Recipe by Katzen
This delicious bread is from the blog Bakingdom. It's absolutely delicious (I know, I said delicious already), but it really is! And... you slather the top with honey (raw and local, if you've got it, or agave for vegans), and top it with oats. Sooooo.... delicious! While I haven't tried it with ww or spelt flour yet, I plan to. If you do try it, just know the weight of the flour will be different, so go by cups instead.
Top Review by Margaret F.
This is a very good recipe. One thing I did was melt the butter, add the milk, water and honey then heat until warm in the microwave and put this into your mixer bowl before you add the dry ingredients. Always put liquid in the bowl first then add the dry ingredients. Mixes much better that way. This is an old bakers tip (I used to own a bakery).
- 3 cups all-purpose flour (381 grams)
- 3⁄4 cup oats (instant or old fashioned)
- 2 1⁄4 teaspoons instant yeast
- 1 1⁄2 teaspoons salt
- 1 cup milk (250 ml, almond or soy milk for vegan or dairy free)
- 1⁄4 cup water, lukewarm (62 ml)
- 2 tablespoons unsalted butter (28 grams) or 2 tablespoons margarine (28 grams)
- 1⁄4 cup honey (agave for vegan)
- 1 1⁄2-2 tablespoons honey or 1 1⁄2-2 tablespoons Agave, warmed
- 1 1⁄2-2 tablespoons oats
Directions See How It's Made
- In a large bowl, or the bowl of a standing mixer, combine the flour, oats, yeast, and salt.
- In a small bowl, or two cup (450 ml) measuring cup, warm the milk so that it’s hot enough to melt the butter, but not boiling. Add the butter, stirring until melted, then stir in the water and honey.
- Pour the milk mixture into the flour mixture, mixing with a dough hook until it just comes together to form a dough. Knead in the mixer, with the dough hook attachment, for 10 minutes, until the dough is smooth and elastic (if you’re making this recipe by hand, the dough will be very sticky at first; flour your hands and work surface generously and be patient). If the dough is still very wet and sticky after 5 minutes of kneading, add more flour, 1 tablespoon at a time, until the dough is barely tacky. If the dough is too dry, add water, 1 teaspoon (5 ml) at a time, to soften it up.
- Place the dough in a lightly oiled bowl, cover, and allow to rise until doubled, about 1/2 to 1 hour.
- Once doubled, place the dough on a clean, dry work surface. If the dough is too sticky, lightly flour the surface before continuing. With your fingers, flatten the dough into a 9 by 12-inch rectangle. Tightly roll the dough, tucking the ends as needed, into a loaf. Place the shaped dough into a 9×5-inch loaf pan, cover with a clean dry towl, and allow to rise until doubled, about 1/2 to 1 hour.
- Preheat oven to 350 degrees (180 C). Place an empty loaf pan on the bottom rack of the oven and bring 2 cups of water to a boil.
- When the loaf is doubled again, brush the top with the warmed honey and sprinkle with the oats.
- Place the bread in the oven and pour the boiling water into the empty loaf pan on the bottom rack of the oven. Bake for 40 to 50 minutes, until the bread is deep golden brown and the internal temperature is about 190 degrees.
- Transfer to a wire cooling rack and allow to cool completely before serving.