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This homemade honey oat bread is sure to please. A lightly crusted outside and a smooth, soft inside make it the perfect all purpose bread. Eat it plain with a bit of fresh butter and honey for breakfast or a light snack, or use it to make your favorite afternoon sandwich. This bread is just what you need to make a good sandwich, great.
It’s no secret. I love bread. There are few things as gratifying as pulling out a fresh loaf of delicious homemade bread from the oven. The aroma that permeates the entire house, the beautiful product that resulted from. your own hands working and kneading the dough. Ahhh… I love it! My children also love it, so it often becomes a whole family event.
I have a few recipes for whole wheat sandwich bread that I love, one in particular is a honey wheat sandwich bread that I love. But, I wanted to make a sweeter, more delicious loaf than just plain ol’ sandwich bread. While this bread is awesome for sandwiches, it’s also fantastic as a treat, and that, my dear friends, is what I was going for.
What flour should I use to make honey oat bread?
I really like whole wheat flour, white or red, to make almost all sandwich loaves. The red wheat imparts an earthier flavor than white, but they’re both delicious. Plain white all-purpose flour can work in this, but I don’t recommend it.
You will likely need to add more white flour if you choose to go that route as it soaks up the moisture differently. The wheat flavor in this, even with red wheat, is not at all overpowering and the wheat provides a more densely textured loaf that can’t be beat.
If you’re worried about the flavor of red wheat, I highly suggest supplementing white wheat before you go to white flour. The flavor isn’t as earthy and the loaf will appear a lot lighter in color, closer to an all-purpose flour.
Tips for making Honey Oat Bread
- Make sure you let this rise completely both times. The times posted are only a guide. It needs to double in size during both rises, this will make a much better loaf of bread. Bread making cannot be rushed.
- To make a loaf, you need to flatten it into a 9X12 rectangle after the first rise. Then, simply tightly roll and tuck the ends in as needed to form the loaf shape and add it to your loaf pan to allow the second rise.
- If your bread isn’t rising, it’s the yeast. If the yeast isn’t fresh, it will likely not work. If it winds up flat, it is almost 100% guaranteed the yeast. If you had it in the refrigerator, allow what you need to get up to room temperature before you begin baking. If yeast isn’t something you frequently use, I recommend you buy packets.
- Another issue with yeast breads and activating the yeast is the temperature. If the room is cold, it will take a lot longer for it to rise. If your water is too hot (more than 110F) it will kill the yeast.
- Rolled oats do not soak up as much moisture as quick oats. If you only have quick oats, use less so the loaf doesn’t dry out.
This bread is also a cinch to make, costs loads less than its store-bought version plus, the actual act of making bread, I’m telling you… it just can’t be beat. Alright, if I haven’t convinced you now, I never will. Lets bake some bread!
Other Bread Recipes You’ll Love:
Do you bake your own bread? What’s your favorite?