Milk and Honey Oat BreadPosted: June 18, 2008
Sorry for the lack of interesting posts lately! We’ve been enjoying family vacation which included an eleven hour drive out to Indiana and an even longer drive home. We were blessed and only had a minor flooding related detour on the way back that put us less than ten minutes out of our way. Praise the Lord.
So far, since Friday, we have eaten three loaves of my milk and honey oat bread and I don’t see us slowing down any time soon! Here’s the recipe for you to enjoy:
1 cup plus 1 Tablespoon Milk
3 Tablespoons Honey
3 Tablespoons Coconut Oil
1/2 C. Oat Flour
2 1/2 C. All Purpose Unbleached Flour
2 Tablespoons Gluten
1 1/2 tsp. Sea Salt
2 tsp Instant Yeast
Make a small hole (think volcano) in the flour mixture and put the yeast there. Bake according to your bread machines directions. I use the Whole Wheat Large Rapid setting. Savor the deliciousness that will ensue when the warm bread is spread with butter and devoured. Yum.
Okay, so here are all my asides on the above recipe.
I use whole milk and Hodgson Mill vital wheat gluten. Don’t feel like you need to use raw honey as you will be baking this and the honey will no longer be raw anyway. Go ahead and use the cheaper stuff!
Coconut oil is liquid at room temp and hardens when it gets cold ie. when added to something like say, milk! I think it’s pretty cool to watch the milk slosh around under the oil. But then again, I’m a bit of a dork.