I was trying to think of ways to use up oats the other week, and started to make some oatmeal muffins (you’ll see those eventually, too). I had some extra oat flour I’d ground and thought, hmm…I should throw it into this bread I’m making. I wasn’t loving my old standby recipe as much anymore, especially once I’d adapted it for soaking. I decided to try a new recipe, specifically designed to be easy to soak and to use up what I had around.
It was so good, we ate up the batch in about a day. Two loaves. We haven’t eaten bread like that in a couple years now. But it was that good. I made another batch — gone in a day. I made a double batch! That’s when I took these pictures.
It is the perfect loaf. It is lightly sweet, soft on the inside, and crunchy/crispy on the outside. I can’t even describe the texture really…but it is amazing. It slices fairly well once cooled, so it could be used for sandwiches. We keep eating it with butter or olive oil dip, so I don’t know. I’ve also made breadcrumbs from it and used them for meatloaf.
Make it. It’s awesome.
Honey Oat Bread
- 4 c. whole wheat flour
- 1 c. oat flour
- ½ c. honey
- ¾ c. coconut oil
- 1 3/4 c. water
- 2 eggs
- 2 tsp. sea salt
- 1 tbsp. yeast
Step 1: In a large bowl, mix yeast, honey, and water and let it sit for 5 minutes to proof.
Step 2: Add whole wheat flour, oat flour, honey, melted coconut oil, eggs (lightly beaten) and salt.
Step 3: Mix until it forms a moderately stiff dough.
Step 4: Turn it out onto a floured board to knead. Knead the dough for about 10 minutes, adding enough flour to get a smooth, elastic, no longer sticky dough. It will stick to your hands a lot initially…and then it shouldn’t much at all.
Step 5: Put the dough back in the bowl and set it to rise until doubled, 1 – 2 hours.
Step 6: Punch the dough down and divide it in half. Shape roughly into loaves (this doesn’t matter too much) and put into two greased loaf pans.
Step 7: Let this rise in a warm place for about one hour. The bread should double and crest the tops of the pan.
Step 8: Bake at 350 degrees for 40 – 50 minutes, until golden brown and hollow-sounding when tapped.
Your bread is done! Slice and enjoy. (Do be aware if you slice it while it’s hot, it is much more likely to fall apart. It’s best to let it sit 20 minutes or so until it’s cooled some. But of course, there’s nothing like a warm slice of bread with butter!)
What’s your favorite way to serve bread?