After much experimenting and many tiny barely risen loaves of bread… I am elated to post this honey oat bread! It is my new favorite. It is fabulous for sandwiches and toast. It is very difficult not to eat it piece by piece while it is still warm from the oven. I actually really like this method of melting everything together in a saucepan as well. You can bring the liquid to an exact temperature and get a more consistent rise from the dough. I have to say, this bread baking journey has been so rewarding. It has not been difficult, even during my busiest of weeks. There is something therapeutic about baking the same thing each week.
A note on the flours… You can use all-purpose flour if you do not have bread flour. I have used it in this recipe and the bread was still delicious. I have also experimented with using whole wheat flour instead of white whole wheat. You should experiment with proportions of white whole wheat to whole wheat flour. This changes the texture of the bread and this is really a matter of personal preference. Readers have asked me about gluten free bread. I don’t know why gluten has become such an evil substance. There are people with real gluten intolerance who have a long list of symptoms and suffering. But I am not sold that gluten free food is “healthier.” If you do have a gluten allergy, I would recommend Thomas Keller’s Cup 4 Cup flour substitute. If there is one person to be trusted when it comes to recipe substitutions, it has to be Thomas Keller. In his books he allows no substitutions and is extremely precise.
Honey oat bread
Makes 1 loaf
1/4 cup honey
1/4 cup butter
3/4 cup water
1 1/2 cups bread flour
1 1/2 cups white whole wheat flour
1 1/2 tsp kosher salt
1/2 cup old fashioned oats
2 1/2 tsp instant yeast
In a small saucepan over medium-low heat, stir together the water, butter, and honey. Allow this to melt together and warm to 140 degrees. In the bowl of a stand mixer fitted with a dough hook, combine 2 1/2 cups of the flour, kosher salt, oats, and yeast.
Pour the water/honey/butter into the flour in the stand mixer bowl. Mix on speed 2 for a minute until combined. Add in the egg, mix for 1 minute. Turn the mixer on speed 2 and knead for 5 minutes, adding the last half cup of flour intermittently during the kneading time.
Place the dough in a well buttered bowl and cover with parchment and a towel. Allow to rise in a warm place for 1 hour, it should double in size.
Remove the dough from the bowl and roll out into a rectangle. Fold into thirds starting with the short sides, then the long sides. Roll the dough out again and repeat. Turn it over and place the dough seam side down in a 1lb loaf pan. You should have a nice and smooth top surface.
Allow this to rise for 1 more hour. Bake at 375 degrees for 30 minutes, rotating the pan halfway through.
This is a Bubbly Kitchen original recipe.