 | Caution ! Recipe has been scaled. Ingredient amounts and cooking times in steps may need to be
adjusted. |  |
|
Ingredients
|
|---|
|
Amt.
|
Measure
|
Ingredient
| | | | 7/8 | tablespoon | wheat flour, wholewheat | 1/8 | cup | flour, Gluten free all purpose mix | 7/8 | tablespoon | 100% Whole grain Oats rolled | 1/4 | packet (0.5 oz) | honey | 2/3 | pat (1" sq, 1/3" high) | butter | 1/2 | fluid ounce | water, warm (110 degrees) | 1/8 | teaspoon | yeast, active dry | 7/8 | dash | salt |
| |
Steps
|
|---|
|
Sequence
|
Step
|
|---|
| | 1 | Mix all ingredients in a stand mixer, combining all dry ingredients first and then softened butter, water, and honey last. Blend on low with a dough hook for 2-4 minutes until smooth. | | 2 | Allow dough to rise in a covered bowl for 1-2 hours until rise is noticeable. This will not double as the dough will be quite heavy. | | 3 | Knead on a board and shape into a loaf. Place into a 9x5" loaf pan and allow to rise for 1-2 hours. | | 4 | Bake for 40 minutes in a 350 degree oven until crust on top is lightly browned. | | 5 | Remove from pan and allow to cool completely before slicing. If desired butter the top crust while the loaf is still hot. |
|
