Sandy’s Kitchen

There’s nothing quite like the aroma of freshly baked bread making its way through the house, especially this Honey Oat Bread.

Did you know that the smell of fresh bread has been scientifically proven to make people happier? Just another reason to dive right in.

There are many benefits to making your own bread – for one, it’s delicious, No debate there. But it’s also fun, can be very relaxing and it is so rewarding when you see the finished product. You’ll also have the contentment of knowing and controlling what’s in your food.

But baking also brings people together, and I think that’s my favourite part, sharing what I’ve made and seeing the joy it brings people.

Growing up, I loved baking with my mom. It didn’t matter what she was making, I was there watching and helping, and taste testing too, of course. One of my favourites was this Bolo de Sertão (Portuguese Corn Flour Flatbread) that she learned from my grandmother, a recipe I finally tackled for the first time this past Easter. I’ll never forget the look on my dad’s face, since it was his mom’s recipe, as he took the first bite. Both of my parents said it tasted like my grandmother’s, which was the best compliment. Needless to say there weren’t any leftovers.

I’ll be sharing that recipe soon, but today I leave you with this delicious Honey Oat Bread, another fan fave. This simple recipe is perfect for toast or sandwiches, easy to batch and freeze, and guaranteed to rise to the occasion.

Give it a try and let me know what you think! Crust me, it’s worth it!

Honey Oat Bread
(Makes 1 loaf)

Ingredients

• 1 1/2 cups flour
• 1 1/2 cups whole wheat flour
• 3/4 cups oats
• 1 1/2 tbsp dry active yeast
• 1 tsp sugar
• 2 tsps salt
• 1 cup milk
• 1/4 cup water, lukewarm
• 3 tbsps butter
• 1/4 cup honey

Toppings

• 2 tbsps honey
• 2 tbsps oats

Instructions

1. In the bowl of a stand mixer, combine flour, oats, yeast, and salt.
2. In a small bowl, combine water, sugar and yeast, and let it bloom for 5 – 10 minutes. (Cover with a towel or a small plate to avoid drafts.)
3. Meanwhile, in a small saucepan, warm milk so it’s hot enough to melt butter, but not boiling. Add butter, stirring until melted, then stir in honey.
4. Pour milk mixture into flour mixture, and mix with dough hook until it just comes together to form a dough. Continue to knead for 7-10 mins, until the dough is smooth and elastic. If you are making dough by hand, it will be very sticky at first; flour your hands and work surface, generously. If the dough is still wet and sticky after 5 mins of kneading, add more flour, 1 tbsp at a time, until the dough is barely tacky. If the dough is too dry, add water, 1 tsp at a time, to soften it up.
5. Place dough in a lightly oiled bowl, cover, and allow to rise until doubled, about 1 hour.
6. Once doubled, place the dough on a clean, dry work surface. Flatten dough by hand into a 9×12-inch rectangle. Tightly roll the dough, tucking the ends as needed, into a loaf. Place the shaped dough into a 9×5-inch loaf pan, brush the top of the bread with warmed honey and sprinkle with oats. Allow the loaf to rise in a slightly warm location until doubled, about 1 hour.
7. When the dough has doubled, preheat oven to 350 degrees. Bake for 35 – 45 minutes or until bread is deep golden brown and internal temp is about 190 degrees. Transfer to a cooling rack and cool completely before serving.
8. Store in an airtight container or a Ziploc bag. Will keep on the counter for 3-4 days, or in the fridge for a week. Can also be frozen for about two months.