Cinnamon-swirl oatmeal toasting bread from King Arthur Flour Whole Grain Baking: Delicious Recipes Using Nutritious Whole Grains (page 198) by King Arthur Flour

  • honey
  • old-fashioned oats
  • Show all ingredients...
  • Serves : 1 loaf

  • EYB Comments

    This recipe appears in the book as a variation of “Honey-oatmeal sandwich bread."

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    This recipe appears in the book as a variation of “Honey-oatmeal sandwich bread."

  • anya_sf on September 22, 2019

    I left out the optional nuts. The dough was extremely wet and sticky. In order to knead it at all, I had to use a lot of flour and actually gave up kneading rather quickly as I didn't want to incorporate too much extra flour into the dough. Although my kitchen was warm, both the first and second rise took 2 hours. I couldn't pat the dough out to quite 24" as it tore easily. Clearly, lack of kneading affected all of this. I did not need to tent the bread with foil while baking. The texture was coarse and hearty, the oats noticeable. It did make delicious cinnamon toast, which was the whole point.

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