Sunday, January 06, 2013

Honey Oat Wheat Bread

Below is the recipe I decided on.,  I think Betty is wrong.  I think it is going to be great.  Just look.

I followed the recipe sort-a, except I used 2 T. molasses and 1 T honey because I only had a dab of honey and I needed some for the top.  Then I used 1 cup of oats, and decreased the regular flour.  Actually, I reduced the plain bread flour by more than a cup, because the bread got really stiff long before the 2 cups of regular flour was in.  Oh, and I let the sponge rise for more than an hour because it was not acting up like a sponge.

Just before going in the oven.  And, another dif, I slashed the top of each loaf down the center and crosswise 3 or 4 times.  I read that slashing the tops helped in some way.  I always thought slashing the top was just for decoration.  They are in the oven now.  Come on down in about 2 hours and you can try the finished product.

Honey Oat Wheat Bread Recipe
Looking for an easy Honey Oat Wheat Bread recipe? Learn how to make Honey Oat Wheat Bread using healthy ingredients.

Makes 30 servings
Bottom of Form

The spongy quality makes this bread light, soft, and delicious. It is not 100% whole wheat, so your whole family will enjoy the taste and texture. The oats make it more fiber-rich, too! Try substituting warmed milk for 1 cup of the water.

Recipe Ingredients for Honey Oat Wheat Bread
tablespoon Active Dry Yeast
2 1/4
tablespoon Canola Oil
tablespoon Honey
large Egg
tablespoons Rolled Oats
teaspoon Salt
Recipe Directions for Honey Oat Wheat Bread
Generously grease two 9 x 5 x 3-inch loaf pans and set aside. Note: My favorite loaf pans for bread baking are glass. Your bread will brown beautifully and look even better than what you can buy in a bakery! Combine the yeast and water in a small bowl. Cover and let stand about 10 minutes. In a large mixing bowl or the bowl of a heavy-duty mixer, mix the oil, honey, egg, oats, whole wheat flour, and salt. Add the yeast mixture. By hand or with the dough hook of the mixer, mix the dough to a spongelike consistency, about 2 minutes. Cover and let rest for 20 minutes or until you begin to see little bubbles appear and the sponge is almost doubled. Gradually add 21/2 cups of the all-purpose flour. Knead in the mixer for 5 minutes or by hand on a floured surface. Add more flour a little at a time only as necessary to make a moderately soft dough. (Put some canola oil on your hands if needed to make the dough easier to handle.) Return the dough to the bowl, greased, and cover with plastic wrap sprayed with cooking spray. Let the dough rise until doubled in bulk, 30 to 45 minutes. Punch down and knead briefly to remove air bubbles. Divide the dough in half. Shape two loaves. Place the loaves in the prepared pans top side down to coat the dough with oil, then turn back upright. Top with a light sprinkling of oats. Cover with a clean towel and let rise until a finger mark remains when a corner of the dough is poked, 45 to 60 minutes. Preheat the oven to 350 degrees. Bake for 35 minutes. For a soft crust, immediately remove the loaves from the pans and place on kitchen towels to cool. For a crustier crust, place the loaves on wire racks to cool. Brought to you by BYUTV The Food Nanny
Calories 117, fat 17, 1.9 g 
Sodium 159 g carbs 21.6 g


Sister--Three said...

Well, I hope you used that dough hook and mixer!

Sister--Three said...

Take a loaf to Patsy.

The 4th Sister said...

how was the bresd
next goat to birth take pat some milk....guaranteed it will not make her sick

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