Good morning, readers! I’m back today with another toasty recipe for you!
This bread is one of my absolute favorites. I’ve shared it with you before when we were talking about individual beef pot pies, but it is fantastic on its own as toast. It’s a little sweet, a little dense and it’s flecked with oatmeal.
And the perfect jam pairing for it? Green Apron Raspberry Preserves, straight from Ballingarry! (That’s here, I checked.) Jam that tastes like real raspberries. Yum.
Honey Oatmeal Bread
1 1/2 cups water
1/4 cup honey
1/3 cup olive oil
5 1/2 cups all purpose flour
1 cup quick cooking oats
2 tsp salt
4 1/2 tsp active dry yeast
Heat the water, honey and olive oil in a saucepan until it’s warm. Mix the dry ingredients together, saving 1/2 cup of the flour out. Pour in the warm mixture (take care it’s not too hot or you’ll kill the yeast – just warm and the yeast will be very happy) and mix until it starts to combine. Then add the two eggs and mix – I usually do this part with my fingers. It gets pretty sticky, but I think it works best. Add the remaining 1/2 cup of flour and knead until it’s just barely sticky.
Put the dough in a bowl, cover it with a clean dish towel, and let it rise in a warm spot for an hour. Then divide the dough into two medium loaf pans and let it rise in a warm spot again for another hour. Bake at 350F/180C for about 45 minutes or until it’s brown and toasty on the top and hollow if you tap on the top.
Now, for the Green Apron Raspberry Jam, you’ll have to find your own jar! Or you can go to their website to order your own!