Oh my what a yummy, hearty bread this turned out to be. I found this recipe on Sally’s baking blog and knew I had to try it. My picture really doesn’t do this bread justice so check out Sally’s blog for much better quality photos and the recipe in its entirety. I did modify the recipe to make it a bit healthier (swapping the white bread flour for whole wheat and foregoing the sweet topping). Not that the bread didn’t sound delicious as it was,I just wanted a more hearty bread as I plan on eating this for breakfast and I felt the crumb topping would make this more of a sweet treat than a nice hearty breakfast bread.
If you want a lighter, sweeter bread then be sure to check out Sally’s original recipe. But if you want a more hearty bread with a subtle hint of sweetness, then proceed to my adaptation below 🙂
nonstick spray, such as Pam
2 and 3/4 cups whole wheat flour
1 cup old-fashioned rolled oats (or quick oats)
1 and 1/4 teaspoons ground cinnamon
1 and 1/4 teaspoons instant active dry yeast
1/2 cup honey
2 Tablespoons canola oil
1 and 1/2 cups + 1 Tablespoon cold water
1) In a large bowl, toss together the bread flour, oats, cinnamon, salt, and yeast. Set aside. In a small bowl, whisk the honey and oil together. Add the cold water. Add the wet ingredients to the dry ingredients, stirring with a wooden spoon. Scrape down the sides as needed with a rubber spatula. If the dough seems stiff, add more cold water (1 Tablespoon at a time) until the dough is soft again.
2) Spray the top of the dough with nonstick spray or lightly coat with oil. Cover the dough tightly with plastic wrap or cover with a towel and allow to rise at cool room temperature (about 70F degrees) for 12 hours.
3) Spray a 9×5 loaf pan with nonstick spray. Set aside. The dough will have risen quite a bit after 12 hours. Place the dough into prepared loaf pan. Brush the top of the bread with oil or nonstick spray and smooth out the surface. Using a sharp knife coated in oil or nonstick spray, slash a 1/2 inch cut into the center of the top of the loaf. Cover the pan with non-stick spray coated plastic wrap or again cover with a towel and allow to rise for another 1-3 hours in a slightly warm environment. I allowed for this second rise to happen in the oven. Simply heat the oven to 200F degrees. Turn the oven off and stick the loaf inside, leaving the oven door sightly ajar.
4) Move the oven rack to the lower third of the oven. Preheat to 375F degrees.
Bake the bread on the lower rack for 35 minutes. Remove from the oven and cover with foil. Continue to bake the bread for another 40-45 minutes, or until a toothpick inserted into the center of the bread comes out clean. Allow the bread to cool in the pan, placed on a wire rack, for about 15 minutes. Remove the bread from the pan and allow to cool completely on a wire rack before slicing. Serve cool or toasted.
This is such a yummy bread with just the right amount of sweetness from the honey. I can’t wait to try this bread in the morning with some butter. Yum!