Honey Oatmeal Bread
The ultimate comfort food, Honey Oatmeal Bread is soft, sweet, and perfectly wholesome. With a rich blend of whole grains and a hint of honey, it's an easy weeknight baking project that will fill your home with delightful aromas. You'll want to make it tonight!
Equipment
- Mixing Bowl
- Baking Sheet
- Blender
- Frying Pan
- Oven
Ingredients
- 4 1/2 teaspoons Dry active yeast
- 1/2 cup Honey
- 4 tablespoons Butter
- 1 tablespoon Butter
- 2 1/4 cups Warm water
- 1 tablespoon Salt
- 2 3/4 cups Unbleached bread flour
- 4 cups Whole wheat flour
- 1 cup Quick-cooking oats
- 1 whole Egg
Instructions
- Melt 4 tablespoons butter and add it plus the honey to the bowl of a stand mixer. Add warm water. You want the mixture to be about 110-120º. Sprinkle the yeast on top of the water honey mixture and mix to combine. Set aside for about 5-10 minutes, until the yeast blooms.
- In a large mixing bowl combine the salt, 2 cups whole wheat flour, and 1 cup of bread flour. Using the dough hook, add the flour mixture to the yeast mixture and blend until all the liquid is absorbed. Increase the speed to medium and beat for 2 minutes, making sure to scrape the sides with a spatula.
- Add the egg and one cup of whole wheat flour. Blend on low until the egg is incorporated then beat on medium for 2 more minutes. Add the oats, 1 cup of whole wheat flour, and 1 cup of bread flour. Continue mixing for a few minutes until it's smooth and elastic.
- Up to one more cup of bread flour can be added to avoid a sticky dough...I did not find this necessary. Place 1 tablespoon of butter in a large bowl and microwave for 30 seconds. Add the dough to the warm bowl, roll around to grease the bottom of the dough, then flip over and cover with plastic wrap and a towel. Cover and let rise in a warm spot till doubled in size, about one hour.
- Punch the dough down and turn it onto a floured surface. Cover with a bowl and let rest for 15 minutes. Cut the dough in half and shape into two loaves. Place each loaf in a greased 9 x 5 loaf pan, sprinkle tops with oats if desired, cover with plastic wrap, then a towel, and let rise for about an hour.
- Preheat oven to 350º and bake for 35-40 minutes. Bread should sound hollow when tapped or check for an internal temperature of 190º. Remove bread from the pans to a cooling rack to cool completely.
Notes
- Storage: Store leftover bread in an airtight container at room temperature for up to three days. For longer freshness, consider freezing.
- Freezing: You can freeze the loaves after they cool completely. Wrap them tightly in plastic wrap and then in aluminum foil. They should keep well for up to three months.
- Pairing: Enjoy the bread with butter and jam for breakfast, or slice it for sandwiches with your favorite fillings.
- Variations: Feel free to add seeds or nuts to the dough for added texture and flavor.
- Serving Warm: For the best taste, serve the bread warm straight from the oven or reheat slices slightly before serving.