Yeast Free Bread - Honey Oat Quick Bread Recipe (2024)

FAQs

What happens when you add honey to bread? ›

Color: Honey can give bread a darker crust and crumb color due to its natural sugars caramelizing during baking. This can result in a golden or amber hue, depending on the type and amount of honey used. Tenderizing: Honey can act as a dough conditioner, making the bread softer and more tender.

The possibilities are endless, but the common factor is the basic ingredients of fat, sugar, eggs, flour, liquid, leavening agent, and a flavoring ingredient.

You can make delicious and nutritious dough using oat flour and yeast, Oat flour has a nutty flavor and provides more fiber than other types of flour, while yeast helps the dough to rise and create a light, fluffy crust.

Types of Quick Breads: Pour Batter: Thin batter which pours easily. Pancakes and waffles are made from a pour batter. Drop Batter: Too thick to be poured so it is usually dropped from a spoon. Muffins and some coffee cakes are made from a drop batter.

Honey has been used in baking and bread baking for centuries as it adds moisture to the dough or batter. Because of its sugars, it can help the yeast grow when used adequately.

All the honey types assessed were actively disturbing the growth of the microbes, but Jarrah honey was significantly more active against the three Candida species when compared to the other two types of honey.

2. What are two common chemical leavening agents that are used in quick breads? Baking soda and baking powder. Reacts only once-as soon as the chemical is dissolved in liquid.

Quick breads, unlike yeast breads, rely upon baking powder, baking soda or eggs for leavening. That's why they're “quick” to prepare – there's no kneading, shaping or rising required. Sweet loaf breads (such as banana bread, zucchini bread, pumpkin bread), scones and biscuits are examples of quick breads.

But besides the nutritional benefits there are a few other good reasons to use egg in breadmaking. It makes the bread lighter and fluffier. The reason for that is the fat in the yolk that inhibits gluten formation just as any other fat would. This results in a looser dough that can expand and puff up more.

In bread making processes, oats behave in a distinctly different way to wheat. Oat proteins do not form similar gluten networks to wheat and thus the wheat bread making process cannot be used as such for oats. However, around 10% of wheat flour can easily be replaced with oat flakes.

Do you need baking powder with oat flour? ›

When making recipes that require baking powder, add 2 1/2 teaspoons baking powder per cup of oat flour. If you are using buttermilk in your recipe, add 1/2 teaspoon baking soda for each cup of buttermilk or any acid. This will neutralize the acid in the recipe and allow the baking powder to work more effectively.

The healthiest bread flour is 100% whole grain flour. Whole grain flour could be rye, barley, spelt, oat, or wheat flour - the key is that the flour is made from 100% whole grains. Whole grain breads provide essential nutrients that are lacking in bread made from white flour.

Baking soda and baking powder are more common in recipes for cookies, cakes, and quick breads, and they are responsible for giving baked goods the light, fluffy, porous structure that makes them delicious.

Overmixing can cause quick breads to be tough, bake unevenly or cause elongated holes (or tunnels). Chopped nuts, fruit and other small "add in" ingredients may be combined with the dry ingredients or folded gently into the batter near the end of mixing.

Salt acts as a natural antioxidant in the dough and not only adds taste but especially helps bring out the flavors and aromas present in the flour and other ingredients. Next to its role in boosting the flavor of your bread, salt plays a role in tightening the gluten structure and adding strength to your dough.

What Does Honey do in Baking? Honey is a 'humectant'. This means that it retains moisture- great news for baking as it helps keep biscuits and cake moist. Honey compared with traditional refined sugar, also means you gain a richer colour and fuller flavour.

It also has a significant effect on dough rheological properties. Honey powder contributes to yellowy crumb and golden brown crust, increases fermentation or mixing tolerance of dough, and causes baked products to remain fresher and more moist.

Honey works as well as sugar in most bread recipes, whether you're using it to proof the yeast or adding it as a sweetener. Unless you're baking a very sweet bread with more than a cup of honey in it, you won't need to adapt the recipe.

Honey should not be heated rapidly, over direct heat. Basically, the hotter you heat it, the more potential for reducing nutritional value. Excessive heat can have detrimental effects on the nutritional value of honey. Heating up to 37°C (98.6 F) causes loss of nearly 200 components, part of which are antibacterial.