all about oats and honey

 

I like simple things in life, like having the same breakfast and the same routine, changing only little things, one at the time. In autumn and winter it is all about porridge for breakfast. My brother sent me Goober for Christmas, so naturally I was looking for a recipe that is going well with PBJ and still has oats in it.

Looking through the cupboard, found some honey from my hometown that needed to be used - used most of it in the gingerbread -, so the recipe formed in my head to be a sweet, cinnamon milk bread that can be used fresh and reheated in the toaster as well. 

For a loaf:

2 1/2 cups white flour

1 cup whole wheat flour

3/4 cup rolled fine oats

1/2 packet of instant yeast (3,5 grams)

1/2 teaspoon salt

1 teaspoon cinnamon

2 tablespoons soft butter

1/4 cup honey

1 cup milk

1/4 cup water

1 egg, lightly beaten

Use the hook attachment on the stand mixer, and let it run for a good 5-6 minutes with all the ingredients until a soft, slightly sticky dough is formed. Let the yeast work its magic for about 40-50 minutes until the dough rises.

In a floured surface, tap out all the air, form a rectangle and  roll it up. Place the bread into a lined baking dish, and let it rise for another 40 minutes. 

Preheat the oven for 180 C / 350 F and bake the bread for about 50 minutes, until golden on the top. Let it cool on a rack before slicing.