"Never have I tried a homemade bread as light and delicious as the honey-oat loaf at The Green Mountain Inn in Stowe, Vermont," writes Rebecca Rothaug of Westbury, New York. "With your help, I would like to share this bread with my family and friends."
Serve slices of this tender, slightly sweet bread with plenty of butter and honey.
我ngredients
Makes 2 small loaves
Step 1
Stir 1/4 cup warm water and yeast in large bowl. Let stand 10 minutes to dissolve yeast. Stir in remaining 1 1/2 cups water, 3/4 cup oats, honey, oil, and salt. Stir in enough flour to form soft dough. Coat another large bowl with oil. Transfer dough to oiled bowl and turn to coat. Cover with plastic wrap, then kitchen towel and let rise at room temperature until doubled in volume, about 1 hour.
Step 2
Oil two 8 1/2x4 1/2x2 1/2-inch loaf pans. Punch down dough; shape into 2 loaves. Place 1 loaf in each pan. Cover and let rise in warm draft-free area until almost doubled in volume, about 20 minutes.
Step 3
Preheat oven to 350°F. Brush tops of loaves with egg; sprinkle with additional oats. Bake until brown on top and tester inserted into center comes out clean, about 40 minutes. Cool completely. (Can be prepared up to 1 day ahead. Store airtight at room temperature.)
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Reviews (60)
Back to TopPerfect, easy and filling. I used a rapid yeast, all dry ingredients at first and then I added a warm water. No need for egg topping. I baked it in a steam baked program (160 C= 320 F) as buns. My kids love it, i'll bake this again. Thank you!
houseband
Rehovot, Israel.
1/20/2020
Yeah, it was REALLY good!
beven
Orchard Park, NY
1/24/2018
Really great recipe. I replaced 2 cups of the AP flour with WW and it turned out great. I've also reduced the veg oil to 1.5T with good results.
Anonymous
Platte City, MO
5/15/2017
我was a little hesitant to put 1/3c of honey in a couple of "small" loaves of bread. I usually put no more than 2tbsp of sugar in any 2 loaf recipe, but boy did it pay off. This bread is delicious. Reading all the reviews of how light and fluffy it was, I also substituted 1c of ww flour for one of the 4c of flour. It still turned out super light and fluffy. Next time I will be tempted to try 1/2 ww and 1/2 ap.
41i5h4
NB Canada
12/5/2016
Wicked good! Made it using 1/2 white and1/2 six grain flour as one loaf in Dutch oven, works very nice in wood cook stove..so easy I will never buy bread again!
bakednotfried
Sullivan Maine
2/25/2014
我刚完成拍摄,它是奇妙的。我t is chewy and a bit sweet -- just right for eating plain, or as toast with homemade berry jam, or for a sandwich. I added a Tablespoon of flaxseed (ground) when I added the oats. I will make this again and again. It is easy and delish!!
SarahFromNorthernCal
Fortuna CA
10/28/2012
This is fantastic, really delicious. And fairly easy, though I've found some bread mixes that are even easier: www.bakedbetter.com. The Park Slope Staple is hardy and I added honey to it to be a bit more like this recipe.
justina1
New York
1/5/2012
我made this recipe with rapid yeast. If using rapid yeast, do not dissolve the yeast in warm water. Put in all the ingredients, excluding the water, (i used about 4 cups of flour) with the yeast on top. Then add the water (making it a tad warmer than the recipe calls for, about 120 degrees) and massage to make the dough. I kneaded the dough by hand for about 5 minutes. Skip the first rise and go right to forming rolls or loaves. Put in a warm oven covered with a towel and let rise for one hour. This significantly decreases the amount of time spent making this and it turns out perfect. This bread is delicious! I made dinner rolls and got 15 out of the recipe.
tjg22
Red Deer, Alberta
12/30/2011
i have had good results with this recipe but i was wondering if some one could tell my why you add the flour to the water in this case, when my bread book says that you should always add the water into the flour? this method seems to make more sense because what if you dont need all the flour??
ladonohue
7/27/2011
我was a little confused whether or not to knead this dough after reading the reviews. (The recipe doesn't say to.)So what I did is kneaded it a little bit, but just to form the soft dough ball. The rising time for me was perfect. I didn't have to use the extra time suggested. But what I can suggest for those who needed a longer time, is to boil a kettle and put the hot kettle beside the dish, under the dish towel, to create a warmer environment. The recipe didn't take the 5 cups of flour; it was more like 4 cups. Overall, a beautiful bread. Very rustic, great for breakfast!
BCcook
BC, Canada
6/12/2011
我just ate the first slice! its incredible!!! I too let it rise for longer then the suggested hour. I was still unsure about the recipe while putting the loaves in the oven. But... when i opened the oven door to check on the loaves...I was very impressed. Its a wonderful looking bread with great taste!
aiko802
Vermont
4/11/2011
我followed the recipe. It was so easy and this bread is seriously amazing.
mlpimsler
Texas
4/2/2011
我made this bread this afternoon and it tastes fabulous! It didn't, however, rise very well. In fact, the loaves are flat on top. I have made bread many times before and this hasn't happened until recently when I moved to the coast. Could living at sea level cause this? I didn't knead the bread as the instructions indicated not to. Should I next time? Add more yeast? More flour? Not sure how to fix a flat loaf...
annewalk
Vancouver BC
3/23/2010
This bread was easy..although I did knead it and rose nicely, but we all found it too sweet, I think as another reviewer mentioned if fruit and cinnamon were added it would suit the bread but like this it seems too sweet for a savoury bread but not sweet enough for a sweet bread.
Anonymous
the UK
12/20/2009
我used 1/2 whole wheat flour and old fashioned oats instead of quick oats. Added 1 tbsp of vital wheat gluten. Great bread!
Anonymous
Chicago, IL
10/27/2009
