A hearty oatmeal bread with a hint of nuts, honey, and cinnamon.
- 3/4 cup milk
- 3/4 cup water
- 2 Tablespoons butternut squash seed oil
- 3 Tablespoons brown sugar
- 1 cup oatmeal, plus extra for topping
- 1/4 teaspoon cinnamon
- 2 1/2 teaspoons yeast
- 1 teaspoon salt
- 2 cups all-purpose flour, plus 1 cup for kneading
- 2 Tablespoons honey
In a small saucepan, add milk, water, oil, and brown sugar. Bring to boil; stirring constantly. Once boiling, remove from heat.
In a large bowl, add oatmeal, salt, and cinnamon. Pour milk mixture over oatmeal; mix ingredients. Let stand until lukewarm.
Add yeast and flour; mix completely. On lightly floured surface knead dough by hand for approximately 7 minutes. Place in a large bowl greased lightly with squash seed oil. Cover with plastic wrap. Set in a warm place and let rise until doubled.
Turn dough onto lightly floured surface. Cut in half, briefly knead each half into a ball. Place each ball a distance apart from each other on a floured cookie. Cover with a clean dish towel and let it rise until doubled.
Preheat oven to 400 degrees.
Brush each ball of dough with honey, and sprinkle lightly with oatmeal. Bake for approximately 25-30 minutes until bread is golden brown, and sounds hollow when tapped. Transfer to wire baking rack to cool.
*Baker’s note – I made this hearty bread with Stony Brook WholeHearted Foods Butternut Squash Seed Oil that’s produced in Geneva, NY. I like using squash seed oil because it gives food a deliciously light nutty flavor. If you don’t have squash seed oil you can always substitute it with olive oil.