Honey Oat Hearth Bread
The secret to this bread is the hot oat soak. By hydrating the oats with boiling water before mixing, you ensure the grain softens completely, preventing a chalky texture in the finished loaf.
Mind your water temperature
If the water for the yeast is over 115°F, you will kill the leavening. Aim for the temperature of a warm bath.
- large mixing bowl
- two 9x5 inch loaf pans
- heavy-duty stand mixer with dough hook
- thermometer
What goes in.
- 2 cupsold-fashioned rolled oats
- 2 cupsboiling water
- 1/2 cuphoney
- 1/4 cupunsalted butter, softened
- 1 tbspactive dry yeast
- 1/2 cupwarm water (110°F)
- 5 cupsbread flour
- 2 tspsea salt
Hydrating the grain
Combine the oats and boiling water first and let them stand for 20 minutes. This creates a porridge base that keeps the bread from drying out during the bake.
The method.
Soak the oats
Pour boiling water over the oats in a bowl. Stir in the butter and honey. Let this sit until it reaches lukewarm temperature.
Bloom the yeast
Whisk the yeast into the warm water. Let it sit for 5 minutes until a thin, foamy layer forms on the surface.
Mix the dough
Combine the oat mixture, yeast, flour, and salt in the mixer. Knead on low speed for 8 minutes until the dough pulls cleanly away from the sides of the bowl.
First rise
Transfer the dough to a greased bowl, cover with a damp cloth, and let rise in a warm, draft-free spot until doubled in size, about 90 minutes.
Shape and proof
Divide the dough into two loaves. Place in greased pans and let rise for another 45 minutes until the dough crowns just above the rim of the pans.
Bake
Bake at 375°F for 30 to 35 minutes. The loaves are done when the crust is deep brown and the bottom sounds hollow when tapped.
Other turns to take.
Nutty Oat
Fold in a half-cup of toasted walnuts during the final minute of mixing.
Seeded Crust
Brush the tops with water and sprinkle with extra rolled oats before putting them in the oven.
When it doesn't go to plan.
Use bread flour, not all-purpose; the higher protein content is necessary to support the weight of the oats.
Do not slice the bread while it is still steaming; the structure needs to cool for at least an hour to finish setting.
If the crust browns too quickly, cover the pans loosely with aluminum foil for the final 10 minutes of baking.
The ones that keep coming up.
Can I use instant oats?
Instant oats will break down too quickly and lead to a gummy texture. Stick to old-fashioned rolled oats for the best result.
How do I know if my yeast is active?
If your yeast mixture does not foam after 5 to 10 minutes, the yeast is dead. Do not proceed, as the bread will not rise.