This delightful creation promises a perfect golden crust with a subtle crispiness, giving way to a soft crumb infused with just the right amount of sweetness. Whether toasted for breakfast, used in sandwiches, or savored with a smear of butter, this bread is a true culinary delight.
Prepare for a baking adventure with these key ingredients, ensuring you have enough flour and supplies for this big batch:
Flour: Utilize 7 cups of all-purpose flour for optimal results. While other flours remain untested, whole wheat flour is a potential alternative.
Oats: Opt for old-fashioned oats (rolled oats), and keep an extra portion for sprinkling over the loaves before baking.
Honey: Enhance the bread’s flavor with raw honey, providing not only sweetness but a range of health benefits.
Water: Maintain a water temperature of 130°F when adding it to the mixture, allowing it to cool to about 110°F before incorporating the yeast.
Yeast: Choose active dry yeast, allowing it time to bloom after being added. Ensure the water is at an appropriate temperature to avoid compromising the yeast.
How to Make Big Batch Honey Oat Bread
Embark on the journey of crafting three delightful loaves of honey oat bread. Equip yourself with a stand mixer featuring both a paddle attachment and a dough hook. Follow the two separate rising times for a total of two hours before savoring the fruits of your labor.
- Begin by combining 2 cups of flour, salt, oats, honey, oil, and warm water in the stand mixer bowl with the paddle attachment. Mix on low until combined, then let the mixture rest until it cools to about 110°F.
- Add yeast to the mixture, mixing on low until just combined. Allow the yeast to activate for approximately 10 minutes. Switch to the dough hook attachment.
- Gradually add the remaining flour, one cup at a time, with the mixer on low. Knead the dough for about 5 minutes until smooth and soft.
- Place the dough in a large, oiled bowl, covering it with a towel or lightly greased plastic wrap. Let it rise for 1 hour or until doubled.
- Punch down the dough and divide it into three greased 8.5×4-inch loaf pans. Brush the tops with water and sprinkle extra oats if desired. Cover with plastic wrap and let rise for an additional 45 minutes to 1 hour.
- Preheat the oven to 350°F and bake the loaves for 30-35 minutes until golden brown. The internal temperature should reach 190°F.
- Allow the bread to cool before slicing or storing.
How to Store Bread
For optimal freshness of the loaf intended for immediate consumption, consider the following room temperature storage tips:
- Keep the bread in a darker place, away from sunlight, within a temperature range of 60°F to 80°F.
- Cut the loaf in half before slicing to limit exposure to a cut end.
- Wrap the loaf in plastic or aluminum foil.
- Consume within 2-3 days for the best quality.
How to Freeze Bread
Plan for the future by freezing the extra loaves:
- Let the bread cool completely.
- Wrap the loaf (or portion) in plastic wrap and store it in a sealed plastic bag.
- Place it in a colder part of the freezer.
- When ready to enjoy, unwrap and store it at room temperature in a zipped plastic bag.
Can I Make just One Loaf?
While challenging due to the measurements, dividing ingredients is possible with a kitchen scale. However, making the big batch is recommended, allowing for storage options and prolonged enjoyment.
Can I Make a Bigger Batch?
Elevate your baking game by doubling the ingredients to create six loaves. Ensure you have the necessary equipment, including an industrial-sized mixer and potentially two ovens for optimal results.
Can I Make Honey Oat Bread in a Bread Machine?
Attempting this recipe in a bread machine may pose challenges due to the typical single-loaf capacity. Adjusting ingredient proportions may require mathematical skills, and success in a bread machine is not guaranteed. Experimentation is encouraged, with feedback welcomed.
- 7 cups (875g) all-purpose flour, divided
- 1½ tablespoons kosher salt
- 2 cups (180g) old-fashioned oats, plus an extra ¼ cup for sprinkling on tops of loaves (optional)
- ½ cup (170g) honey
- ½ cup (109g) vegetable oil, plus 1 tablespoon for coating bowl
- 3 cups (500g) very warm water, 120°F-130°F
- 2 tablespoons active yeast
- In the bowl of a stand mixer with a paddle attachment, add 2 cups flour, salt, oats, honey, oil, and warm water. Mix on low until combined, about 2 minutes.
- Once the mixture has cooled to about 110°F, add yeast and mix in the stand mixer again until the yeast is just combined. Do not go above a speed setting of 2. (Or mix on a low setting.)
- Remove paddle attachment and then remove the bowl from the stand mixer. Cover with a towel and allow the mixture to sit until the yeast blooms, about 10 minutes. The mixture will look foamy and will still be fairly wet.
- Switch the stand mixer attachment to a dough hook. With the mixer on low (or speed setting 2), add the remaining flour, one cup at a time, to make a smooth, soft dough (5-7 minutes).
- Knead the mixture with the dough hook for about 5 minutes.
- Coat a large bowl with the extra tablespoon of vegetable oil.
- Place the dough in the oiled bowl. Cover with a clean towel or loosely with a sheet of greased plastic wrap and allow it to rest for 1 hour or until doubled.
- When ready, punch down the dough and separate it into 3 loaves. (My loaves each measured to be about 700g.)
- Place loaves into 3 greased 8.5×4-inch loaf pans. Brush the tops of the loaves with water and sprinkle the extra oats on the tops of each, if using.
- Cover the pans loosely with lightly greased plastic wrap, and allow the dough to rise for 45 minutes to 1 hour, or until the dough rises 1-2 inches above the pan edge.
- Arrange an oven rack to the middle position in the oven. Preheat the oven to 350°F.
- Evenly space the loaves of bread on the middle oven rack. Bake for 30-35 minutes (or until the tops are golden brown). The internal temperature of each loaf of bread should be 190°F. The loaves will also sound slightly hollow inside when tapped.
- Let the bread cool before slicing or storing.