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Honey Oat Bread
Honey Oat Bread

Before you jump to Honey Oat Bread recipe, you may want to read this short interesting healthy tips about Treats that offer You Power.

Enjoying healthy foods tends to make all the difference in the way we feel. Whenever we eat more healthy meals and a smaller amount of the bad ones we usually feel much better. A salad allows us to feel better than a piece of pizza (physically anyway). Deciding on healthier food choices can be tough when it’s snack time. Finding snacks that will help us feel better and boost our levels of energy often involves lots of shopping and painstaking reading of labels. Here are a few healthy snacks that you can use when you need an instant pick me up.

Whole grain foods are an outstanding choice for a fast wholesome snack. A mid-morning snack of whole grain bread coupled with some protein will sustain you until it’s time for lunch break. When you need a fast snack food on your way out the door, don’t forget to look for whole grain chips, pretzels, and crackers. Whole grains are always better than highly processed grains found in white bread.

A large assortment of instant health snacks is easily obtainable. Determining to live a healthy way of life can be as simple as you want it to be.

We hope you got insight from reading it, now let’s go back to honey oat bread recipe. To make honey oat bread you need 11 ingredients and 11 steps. Here is how you achieve it.

The ingredients needed to make Honey Oat Bread:
  1. Provide 1 Envelope Yeast (2-1/4 tsp)
  2. Prepare 2 tsp Salt
  3. Prepare 1/4 cup Honey
  4. Get 3 Tbsp Unsalted Butter, melted
  5. Provide 1-1/3 cup Warm Water
  6. Use 3 cups Bread Flour
  7. Provide 1 cup Old Fashioned or Quick Oats
  8. Provide 1/3 cup Non Fat Dry Milk Powder
  9. Use 2 Tbsp Honey, warmed up a bit so it’s runny for topping
  10. Get 2-3 Tbsp Oats for topping
  11. Prepare Extra empty loaf pan with 2 cups of boiling water
Steps to make Honey Oat Bread:
  1. In a small bowl, add the water, honey and yeast. Let it sit for a few minutes until the yeast is activated.
  2. In the bowl of a standing mixer, fitted with a dough hook attachment, add flour, milk powder, oats, salt and the yeast milk mixture. Knead the dough for just a few minutes or until it comes together.Turn the dough onto a floured surface and continue to knead until the dough is nice and smooth.
  3. Lightly grease a large bowl, place the dough in the greased bowl, brush the top with a little oil and cover with plastic wrap.
  4. Place in a warm draft free spot and let it rise for about an hour and a half to two hours or until doubled in size.
  5. Grease a 9x5” loaf pan with some vegetable oil and set aside.
  6. Dump the dough onto a lightly floured surface, knead it for a minute just to pull it together. Form it into a loaf, place it in the greased loaf pan (seam side down) cover it with a kitchen towel and let it rise for another hour or so or until doubled once more.
  7. Preheat your oven to 350 degree, brush the top of the bread with the warmed honey and sprinkle the oats all over the top.
  8. Place the bread in the oven and pour the prepared boiling water into the Extra, empty loaf pan on the bottom rack of the oven (this is to create steam within the oven as the bread bakes). Close the oven door and bake bread for 40 to 50 minutes, until the bread is deep golden brown and the internal temperature is about >=90oC.
  9. Allow it to cool completely on a wire rack.
  10. Served warm with jam.
  11. Or served with butter.

Honey Oatmeal Bread is a fantastic sandwich loaf, but it also makes killer french toast and an awesome grill cheese sandwich. Seriously, this bread with cheddar cheese and thin slices of apple is the grilled cheese of your dreams. I love the subtle sweetness added by the honey and the chewy, slightly nutty flavor from the rolled oats. I prefer to use old fashioned rolled oats for this bread. It is a bit heavier, a bit denser, than a standard spelt loaf - that is, spelt with all-purpose or bread flour mixed in - especially with the weighty rolled oats.

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