Honey and milk give this loaf its subtle sweetness and soft crumb.
- Portion size 12 servings
- Credits : Canadian Living Magazine: October 2009
- 1 cup boiling water
- 1 cup rolled oats (not instant)
- 1/4 cup liquid honey
- 2 tablespoons salted butter
- 1 pkg active dry yeast
- 1 cup warm homogenized milk
- 2 cups whole wheat flour
- 2 cups all purpose flour approx.
- 2 teaspoons salt
- 1 egg beaten
- 1 tablespoon rolled oats
MethodIn heatproof bowl, pour boiling water over oats; let stand until water is absorbed, about 15 minutes. Stir in honey and butter.
Meanwhile, in large bowl, sprinkle yeast over milk; let stand until frothy, about 10 minutes. Stir in oat mixture. Stir in whole wheat flour and 1 cup (250 mL) of the all-purpose flour and salt to form sticky dough.
Turn out onto floured surface. Knead, dusting with as much of the remaining all-purpose flour as necessary to prevent sticking, until smooth and elastic, about 12 minutes.
Place in greased bowl, turning to grease all over. Cover with plastic wrap; let rise in warm place until doubled in bulk, 1 to 1-1/2 hours.
Punch down dough; divide in half. On lightly floured surface, pat each half into 11- x 8-inch (28 x 20 cm) rectangle. Starting at narrow end, roll up each into cylinder; pinch edge and ends to seal. Fit, seam side down, into 2 greased 8- x 4- inch (1.5 L) loaf pans. (Or shape each into oval, stretching and pinching dough underneath to smooth top; place on greased baking sheet.) Cover and let rise in warm place until doubled in bulk, about 1 hour.
Topping: Brush loaves with egg; sprinkle with oats. Bake in 375°F (190°C) oven until loaves sound hollow when tapped on bottoms, 40 to 50 minutes. Transfer to racks; let cool.
Nutritional facts Per slice: about
- Sodium 207 mg
- Protein 4 g
- Calories 117.0
- Total fat 2 g
- Potassium 93 mg
- Cholesterol 12 mg
- Saturated fat 1 g
- Total carbohydrate 22 g
- Iron 9.0
- Folate 15.0
- Calcium 2.0
- Vitamin A 1.0