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Honey Oatmeal Bread

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Honey Oatmeal Bread

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Honey Oatmeal Bread Recipe Honey Oatmeal Bread Recipe

If you’ll make oatmeal bread, do not settle for some watered-down model, extra white bread than entire grain. This dense-textured, wet sandwich loaf features a beneficiant measure of oats. It slices superbly for sandwiches, makes completely pleasant toast and, because of the oats, honey, and applesauce, remains contemporary for days on your breadbox.

Our ensure: This wet bread has a light-tan, even-textured inside, and gentle taste. It slices properly, and is set three half" tall at its heart level.

At a look

Prep
Bake
Total
Yield
one eight half" x four half" loaf, 16 servings.

Nutrition knowledge

Ingredients

  • three/four cup lukewarm water
  • 1 half cups "fast" rolled oats
  • 2 packets "extremely energetic" dry yeast; or 1 tablespoon energetic dry yeast; or 2 three/four teaspoons instantaneous yeast
  • 2 tablespoons honey
  • 1 tablespoon brown sugar
  • 6 tablespoons (three/four stick) butter
  • half cup unsweetened applesauce
  • 1 half teaspoons salt
  • half cup instantaneous mashed potato flakes
  • 2 1/four cups King Arthur Unbleached All-Purpose Flour
  • 2 tablespoons oats, to sprinkle on best, non-compulsory

  • 6 oz. lukewarm water
  • four half oz. "fast" rolled oats
  • 2 packets "extremely energetic" dry yeast; or 1 tablespoon energetic dry yeast; or 2 three/four teaspoons instantaneous yeast
  • 1 half oz. honey
  • 1 tablespoon brown sugar
  • three oz. (three/four stick) butter
  • four oz. unsweetened applesauce
  • 1 half teaspoons salt
  • 1 ounce instantaneous mashed potato flakes
  • nine half oz. King Arthur Unbleached All-Purpose Flour
  • 2 tablespoons oats, to sprinkle on best, non-compulsory

  • 170g lukewarm water
  • 128g "fast" rolled oats
  • 2 packets "extremely energetic" dry yeast; or 1 tablespoon energetic dry yeast; or 2 three/four teaspoons instantaneous yeast
  • 43g honey
  • 1 tablespoon brown sugar
  • 85g (three/four stick) butter
  • 113g unsweetened applesauce
  • 1 half teaspoons salt
  • 28g instantaneous mashed potato flakes
  • 269g King Arthur Unbleached All-Purpose Flour
  • 2 tablespoons oats, to sprinkle on best, non-compulsory

Instructions

  1. Combine the three/four cup water and oats, and let leisure for 20 mins. This offers the oats a possibility to soak up the water and melt up.
  2. If you are the usage of energetic or "extremely energetic" dry yeast, dissolve it in 2 tablespoons of the lukewarm water with a pinch of sugar. It will have to begin to bubble because the oats and water leisure.
  3. Add the rest components to the oats (together with the yeast/water/sugar combination, if you are the usage of energetic dry yeast), and blend and knead—by way of hand, electrical mixer, or bread system set at the dough cycle—till the dough feels springy; it’s going to be moderately stiff.
  4. Place the dough in a evenly greased bowl, and make allowance it to upward push, lined, for two hours; it is a gradual riser.
  5. Gently deflate the dough, and form it into an eight" log. Place it in a evenly greased eight half" x four half" loaf pan. Cover the pan loosely with evenly greased plastic wrap.
  6. Allow the dough to upward push at room temperature for 1 three/four to two hours, until it is topped about 1 half" over the rim of the pan. Towards the top of the emerging time, preheat the oven to 350°F.
  7. Brush the highest of the loaf with milk, and sprinkle with oats, if desired.
  8. Bake the bread for 20 mins. Tent it loosely with aluminum foil, and bake for an extra 25 to 30 mins. When the bread is finished, it’s going to be golden brown, and an instant-read thermometer inserted into the middle will sign up 190°F.
  9. Remove the bread from the oven, wait five mins, then flip it out of the pan onto a rack to chill. Cool utterly sooner than cutting. Store well-wrapped at room temperature.

Nutrition Information

  • Serving Size1 slice (56g)
  • Servings Per Batch16
Amount Per Serving:
  • Calories150
  • Calories from Fat45
  • Total Fat5g
  • Saturated Fat3g
  • Trans Fat0g
  • Cholesterol10mg
  • Sodium250mg
  • Total Carbohydrate23g
  • Dietary Fiber2g
  • Sugars4g
  • Protein4g

* The diet knowledge supplied for this recipe is decided by way of the ESHA Genesis R&D instrument program. Substituting any components would possibly exchange the posted diet knowledge.

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