If you’re like many people this time of year, you’re trying to make some healthier eating choices. But it can be hard to give up things like soft, chewy bread when it’s so comforting during these cold, winter days. This recipe for honey oat bread is perfect because it’s full of things that are good for you without being dry or boring.
Instead of using white flour, this recipe uses a combination of wheat flour, rolled oats and flaxseed. This adds plenty of fiber and minerals and keeps the bread nice and chewy. And rather than using processed white sugar and butter, coconut oil and raw honey add a subtle sweetness and make the bread soft. A handful of nuts adds extra flavor and protein.
Don’t let the yeast in the ingredient list intimidate you. While it takes about 2 hours from start to finish, this simple bread doesn’t require any more hands-on preparation than most muffins. Just mix, sit, mix, sit and bake.
Enjoy your bread plain, sliced thin as sandwich bread, or toasted and topped with a bit of honey. Healthy eating made easy and delicious.
- 2 Tablespoons coconut oil (melted), plus extra for greasing the pan
- 2 cups warm water
- 1 packet active dry yeast
- 2 cups old-fashioned rolled oats, separated
- ½ cup finely chopped almonds
- 1-1/2 cup wheat flour
- 2 Tablespoons ground flaxseed (optional)
- 1 teaspoon salt
- 1/4 cup pure honey
- Preheat oven to 375 degrees and grease a standard bread pan with coconut oil.
- Add lukewarm water to a large mixing bowl, and sprinkle the yeast over the top. Set aside for about 5 minutes, until the yeast is foamy.
- Using a food processor, grind 1 cup of oats and almonds until it reaches a fine consistency.
- Add the ground oats and almonds to a separate mixing bowl. Add the wheat flour, whole oats, flaxseed and salt. Whisk to combine.
- Add melted coconut oil and honey to the water/yeast mixture and stir to combine.
- Add the dry ingredients to the wet ingredient and mix well with a wooden spoon. The dough will be dense and sticky.
- Cover the bowl with plastic wrap and set on top of the warm oven for 20 minutes.
- Use the wooden spoon to fold the dough from the outside perimeter into the center of the bowl for two minutes, rotating the bowl as you mix.
- Pour the dough into the greased loaf pan.
- Cover the loaf pan with the plastic wrap and place on top of the warm oven for another 20 minutes.
- Remove the plastic wrap and place the pan on the middle rack in the oven. Bake for approximately 50 minutes, or until the top is golden brown.
- Transfer the bread to a cooling rack and allow to cool completely before slicing.
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