One of the most enjoyable things in the world is smelling baking bread. Another, close second, is kneading that bread dough so that you can smell it baking. And of course the experience of actually eating the bread itself.
This bread came about one evening when I was making pumpkin soup. The bread and the soup paired really well together; even my father commented that the heartiness of the bread went really well with the soup. To see how to make this meal complete with the pumpkin soup, see this post: https://mykitchencooking.wordpress.com/2012/10/22/back-with-pumpkin-soup/
Honey Oat Bread
- 1 cup boiling water
- 1/3 cup oats
- ¼ cup honey
- 2 TB butter
- 1 tsp salt
- ½ cup oat flour (to make, put the oats in the blender and blend until you have a nice flour)
- 2/3 cup whole wheat flour
- 1 cup all-purpose flour
- 1 package yeast
- ½ cup lukewarm water
- 1 TB olive oil
- 1 egg beaten with a bit of water
- Combine boiling water, oats, honey, butter and salt. Let this mixture stand for 1 hour.
- Dissolve the yeast in lukewarm water until its creamy, about 10 minutes. (This step tests if the yeast is active or not. I’ve had better luck just pouring the yeast into the flour mixture, but I might be using water that’s too hot. Choose your preference.)
- Pour yeast into the oat and honey mixture.
- Add the oat flour and mix well. Stir in the remainder of the wheat and all-purpose flour ½ cup at a time, mixing well after each addition.
- Flour a surface (a countertop or table) and knead the bread dough until its elastic, which will be about 20 minutes. (This is one of my favorite steps; the kneading of the dough is therapeutic.)
- Lightly oil a large bowl, and put the dough into the bowl. Cover the bowl with a damp cloth or a damp paper towel and let the dough sit for about an hour. The dough should be doubled. If it hasn’t, then let it sit a little bit longer until it has.
- Flour a surface again and knead the dough some more. Fold the dough over so that it forms a loaf roughly the size of the loaf pan to be used.
- Oil a loaf pan and place the dough with the seam on the bottom into the pan. Cover with a damp cloth and let stand 45 minutes. The dough should be double in size.
- Preheat the oven to 375degrees.
- Brush the loaf with the egg wash and sprinkle with oats.
- Bake for approximately 35 minutes. The crust should be golden brown. Remove from the oven, cool, enjoy.