Oats Honey Loaf/Yeasted Oats Honey Bread

Most of my readers know very well how much i love oats,if you check my recipe index you can find varieties of dishes i dished out with oats. Oats is my all time favourite, its a versatile wholegrain. One can cook oats from Indian to International cuisine depending upon their tastebuds. I love oats in any form, eventhough my all time favourite dish with oats is Oats Pongal, its been a while i baked bread with oats. Actually i should blame my studies and internship. My internship took  all my leisure time usually, i spend for baking. So baking took a backseat, but however i try to bake as much as possible during weekends.Obviously weekends are very special for me now. After a fabulous German potato bread yesterday, today my post is going to be this mildly sweet and healthy fibre rich loaf. This loaf goes to this week's blogging marathon as i picked Tame the yeast as theme. As i told earlier, this bread was suggested by Veena of Vegnation along with Priya's German bread. I couldnt stop myself baking this bread as i love both oats and honey in breads.

If its weekend baking, obviously kids will be at home, if kids are at home they will definitely want to participate in your bakes. My younger one who love baking joined with me for this bread baking adventure. He helped me to knead the dough and shaping the dough, since he went generous with honey while brushing the top of the bread, the crust came out super brown but not burned after baking. Apart from this small mistake, this bread came out prefectly delicious, spongy with mild sweetness. A prefect bread to have a lazy breakfast.Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#47.

3cups All purpose flour
3/4cup Rolled Oats
1+1/4cups Milk (hot)
1/4cup Lukewarm water
2+1/4tsp Active dry yeast
1tsp Sugar
1/4cup Honey
2tsp Butter
1tsp Salt

Add sugar and yeast to the luke warm water. Keep aside until its turns foamy.

Add the butter,honey to the hot milk and mix well until the honey gets dissolves.Milk should be hot and but not boiling.

Now add the flour, oats, salt and mix it,add the yeast mixture and knead everything well.

Add the milk mixture to the flour and knead again well until the dough becomes soft and pliable.

Transfer this to a greased bowl, cover with a kitchen towel and let it rest in a warm place for 1 hr until it double the volume.

Roll the dough as a log.Place the seam side down in a prepared loaf tin, cover loosely and let it rise again for 45-50 minutes

Preheat the oven to 350F.

Brush the loaf with honey, sprinkle some oats on it and bake it for 30-40 minutes or till the crust turns brown and sounds hollow.

Remove the loaf from the pan and transfer the bread on a wire rack to cool.

Cool completely and slice as you desire.

3tasses Farine de blé
3/4tasse  Flocons d'avoine
1+1/4tasses Lait (chaud )
1/4tasse  L'eau tiède
2+1/c à café Levure sèche
1c à café de Sucre
1/4tasse Miel
2c à café de Beurre
1c à café de Sel

Ajouter le sucre et la levure dans l'eau tiède . Garder de côté jusqu'à ce que soit mousseux.

Ajouter le beurre , le miel au lait chaud et bien mélanger. Le lait doit être chaud mais pas bouillant.

Maintenant, ajoutez la farine , l'avoine , le sel et mélanger les, ajouter le mélange de levure et  pétrir le tout.

Ajouter le mélange de lait à la farine et pétrir à nouveau bien jusqu'à ce que la pâte devient souple.

Transférer à un bol graissé , couvrir avec un torchon et laisser reposer dans un endroit chaud pendant une heure jusqu'à ce qu'elle double de volume .

Rouler la pâte et placer dans un moule à pain. Couvrir et laisser lever à nouveau pendant 45-50 minutes.

Préchauffer le four à 350 F/180 C .

Badigeonner le pain avec du miel , saupoudrer un peu d'avoine et faire cuire pendant 30-40 minutes ou jusqu'à ce que la croûte brunisse.

Retirer le pain de la moule et transférer le pain sur une grille pour se refroidir.

Laisser refroidir complètement et couper en tranches.