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Honey-Oat Bread




Source of Recipe


America’s Best Baking recipes, pg. 26.


Recipe Introduction


Made by Keith Kramer for Riley County Fair ‘ 97. PURPLE Made a braid in a loaf pan.



List of Ingredients




1/2 c. honey
1/2 c. oil
1 3/4 c. water
1 2/3 -2 c. bread flour
1 c. oat, uncooked
1/2 c. wheat germ
1/2 t. salt
2 pkg. yeast
1 small egg
2 1/2 c. whole wheat flour
1 egg white
1 T. water

Recipe



Heat honey, oil and water to 125 degrees. Combine 1 2/3 c. bread flour and oats, wheat germ, 1 1/2 t. salt in large mixing bowl. Gradually add honey mixture and eggs, beating at low speed until well blended. Beat at medium speed 3 more minutes. Gradually stir in wheat flour and enough remaining bread flour to form a soft dough. Turn dough out onto a well floured surface. Knead until smooth and elastic (about 10 minutes). Place in a well-greased bowl, turning to grease top. Cover and let rise in a warm place 1 hour or until doubled in bulk. Punch down dough; lest rest 15 minutes. Divide in half, shaping each portion as desired. Bover an dlet rise in a warm place, 10 minutes or until doubled in bulk. Glaze with egg white and water. Bake at 375 degrees for 35-40 minutes or until done.