3/4cupsOats I have used instant and old fashioned, both work great
2 1/4tspInstant yeast
1cupMilk 250 ml (almond or soy milk for vegan/dairy free)
1/4cupLukewarm water 62 ml
2tbspUnsalted butter or margarine 28 grams
1/4cupHoneyagave for vegan
1.5 - 2tbspHoney or agavewarmed
1.5 - 2tbspOats
In a large bowl, or the bowl of a standing mixer, combine the flour, oats, yeast, and salt.
In a small bowl, or two cup (450 ml) measuring cup, warm the milk so that it’s hot enough to melt the butter, but not boiling. Add the butter, stirring until melted, then stir in the water and honey.
Pour the milk mixture into the flour mixture, mixing with a dough hook until it just comes together to form a dough. Knead in the mixer, with the dough hook attachment, for 10 minutes, until the dough is smooth and elastic (if you’re making this recipe by hand, the dough will be very sticky at first; flour your hands and work surface generously and be patient). If the dough is still very wet and sticky after 5 minutes of kneading, add more flour, 1 tablespoon at a time, until the dough is barely tacky. If the dough is too dry, add water, 1 teaspoon (5 ml) at a time, to soften it up.
Place the dough in a lightly oiled bowl, cover, and allow to rise until doubled, about 1/2 to 1 hour.
Once doubled, place the dough on a clean, dry work surface. If the dough is too sticky, lightly flour the surface before continuing. With your fingers, flatten the dough into a 9 by 12-inch rectangle. Tightly roll the dough, tucking the ends as needed, into a loaf. Place the shaped dough into a 9×5-inch loaf pan, cover with a clean dry towel, and allow to rise until doubled, about 1/2 to 1 hour.
Preheat oven to 350 degrees (180 C). Place an empty loaf pan on the bottom rack of the oven and bring 2 cups of water to a boil.
When the loaf is doubled again, brush the top with the warmed honey and sprinkle with the oats.
Place the bread in the oven and pour the boiling water into the empty loaf pan on the bottom rack of the oven. Bake for 40 to 50 minutes, until the bread is deep golden brown and the internal temperature is about 190 degrees.
Transfer to a wire cooling rack and allow to cool completely before serving.
Make sure you read the recipe carefully before starting. I used Quaker quick cooking oats (the regular oats) and full fat milk.My bread was baked in 50 mins. Let the bread cool completely before cutting it. I didnt add any extra flour or water. Stop kneading when the dough is soft and not sticky.
This Honey Oats Bread was printed from https://mariasmenu.com/vegetarian/soft-honey-oats-bread.
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