Oat and honey toast bread
- 2 cups boiling water (460ml)
- 1 cup (90gm) rolled oats
- 1/2 cup (170gm) clear honey
- 1/4 cup (60gm) butter
- ½-1 teaspoon salt
- 1 1/2 tablespoons active dry yeast
- 4 cups (560gm) bread flour
- 1 egg (50gm)
- 1 egg white (for the egg wash)
- 1 teaspoon water
- 2 tablespoons oats
1) In a large mixing bowl, combine boiling water, oats, 1/2 cup honey, butter and salt. Cover and allow to stand for 1 hour or so.
2) In a small bowl, dissolve yeast in warm water with a teaspoon of the honey added. Allow to proof for about 10 minutes.
3) Pour the yeast mixture into the oat mixture.
4) Sift the flour with salt and place into the bowl of an electric mixer. Add the egg, oat and yeast mixture and start mixing on low speed with the dough hook attachment. Knead 8 to 10 minutes (20 minutes by hand). The dough will be smooth and elastic but still slightly sticky.
5) Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume.
6) Deflate the dough and turn it out onto a lightly floured surface. Divide into two equal pieces and form into loaves. Shape the loafs and place into two lightly greased loaf pans. Cover and allow to proof.
7) Preheat an oven to 180-190C degrees C. Mix the egg and water and brush over the loaves. Sprinkle the oats over the top. Bake in the preheated oven for about 30 minutes or until the top is golden brown and the bottom of the loaf sounds hollow when tapped. Remove from the oven and allow to cool. Remove bread from pan and cool completely before cutting.