Oatmeal Honey Bread
This homemade bread is delicious. I use the bread machine to knead and rise the dough and then I place it in a bread tin and bake it in the oven.
This homemade bread is delicious. I use the bread machine to knead and rise the dough and then I place it in a bread tin and bake it in the oven.
- Carbohydrate 94.9977958333333 g
- Cholesterol 34.0066666666667 mg
- Fat 17.6020416666667 g
- Fiber 9.57820827911297 g
- Protein 17.3816458333333 g
- Saturated Fat 2.08205166666667 g
- Serving Size 1 1 Serving (194g)
- Sodium 48.3583333333333 mg
- Sugar 85.4195875542203 g
- Trans Fat 0.911355000000002 g
- Calories 595 calories
Step-by-step
- Combine all the dry ingredients, mix together.
- Add wet ingredients and mix all together.
- Dough will be sticky.
- Put in Bread Machine and put on Dough setting.
- Once the machine is done, leave dough in machine and let rise for 1 hour.
- Once done rising form dough into a rectangle, put in a greased bread pan.
- Cook at 350 for 45 minutes.
Water temperature dictates yeast viability entirely; maintaining liquid between 105 and 110 degrees Fahrenheit prevents thermal shock while still activating the microorganisms efficiently. Honey provides fermentable sugars that feed the yeast while contributing distinct floral notes to the crumb structure. Combining whole wheat flour with all-purpose flour balances the dense protein content of bran with the gluten elasticity required for proper rise.
The Art of the Pairing
Acidity in cultured dairy products like buttermilk cuts through the rich sweetness of honey, making this loaf an ideal vehicle for sharp, aged cheeses such as white cheddar. Salty proteins like cured ham or crisp bacon contrast sharply with the sweet grain profile when used for breakfast sandwiches. Spreads require careful consideration because excessive sweetness overwhelms the oats. Salted butter applied to toasted slices allows the natural grain flavors to dominate without clashing.
- Dense texture usually stems from expired yeast; verify activity before mixing.
- Dough consistency remains tacky during machine kneading; avoid adding excess flour that creates a dry crumb.
- Storage in a paper bag preserves crust crispness for twenty-four hours before transfer to plastic becomes necessary.
