This recipe is made entirely with oats, instead of a mixture of oats and flour, making it heart healthy and gluten free. Since it does not use regular flour it is more dense, though it's really delicious toasted with butter. We will be sampling this bread with honey infused whipped butter at our Fall Honey Tasting on Saturday, September 12th!
This recipe makes two loaves, one to eat and one to put in the freezer for later.
Ingredients:
5 cups oat flour (one whole bag of Arrowhead Mills oat flour)
½ cup old-fashioned rolled oats (look for one that’s gluten free if needed)
1 teaspoon salt
1½ teaspoons baking soda
1 teaspoon baking powder
2 teaspoons cinnamon
1½ cups milk
1 cup honey
4 eggs
For this recipe we recommend using our Kakadoodle eggs, our local honey, and our Organic Valley Milk to really have it be extra amazing. You can grind the oats yourself, but we sell premade oat flour by Arrowhead Mills which makes things much easier).
Directions:
Preheat oven to 350 and prepare loaf pans with baking parchment (or spray).
Combine all dry ingredients and mix thoroughly in a large bowl.
Combine wet ingredients in a separate bowl, whisking thoroughly to combine the honey into the mixture. If your honey is very thick you can heat it slightly in the microwave, but take care to not mix hot honey with the eggs).
Pour the wet ingredients into the bowl of dry ingredients mixing well to combine. Once they are mixed let it sit for about 5 minutes before pouring into the pans.
Bake for around 40 minutes, or until a toothpick comes out clean and it's golden brown on the top.
Let it cool thoroughly, ideally overnight, before slicing.