Comments on: Honey Oat Flax Bread (Bread Machine Recipe)

By: kristen

kristen — Thu, 07 Jul 2011 21:52:59 +0000

OH MY GOODNESS!!!!!!!!! this is delicious & moist & soft & SO DANG good. made it this afternoon, having it tonight with dinner. new favorite, I think so! thanks for sharing – glad I stumbled upon your blog today, too!

By: Beth @ The Natural Mommy

Beth @ The Natural Mommy — Thu, 27 Jan 2011 14:35:23 +0000

That makes sense! I wouldn’t have thought of it on my own, not being a scientist, either. So, thanks for sharing!

By: Jon

Jon — Thu, 27 Jan 2011 14:21:38 +0000

Thanks for your response. I talked to some friends and we did some experiments and research. (I’m a firefighter, not a scientist, so it was probably not very scientific!) We discovered that the difference is that the natural bacteria and yeasts in the raw honey do something to attack the bread yeast. The USDA allows honey to be heated to 115 degrees and still be “Raw” anything over that can change the flavor of the honey. Most commercial producers heat their honey to 145-160 degrees (or more)!?! This kills most of the “Raw” stuff in the honey. It also slows the natural crystallization of the honey and gives it a more uniform and consistent appearance. I heated a small batch of our honey to 145 degrees in a double boiler and let it cool before using it in the bread. Problem solved! I agree that our honey is much better raw and used on the finished product but now I can use it to make your bread instead of buying processed stuff.

By: Beth @ The Natural Mommy

Beth @ The Natural Mommy — Wed, 26 Jan 2011 19:17:41 +0000

Jon, I have never tried this recipe with raw honey. I prefer to spread raw honey on the finished product. I don’t know the chemical makeup of raw vs. processed honey, other than the fact that raw is better for you. Perhaps since the honey itself is more dense, it makes the bread more dense? Glad you like the bread!

By: Jon

Jon — Thu, 13 Jan 2011 15:24:52 +0000

Thanks so much for sharing this recipe. We have been using it for about a year now. It also was one of the factors in deciding to add bees to our garden. (free honey!) one of the things I’m wondering about is if you or anyone has had issues with the bread not rising as well when using local or non-store bought honey. When I make this with honey from the supermarket labled as 100% clover honey I get a nice rise and uniform crumb. However, when I use honey from our bees or from the farmer’s market the bread turns out more dense with one huge air bubble along the top. I have done side by side tests with exact measurements on each with the same results. Our honey is raw honey extracted from the comb with nothing added. 100% honey. Thanks!

By: brenda

brenda — Tue, 04 Jan 2011 20:35:03 +0000

I also prefer to made the dough in the machine and bake in the oven. She’s a smart girl because her stoneware loaf pan is much less toxic than any of the non stick pans … including the one that comes in your bread machine. Definitely better to oven bake your bread in a stoneware/glass pan.

great blog by the way and i will try your recipe.

By: Zopa Loans

Zopa Loans — Fri, 10 Sep 2010 09:27:52 +0000

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By: Carla

Carla — Sat, 31 Jul 2010 14:24:17 +0000

I made this last week and it is phenomenal! Very light with a great flavor. The kids have been devouring it all week.

I would love to try and just do the whole thing in the breadmaker to make it easier. Do you know if this is considered a 1.5 or 2 lb bread?

By: Trisha

Trisha — Fri, 18 Dec 2009 05:11:24 +0000

It turned out great! The kids liked it and so did I. I see what you mean about the shape not being conducive to toast, but since I have a toaster oven I hadn't really thougt of that before. Thanks for the great recipe! .-= Trisha´s last blog ..Jingle, Jangle =-.

By: Beth @ The Natural Mommy

Beth @ The Natural Mommy — Thu, 17 Dec 2009 05:30:13 +0000

You’ll have to let me know how it turns out with maple syrup; it sounds yummy!

The reasons I don’t bake it in the machine are, firstly, I don’t like the hole in the bottom that the kneading bar leaves, and secondly, the shape of the loaf when baked in the pan is not conducive for toast! And the slices are too large for a normal sandwich.

It still tastes great and all, it’s just aesthetic, I guess!