Whole Wheat Oatmeal Honey Bread – Soft and slightly sweet whole wheat oatmeal honey bread. Perfect for sandwiches, toast or buttered up and served with our favorite meal.
I need to let you in on a little secret. I have become the biggest bread snob ever. Seriously. When I began baking bread on occasion a few years ago I had no idea that I how much I would enjoy it. Nor did I know how deep I would get into it. I’ve made bagels, ciabatta, rolls, yeast breads, pizza dough and the list goes on.
I have quite a few things on my list that I want to try but it’s amazing what a little passion can do. I was determined to conquer yeast breads. And I’m guessing I could at this point say I have. Definitely haven’t conquered the more advanced breads but I’ve done quite a bit as a home baker working with a traditional oven.
One day in my far off dream I’ll be able to bake 20 loaves at a time in a commercial oven with real steam. Ahh….be still my heart. How about this one? It’s fabulous!
OK. Now you find out what makes me happy. How about you?
Where on the road of bread baking, are you? Never tried before, beginner, intermediate or advanced. Go ahead tell us your fame or wanna be fame. I’d love to hear. Maybe I can learn a few tips or we could all learn a new thing or too about this bread world.
TOP 3 Reasons for making this RECIPE
- It’s the perfect sandwich bread.
- You’ll never know that it’s made with whole wheat.
- Made with nature’s best honey.
Til we meet and eat again,
FOLLOW ALONG : Gather for Bread
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Whole Wheat Oatmeal Honey Bread
- 2 cups boiling water
- 1 cup rolled oats traditional or quick (not instant)
- 1/2 cup brown sugar
- 1 tablespoon honey
- 1/4 cup butter ( I use unsalted)
- 1 tablespoon kosher salt or 2 1/2 teaspoons table salt
- 1 teaspoon ground cinnamon
- 1 tablespoon instant yeast
- 2 1/2 cups white whole wheat flour
- 3 cups all purpose flour
In a large mixing bowl, combine the water, oats, maple or brown sugar, honey, butter, salt, and cinnamon. Let cool to lukewarm, about 10 to 15 minutes.
Add the yeast and flours, stirring to form a rough dough. Knead (about 10 minutes by hand, 5 to 7 minutes by machine) until the dough is smooth and satiny.
Transfer the dough to a lightly greased bowl, cover the bowl with lightly greased plastic wrap, and allow the dough to rise for 1 hour. Since the dough is warm to begin with (from the boiling water), it should become quite puffy.
Divide the dough in half, and shape each half into a loaf. Place the loaves in two greased 8 1/2" x 4 1/2" bread pans.
Cover the pans with lightly greased plastic wrap and allow the loaves to rise until they've crowned about 1" over the rim of the pan, about 60 to 90 minutes.
Bake the loaves in a preheated 350°F oven for 35 to 40 minutes, tenting them lightly with aluminum foil after 25 minutes, to prevent over-browning. Remove them from the oven when they're golden brown, and the interior registers 190°F on a digital thermometer.
Turn the loaves out onto a rack to cool. Store at room temperature, well-wrapped, for several days; freeze for longer storage.
Recipe adapted slightly from: King Arthur Flour
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