This past weekend we had on and off showers, and there is nothing else I love more on days like those then smelling homemade bread baking. Homemade bread in my opinion gets a bad rap. People seem to think that it takes a lot of work. In some cases that is true, but in most cases it can be very easy. I think the proofing or rising of the dough is what causes some to not want to bake bread, but it is so worth it! This Pin has been sitting in my board for a few months and luck would have it I had all the ingredients on hand to make it.
Ingredients: 3 cups (381 grams) all-purpose flour (no need for bread flour, wheat flour is an option) ~ 3/4 cups oats (I used the minute oats) ~ 2 1/4 teaspoons instant yeast (mine was gluten free) ~ 1 1/2 teaspoons salt ~ 1 cup (250 ml) milk (almond or soy milk – I used almond milk) ~ 1/4 cup (62 ml) lukewarm water ~ 2 tablespoons (28 grams) unsalted butter or margarine ~ 1/4 cup honey (agave for vegan)
1 1/2 to 2 tablespoons honey (or agave), warmed
1 1/2 to 2 tablespoons oats
In a large bowl, or the bowl of a standing mixer, combine the flour, oats, yeast, and salt. (Since you are using instant yeast you don’t have to “proof” the yeast i.e. add water)
In a glass 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 for approximately 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.
Spray a glass bowl with pam, add your dough and cover. Allow to rise until doubled, about 1/2 to 1 hour. (NOTE: Another trick I learned through Pinterest is to set your bowl on a heating pad on low setting. This helps to combat the difference in humidity in certain areas and helps it to rise faster)
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 or rolling pin, flatten the dough into a 9 by 12-inch rectangle.
Tightly roll the dough (like a jelly roll), tucking the ends as needed, into a loaf.
Place the shaped dough into a 9×5-inch loaf pan, cover with a clean dry towel, and allow to rise until doubled, about 1/2 to 1 hour. (Again place your loaf pan on the heating pad on low)
Pre-heat 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.
THIS IS A MUST – Okay not really a must but it will taste so much better if you add a little butter and a drizzle of honey and warm for 15-20 seconds in the microwave. I have never had honey on bread but OH. MY. WORLD! It made all the difference to the EXPERIENCE of this bread!
If you haven’t already, follow me on Pinterest here.