E-mail this page Share on Facebook Share on Pinterest Share on Twitter Print this page Honey Oat Loaf Lodge Cast Iron | August 12, 2021 There’s nothing more comforting than the smell of fresh bread baking in the oven. Sweet and sustaining, all this bread really needs is a generous pat butter. We also like to serve it with local honey, your favorite jam, or a bowl of soup. May we suggest this buffalo chicken soup recipe? And if you have leftover bread, use it to whip up French toast, bread pudding, or homemade croutons. Level Intermediate Prep Time 10 minutes Cook Time 2 hours and 30 minutes Serves 6-8 Cook it With Our Double Dutch Oven Ingredients 3 ½ cups bread flour ½ cup whole wheat flour ¼ cup rolled oats plus 2 tablespoons 1 ½ cups warm water 2 ¼ teaspoons active dry yeast 2 teaspoons salt 1 10 x 10 inch piece of parchment paper 1 egg 1 tablespoon water ¼ cup honey Directions Combine yeast, honey, and water. Set aside for 5 minutes. In the bowl of a stand mixer combine bread, flour, whole wheat flour, 1/4 cup oats, and salt. With the stand mixer on medium high, pour the liquid ingredients into the dry and mix until the dough pulls cleanly from the sides of the bowl, about 10 minutes. Turn dough out into a lightly greased bowl. Flip to coat and cover with plastic wrap until doubled in size, about 1 hour. Remove dough to a lightly floured countertop and shape into a rectangle. Take two corners of the dough and fold the rectangle in half. Repeat 3 times. Shape dough into a ball and place on parchment paper seam side down for 30 minutes. Preheat the oven to 425 F with the Double Dutch Oven inside. Make sure the Double Dutch lid is on the bottom. Beat together egg and water. Remove the Double Dutch from the oven, holding the parchment paper, set dough on lid, seam side down, and quickly brush with egg wash and sprinkle with remaining oats. Make a slash, about ¼ inch deep, across the top of the dough with a sharp knife or bread lame. Top with the base of the Double Dutch and set in the oven. Bake for 25 minutes. Remove cover and bake for 10 minutes. Let the bread cool on a wire rack for 20 minutes before slicing. Serve with butter and honey or jam. Contributed By: Lodge Cast Iron We hope you enjoy our stories and recipes! Follow us on Instagram, Facebook, and Twitter, and tag your Instagram food photos with #lodgecastiron for a chance to be featured on our feed! Complete Your Kitchen We recommend these must-have products to help with this recipe. How would you rate this recipe? Thanks for rating Submit Recommended recipes you might like Orange Pistachio Pound Cake View recipe Dirty Martini Puttanesca View recipe Classic Quiche Lorraine View recipe
E-mail this page Share on Facebook Share on Pinterest Share on Twitter Print this page Honey Oat Loaf Lodge Cast Iron | August 12, 2021 There’s nothing more comforting than the smell of fresh bread baking in the oven. Sweet and sustaining, all this bread really needs is a generous pat butter. We also like to serve it with local honey, your favorite jam, or a bowl of soup. May we suggest this buffalo chicken soup recipe? And if you have leftover bread, use it to whip up French toast, bread pudding, or homemade croutons. Level Intermediate Prep Time 10 minutes Cook Time 2 hours and 30 minutes Serves 6-8 Cook it With Our Double Dutch Oven Ingredients 3 ½ cups bread flour ½ cup whole wheat flour ¼ cup rolled oats plus 2 tablespoons 1 ½ cups warm water 2 ¼ teaspoons active dry yeast 2 teaspoons salt 1 10 x 10 inch piece of parchment paper 1 egg 1 tablespoon water ¼ cup honey Directions Combine yeast, honey, and water. Set aside for 5 minutes. In the bowl of a stand mixer combine bread, flour, whole wheat flour, 1/4 cup oats, and salt. With the stand mixer on medium high, pour the liquid ingredients into the dry and mix until the dough pulls cleanly from the sides of the bowl, about 10 minutes. Turn dough out into a lightly greased bowl. Flip to coat and cover with plastic wrap until doubled in size, about 1 hour. Remove dough to a lightly floured countertop and shape into a rectangle. Take two corners of the dough and fold the rectangle in half. Repeat 3 times. Shape dough into a ball and place on parchment paper seam side down for 30 minutes. Preheat the oven to 425 F with the Double Dutch Oven inside. Make sure the Double Dutch lid is on the bottom. Beat together egg and water. Remove the Double Dutch from the oven, holding the parchment paper, set dough on lid, seam side down, and quickly brush with egg wash and sprinkle with remaining oats. Make a slash, about ¼ inch deep, across the top of the dough with a sharp knife or bread lame. Top with the base of the Double Dutch and set in the oven. Bake for 25 minutes. Remove cover and bake for 10 minutes. Let the bread cool on a wire rack for 20 minutes before slicing. Serve with butter and honey or jam. Contributed By: Lodge Cast Iron We hope you enjoy our stories and recipes! Follow us on Instagram, Facebook, and Twitter, and tag your Instagram food photos with #lodgecastiron for a chance to be featured on our feed! Complete Your Kitchen We recommend these must-have products to help with this recipe. How would you rate this recipe? Thanks for rating Submit Recommended recipes you might like Orange Pistachio Pound Cake View recipe Dirty Martini Puttanesca View recipe Classic Quiche Lorraine View recipe
