’s not an overwhelming sweet, as this is not a sweet bread (however, if you have a sweet tooth late at night and do not want complete guilt, toast up a piece and drizzle with honey). This is a bread that is amazing as toast, is great for sandwiches and is amazing to dip in soups. This is the type of bread that I probably could survive on by eating just bread and butter all day for each meal (#polishgirlatheart).
Michigan Ingredient: Honey
ANYWAYS… back to the honey. I use Michigan made honey as to me it tastes better, more fresh. It could just be the nostalgia of it, but I’ve bought honey that is not made in Michigan and it’s one of those things where you can taste the chemicals inhabiting your body. Not to over exaggerate or anything..
- 1 cup of Old Fashioned Oats
- 2 cups of Boiling Water
- 1 Package of Active Yeast
- ¼ cup of Warm Water
- ⅓ cup of Michigan Honey (or whatever honey you have on hand)
- 1 tablespoon of Butter (melted and cooled) or Oil
- 2 teaspoons of Salt
- 1 Egg Beaten (optional)
- 5½ cups of All-Purpose Flour
- Milk
- Additional Oats
- Place Old Fashioned Oats into a large bowl. Pour the boiling water over them. Let the Oats stand for 15 minutes or until luke warm. (Sometimes I will add cinnamon and a touch of sugar at this stage.)
- Sprinkle yeast over ¼ cup of warm water in a small bowl. Stir and let stand for 5 minutes to dissolve.
- Add honey, butter/oil, salt and yeast mixture to the oat mixture. For extra rich dough, add the beaten egg. Mix well with a wooden spoon. Add the flour (Make sure dough can be handled, but still a bit sticky).
- Knead for 2 minutes. Cover and let the dough rest for 10 minutes.
- Knead 12 to 15 strokes till dough is elastic, but still sticky, adding flour as needed. Cover and let rise in a warm place for an hour. **
- Punch down dough and turn out onto a lightly floured surface (Don't let flour take away the sticky).
- Divide dough in half and shape into 2 loaves.
- You can use either two loaf pans or a large baking sheet. Let the dough rise again for 30 minutes.
- Brush with milk and sprinkle with additional oats.
- Bake in a 350 degree oven for 45 minutes or until the bread sounds hollow when tapped.
Nice blog. Looks good with all the categories and such. We look forward to more posts! I’ve had the Heavenly Honey Oat Bread and it’s delicious. Kudos!
<3
Can’t wait to try this recipe! Do you have recommendations on how long you would have it knead on the dough hook of a kitchen aid mixer, and what speed? I’ve never used the dough hook and this seems like a tasty recipe to break it in with!
I haven’t tried the recipe with the Kitchen Aid but will be making it this weekend, so I can let you know then.
Great Thanks! Jim just might eat this!
~ Kelley
I would recommend using the dough hook for the first kneading phase (two minutes on setting 2) and do the second kneading phase (12-15 strokes) by hand so that you more control as to the feel of the dough 🙂