Author Topic: Honey Oatmeal Bread  (Read 11440 times)

Offline DeShawn

  • Administrator
  • Chef de Partie
  • *****
  • Posts: 177
  • The Dutch Oven Chef
    • Dutch Oven Chef Forums
Honey Oatmeal Bread
« on: October 12, 2013, 05:56:20 pm »
This bread has long been a family favorite when baked in the oven. I tried it in a 14-inch dutch oven for ScoutJam 100 this weekend and it was even better.

  • 1 1/2 cups water
  • 1/2 cup honey
  • 1/3 cup butter
  • 5 1/2-6 1/2 cups all-purpose flour
  • 1 cup quick cooking oats
  • 2 teaspoons salt
  • 5 teaspoons active dry yeast
  • 2 eggs
  • 1 egg white
  • 1 Tablespoon water
  • Oatmeal for sprinkling

Place water, honey, and margarine in a small saucepan. Heat over low heat until mixture is very warm (120-130 degrees fahrenheit)
Place 5 cups flour, oats, salt, and yeast in the bowl of a stand mixer fitted with a dough hook. Mix on low speed about 15 seconds. Continuing on low speed, gradually add warm mixture to flour mixture and mix about 1 minute. Add eggs and mix about 1 minute longer.

Continuing on low speed, add remaining flour 1/2 cup at a time and mix about 2 minutes, or until dough clings to hook and cleans sides of bowl. Knead on speed 2 about 2 minutes longer.

Place dough in greased bowl, turning to grease the top. Cover and let rise in a warm place, free from draft, about 1 hour or until doubled in bulk,

Punch dough down and press evenly into the bottom of a well-oiled 14-inch dutch oven. Let rise again until doubled in bulk.

Beat egg white and water together with a fork. Brush the top of the loaf with the mixture. Sprinkle with oatmeal.

Cover and bake with 8-10 briquettes bottom heat and 14-16 briquettes top heat for 40 minutes or until golden brown, rotating the oven and lid 90 degrees in opposite directions every 10-15 minutes. Run a spatula around the edge of the oven to release the loaf. Remove the bread from the dutch oven, slice, and serve warm with butter and honey.

Yields 32 servings--it's a huge loaf!