Whole Wheat Honey Oat Loaf

By Adell Shneer, Matthew Kimura and The Canadian Living Test Kitchen

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Whole Wheat Honey Oat Loaf
Photography by Judi Pudge

This recipe makes 2 loaves, 12 slices each servings

Nutritional Info
Per slice: about	-
cal	117117 cal
pro	4 g4g pro
total fat	2 g2g total fat
sat. fat	1 g1g sat. fat
carb	22 g22g carb
fibre	2 g2g fibre
chol	12 mg12mg chol
sodium	207 mg207mg sodium
potassium	93 mg93mg potassium
% RDI:	-
calcium	22 calcium
iron	99 iron
vit A	11 vit A
folate	1515 folate

Honey and milk give this loaf its subtle sweetness and soft crumb.

Ingredients

1 cup boiling water 1 1cup cupboiling water
1 cup rolled oats , (not instant)1 1cup cuprolled oats, (not instant)
1/4 cup liquid honey 1/4 1/4cup cupliquid honey
2 tbsp salted butter 2 2tbsp tbspsalted butter
1 pkg active dry yeast 1 1pkg pkgactive dry yeast
1 cup warm homogenized milk 1 1cup cupwarm homogenized milk
2 cups whole wheat flour 2 2cups cupswhole wheat flour
2 cups all purpose flour , approx.2 2cups cupsall purpose flour, approx.
2 tsp salt 2 2tsp tspsalt
Topping
1 egg , beaten1 1eggeggs, beaten
1 tbsp rolled oats 1 1tbsp tbsprolled oats

Preparation

In 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.

Additional information : Variation
Honey Oatmeal Rolls: After first rise, punch down dough. Divide into 18 pieces (about 2 oz/60 g each). Shape each into ball, stretching and pinching dough underneath to make tops smooth. Place, 2 inches (5 cm) apart, on parchment paper–lined baking sheet. Cover and let rise for 1 hour. Bake in 375°F (190°C) oven until buns sound hollow when tapped on bottoms, 30 to 35 minutes.

Source : Canadian Living Magazine: October 2009