Honey Wheat Oat Bread Food

HONEY OATMEAL BREAD

Steps:

• Boil some water and measure out 1 1/4 cups. Add to a large bowl or the bowl of a stand mixer. Add the rolled oats, salt and butter and stir to combine. Let stand 20 minutes, to soak and cool. *Be sure your mixture has cooled enough before you add your yeast to the bowl. If it's too hot, you will kill your yeast. Use a thermometer to test the temperature. It should be around 110F before you add the yeast. If you don't have a thermometer, let cool 5 minutes more and make sure it's just lukewarm.
• Add the yeast to the lukewarm water. Stir and let stand 5 minutes.
• Once the oat mixture is cooled enough, add the honey, proofed yeast mixture, whole wheat flour and the 1st cup of all purpose flour to the bowl. Mix to combine with the kneading hook. With the mixer running, begin adding the 2nd cup of flour in small increments, letting it mix in before adding more. Continue adding this cup and additional flour, if needed, until you have a quite moist dough, but one that wraps around the hook and cleans the bowl in spots. It may still have a sticky bit at the bottom of the bowl. That is ok. Remove the dough to a floured surface and knead a few minutes, adding a bit of flour as needed, to prevent it from sticking to your hands or the work surface. Form into a ball. Place into a greased bowl. Cover with plastic wrap and let rise until doubled, about 1 hour.
• Grease an 8x4-inch loaf pan and set aside.
• Remove dough to a lightly floured surface and gently deflate it by pressing down on it with your palms. Form the dough into a rough oval, about as long as your loaf pan (set your loaf pan next to your work area to judge the length). Flip the dough over and pinch in from the sides to the centre of the dough, pinching a seam down the middle. Pinch in the ends, as well. Flip it back over, right side up. Scatter some rolled oats on your work surface. Lightly brush your dough with water (not too much - just a light coating), then roll it over the oats, rolling to cover top, sides and bottom. Place dough into your prepared loaf pan. Spray a piece of plastic wrap with cooking spray and cover the top of the pan tightly. Allow to rise until doubled again, about 45-60 minutes.
• Preheat oven to 350F.
• When dough is ready, remove plastic wrap and bake in preheated oven for about 45 minutes, or until the loaf tests at least 200F with an instant read thermometer. If you don't have a thermometer, insert a tester in the side and into the centre. It should come out clean and dry. If in doubt, leave it in the oven a few extra minutes, as you probably won't hurt it. *It is unlikely that your loaf will over-brown, but check it after about 35 minutes and if it looks like it may over-brown, lay a sheet of aluminum foil loosely over-top for the last part of baking.
• Remove loaf from oven and immediately remove from pan to a cooling rack to cool completely before slicing.

HONEY WHEAT OATMEAL BREAD - ALL WHOLE GRAIN VERSION

Steps:

• Put ingredients into bread pan in the order suggested by the manufacturer of the bread machine.
• If you're going to use a timer, it is vital to keep the yeast away from both the liquids AND the salt.
• I make this on the white bread cycle and it comes out great, but you may wish to use the whole wheat cycle.
• I never noticed any difference except that the whole wheat cycle took a lot longer.
• Your machine may yield different results, tho.
• If you like crusty bread, just let the finished bread set on a rack to cool.
• If you want a softer crust, slip the hot bread into a plastic bag so that the crust will get steamed and be nice& soft- and good for sandwiches.

HONEY WHEAT OATMEAL BREAD

Steps:

• Put into bread pan in the order suggested by your machine's manufacturer: Set the machine for the regular white bread cycle, and if you can adjust the darkness, you don't want this to get too dark.
• If you prefer a softer crust, easier to slice for sandwiches, then as soon as you take it out of the pan, put it right into a large plastic bag, and close tightly.
• The hot bread will steam the crust and make it very soft.

HONEY WHOLE WHEAT BREAD WITH OATS AND FLAX SEED

Steps:

• The easy way: Throw it all into a bread machine and select dough. When finished proceed to step 9.
• The hard way: Dissolve yeast in warm water.
• In a large bowl, combine butter, molasses, honey and salt and mix well.
• Add yeast mixture and then gradually add flours.
• Turn onto floured surface and knead until smooth.
• Place in buttered bowl and let rise until double.
• Punch down and let rest for a few minutes.
• Divide dough into 4 parts and shape into loaves.
• Place in greased pans and let rise for about an hour.
• Bake at 375* for 35 to 40 minutes.

