My Favourite Breads
I made this honey and oatmeal bread a few weeks ago. It was very soft, slightly sweet with a nice toasty crunch from the walnuts. I wished I’d made two loaves at the same time because we virtually finished it in one sitting. There were some friends visiting over, with us.
The weather today is grey with drizzles, but the sky is bright and life is good. I hope you’re enjoying your weekend. I am in my local library trying to catch up with posting. Aren’t we always trying to catch up with something in life? Have a wonderful weekend!
- Ingredients
- 250g (2 cups, 9oz) all purpose flour
- 125g (1 cup, 4.5oz) whole wheat flour
- 1½ teaspoons Fleischmann’s instant yeast
- 1 teaspoons salt (I added ¾ teaspoon)
- ½ cup quick rolled oats
- 1 cup warm water (130ºF, 55ºC) (used all expect2 tablespoons)
- 60ml (4 tablespoons) honey
- 30ml (2 tablespoons) vegetable oil
- ¾ cup walnuts, toasted and chopped
- Egg, water and rolled oats for topping
Please always assemble all ingredients before you start.Preheat the oven to 375°F (190°C) ten minutes before baking.
Sift or whisk the flours, yeast and salt into a bowl.
Stir in the rolled oats.
Make a well in the centre. Add the honey, vegetable oil
and almost all the warm water into the well, stir to mix, then gradually incorporate the flour into the liquid
and form into a firm dough.Turn the dough onto a lightly floured surface
and knead 8 minutes until smooth and elastic.
Place the dough in a lightly oiled bowl, cover with oiled cling wrap (plastic wrap)
and prove in a warm place for about 30-40 minutes or until doubled in size.
Knock back the dough onto a lightly floured surface and knead in the walnuts. Leave the dough to rest for about 5 minutes
then roll or pat dough to a rectangle, approximately 14 × 9-inches.
Starting with shorter side, roll up tightly and pinch edges and ends to seal.
Place in a greased 9 x 5-inch loaf pan.
Cover the loaf with a lightly oiled cling film or polythene and leave in a warm place for 1 hour or until doubled in size.
Combine the egg and 1 tablespoon water, brush the top of the loaf and sprinkle with rolled oats. Bake 35 to 40 minutes, remove from oven, cool on rack.
Slice and eat whilst still warm…
We really loved the crunch of the walnuts
Honey Oatmeal and Walnut Bread
Preparation time: 30 minutes; Resting time: 2 hours; Baking time: 35-40 minutes; Makes: One 9 x 5 inch loaf
Ingredients:
- 250g (2 cups, 9oz) all purpose flour
- 125g (1 cup, 4.5oz) whole wheat flour
- 1½ teaspoons Fleischmann’s instant yeast
- 1 teaspoons salt (I added ¾ teaspoon)
- ½ cup quick rolled oats
- 1 cup warm water (130ºF, 55ºC) (used all expect2 tablespoons)
- 60ml (4 tablespoons) honey
- 30ml (2 tablespoons) vegetable oil
- ¾ cup walnuts, toasted and chopped
- Egg, water and rolled oats for topping
Instructions
- Preheat the oven to 375°F (190°C) ten minutes before baking. Sift or whisk the flours, yeast and salt into a bowl. Stir in rolled oats. Make a well in the centre. Add the honey, vegetable oil and almost all the warm water into the well, stir to mix, then gradually incorporate the flour into the liquid and form into a firm dough.
- Turn the dough onto a lightly floured surface and knead 8 minutes until smooth and elastic. Place the dough in a lightly oiled bowl, cover with oiled cling wrap (plastic wrap) and prove in a warm place for about 30-40 minutes or until doubled in size.
- Knock back the dough onto a lightly floured surface and knead in the walnuts. Leave the dough to rest for about 5 minutes then roll or pat dough to a rectangle, approximately 14 × 9-inches. Starting with shorter side, roll up tightly and pinch edges and ends to seal. Place in a greased 9 x 5-inch loaf pan. Cover the loaf with a lightly oiled cling film or polythene and leave in a warm place for 1 hour or until doubled in size.
- Combine the egg and 1 tablespoon water, brush the top of the loaf and sprinkle with rolled oats. Bake 35 to 40 minutes, remove from oven, cool on rack.
- Cup measures based on American cup of 240ml. Australian cup = 250ml.
Points to Note
- Please note that oven temperatures are given as a guideline only. You may need to add or reduce the suggested temperature depending on your oven. I baked the bread at 375ºF (190ºC), for 40 minutes.
- For cup measures: spoon the flour into the cup, heaping it up over the top, then slide a knife across the top to level off the extra. Be careful not to shake or tap the cup to settle down the flour or you will have more than you need.
- I baked 35 minutes then 5 minutes with oven switched off (total 40 minutes)
myfavouritepastime.com
My Favourite Pastime 
Please pass the butter 😉 Kat
and some Jam? or would you like marmalade?
Liz
So many beautifully homely recipes you have!! The colour of the crust on this is so perfect – I love that golden shine
Thank you. I brushed it with egg-wash.
Liz
I can tell from the shine!!
Yes of course!
What a delicious looking bread!
Thank you. It tasted really good!
Liz
looks wonderful! making it this weekend 🙂
Happy Baking!
Liz
What a gorgeous looking bread Liz!!! I can understand why ‘you and yours’ finished it off in one go! I just posted a recipe which uses a bread machine and which I ‘upgraded’ from a white bread recipe i’d just posted because a Reddit follower asked if it could be make with whole wheat. It sounds a bit like this recipe because it included walnuts and honey, as well as whole wheat etc.
I haven’t made oatmeal bread in a good while. I’m printing this – as well as pinning the recipe!! ; o )
Thanks for printing and happy baking. I must confess that I’ve never used a bread machine before, ever. I just love the idea of kneading bread on the counter, but sometimes I use the dough hook, when the dough is too heavy.
I’ve just seen a really nice and fluffy white bread that left my mouth watering and the walnut-honey one too, of course. Have a wonderful week, ahead!
Liz
oh my goodness this looks fantastic and I will be trying.
Thank you, Jolynn. Please give me a feedback!
lioz
Great sunny hello from Seattle, but it’s back to grey again. Love the looks of this loaf! Have a great weekend.
Thanks, albeit late! We have had lovely weather in the last two days. Worth grinning about. Thanks for the sunny hello from Seattle. Maybe that’s why the sun is so persistent today. Enjoy the rest of the week!
Liz
You too!
Merci beaucoup!
Lovely! 🙂
This bread looks wonderful!
Thank you, Anna. I hope you’re having a great weekend!
liz
Thank you so much, Liz! I hope you’re having a wonderful weekend as well! 🙂
~ Anna
Of course. It’s nice and sunny today! what more can I ask for?
Liz
Sounds perfect, Liz! 🙂