This Kitchenaid honey oat bread recipe is adapted from the cookbook that came with my mixer. The oats add body and texture, so the bread can hold up to mayo, a stack of cold cuts, or just some peanut butter and jam. It also makes wonderful cinnamon toast. The honey adds a touch of sweetness.
The only problem with the recipe in the book is that it’s for two loaves. The bread is delicious, but this is a “single serving” blog, so two loaves is too much.
So, I’ve altered it to make just one loaf of bread. I also used instant yeast (and adjusted the quantities) to speed things up a big. And, because a big bag of instant yeast is a much better value than a few little packets of the regular kind!
The original recipe also calls for quick oats. Don’t worry if you don’t have them (neither did I). That is easily fixed by taking some standard oats and popping them in the mini-chopper. Just grind them up and make them smaller.
As noted in the recipe, you can add an egg white to the water glaze for a shinier crust. I was low on eggs, so I didn’t bother.
Tip: Rinse the measuring cup with water before you measure out the honey. That way, it won’t stick.
A single loaf of oatmeal bread, sweetened with honey.
3/4 C water
2 2/3 T butter
2 3/4 to 3 1/4 C flour
1/2 C quick oats (or regular oats, ground up to smaller pieces)
1 tsp salt
1 1/2 tsp instant yeast
1 1/2 tsp water
Measure the honey, water, and butter into a small saucepan. Stir to mix everything together and heat it gently until it gets warm (about 120-130 degrees) Don't let it get too hot or it will kill the yeast.
Put the smaller amount (2 3/4 cups) of flour, oats, salt and yeast in the bowl of your Kitchenaid mixer.
Using the dough hook (not the paddle), mix for 30 seconds on Speed 2.
Slowly add the butter mixture to the flour mixture. This should take about a minute. Again, you don't want to kill the yeast with the hot liquid.
Add the egg and mix another minute at the same speed
Add 1/4 cup of the flour, continuing to mix the dough on Speed 2. Keep mixing until the dough pulls entirely away from the bowl and sticks to the dough hook in one large mass.
Add the remaining 1/4 cup flour if necessary (if the mixture is too wet and doesn't come together)
Keep kneading for 3-5 minutes more (same speed).
Remove the dough from the bowl, clean the bowl, and grease it with about one capful of neutral cooking oil.
Return the mixture to the bowl, and turn it over to grease the dough.
Cover the bowl (I use a plastic grocery bag, so it doesn't stick) and put it in a warmish spot until it doubles in size. This should take about an hour.
Punch the dough down (a good way to take out your frustrations) and remove it from the bowl.
Shape the dough into a loaf shape by rolling it out into a rectangle with a rolling pin.
The dough should be roughly the size and shape of a legal sheet of paper (9 x 14). Starting from the shorter end, roll up the dough into a cylinder. Then pinch the ends to close them.
Grease your loaf pan (I use butter for this) and put the dough in the pan. Cover it, and let it rise again (for about another hour).
Preheat the oven about 10-15 minutes before the bread has finished its second rise.
Brush the top of the bread with the remaining water (and egg white if desired) and sprinkle with oatmeal.
Bake for 40 minutes.
When the bread is done, remove it from the pan and let it cool on a wire rack.
If you want a shinier, browner crust, mix an egg white with the last 1 1/2 tsp of water and brush the loaf with it before baking.