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!

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Name: Oat Nut Bread
Prep time: 40 min
Total time: 3 h 55 min
Yield: 24
Cuisine: American
Ingredients: 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

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INGREDIENTS

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

Servings

INSTRUCTIONS

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.

NOTES

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Oat Nut Bread

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

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.

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billmc44

Nutrition

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Serving Size: 1 Serving (64g)
Recipe Makes: 24

Calories: 207
Calories from Fat: 45 (22%)

Amt Per Serving		% DV

	Total Fat 5g	7 %
	Saturated Fat 1g	5 %
	Monounsaturated Fat 2.3g
	Polyunsanturated Fat 1.3g
Cholesterol 2.5mg		1 %
Sodium 8.4mg		0 %
Potassium 93.4mg		2 %
Total Carbohydrate 35.1g		10 %
	Dietary Fiber 2.2g	9 %
	Sugars, other 33g
Protein 5.4g		8 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 207

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REVIEWS

deepurple077

Didn't want honey or unrefined unbleached flour. Just regular bread recipe, thks.

Ruthie66

This bread is delicious. It's my new favorite. Thank you!!

1 reply

billmc44 4y

Ruthie! So glad you like this bread! It was my wife's favorite and I had to make it all the time. I stopped making it when she died -- maybe it's time to make it again! Thanks for reminding me of an old favorite recipe!

gluesniffined

This is great bread for 'salad' sandwiches, chicken, egg, tuna, etc. and it doesn't last long around my home. I also love it in the morning toasted with some orange marmalade. I used to buy a commercially made oat/nut bread, never again. This recipe makes the best oat/nut variety of bread I have ever had.

MauraSpeckt

sillylittlesparrow

For some reason, the dough didn't rise as it should have. Regardless, this bread was delicious, I'm definitely making it again soon!

11y

krazee_eight

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).

12y

jstew3sis

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.

12y