Honey & Oatmeal Bread

I've been wanting to use the dough hook on my mixer for quite a while, in fact I don't think I have ever used it. I always use the beater/whisk attachments for cakes and icings while the dough hook sits alone in the corner watching the show. Well, tonight it was the dough hook's turn to shine and shine it did!

I baked three loaves of seriously irresistible Honey & Oatmeal bread, probably the best I have ever tasted. Warm and fresh out of the oven, served with generous helpings of good quality butter, it was divine. I also managed to pick up some rich Yemeni honey (sold by a Yemeni - if that makes a difference) to use in the recipe which made it even more delicious.

If you eat bread (and I think you do) - then I seriously recommend you try making a batch.

Recipe - Honey & Oatmeal Bread

380ml water ; 130ml honey ; 80g butter

1300g plain flour (or bread flour)

240g oats ; 2 tsp salt ; 20g yeast

2 large eggs

1 egg white

1. Combine oats, 1200g of the flour, salt and yeast together in a bowl.

2. Heat the water, honey and butter in a pan over low heat until 'warm' (120-130F/ 49-54C)

3. Pour in warm mixture into the flour mixture and let the dough hook do its thing on slow (speed setting 2) for around a minute. [Or combine with wooden spoon and bring together by hand].

4. Whisk the 2 eggs and add to the mixture. Continue mixing for another minute.

5. Slowly add the last 100g of flour and let the mixer knead for another 3-4 minutes. By this time the dough should be coming clean off the sides of the bowl.

6. Place in a greased bowl, turning to grease the top. Cover and let it rise (45-60 mins) in a warm place until nearly doubled in size. 

7. Punch down, roll into loaves (seam side down) divide into tins, cover and let it rise again as before (45-60 mins).

8. Mix egg-white with water and brush the tops of the loaves. Sprinkle with oats and bake for 30-40 mins @ 375F / 190C. Remove from pans immediately when done.