Big Batch Honey Oat Bread
User Reviews
5
Big Batch Honey Oat Bread
Description
The Big Batch Honey Oat Bread recipe starts with combining flour, oats, honey, oil, warm water, and kosher salt to create a wet dough base. After blending in the yeast once the mixture cools to around 110°F, the dough is kneaded using a stand mixer with a dough hook while gradually adding the remaining flour until a smooth, soft consistency is achieved. The dough undergoes a first rise covered in an oiled bowl, followed by shaping and additional rising steps prior to baking.
The inclusion of oats imparts a mild nuttiness and chewy texture while honey adds subtle sweetness that balances the savory elements. The bread’s crust benefits from a potential oat topping, lending a rustic appearance and added crunch. The large batch approach is ideal for preparing multiple loaves or for feeding a crowd.
Proper kneading and permitting the yeast to bloom ensure a well-risen loaf. The vegetable oil inclusion in the dough keeps the crumb moist. The bread pairs well with butter or as a base for sandwiches and breakfast toasts.
Ingredients
- 7 cups all-purpose flour divided
- 1½ tablespoons kosher salt
- 2 cups old-fashioned oats plus an extra ¼ cup for sprinkling on tops of loaves (optional
- ½ cup honey
- ½ cup vegetable oil plus 1 tablespoon for coating bowl
- 3 cups water 120°F-130°F, very warm
- 2 tablespoons active yeast
Instructions
First Rise
- In the bowl of a stand mixer with a paddle attachment, add 2 cups flour, salt, oats, honey, oil, and warm water. Mix on low until combined, about 2 minutes.
- Once the mixture has cooled to about 110°F, add yeast and mix in the stand mixer again until the yeast is just combined. Do not go above a speed setting of 2. (Or mix on a low setting.)
- Remove paddle attachment and then remove the bowl from the stand mixer. Cover with a towel and allow the mixture to sit until the yeast blooms, about 10 minutes. The mixture will look foamy and will still be fairly wet.
- Switch the stand mixer attachment to a dough hook. With the mixer on low (or speed setting 2), add the remaining flour, one cup at a time, to make a smooth, soft dough (5-7 minutes).
- Knead the mixture with the dough hook for about 5 minutes.
- Coat a large bowl with the extra tablespoon of vegetable oil.
- Place the dough in the oiled bowl. Cover with a clean towel or loosely with a sheet of greased plastic wrap and allow it to rest for 1 hour or until doubled.
Second Rise
- When ready, punch down the dough and separate it into 3 loaves. (My loaves each measured to be about 700g.)
- Place loaves into 3 greased 8.5x4-inch loaf pans. Brush the tops of the loaves with water and sprinkle the extra oats on the tops of each, if using.
- Cover the pans loosely with lightly greased plastic wrap, and allow the dough to rise for 45 minutes to 1 hour, or until the dough rises 1-2 inches above the pan edge.
Baking
- Arrange an oven rack to the middle position in the oven. Preheat the oven to 350°F.
- Evenly space the loaves of bread on the middle oven rack. Bake for 30-35 minutes (or until the tops are golden brown). The internal temperature of each loaf of bread should be 190°F. The loaves will also sound slightly hollow inside when tapped.
- Let the bread cool before slicing or storing.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3loaves
Amount Per Serving
Calories 1642 kcal
% Daily Value*
| Calories | 1642kcal | 82% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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