Name: Honey Oat Brown Bread recipe
Ingredients: For the Sponge (Yeast Activation): 1 cup (240ml) warm water (about 105-115°F or 40-46°C); 2 ¼ teaspoons (7g or 1 standard packet) active dry yeast; 1 tablespoon honey (or granulated sugar); For the Dough: ½ cup (120ml) warm milk (about 105-115°F or 40-46°C); ¼ cup (85g) honey (use a good quality liquid honey); ¼ cup (57g) unsalted butter, melted and slightly cooled (or light olive oil); 1 ½ teaspoons salt; 1 large egg, lightly beaten; 2 cups (240g) whole wheat flour; 1 ½ – 2 cups (180-240g) all-purpose flour or bread flour (plus more for dusting); 1 cup (90g) rolled oats (old-fashioned, not instant), plus extra for topping; Optional: 2 tablespoons molasses for a richer color and deeper flavor (if using, you might slightly reduce honey)

Ingredients

Scale

- For the Sponge (Yeast Activation):
  - - 1 cup (240ml) warm water (about 105-115°F or 40-46°C)
  - - 2 ¼ teaspoons (7g or 1 standard packet) active dry yeast
  - - 1 tablespoon honey (or granulated sugar)

- For the Dough:
  - - ½ cup (120ml) warm milk (about 105-115°F or 40-46°C)
  - - ¼ cup (85g) honey (use a good quality liquid honey)
  - - ¼ cup (57g) unsalted butter, melted and slightly cooled (or light olive oil)
  - - 1 ½ teaspoons salt
  - - 1 large egg, lightly beaten
  - - 2 cups (240g) whole wheat flour
  - - 1 ½ – 2 cups (180-240g) all-purpose flour or bread flour (plus more for dusting)
  - - 1 cup (90g) rolled oats (old-fashioned, not instant), plus extra for topping
  - - Optional: 2 tablespoons molasses for a richer color and deeper flavor (if using, you might slightly reduce honey)

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Instructions

1. Activate the Yeast (Proofing):
  - - In a large mixing bowl (or the bowl of your stand mixer), combine the warm water, active dry yeast, and 1 tablespoon of honey (or sugar).
  - - Gently stir to dissolve. Let the mixture stand for 5-10 minutes until it becomes foamy and bubbly. This indicates your yeast is active and ready. If it doesn’t foam, your yeast might be old, or the water too hot/cold; you’ll need to start over with fresh yeast.

1. Combine Wet Ingredients:
  - - To the foamy yeast mixture, add the warm milk, ¼ cup honey, melted butter (or oil), salt, and the lightly beaten egg. If using molasses, add it here.
  - - Stir gently to combine everything.

1. Add Flours and Oats:
  - - Add the whole wheat flour and 1 cup of rolled oats to the wet ingredients. Stir with a wooden spoon or the dough hook attachment on your stand mixer on low speed until just combined.
  - - Gradually add 1 ½ cups of the all-purpose or bread flour, mixing until a shaggy dough begins to form. If the dough is still very sticky, add the remaining ½ cup of flour, a little at a time, until the dough starts to pull away from the sides of the bowl. You want a soft, slightly tacky dough, not a dry one.

1. Kneading the Dough:
  - - By Hand: Turn the dough out onto a lightly floured surface. Knead for 8-10 minutes until the dough is smooth, elastic, and no longer overly sticky. Add small amounts of flour to the surface as needed to prevent sticking, but avoid adding too much, which can make the bread dense.
  - - By Stand Mixer: Using the dough hook, knead on medium-low speed for 6-8 minutes. The dough should clear the sides of the bowl but may still stick slightly to the bottom. It should be smooth and elastic.

1. First Rise (Bulk Fermentation):
  - - Lightly oil a large, clean bowl. Place the kneaded dough into the bowl, turning it once to coat all sides with oil. This prevents a skin from forming.
  - - Cover the bowl tightly with plastic wrap or a damp kitchen towel.
  - - Let the dough rise in a warm, draft-free place for 60-90 minutes, or until it has doubled in size. The ideal temperature is around 75-80°F (24-27°C).

1. Shape the Loaf:
  - - Grease and lightly flour a standard 9×5 inch loaf pan. You can also line it with parchment paper for easy removal.
  - - Gently punch down the risen dough to release the air. Turn it out onto a lightly floured surface.
  - - Pat or roll the dough into a rectangle roughly the length of your loaf pan and about ½ inch thick.
  - - Starting from one of the shorter ends, tightly roll the dough into a log. Pinch the seam and the ends to seal.
  - - Place the shaped loaf, seam-side down, into the prepared loaf pan.

1. Second Rise (Proofing):
  - - Cover the loaf pan loosely with plastic wrap (grease the side facing the dough to prevent sticking) or a damp kitchen towel.
  - - Let the dough rise again in a warm place for 30-60 minutes, or until it has risen about 1 inch above the rim of the pan. Don’t let it over-proof, or it might collapse during baking.
  - - About 20 minutes before the end of the second rise, preheat your oven to 375°F (190°C). Position an oven rack in the center.

1. Prepare for Baking (Optional Topping):
  - - If desired, gently brush the top of the loaf with an egg wash (1 egg beaten with 1 tablespoon of water or milk) or just a little milk or water.
  - - Sprinkle generously with additional rolled oats. This adds a lovely visual and textural element.

1. Bake the Bread:
  - - Place the loaf pan in the preheated oven.
  - - Bake for 35-45 minutes. The bread is done when the crust is a deep golden brown, and it sounds hollow when tapped on the bottom. An instant-read thermometer inserted into the center of the loaf should register 190-200°F (88-93°C).
  - - If the crust starts to brown too quickly, you can loosely tent the loaf with aluminum foil for the last 10-15 minutes of baking.

1. Cool the Bread:
  - - Immediately remove the bread from the loaf pan and transfer it to a wire rack to cool completely. This is crucial; if left in the pan, the bottom will become soggy.
  - - Resist the urge to slice into it while it’s hot, as it’s still cooking internally and will be gummy. Cooling allows the crumb structure to set. Allow at least 1-2 hours, preferably longer.

Nutrition

Serving Size: one normal portion
Calories: 180-220