Oat Nut Bread - BigOven 167048
Oat Nut Bread

Oat Nut Bread

Ready in 3 hours
5 review(s) averaging 5. 80% would make again

Top-ranked recipe named "Oat Nut Bread"

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I adapted this recipe from one I found in the 1964 edition of Irma Rombauer's Joy of Cooking. The loaves come out with a thick, crunchy crust. It makes great toast tastes so good by itself, we have stopped using preserves at breakfast time!

"This bread makes wonderful toast. Mine didn't rise enough, probably because I didn't give it enough time. But it is still wonderful bread. I will make it again soon."

- jstew3sis

Ingredients

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1 cup steel-cut oats; (rolled oats work just fine, too)
1/4 cup honey
1 tablespoon Butter
1 teaspoons Salt
2 cups boiling water
4 cups unbleached flour; divided use
1 packet dry yeast
1/4 cup water; 90-degree
1 cup pecans; broken

Original recipe makes 24

Servings  

Preparation

Place oats, honey, butter, and salt into a large mixing bowl. Pour 2 cups of boiling water over them and stir well. Stir in 2 cups of flour. While this mixture cools, dissolve the dry yeast in 1/4 cup of 90-degree water. (I use the same cup I measured the honey in - the yeast loves the leftovers.) After about 10 minutes, stir the yeast mixture into the oat mixture, mixing thoroughly. Stir in 1 cup of pecans. Work in 2 cups of flour. Turn the dough out onto a floured board, and with floured hands, knead the dough for 8 - 10 minutes. Keep enough flour on the board and your hands to prevent the dough from sticking. Place the dough in a greased bowl and cover it with a damp cloth. Let the dough rise in a warm, draft-free place for 1-1/2 hours, or until it has doubled in bulk. Punch the dough down, and turn it out onto a floured board, this time kneading it for about 5 minutes. Shape the dough into two equal-sized loaves, place them in two greased loaf pans. Let the loaves rise, covered with a damp cloth, in a warm place until they have doubled in bulk, about 1 hour. Bake in a pre-heated 375-degree oven for about 45 minutes. Turn out onto wire racks to cool. Let loaves cool completely before wrapping to store.

Credits

Added on Award Medal
Verified by stevemur
Calories Per Serving: 207 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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MauraSpeckt 1 year ago
For some reason, the dough didn't rise as it should have. Regardless, this bread was delicious, I'm definitely making it again soon!
sillylittlesparrow 4 years ago
Yummy. My new favorite. ----- I've adapted it to my bread macine as follows: Cut ingredient quantities in 1/2. Mix Oats, honey, butter, salt, and boiling water in bread macine pan. Let sit. Meanwhile mix yeast and 90 degree water. Turn on bread macine to White bread cycle (1 1/2 lb loaf if your macine has variable sizes). When it starts to mix, add 1/2 the flour. Once mostly mixed and slightly cooled, add the yeast mixture, then the remaining flour and nuts (pecan's aren't my favorite so I chop up Planters Deluxe Mixed nuts). Once all ingredients mixed, may need to add flour or water so dough stays in ball as it follows the kneader around the pan...but isn't floury dry... Let bread macine finish the rest. ----- Notes: Makes great sandwich bread. For breakfst toast, add 1/2 cup of your favorite dried fruits (I love craisins).
krazee_eight 5 years ago
This bread makes wonderful toast. Mine didn't rise enough, probably because I didn't give it enough time. But it is still wonderful bread. I will make it again soon.
jstew3sis 5 years ago
This is hearty, flavorful, satisfying bread. Be sure to enjoy a thick slice while it is still hot from the oven with lots of butter. Tastes great with sharp cheddar cheese. [I posted this recipe.]
billmc44 6 years ago
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