Holy Spoons

The gift of hospitality sometimes comes with food.

Honey and Oats Bread

  This recipe is from the Columbus Dispatch food section. It makes two hearty, tasty, dense loaves. 

  • 2 cups boiling water
  • 1/4 cup butter
  • 1/3 cup honey
  • 1 Tablespoon salt
  • 2 cups rolled oats
  • 1 package yeast
  • 1 cup warm water
  • 2 cups whole wheat flour
  • 4-5 cups all-purpose or bread flour

 

Stir together the boiling water, butter, honey, salt and rolled oats. Let cool until lukewarm. (Note. If you get impatient here, you will “kill” the yeast. Be patient!) Dissolve yeast in warm water and add to oat mixture along with the whole wheat flour. Beat well. Stir in the rest of the flour, one cup at a time, until dough is no longer sticky. Knead 10 minutes on low speed. Let rise until double and punch down. Let rise a second time and knead into loaves.

Bake at 350 for 45-60 minutes. Makes two large loaves.

OPTIONS: To make a crunchy bread top, combine 1 beaten egg with 1 Tablespoon water. Brush on the tops of loaves and sprinkle with additional rolled oats. Allow loaves to rise.

 

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About Deb

Wife, mom, sister, pastor, chaplain, friend and Buckeye. I Yam what I Yam. Frequently imperfect, completely loved, and grateful.

2 comments on “Honey and Oats Bread

  1. Pingback: Love, Life and Loaves of Bread | An Unfinished Symphony

  2. Pingback: Friday Five: Applesauce! | An Unfinished Symphony

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This entry was posted on August 3, 2011 by in Old Family Recipe.
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