This recipe was submitted from Delynn E. to our Salt Lake City, Utah store. We love it when customers share how they are using their Honeyville products! Thanks Delynn!
1 cup Brown Sugar
1/4 cup Granulated Sugar
1/2 prepared Honeyville’s Powdered Butter (1 cup powder + 5 tsp. water)
2 tsp. Vanilla
1/3 cup Honeyville’s Whole Oat Groats
1/2 cup Honeyville’s Freeze Dried Apricots
2 prepared Honeyville’s Powdered Whole Eggs (2 Tbsp. powder + 4 Tbsp. water)
2 1/4 cups sifted Whole Wheat Flour
1 Tbsp. Baking Powder
1/2 tsp. Salt
1 tsp. Ground Cinnamon
1/2 tsp. Ground Nutmeg
*Optional 1/2 cup chopped nuts
In the evening, place 1/3 cup Whole Oat Groats in a small thermos and fill the thermos with rapidly boiling water. In the morning, pour off excess water. In a separate container place 1/2 cup Freeze Dried Apricots and pour 1/2 cup boiling water over top. Stir, cover, and let sit overnight. (If you feel the apricots are too soupy in the morning drain them as well. I didn’t feel like mine were too soupy)
|I wish I would have had a better thermos to keep the water hotter longer. The oat groats would have softened better. I blame the thermos (it is a cheap, poorly insulated one) and NOT the recipe.
Preheat the oven to 400. Reconstitute the Powdered Butter by adding the 1 cup of powder to 5 tsp. water. Stir until combined. This will make slightly more than a 1/2 cup, but you can use the extra on the finished bread product. Reconstitute the Powdered Whole Eggs by adding 2 Tbsp. powder to 4 Tbsp. water. Cream the Brown Sugar, Granulated Sugar, and Powdered Butter together in a large bowl. Add the Vanilla, prepared Oat Groats, prepared Apricots, and Eggs. Mix Well.
Sift all of the remaining dry ingredients together and add to the creamed mixture. Stir until combined.
|I cheated on the “sifting” process. I don’t have a sifter but I do have a metal strainer so I just put all the dry ingredients in that and shimmied them into a bowl. I think I heard about this technique on the Food Network, or at least I told myself I did so I felt better about the process!
Coat a large loaf pan with non-stick cooking spray. Pour in the batter and smooth the top.
Place in the oven and bake 10-15 minutes; reduce heat to 350 and bake an additional 50-60 minutes, or until a toothpick comes out clean. Do NOT under-bake. Allow to cool in pan on a rack for 5-10 minutes. Remove from pan and cool completely before slicing.
This bread smelled heavenly while I was mixing it and especially while it was baking. It made me think of Fall and Christmas and I couldn’t wait to get my paws on a cooled piece! I was nice and shared some with my husband and my sister and her family. They both commented that the flavor was fantastic and the bread was very filling. I want to reiterate again here that it is important to allow the oat groats to fully soften. Otherwise you’ll get chewy bits in your bread that seem like they don’t belong. I think a better thermos would fix the problem. But until then I could substitute the Whole Oat Groats for Honeyville’s Steel-Cut Oats
Try this bread, your taste buds will thank you!