Example of how oat and honey loaf arrives — How it arrives. Example photo.

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Oat and Honey Loaf

A soft, nutty loaf sweetened with County honey. Slices and freezes well.

Vegetarian
Low-waste packaging

Made by Elena

County Cupboard · Prince Edward County · Home kitchen

“County honey is the whole reason this loaf exists. A neighbour keeps hives on the next concession, and I trade bread for jars.”

Elena bakes and preserves with fruit from County orchards and farm stands: apple, rhubarb and whatever comes in from the vines and the fields. Everything is made in small batches from tested recipes, and every jar and loaf is labelled with the day it was made.

See everything Elena makes

The recipe

How Elena makes it. 30 min active, about 3 hours with rising and baking.

Ingredients

400 g bread flour
100 g rolled oats, plus extra for the top
320 mL warm milk
60 g honey
40 g soft butter
7 g instant yeast
8 g fine salt

Method

1Stir the warm milk, honey and yeast together and leave 5 minutes until foamy.
2Mix the flour, oats and salt in a large bowl. Add the milk mixture and butter and stir to a shaggy dough.
3Knead for 8 to 10 minutes until smooth and elastic. Cover and let rise for 1 hour until doubled.
4Shape into a loaf and place in a greased 9 x 5 inch tin. Brush with milk and sprinkle with oats. Let rise 45 minutes.
5Bake at 180 °C for 35 to 40 minutes until golden and the base sounds hollow when tapped, or the centre reads 93 °C.
6Cool in the tin for 10 minutes, then turn out onto a rack and cool fully before slicing.

The label on your container

Every batch gets a label generated from the cook’s own recipe, so the ingredients and allergens you read here are the ones on the container.

Guilt Free TakeoutBatch CC-2102