Oatmeal honey date loaf

Oatmeal honey date loaf 

  While this makes a great breakfast bread, it’s also perfect for sandwiches. The sweet dates accent the savory flavor without overwhelming it. You can use either quick-cooking oats or old-fashioned rolled oats for this loaf. The quick-cooking oats will dissolve more into the bread while the old-fashioned oats will be visible and add little bits of a pleasant chew.

Oatmeal honey date loaf

Makes one 9 x 5-inch loaf

  A little bit of rye flour adds to the savory flavor of the bread. If you don’t have white rye flour, you can use a light rye.

Ingredients :

  1. 1 cup rolled oats
  2. 1⁄2 cup (21⁄2 ounces) white rye flour
  3. 21⁄2 cups (111⁄4 ounces) bread flour, plus more as needed
  4. 2 tablespoons honey
  5. 11⁄4 cups room temperature water
  6. 1 teaspoon kosher salt
  7. 2 tablespoons olive oil
  8. 21⁄4 teaspoons active dry yeast
  9. 1⁄2 cup chopped dates Nonstick baking spray

Instructions :

On prepar day :

1. Combine all of the ingredients and knead by hand (mix first in a large bowl, then turn out and knead) or in a stand mixer fitted with the dough hook, until the dough is elastic. It will be lumpy, of course, but the dough itself should be stretchy.
2. Cover the bowl with plastic wrap and let the dough rise until it has doubled in size, about 1 hour in a warm room.
3. Meanwhile, spray a 9 x 5-inch loaf pan with baking spray.
4. Turn the dough out onto a lightly floured surface and pat it into a rough 8-inch square. Fold the top half to about the middle of the dough and press the edge down to secure it. Fold the top over again, this time to within about an inch or so of the bottom. Press the edge to seal. Now pull the bottom of the dough up to meet the dough roll you’ve created and seal the seam. Pinch the ends closed and place the dough, seam side down, in the prepared loaf pan.
5. Cover the pan with plastic wrap or place the whole pan in a large plastic bag and tie the open end shut. Refrigerate overnight or up to 24 hours before baking. The dough should be fully risen after about 6 hours, but a longer rest is good for it.

On baking day :

1. Take the pan out of the refrigerator and heat the oven to 350°F.
2. Remove the plastic and bake the bread until it is richly browned and the internal temperature reaches 195°F on an instant-read thermometer, about 55 minutes.
  Remove the bread from the pan and cool completely on a rack before slicing.

Other recipes Breads : Here

Resource : book make ahead breads
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