I couldn’t resist making a proper loaf of bread, so I decided to re-create a recipe I made a few years back. I don’t know about you, but I always tend to mess around with recipes or experiment when I’m in the kitchen, so I rarely make the exact same thing twice. This time I decided to write down the recipe in case it actually turned out okay. I’m glad I did. This bread is absolutely gorgeous! The combination of oats and local honey make it so moist. The kids were getting ready for bed when the bread came out of the oven, which gave me about 10 minutes to cool it down before they tucked in. They literally ate half a loaf before bed, with honey and strawberry rhubarb jam. If you have not made bread before, I really recommend that you give it a try. It might take a couple tries, but it is well worth it!
1 cup large flake oats (do not use instant)
1 1/2 cups water
3 tbsp honey (I used a local honey from Wren Lane Farms)
3 tbsp butter
1 tsp salt
5-6 cups unbleached white flour
2 1/4 tsp Fleischmann’s Quick-Rise Instant Yeast
For topping: about 1 tbsp milk or cream and 1 tbsp of oats
Place the oats in a bowl. Add 2 cups of boiling water and let soak for 5 minutes. Drain out any excess liquid.
While the oats are soaking, put 1 1/2 cups of water, honey, butter and salt in a pan. Heat up just until the butter is melted. To check the water temperature, I used a thermometer and made sure it it was between 120°F and 130°F.
Next, put 2 cups of flour and yeast in a bowl. Mix, using the dough hook on your machine. Add in the drained oats and the warm water mixture. Mix on high speed for about 2 minutes.
Starting adding in the flour 1 cup at a time until the dough sticks to the hook. Knead the dough on low speed for about 3 minutes (or by hand for about 7 minutes) until it is nice and smooth and elastic.
Place in a bowl that has been lightly greased and let rest for 10 minutes.
After 10 minutes, divide the dough into 2 and make into even-sized loaves.
Place loaves in lined or greased tins and put in a warm draft-free area for 45-60 mins, until they have doubled in size. (I like to place them in the oven that is turned off).
Once doubled in size, brush with milk and sprinkle with about 1/2 tbsp of oats. This is optional, but it makes them look pretty and very professional.
Place bread in a 375°F preheated oven for about 45 minutes, or until they are golden brown and sound hollow inside when tapped.
Remove from tins immediately and let cool just enough to cut yourself a big slice!