Wednesday, 22 May 2013

Honey Oat Bread

It's been awhile - here's a simple recipe to add to your bread repertoire!

I made a wee mistake with baking this baby and turned up the oven a bit too hot off the start, so it took longer to cook all the way through.  I'd suggest getting a good crust by baking at 200C/400F for 10 minutes, then letting it cook through at 180C/350F for another 30-45 minutes.  To see if it's done, turn it over and "knock" on the bottom.  If it sounds hollow, you're good to go!

Honey Oat Bread

  • 1 1/4 cups water
  • 2 tablespoons oil (vegetable is preferable, it has the mildest flavor)
  • 3 cups bread/strong flour (you could easily use whole wheat or white)
  • 1/2 cup jumbo oats (plus extra to sprinkle on top!)
  • 1 teaspoon salt
  • 2 teaspoons active dry yeast
  • 1 tablespoon honey
  • 2 tablespoons oatbran (optional)

My outdated oven, yay!

To get that nice golden-brown crust, I'd suggest rubbing milk or a beaten egg over the top of your bread before you bake it.  That also gives you a nice surface to sprinkle oats for some added crunch!


See my other post for tips on bread-making!

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