Whether you prefer to knead and bake it in a pan or want to use your bread machine, this recipe will be a favorite. Oats and honey add flavor to traditional bread, giving it an extra kick your family will love. The quick oats are healthy and add texture, and the slight honey-sweet taste is sure to please!
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2 teaspoons of olive oil
1¾ cups warm unsweetened almond milk (105 to 110 degrees)
2 packets of active dry yeast (or 1½ tablespoons)
¾ cup quick-cooking oats & additional for garnish
1/3 cup honey
3 tablespoons vegetable oil
2½ teaspoon salt
5 cups (approximately) all-purpose flour, or try a 50/50 white and wheat blend for added flavor
1 large egg
- In a microwave, heat the almond milk for 1 minute and 40 seconds to be very hot. Let sit to reduce temperature to 100 to 110F.
- In a stand mixer or large bowl, add the hot milk. Stir in beaten egg, honey, oil and salt. Add the yeast until fully mixed.
- Slowly add in the flour and oats to the large bowl of liquid mixture and mix on low. You should use a bread attachment if using a stand mixer.
- Coat another large bowl with oil. Transfer the dough to the bowl and turn it to coat.
- Cover with plastic wrap (spray with cooking spray first to keep it from sticking to dough), then cover with a kitchen towel and let rise at room temperature until doubled in volume, about 1 hour.
- Oil two 8½” x 4½” x 2½” loaf pans.
- Punch down dough; shape into two loaves. Place one loaf in each pan. Cover and let rise in a warm draft-free area until almost doubled in volume, about 20 minutes.
- Preheat oven to 350F.
- Sprinkle with additional oats for garnish.
- Bake until brown on top and tester inserted into center comes out clean, about 40 minutes. Cool completely.
Per two-slice serving. Each loaf makes about 16 slices.
Protein 2.2 grams
Carbohydrates 16 grams
Fat 2.2 grams (0.7 g saturated fat)
Calcium 6 milligrams