Rye and Honey Oat Bread

Name: Rye and Honey Oat Bread
Prep time: 20 min
Cook time: 40 min
Yield: 1 loaf
Ingredients: 300 g strong white bread flour; 150 g rye flour; 50 g rolled oats; 2 tsp instant yeast; 2 tsp salt; 2 tbsp honey; 320 ml lukewarm water; 2 tbsp olive oil; 1 tbsp rolled oats (for topping)

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Dense, slightly sweet loaf with rye flour and rolled oats. Slices well for sandwiches or toast.

by Remixipe

Prep: 20 minsCook: 40 minsServes: 1 loafmedium

breadsandwich-breadwholesomebaking & bread

vegandairy-freenut-free

savoury sweet

Ingredients

Serves 1

300 gstrong white bread flour

150 grye flour

50 grolled oats

2 tsp~instant yeast

2 tsp~salt

2 tbsphoney

320 mllukewarm water

2 tbspolive oil

1 tbsprolled oats(for topping)

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Method

Mix both flours, oats, yeast, and salt in a large bowl.
Add honey, water, and oil, stirring until a shaggy dough forms.
Turn out onto a lightly floured surface and knead for 10 minutes until smooth.
Place in an oiled bowl, cover, and let rise for 1.5 hours until doubled.
Knock back dough and shape into a log to fit a greased 900g loaf tin.
Place in tin seam-side down, cover, and let rise for 45 minutes until dough reaches just above the rim.
Heat oven to 190°C.
Brush top with water and sprinkle with extra oats.
Bake for 35-40 minutes until deep brown and the bottom sounds hollow when tapped.
Turn out onto a wire rack and cool completely before slicing.

Rye and Honey Oat Bread

Ingredients

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