Honey, oat and barley bread
Prep
1h
Cook
40 min
Serves
18
Skill
Vegetarian
Prep
1h
Cook
40 min
Serves
18
Skill
This bread is filled with wholesome goodness. Great served with eggs for breaky, or enjoy with soup at your evening meal.
Ingredients
- 2 ½ tsp dry yeast
- 2 tsp honey
- 350ml warm water
- 1 ½ cups plain wholemeal flour
- 1 ½ cups plain white flour
- 1 ½ tbs barley bran
- 1 ½ tbs oat bran
- 1 ½ tsp salt
- 3 tbs rolled oats
- 4 tbs honey, extra
- 2 tbs oil
Nutrition per serving
538 kJ
energy kj
3 g
protein
0.4 g
saturated fat
2.1 g
dietary fibre
22 g
carbohydrate
6 g
sugars
193 mg
sodium
Method
- Place dry yeast in a medium bowl. Combine honey and warm water, gradually add to dry yeast and blend until smooth.
- Cover bowl with plastic wrap and leave in a warm place for 10 minutes, or until foamy.
- Sift flours, adding husks from the sifter. Put bran, salt and oats in a large bowl and combine with flours.
- Make a well in the centre of the dry ingredients and add extra honey, oil and yeast mixture.
- Mix to a soft dough, then turn out on to a floured surface and knead for 5-10 minutes or until smooth.
- Shape into a ball and place in a large oiled bowl.
- Cover with plastic wrap and leave in a warm place for 15-20 minutes or until well risen.
- Punch down and knead again for 3-5 minutes or until smooth.
- Place dough in a lightly oiled deep loaf tin. Cover with wrap and leave in a warm place until well risen and dough has doubled in size.
- Brush loaf with a little soy milk and make slits in the top with a sharp knife. Sprinkle with a little extra flour and oats, if desired.
- Bake at 210°C for 35-40 minutes or until well browned and cooked through.
- Stand bread in tin for 5 minutes before turning out on to a wire rack to cool.
- 2 ½ tsp dry yeast
- 2 tsp honey
- 350ml warm water
- 1 ½ cups plain wholemeal flour
- 1 ½ cups plain white flour
- 1 ½ tbs barley bran
- 1 ½ tbs oat bran
- 1 ½ tsp salt
- 3 tbs rolled oats
- 4 tbs honey, extra
- 2 tbs oil
Nutrition per serving
538 kJ
energy kj
3 g
protein
0.4 g
saturated fat
2.1 g
dietary fibre
22 g
carbohydrate
6 g
sugars
193 mg
sodium
- Place dry yeast in a medium bowl. Combine honey and warm water, gradually add to dry yeast and blend until smooth.
- Cover bowl with plastic wrap and leave in a warm place for 10 minutes, or until foamy.
- Sift flours, adding husks from the sifter. Put bran, salt and oats in a large bowl and combine with flours.
- Make a well in the centre of the dry ingredients and add extra honey, oil and yeast mixture.
- Mix to a soft dough, then turn out on to a floured surface and knead for 5-10 minutes or until smooth.
- Shape into a ball and place in a large oiled bowl.
- Cover with plastic wrap and leave in a warm place for 15-20 minutes or until well risen.
- Punch down and knead again for 3-5 minutes or until smooth.
- Place dough in a lightly oiled deep loaf tin. Cover with wrap and leave in a warm place until well risen and dough has doubled in size.
- Brush loaf with a little soy milk and make slits in the top with a sharp knife. Sprinkle with a little extra flour and oats, if desired.
- Bake at 210°C for 35-40 minutes or until well browned and cooked through.
- Stand bread in tin for 5 minutes before turning out on to a wire rack to cool.