Honey oat bread

INGREDIENTS

• 1½ tsp salt
• 1 tbsp vegetable oil
• 3 cups all-purpose flour
• ¾ cup rolled oats
• 2¼ tsp active dry yeast
• 1 cup almond milk
• 2 tbsp margarine
• ½ cup agave syrup

TOOLS

• 2 bowls
• 2 loaf tin
• 1 wooden spoon
• 2 saucepans
• 1 oven
• 1 tea towel
• 1 whisk
• 1 brush
• 1 cling film
• 1 board

Combine 3 cups all-purpose flour, ¾ cups rolled oats, active dry yeast, and 1.5 tsp salt in a bowl with a whisk to get a flour mixture.

Heat almond milk in a saucepan for 1 minute. Add margarine and stir with a wooden spoon. Add 0.3 cups of water and a quarter cup of agave syrup into the pan, then turn off the heat to get a milk-butter mixture.

Add the milk-butter mixture to the flour mixture and mix with a wooden spoon. Knead the dough for 10 minutes.

Grease a bowl with vegetable oil and transfer the dough to it. Cover the bowl with cling film and set it aside for 30 minutes, then remove the cling film.

Dust 0.1 cup of all-purpose flour on a board to get a floured surface.

Transfer the dough to the floured surface and knead it to get a rectangular shape. Flatten the dough until it’s 12 inch wide. Then, put the dough in a loaf tin, cover it with a tea towel and set it aside for 30 minutes.

Preheat the oven to 350°F for 12 to 15 minutes.

Pour 2 cups of water into another loaf tin and place it on the bottom rack of the oven.

Heat 0.15 cups of agave syrup in a saucepan for 3 minutes to get hot syrup.

Remove the tea towel from the loaf tin and brush the bread dough with the hot syrup. Scatter 0.1 cups of rolled oats over the bread dough, put it in the oven on the top rack and bake for 40 minutes.

Turn off the heat and take out the honey oat bread from the oven.

It’s ready to be served !