Gluten-Free Honey Oat Sandwich Bread
Recipe by Frank Tegethoff - King Arthur’s recipe database
Total Time: more than 2 hours
Yield: 1 loaf
Ingredients:
-3 cups (360g) King Arthur Gluten-Free Measure-for-Measure Flour
-1/2 cup (45g) Gluten-free rolled oats, old-fashioned or quick cooking oats
-1 ½ teaspoons instant yeast (Red Star is not GF, Use Fleischmann’s Active Dry Yeast)
-1 teaspoon table salt
-3/4 cup warm milk
-2 tablespoons honey
-4 tablespoons butter, softened
-4 large eggs
My notes:
-I used almond milk, Country Crock with Olive Oil Butter and added caraway and chia seeds (next time try up to 2 Tb caraway, 1 Tb chia seeds)
-Although King Arthur does not recommend using Measure-for-Measure Flour for yeasted breads, it works in this recommended recipe
Below are my instructions, which are more specific than the original directions in the recipe
1. Take the butter out of the refrigerator, set aside
2. Dry Ingredients:
3. Weigh the flour, or measure by gently spooning into a cup, sweeping off any excess. Place the flour, oats, yeast and salt in the bowl of the stand mixer. Mix until combined. Transfer to a large bowl.
4. Whisk together the four eggs and put in a measuring cup to pour at a later step
5. Whisk together the warm milk & honey using the stand mixer at low speed.
6. Add the dry ingredients into the mixer bowl with the warm milk & honey, beating all the time; the mixture will be crumbly.
7. Add the softened butter and beat until blended.
8. Slowly pour the eggs, beating all the time. Scrape the bottom and sides of the mixer bowl, (add optional seeds), then beat at medium speed for 3 minutes to make a very smooth, thick batter.
9. Cover the bowl for the first rise of the batter for 30 minutes.
10. Scrape down the bottom and sides of the bowl, gently deflating the batter in the process.
11. Use parchment paper to line a 9” x 4” gluten-free bread loaf pan
12. Scoop the dough into the pan using a spatula or wet fingers, mounding the dough into a dome-shaped loaf
13. Cover with greased plastic wrap or re-usable wrap, and set in a warm place to rise to within ¾” of the rim of the 9” x 4” pan. This should take 30-60 minutes, depending on the warmth in the kitchen. Turn on the oven, to baking temperature, 350° to warm the kitchen during proofing. Read on for more information about rising and the “poke test.”
a. How long to let yeast bread rise? Yeast bread typically needs to rise for 1-3 hours total but the time varies like the room temperature (a warmer environment is better), the amount of yeast (less yeast requires more time), and the recipe (doughs with more fat or liquid will take longer to rise than lighter doughs). To check if the dough is ready, use the “poke test,” if the indentation from your finger slowly bounces back(about ten seconds), it’s ready for baking. If the indentation springs back quickly, it needs more time to rise. If the dough doesn’t spring back at all, it may be over-proofed, a different issue, when the dough has risen for too long and it can collapse in the oven, lack structure, may be sticky and develop an off-flavor (sour) from the yeast’s activity. Check the dough, not the clock, as rising times can vary.
14. Bake at 350° for 40-50 minutes, until golden brown, internal temperature between
190-200°
15. Remove the bread from the oven, turn it out of the pan, and thoroughly cool before slicing
Store bread wrapped in plastic at room temperature for 24 hours or slice and freeze for longer storage
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