Honey & Oatmeal Loaf
How to make an outstanding, Honey and Oatmeal loaf, easy step by step instructions, from start to finish.
Ingredients
Method
- 300g / 11oz White bread flour
- 190g / 190mls Boiling water
- 80g / 3oz Rolled Oats
- 50g / 2½tbls Honey
- 28g / 1oz Butter (unsalted)
- 1tbls Brown Sugar
- 8g / 1tsp Salt
- 7g / 2tsp Instant or Active dried yeast
- 2 Small eggs (beaten)
- You’ll also need Egg-wash
- Oats for sprinkling
- Add approximately 250mls of water to your kettle and bring to a boil.
- To your stand mixer bowl, add the oats, butter, honey, and salt.
- Place the bowl on your scales and add 190g of the now boiling water to the bowl, then get it onto your stand mixer.
- Now using the paddle attachment, mix the contents on speed 2 for 2 minutes.
- Once mixed allow the mixture to cool to 40°C / 104°F, approx:15 minutes.
- Now you can the rest of the ingredients, the flour, yeast and eggs.
- With the dough hook attached, knead the dough on speed 2 until it’s all combined, then continue kneading for 10 minutes.
- In the meantime, grease a medium size bowl with a little oil.
- After the 10 minutes kneading, turn out the dough onto a lightly floured surface, flour the dough and form it into ball.
- Place the dough-ball into the oiled bowl, coating it in the oil, cover the bowl and leave it in a warm draft-free spot for at least 1 hour, until the dough has at least doubled in size.
- Grease a 2lb / 900g loaf tin, see video for my loaf tin dimensions.
- Turn out the now risen dough onto a floured surface, add a little flour to the dough, and knock it back.
- Form the dough into a sausage shape (see the video for this technique) and place it into the greased loaf tin, gently pressing it down to fill in any gaps in the corners.
- Flour the top of the dough and cover it with a dry light weight cloth, allow it to proof until it is 4cm / 1½ inches above the top of the tin, approx. 45 minutes to 1 hour, depending on the temperature in your kitchen.
- When there is only 10 minutes left on the rise, preheat your oven to 170°C that’s 340°F or gas mark 3.
- Once the dough has risen to about 1½ inches / 4cm above the tin, egg-wash the top of the loaf and sprinkle on some raw oats.
- Get it into the preheated oven, bake for 30 minutes.
- After the 30 minutes, remove from the oven, take it out of the tin and place it a wire rack, allow it to cool before slicing and serving.
- Enjoy.
Equipment & products used in my kitchen and videos
