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Honey-Oat Bread

Yield 4 small loaves


  • 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

How to Make It

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

  2. 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.

  3. 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.

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

  5. 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.

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

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

  8. 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.

  9. 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.