Saturday, 15 June 2013
Honey and oat bread (aka the best homemade bread in the world)
I first made my own bread about 3 years ago. I got a breadmaker for Christmas and I spent ages playing with it, trying to come up with the perfect loaf of homemade bread. I tried so many different recipes but I never quite got it right. The bread was always too dense, or too crumbly, or just didn't taste nice.
I found a recipe online a while back for honey bread (sorry, I can't for the life of me remember where I found it. I just copied the recipe into my recipe book without thinking I would blog about it). Anyway, the honey bread I made was yummy but missing a little something. The honey bread was dusted with oats and I decided to see what would happen if I put oats in the actual bread rather than on top. Oh. My. Gosh. I think that was probably one of the very best baking experiments I have ever tried in my life. I took out some of the flour and subbed in the oats. I also added more honey to make it a bit sweeter. The bread that came out was just...wow. It made perfect sandwich bread aswell. One of the banes of my breadmaking life was not being able to have a sandwich with the bread I was making. All of the other recipes I had tried, the bread was just too crumbly and I couldn't get a decent sandwich out of it. It was good to eat as is but bread by itself can get pretty boring ;)
I only ever make my honey and oat bread now and I am absolutely hooked. I like to make a double batch of the dough and make one loaf of bread and 8 breadbuns. The breadbuns are usually gone by the next morning as they are so delicious. The bread does me over the next few days. They can be frozen once cooked.
Honey and oat bread (makes 2 loaves or 16 breadbuns)
1tbsp active dry yeast
1tsp brown sugar
470ml water (1/2 cold, 1/2 boiling)
4tbsps olive oil
600-700g brown bread flour
50g porridge oats
300g plain flour
Mix the yeast, sugar and water together in a large bowl and leave for 10 mins to activate. I use my biggest bowl so I can knead the dough in the bowl but use whatever size you have. When the yeast has bubbled, add the honey, salt and olive oil. Mix well to combine. Add the plain flour, porridge oats and enough bread flour to make a soft but still slightly sticky dough. Make sure not to add too much flour or you will find that your bread is dense. Gently knead for 5 minutes. Lightly oil your bowl and coat the dough.
Cover the bowl with a tea towel and leave in a warm place for approx an hour, to double in size. Deflate and knead gently to remove any air bubbles. Cut into 2 pieces. Knead each piece gently for a few minutes, shape into loaf shapes then place in greased or lined loaf pans.
Cover again with the tea towel and leave to rise for 30mins. Cook on GM4/180C/350F for approx 40 minutes or until the middle of your loaf reaches 85C/185F. To make breadbuns, cut your deflated dough into 16 pieces, shape each piece into a ball and place on a greased or floured baking sheet. Leave to rise for 30 minutes then cook for approx 40 minutes or until nicely golden brown.
Leave to cool then enjoy :)