All Rise in the Oven! Recipe 1: Honey Oatmeal Bread

With butter

Prep time: 1 hr 40 min (20 minutes active)
Cook time: 40 minutes

All rise in the oven!  This delicious bread warrants your respect, I promise you. Growing up in Vermont, a local bakery made the best honey oatmeal bread. So for this Easter bread series I decided to try and emulate it. Ironically, the recipe I found and adapted here is apparently from a restaurant in my hometown of Stowe, Vermont.

I’ve posted my adaption of the recipe here, but if you want to try the original, head on over to epicurious. I am a firm believer in whole wheat – both for its nutritional quality and superior taste. Following the advice in my quick tips section, I only substituted 1 C of whole wheat for 1 C all-purpose flour. I don’t recommend you substitute any more whole wheat, only because the recipe is designed for all-purpose. It will end up too dense. Lastly, I added some ground flax seed to amp up the nutritional value in this recipe. If you don’t have ground flax meal, don’t worry; just leave it out of your recipe!

This bread is versatile and delicious no matter how you eat it. Yesterday morning I made an open-faced breakfast sandwich with a fried egg and Italian sausage. I also recommend making a grilled cheese with arugula and tomato. My favorite, however, is making French toast with this bread. Oh. So. Good. Enjoy – and be sure to tell me how you ate it in the comments section!

In the ovenIngredients
1 3/4 C warm water
1 tablespoon dry yeast
3/4 C old-fashioned oats
1/4 C honey
3 T vegetable/canola oil
2 1/2 tsp salt
1 T ground flax seed (DON’T Worry if you don’t have this!)
1 C whole wheat Flour
Approx 3 C all purpose flour
1 large egg, beaten
2 T oats

Directions

  1. Put ¼ C warm water into a medium sized bowl. Sprinkle yeast and stir. Let sit until it dissolves, approximately 10 minutes.
  2. After the yeast has dissolved, add to the bowl the remaining water (1 ½ C), and the following ingredients until the flour.
  3. Add the whole wheat flour and all-purpose flour, until you are able to form the mixture into a dough ball.
  4. Knead the dough gently for about 2-3 minutes by folding and pressing down. You essentially want to form a cohesive lump.
  5. Oil a large bowl and place the dough bowl in it. Cover with plastic wrap and a dish towel. Let sit for an hour.
  6. After about an hour, check to see if the dough has doubled in size. My recommendation is that you place the bowl near (not on) a warm (not hot) area. This will help the dough to rise.
  7. When the dough is doubled in size, knead it with your knuckles so it deflates. Separate into two pieces and place into two greased bread pans.
  8. Cover the pans with plastic wrap and a dish towel, and let sit for approximately 20 minutes. Again, place the bowl near (not on) a warm (not hot) area. This will help the dough to rise.
  9. With about ten minutes left, heat the oven to 350 degrees.
  10. After the dough has risen again, brush the top with egg and sprinkle 1 T oats on top of each loaf.
  11. Bake the bread for approximately 40 minutes, or until a toothpick comes out clean.
  12. Run a knife along the edges of the pan and immediately remove the bread from the pan. Let it cool on a wire rack for an hour or so.

Enjoy! And be on the look out for upcoming bread recipes from the “All Rise in the Oven” mini series!

Hungry for more great recipes? Explore more on Lawyer in the Kitchen!

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