Honey-Oat Bread

2013-06-04
  • Yield : 2 loaves
  • Servings : 36
  • Prep Time : 3:10 h
  • Cook Time : 45m
  • Ready In : 3:55 h
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Nutritional Info

This information is per serving.

  • Calories

    135
  • Calories from Fat

    20
  • Total Fat

    2g
  • Saturated Fat

    1g
  • Trans Fat

    0g
  • Cholesterol

    1mg
  • Sodium

    35mg
  • Carbohydrates

    25g
  • Dietary Fiber

    1g
  • Sugar

    4g
  • Protein

    4g
  • Serving Size:

    1/2 inch thick slice (50g)

A hearty, rustic, low sodium bread for sandwiches and French toast. Or toast and enjoy for breakfast with jam, jelly, butter or drizzled with honey.

Ingredients

  • 2 1/4 cups (540 ml) whole or 2% milk
  • 1/2 cup (120 ml) honey
  • 1/4 cup (50 g) vegetable shortening
  • 1 teaspoon (5 ml) kosher salt
  • 2 packages active dry or instant yeast
  • 1/2 cup (120 ml) warm water (100°-110°F, 38° - 43°C)
  • 1 teaspoon sugar (for proofing active dry yeast)
  • 2 cups (200 g) regular (old-fashion) rolled oats, uncooked
  • 6 cups (800 g) all-purpose flour
  • Non-stick cooking spray

Method of Preparation

Step 1

In a medium sauce pan, combine milk, honey, shortening and salt, heat over medium low heat until shortening melts. Do not boil. remove from heat and cool to (100°-110°F, 38° - 43°C).

Step 2

In a large bowl or stand mixer bowl, combine 5 cups of flour and oats. If using instant yeast combine with flour and oats.

Step 3

If using active dry yeast, when milk mixture reaches 115°F, add yeast and sugar to warm water and stir to combine. Proof 5 minutes. If yeast does not foam, discard and repeat.

Step 4

Add yeast and milk mixtures to flour.

Step 5

For Hand Kneading

Step 6

Combine all ingredients with a large wood spoon and add flour to form a soft dough. Knead dough 8 to 10 minutes in the bowl or turn dough out onto a floured work surface and knead until smooth and elastic.

Step 7

Place kneaded dough in a large, lightly greased bowl and turn to coat dough. Cover and let rise in a warm, draft free place, until doubled in bulk (about 1 hour).

Step 8

For Stand Mixer

Step 9

Begin mixing on low until most of the flour is incorporated and then increase speed to the manufacturers recommended setting for yeast breads. Add flour until dough leaves sides of bowl and clings to dough hook. Knead 8 to 10 minutes.

Step 10

Cook's Tip: Do not exceed the capacity of your mixer.

Step 11

Transfer dough to a lightly oiled bowl or add oil to mixer bowl and turn dough to coat. Cover and let rise until doubled in bulk (about 1 hour).

Step 12

Pouch down dough and let it rest about 10 minutes.

Step 13

Coat 2 9-inch loaf pans with nonstick spray.

Step 14

Divide dough in half and place on a lightly floured work surface. Roll or press into a 15 x 9 rectangle. Starting from the short end, roll the dough up to for a loaf. Place seam side down in pan. Repeat with other half.

Step 15

Cover and let rise about 40 minutes or until doubled. Dough should be 1 to 1 1/2 inches above the rim of the pan.

Step 16

Cook's Tip: Covering the pan with another loaf pan will prevent sticking and allow the dough to rise unimpeded.

Step 17

Place rack in middle of oven and preheat to 375°F (190°C).

Step 18

Bake 45 minutes or until middle of loaf reaches 185° to 190°F (85° - 88°C). To prevent over browning, cover loaves with a sheet of aluminum foil 20 to 25 minutes into the baking.

Step 19

When loaves are done, immediately remove from pan and cool on wire rack. Cool at least 30 minutes before slicing.