Honey-Oat Bread

Southern Living
4 small loaves


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1/2 cup honey
1/3 cup vegetable oil
1 3/4 cups water
1 2/3 to 2 cups bread flour, divided
1 cup uncooked regular oats
1/2 cup unprocessed oat bran
1 1/2 teaspoons salt
3 (1/4-ounce) envelopes active dry yeast
2 large eggs
2 1/2 cups whole wheat flour
1 egg white
1 tablespoon water


Combine first 3 ingredients in a saucepan; heat to 120° to 130°.

Combine 1 2/3 cups bread flour and next 4 ingredients in a large mixing bowl. Gradually add honey mixture and eggs, beating at low speed with a heavy-duty electric mixer until blended. Beat at medium speed 3 more minutes. Gradually stir in wheat flour and enough remaining bread flour to form a soft dough.

Turn dough out onto a well-floured surface. Knead until smooth and elastic (about 10 minutes). Place in a well-greased bowl, turning to grease top.

Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in bulk.

Punch dough down; let rest 15 minutes. Divide in half, shaping each portion into 2 small balls. Place 2 balls, side by side, in each of 2 well-greased 9- x 5-inch loafpans.

Cover and let rise in a warm place, free from drafts, 20 minutes or until doubled in bulk.

Combine egg white and 1 tablespoon water; brush on tops of loaves.

Bake at 375° for 35 to 40 minutes or until loaves sound hollow when tapped. (Cover with aluminum foil the last 15 minutes to prevent excessive browning, if necessary.) Remove from pans immediately; cool on wire racks.

Honey-Oat Buns: After letting dough rest, divide into 12 portions; shape into buns. Place on greased baking sheets. Cover and let rise 20 minutes or until doubled in bulk. Bake at 375º for 15 minutes. Yield: 1 dozen.

Created date

October 2003