Honey Oat Sandwich Bread

I do love many different types of bread.  Today it is the Honey Oat Sandwich loaf.  This is a nice loaf, with a tight crumb good for sandwiches or just for toasting.  Depending on my mood or who I'm making it for it is made with either all white flour or a half and half mixture of all purpose and whole white wheat.  It rises more vigorously with all white flour, but a touch of the white wheat does add a little more earthy flavor to it!  Loaded with old fashioned oats and a good bit of honey, this loaf has good shelf life.

Since I brought up flour, let me mention that I use mostly King Arthur Flour.  Occasionally I will use some Hodgson Mill flour.  Am anxious to try out some War Eagle Mills flour for a more local source of flour.  My Mother was dedicated to Gold Medal for many years, but it does not perform as well for me in breads as King Arthur.  King Arthur is a good compromise between price and quality.

Apparently not everyone has a flour collection as I do.  My chest deep freeze is full of flour.  (On clutzy baking days, MY chest can be full of flour!)  On my last inventory I had about 8 different flours.  That is barely a good start!  All purpose, semolina, almond, sprouted wheat, rye blend, bread, organic bread, whole wheat.   There are some other grain blends in my kitchen freezer as well.  Suppose there is a 12 step program for this addiction?

I'm still developing menu items, but all that I've written about before are keepers.  Expect to see them again and again.  Trying to branch out into new directions in bread slowly.

Here is a loaf of the Honey Oat Bread.  It is  baked in a 9 inch pan de mie, or Pullman pan, weighing in at over 1 1/2 pounds.  Easy to slice and slice thinly.  Can't wait to try it this summer with garden tomatoes on a blt!