HONEY OATMEAL LOAVES

Steps:

• In a saucepan, heat water, milk, oil, honey and molasses to a simmer; stir in oats. Remove from heat; cool mixture to 120°-130°. In a large bowl, mix 4 cups bread flour, yeast and salt. Stir in cooled oat mixture. Stir in spelt flour and enough remaining bread flour to form a soft dough (dough will be sticky)., Turn dough onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Cover with plastic wrap; let rest 10 minutes., Divide dough in half. Roll each into a 12x8-in. rectangle. Roll up jelly-roll style, starting with a short side; pinch seam and ends to seal. Place in greased 9x5-in. loaf pans, seam side down., Cover with kitchen towels; let rise in a warm place until almost doubled, about 1 hour. Preheat oven to 350°., Bake until golden brown, 40-45 minutes. Remove from pans to wire racks; cool completely.Freeze option: Securely wrap cooled loaves in plastic, then place in resealable plastic freezer bags to freeze. To use, thaw at room temperature.

HONEY OAT QUICK BREAD

Steps:

• Position rack in middle of over and preheat to 375 degrees.
• Generously coat a 9 x 5 inch loaf pan with cooking spray.
• Sprinkle 1 Tablespoon oats in the pan, coating the sides and bottom with the oats.
• Thouroughly stir together whole-wheat flour, all-purpose flour, baking powder, baking soda and salt in a large bowl.
• Using a fork, beat together 1 cup of oats, yogurt, egg, oil and honey in a medium bowl until well blended.
• Stir in milk.
• Gently stir the yogurt mixture into the flour mixture just until thoroughly incoporated but not overmixed (excess mixing can cause toughening).
• Immedieatley scrape the batter into the pan, spreading evenly to the edges.
• Sprinkle the reserved 1 Tablespoon oats over the top of loaf.
• Bake the loaf until well browned on top and a toothpick inserted in the center comes out clean, 40 - 50 minutes. (It's normal for the top to crack).
• Let stand in the pan on a wire rack for 15 minutes. Run a table knife around and under the loaf to loosen it and turn it outo the rack.
• Let cool until barely warm, about 45 minutes.

HONEY OAT BREAD (BREAD MACHINE)

Steps:

• Combine ingredients in breadmaker per your manufacturer's instructions.
• You can replace 2 cups white bread flour with 2 cups whole wheat flour but include 1 tbsp vital wheat gluten (the original recipe suggested this).
• Makes a moist, sweet loaf.
• NOTE: cook time is for the basic/white cycle (medium crust; 1½ lb loaf) using a BreadmanPlus bread machine; your machine may differ.

HONEY WHEAT OAT BREAD

Steps:

• Place ingredient in the order for your particular bread machine.
• I fix this on my dough cycle, put in a loaf pan, let rise and bake at 375 degrees for 35 minutes.

HONEY-WHEAT OATMEAL BREAD

Steps:

• In bread machine pan, place all ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available. , Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).

BUCKWHEAT, OAT, HONEY WHEAT SANDWICH BREAD

Steps:

• Mix warm water, yeast, honey, buttermilk, salt, oil together.
• Mix all flours and buckwheat together.
• Add half the flour mix to the wet mix and blend on a low speed of your mixer until combined
• Add the second half of the flour mixture a cup at a time until completely blended. You may need a little more or little less flour. It should form a nice ball and not creep up your dough hook.
• Let the mixer knead the dough for 7 or 8 minutes.
• Place in an oil bowl, turn dough to cover with oil. Cover and rest in a warm draft free place for around an hour (may need longer). Dough should double, you will know when you push a finger in the center and it does not come back up.
• Punch down, form into two loaves and put in two loaf pans -- I do a big and small 9x5 pan and 8 1/2 by 4 /12. Be careful to shape as you want it, they will not smooth out as they rise.
• Cover and rise again until the dough is rounded over the tops of the pans.
• Cook at 375 for 35 minutes or until they sound hollow when tapped on the bottom.
• Remove to wire racks to cool to avoid the bottoms getting soggy. Top with the melted butter.