I was having a mostly good day but now I am not so sure. I almost didn't post this recipe after deleting it with quite a lot written. I just can't understand why Google makes it so easy to delete a whole post! However it was such a lovely bread that I wanted to write it up. After all, my notes are needed for when I make this again.
The bread comes from
The Kitchen Maid. Lucy called it easy honey bread. I was surprised that it has so little honey. So when I added some oats, I thought I could call it No Knead Honey and Oat Bread. The name is a bit misleading because neither features strongly. The bread is far lighter than the
No Knead Oat and Honey Bread that I made last year.
This was the bread that we used to scoop up the
Baked Brie with Cranberry Sauce and Walnuts. It was beautifully soft and light. We enjoyed it over a few days for breakfast, in sandwiches and with a curry that I found in the freezer. I loved it with peanut butter. Sylvia loved it with vegemite. E loved it toasted with butter. A winner with all of us.
I am sending this bread to Susan at
YeastSpotting, the weekly round up of yeasty recipes across the blogosphere.
Previously on Green Gourmet Giraffe:
One year ago:
Nectarine bounty - salsa and pizza
Two years ago:
CC Nigella's Sugar Roasted Peaches
Three years ago:
Gado Gado with Marmalade
Four years ago:
NCR How My Chowder Fed the Dalek!
Five years ago:
Wendy’s Apple Green Tea
No Knead Honey and Oat Bread
Adapted from
The Kitchen Maid
For the sponge:
120g bread flour
1/2 tsp dried yeast
1 tsp honey
150ml warm water
Remaining ingredients:
300g bread flour
50g rolled oats
1 tsp salt
1 tsp yeast
250ml warm water
3 Tbsp olive oil
To make the sponge, mix ingredients in a large bowl, cover in clingwrap and leave to rise overnight or at least 8 hours (I did 9 hours). It will be bubbling and slightly risen.
Add remaining ingredients and mix well.
Cover and leave to rise for about 2 hours (I did 3 hours) or until tripled in size. It will still be quite sticky and goopy.
Transfer to a greased and floured tray or bread tin (I used a bread tin). The mixture will look very big in the bowl but deflate quite a bit when transferred.
Leave to rise uncovered for 75 minutes (I left mine for 1 .5 hours). Flour top and arrange to be evenly distributed. Meanwhile, preheat oven to 230 C.
Bake until for 15-20 minutes until pale golden brown. (Mine took about 40 minutes.) I did the tapping the bread trick and was not quite sure it was done because it was so soft but once I cut it open it was done. Cool on a wire rack and keep for about 2-3 days.
On the stereo:
The Rough Guide to Scottish Folk: Various Artists
Oooh la... that looks really tasty!
ReplyDeleteThanks Shauna - it was
DeleteYou're reminding me that I haven't made bread in ages! Looks gorgeous.
ReplyDeleteThanks Catherine - not the day for it today :-)
DeleteThat looks lovely! I think yours took longer to cook because it was in a loaf tin - when it's freeform it's more like a ciabatta. And I know there's not heaps of honey in it, but I used quite a strongly flavoured manuka honey so it smelled incredibly honeyed. Make sense?
ReplyDeleteThanks Lucy - that makes sense with the manuka honey - we had that for a while and don't know why we stopped buy it. I really blame our oven for the bread taking so long to bake - it always takes forever compared to any recipe but you are probably right about the form too
DeleteSummer means cooking on the bbq for us here on Serendipity Farm in Northern Tas...we installed a huge 4 burner wood stove for the 9 months of the year when its cool enough to use it but we decided against another oven and cook in the covered bbq over summer. I found some enormous old ex baker bread tins going cheap at the local tip shop because someone foolishly threw them out (had been used to hold nails and screws in someones shed...) and picked them up for $2. After rigorous cleaning they are amazing and I bake 3 loaves of bread at a time on the bbq. I haven't done much bread baking of late but I am going to crack out 3 pans and donate a bit of time to this recipe. Cheers :)
ReplyDeletethanks fran - am amazed that you bake bread in your bbq - now I really need a bbq - and to find some old bread tins - it is hard to get solid old fashioned baking tins these days among all the non-stick stuff.
DeleteThis bread sounds good - I like light bread.
ReplyDeleteThanks Cakelaw - it is worth a try when the weather is kinder to us
DeleteHow frustrating about your post - ugh.
ReplyDeleteThank you for writing it up again because this looks like bread I could fall in love with. It does look light and fluffy and sounds like a beautiful alternative to the version you made last year. I suspect it's the sort of bread one could eat lots of in a very short period of time - that yours lasted a few days seems impressive!
Thanks Kari - this version went down better than the one I made last year - and I could have sat down and eaten the whole loaf at once or so it felt when it was out of the oven but then there would be none left for breakfast :-)
DeleteThis is such a pretty loaf! I'm definitely glad you posted it because I plan on making it!
ReplyDeleteThanks Joanne - it would be a lovely bread while you are having cold weather
DeleteJohanna, this looks glorious! I have been contemplating some oat bread recently - happily you read my mind by sharing this lovely recipe! :-)
ReplyDeleteThank you for noticing my retro Pyrex bowl, too!! :- I'm glad I am not the only one who still treasures such things... :-)
Thanks Astra - I love oats in baking - have been just throwing some into quite a few baking recipes recently. And I love your retro pyrex collection - so funky
DeleteOh that is so annoying about it going missing! But I'm glad that you shared it with us because it looks like a lovely loaf! :D
ReplyDeleteThanks Lorraine - I have seen a few people whose blogs have gone missing recently so maybe I should be grateful it is just a post but I really wish for a crytal ball so I know when it going to happen
Delete