Whole Wheat Honey Oat Loaf
4 people added this to their Recipe Box
Honey and milk give this loaf its subtle sweetness and soft crumb.
Servings: 2 loaves, 12 slices each
Ingredients:
| Nutritional Info | |
| Per slice: about | - |
| cal | 117 |
| pro | 4 g |
| total fat | 2 g |
| sat. fat | 1 g |
| carb | 22 g |
| fibre | 2 g |
| chol | 12 mg |
| sodium | 207 mg |
| potassium | 93 mg |
| % RDI: | - |
| calcium | 2% |
| iron | 9% |
| vit A | 1% |
| folate | 15% |
Suggested Recipes
-
1 cup (250 mL) boiling water
1 cup (250 mL) rolled oats (not instant)
1/4 cup (50 mL) liquid honey
2 tbsp (25 mL) salted butter
1 pkg active dry yeast (2-1/4 tsp/11 mL)
1 cup (250 mL) warm homogenized milk
2 cups (500 mL) whole wheat flour
2 cups (500 mL) all-purpose flour (approx)
2 tsp (10 mL) salt
Topping:
1 egg, beaten
1 tbsp (15 mL) rolled 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.
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.
Tags:
Grains; Sugar/Sweets; Eggs; Bake; Breads (Loaves, Buns, Rolls); Honey; Butter; Milk; Flour; Oats;
Source
Canadian Living Magazine: October 2009
For more great recipes when you're on the go, get Canadian Living Mobile! Access Canadian Living's Tested Till Perfect recipes anytime, anywhere -- and best of all, it's FREE! Get it now: visit m.canadianliving.com on your BlackBerry® or iPhone™.
Comment reported
Thank you for reporting this comment as inappropriate.
Back to Comments »