• Liisa Lee

Honey Oat Bread

Updated: Aug 10

Naturally gluten-free and so delicious.




They honey wash on top of this bread, gives it a lovely, sweet touch I love. It's great for sandwiches like ham and cheese, but also for sweeter things, like toasted banana, nutella








Ingredients: 3 cups Cup 4 Cup gf flour (381 grams)

3⁄4 cup oats (instant or old fashioned)

2 1⁄4 teaspoons instant yeast

1 1⁄2 teaspoons salt

1 3/4 cup milk (250 ml, or dairy free. I used coconut milk.)

3/4 cup water, lukewarm (62 ml)

2 tablespoons unsalted butter (28 grams)

1⁄4 cup honey Topping

1 1⁄2 tablespoons honey 1 tsp warm water



















Get Cup4Cup gluten-free flour blend here:










DIRECTIONS

In a large bowl, (or a standing mixer), combine the flour, oats, yeast, and salt. In a small bowl, or 4 c measuring cup, warm the milk so that it’s hot enough to melt the butter, but not boiling. Add the butter, stirring until melted, then stir in the honey and water. Pour the milk mixture into the flour mixture, mixing with a dough hook until it just comes together to form a wet dough. About 3 or 4 minutes. This will Not come together like a regular gluteny, yeast dough. It'll be very wet, and that's how we want it. #trust. Place this very wet dough in a lightly oiled bowl, cover, and allow to rise until doubled, about 1 hour. (30 mins is okay if you wanna risk it) Place the dough into a 9×5-inch oiled loaf pan, cover with a clean dry towel, and let her rise again, 1/2 to 1 hour. Preheat oven to 350 degrees.

Put the bread in the oven. Place a small loaf pan on the bottom rack and fill half way with hot water.

Bake 50 minutes, until the bread is deep golden brown and the internal temperature is about 190 degrees. Transfer to a wire cooling rack

Brush with remaining honey and water mixture. Allow to cool completely before serving.


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