I’ve been wanting to have my “own” bread recipe for a while now. I’ve dabbled here and there with several recipes, but I wasn’t completely crazy about any of them. I liked certain things in this recipe and certain things in that recipe……so I dabbled a little myself in my kitchen and came up with this bread. And man oh man – it’s a winner!
But I should tell you, before you have a winner you have several flops…..or in this case, several flat loaves of bread. Disks. Hockey pucks. Door stops. Croutons. And then came this glorious Honey Oat Bread. It makes the house smell wonderful. It makes me smell wonderful. It is just stinking GOOD. This is now my “go to” bread recipe. It makes great sandwiches and the flavor has just a hint of sweetness. Yummy!
You’ll need yeast, tupelo honey or any other kind of honey, coconut oil, water, eggs, salt, rolled oats, and white wheat flour (hard white wheat, ground). In a small saucepan, combine the honey and coconut oil, heating just until the oil is melted and the mixture is combined. In the hot months, my coconut oil stays liquid, but now that it’s cooling off it is solid.
Once it’s warm, remove from the heat and add the water. Your temperature should now be about 110 degrees. How do you know it’s right if you don’t have a thermometer? Think baby-bath water. It should be warm enough to give a baby a bath, but not too hot. An oiled up, honey baby…..man, that gives new meaning to “slicker than a baby’s butt.”
Add the yeast to the warm mixture and let it sit about 10 minutes. After that, it should look like this. You’ve just “proofed” your yeast – or made sure it was alive.
Pour the yeast mixture into your stand mixer. Add three cups of your flour and mix it up a tad. Then add the salt. I never add my salt to the yeast mixture without adding a bit of flour first because the salt can kill your yeast. Beat this mixture about two minutes on speed 1.
Now, add the eggs, remaining flour, and oats. On speed 1, mix this until it becomes kneadable. You might have to add more flour. Like I’ve told you before, I usually don’t add a ton of flour since fresh flour can continue to absorb moisture as it kneads….too much flour and you have hockey puck bread.
Let your bread knead on speed 1 for 10 minutes. After about 10 minutes, I can tell if I need more flour and then I add it.
Grease a large bowl with oil and then add your kneaded dough. Turn it over so it gets coated on all sides. Cover and let it rise until doubled. It might take an hour, it might take longer. It all depends on the temperature of your kitchen.
How do you know it’s done rising? Poke it. Think about the Pillsbury Dough Boy and giggle. If you barely poke the dough and it springs right back out, it’s not ready. But, if you poke it and your finger print stays, then you know it’s done. Don’t poke it too hard, just in case it’s not done…..or you have to start all over again.
Punch the dough down and divide it into two loaves. Put the loves in two greased 9 inch loaf pans, turning it over to coat all sides.
I tried making this into 3 loaves, using 8 inch pans…..but, they were too short for sandwiches. Tasty, yes. And we ate every crumb, but I like a taller bread for sandwiches. 9 inches works great for this recipe.
Let these loaves rise until they double – they won’t rise much in the oven, so make sure they’re as tall as you like. But, if you wait too long they will deflate when you put them in the oven. See next photo for an idea of how tall they should rise.
Bake at 375 degrees for 25-30 minutes. They should sound hollow when you tap on the top. Cool in the pans for 10 minutesbefore turning out to cool completely on a wire rack.
Try really hard not to cut them too early, or they’ll just make a mess. It’s a hard job, waiting…..but you can do it. I can’t. But maybe you can. Since this makes two loaves, I usually put one in the freezer and we eat the other one. In the hot months, I store it in the fridge to keep it from molding early. In the winter, I leave it out on the counter in a bread box. I don’t like it straight from the fridge – but you do what you have to do. I don’t like mold, so I deal.
Honey Oat Bread
- 4 teaspoons yeast
- ½ cup honey
- 1/3 cup coconut oil
- 2 cups water
- 2 eggs
- 1 tablespoon salt
- 1 cup rolled oats
- 6 ½ cups hard white wheat flour (or white wheat flour)
- In a saucepan, warm the honey and oil until the oil is melted. Remove from heat. Add the water. Mixture should be warm (around 110 degrees).
- Add yeast and stir. Let stand for 10 minutes to proof.
- Pour the mixture into your stand mixer.
- Add three cups of flour and the salt. Beat for 2 minutes on speed 1.
- Add eggs, oats, and remaining flour until you have a kneadable dough. You may need to add more flour.
- Knead on speed 1 for 10 minutes.
- Move dough to an oiled bowl. Cover to coat all surfaces. Let rise until doubled.
- Punch down and divide into two loaves. Put into two greased 9 inch loaf pans, turning to grease all sides. Let rise until doubled.
- Bake at 375 degrees for 25-30 minutes or until they sound hollow when tapped.
- Cool 10 minutes in the pan before turning out to cool completely on a wire rack.
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