A delicate taste and versatile loaf

We saw a recipe for bread made with honey and oats one day, and looked up several recipes, finally settling on this one below, which contains a few ingredients we have found that really improve bread. The loaves we have made to date are surprisingly tasty, and use ingredients folks likely have around the house anyway. As one heads into the cooler weather, this recipe also fills the house with the tantalizing aroma of freshly-baked bread.

Ingredients

• Start three to four hours before serving;
• This recipe will make two loaves of oat honey bread. Two glass baking dishes are ideal, though you can put the entire loaf in the oven to bake free-form.

Ingredient	Quantity
• All-purpose unbleached flour • Whole wheat flour	500 mL (2 cups) 500 mL (2 cups)
Oats	200 mL (¾ cup)
Salt	5 mL (1 teaspoon)
Yeast (instant or regular)	1 pkg (1 tablespoon, or 15mL)
Granulated sugar (only if using traditional yeast)	15 mL (one tablespoon)
Warm milk	250 mL (1 cup)
Buttermilk	65 mL (¼ cup)
Warm water	65 mL (¼ cup)
Egg (room temperature)	One (1)
Honey	65 mL (¼ cup)
Butter	30 mL (2 tablespoons)
For the Toppings • Oats • Honey (warmed)	. 25 to 30 mL (1½ to 2 tablespoons) 25 to 30 mL (1½ to 2 tablespoons)

Preparation

1. For traditional yeast: Proof the yeast with the granulated sugar in the water. Instant yeast can be added to the dry ingredients, (but don’t forget the extra warm water). If you are using instant yeast, skip this step;
2. The dry ingredients: In a large bowl, or in your mixer, combine the flour, oats and salt. If you are using instant yeast, add it to the dry ingredients also. Gently mix the dry ingredients with a spoon;
3. The liquid (or soft) ingredients: In a container of about 1 litre (4 cups) capacity, combine the warm milk, warm water, buttermilk, egg, butter, and honey. If you need to warm the liquid to melt the butter, heat it gently in the microwave (15 to 30 seconds at power level 3. If you are using traditional yeast, add the yeast mixture to the liquids once all the other ingredients have been mixed. You can use a hand mixer for good results;
4. Mixing the dough: If you are using an electric mixer, place the dry ingredients in the electric mixing bowl, and all the liquid ingredients slowly, mixing the dough for at least seven to ten minutes, until the dough comes off the side of the bowl. The dough should not be wet or sticky. If it is, add small amounts of flour. If the dough is too dry, add warm water or milk a teaspoon at a time;
5. Hand kneading: When the bread dough is well mixed, it will start to pull away from the side of the bowl on its own. At this point, transfer to a lightly-floured board, and begin kneading the dough. Work the dough until it is smooth and spongy. This may take 10 to 12 minutes. Add more flour to the board as needed;
6. First Rising: Butter the large mixing bowl, and place the dough inside to rise in a warm, moist place. We put a layer of very warm water in the sink, and cover the sink with the kneading board. Allow the bread dough to rise for at least two hours. The dough should at least double in size;
7. Second hand kneading: Turn the bread dough back onto the floured kneading board, punch down, and knead again for a few minutes. Cut into two equal halves. Butter the two baking pans, and place each half in a buttered baking pan;
8. Second Rising: Repeat Step 8 with the two buttered 9 x 5 inch bread pans. Return to the sink, or other warm place, and allow the bread to rise again. It should again about double in bulk, filling the baking pans. Brush the top of each loaf with the warm honey, and sprinkle with the oats;
9. Baking: Near the end of the rising time, set the oven to 350°F (180°C). Place the two bread pans in the lower one third of the oven, and bake for about 45 minutes. The bread should have a nice golden brown colour, and sound hollow if you tap the top. Remove from oven, and allow to cool before taking the bread from the pans.