Though excellent when finished in a bread machine, the texture of this bread is even better when braided and baked in the oven. This seems to be the case with most hand-formed breads, a truth I consider similar to books always being better than the movies based upon them.
Whatever approach you take, you’ll love slices of this sweet treat at breakfast, lunch, dinner or in between.
Milk ’n Honey Oat Bread
Adapted from The Bread Machine Cookbook II by Donna Rathmell German
Makes one 2-pound loaf
1 1/4 cups nonfat milk
2 tablespoons unsalted butter
1/4 cup honey
1 teaspoon salt
1 cup rolled oats (not instant)
1 cup whole wheat flour
2 cups bread flour
2 teaspoons rapid or instant yeast
1 teaspoon poppy seeds (optional decorative topping for oven version)
Dough to Oven Version
- Add all ingredients except poppy seeds to bread machine in the manufacturer’s recommended order and run the dough cycle.
- Cover a large baking sheet with cooking spray or a Silpat mat.
- Using lightly floured hands, form dough into a cylinder about the length of the pan, then flatten, slice into thirds lengthwise, and braid. (See Challah post.) Pinch together braided edges. Sprinkle poppy seeds over top, if desired.
- Cover and allow dough to rise for 30-45 minutes. Preheat oven to 350° F.
- Bake for about 20 minutes or until golden and the bread sounds hollow when tapped.
- Once baked, cool for at least 20 minutes before slicing.
Store in a tightly sealed container at room temperature for 2-3 days.
Bread Machine Version
- Add all ingredients to bread machine in the manufacturer’s recommended order. Use the “basic” setting for a 2-pound loaf. Note: poppy seeds are only for the oven version.
- Add sunflower seeds at the beep.
- Once baked, cool for at least 30 minutes before slicing.
Store in a tightly sealed container at room temperature for 2-3 days.
© Liesl K. Bohan | SavvyBaker.com
