My mom was always making homemade bread and I can still remember eating it fresh from the oven with nothing on it. To me it was like eating cake. She had one bread that was my favorite and she always called it Earth Bread. I don’t know if that’s the official name or if it was just called Honey Oatmeal Bread and to be honest I don’t really care what it’s called, I just know it’s delicious.
I found the recipe the other day and decided to try my hand at making it and I even tried to lighten it up a bit calorie wise. I didn’t do too bad for my first attempt at making bread from scratch and having to knead it. I mean, Don said it was good and what more could a girl want. I’m going to share the recipe the way it’s written then tell you what I did differently.
- 1 cups oatmeal
- 2 cups boiling water
- 2 packages yeast
- 1 tablespoons salt
- 1/2 cup honey
- 2 tablespoons melted butter
- 1 egg
- Poppy Seeds (optional)
Pour 2 cups boiling water over 1 cup oatmeal. Let stand 1/2 hour
Dissolve 2 pkgs yeast in 1/3 cup lukewarm water.
After 1/2 hour add to oatmeal: 1 tblsp salt 1/2 cup honey 2 tblsp melted butter.
Stir in yeast.
Gradually add 4 1/2 cups flour
On floured surface knead for 10 minutes (a kitchen aide works well).
Place in large bowl, oil top and let rise until double.
Punch down and shape into 2 loaves. Put in 2 greased pans and let rise again.
Beat 1 egg with a little water and spread over top of loaves.
Sprinkle with poppy seeds if desired.
Bake @ 325 for 50 minutes
In trying to lighten it up I used applesauce in place of the butter. In doing some searching on Google I’d read that it measures the same so instead of 2 tablespoons of butter I used 2 tablespoons of applesauce. That saved me 157 calories for 2 loaves or 8 1/2 calories per slice. I then decided to use whole wheat flour. I know whole wheat flour tends to make things denser and when I make pizza crust I can use less flour so I started out with 3 cups. I had what looked to be the consistency of oatmeal so I added more flour 1/2 cup at a time until I had the full 4 1/2 cups. Since the calorie count is the same for both flours i didn’t save any calories there but it was worth a shot. The problem I had, even with the full 4 1/2 cups of flour, the dough didn’t get the consistency of regular bread dough. It was more like thick, sticky oatmeal. I didn’t want to keep adding flour so I decided to knead it and crossed my fingers. That worked. The dough started stiffening up and took on an actual bread dough consistency and texture. The dough rose perfectly for both loaves and as I said, it tastes GREAT. I was thinking I might add a few raisins the next time.