Sunday, February 5, 2012

Honey and Oats Bread

 1 loaf

1  cup boiling water
½   cup rolled oats
1 ¼  teaspoons salt
1  package yeast
8  teaspoons water, warmed to about 90°
1  Tablespoon sugar
¼  cup + 2 Tablespoons honey
1 Tablespoon butter, softened 
3  cups flour

1.  In a large bowl, pour the boiling water over the oats and salt and let 
stand for 30 minutes.
2.  After 30 minutes, proof the yeast in a small bowl by stirring together the yeast, 8  teaspoons warm water and sugar.   Let proof for about 10 minutes.
3.  To the softened oats, add the proofed yeast, honey and butter.
4.  Incorporate the flour, one cup at a time, with a wooden spoon.  
5.  Turn dough out onto a lightly floured surface and knead until smooth and elastic.
6.  Place dough into an oiled bowl.
 (Oiled bowl: place 1 teaspoon of oil into the bottom of the mixing bowl that you just used to make the dough) 
 Set the dough into the oiled bowl, turn the dough over to coat the other side.
7.  Cover the bowl with plastic wrap and let rise for about 1-1 ½ hours, 
or until doubled.
8.  Preheat oven to 350°.
9.  Remove the dough from bowl and shape into a loaf.  
10.  Place the dough into a bread pan that has been lightly greased and sprinkled with a thin layer of rolled oats. Use just enough oats to cover the bottom of the pan.
11.  Sprinkle the top of the loaf with some oats.
12.  Cover with plastic wrap and let rise for about 45 minutes or until doubled.
13.  Bake at 350° for 45 minutes.

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