Oatmeal Honey Wheat Bread

Posted on November 1, 2009. Filed under: Breads |

First of all, I can’t call this whole wheat bread because it isn’t all whole wheat. I did use all purpose flour. Mainly because I ran out of whole wheat flour. Not to worry, I’m going to the store today to replenish my supply. I go through so much stinken flour! I mean it’s a good thing, because it means I am making lots of delicious food.

This bread made the house smell insanely wonderful. Our friends the Lewis’ swung by to drop something (Jon left his cell phone in the car) off while it was baking, and they were drooling just standing at the front door. It was good confirmation that what I had baking had some serious potential. Once out of the oven I was nervous because the outside was a little firm and the bread seemed really dense. But once I cut into, all false impressions were shattered. The outside as perfectly crunchy and the inside was perfectly soft and flavorful. I swirled some honey on a piece for Jon, and I spread some peanut butter on a slice for me. Bam, this stuff is $$$. I will be spreading some Trader Joe’s Pumpkin Butter on it next time.

I sliced a loaf and will be freezing it until we are ready to use it. The other loaf I plan on giving away. I am making it a plan to always bake 2 loaves of bread at a time. 1 for us, and 1 to give away. people need to taste how great homemade bread is and stop buying mainly nasty stuff that stores have. Sure, some stores and some brands are okay, but nothing beats homemade bread! And to encourage you, it really isn’t that difficult. You measure the ingredients, knead the dough (A stand mixer can do this for you) and let is rise. Punch it down, and let it rise again. Seriously, don’t be scared of bread making. Surprise yourself and try it!

Makes 2 loaves
1 1/2 cups water
1/4 cup honey
1/3 cup olive oil
2 cups whole wheat flour
3 1/2 cups all purpose flour
1 cup quick cooking oats
2 tsp salt
4 1/2 tsp active dry yeast
2 eggs
1 egg white
1 tbsp water

Place water, honey and olive oil in a saucepan. heat over low heat until mixture is warm (120-130 degrees)

Place 5 cups flour, oats, salt and yeast in a mixer bowl. Attach bowl and dough hook to stand mixer. Turn speed to 2 for 15 seconds. Continuing speed 2, gradually add the warm mixture to the flour mixture and mix about 1 minute. Add eggs and mix about 1 minute longer.

Continuing on speed 2, add remaining flour and mix doug until it clings to the hook and cleans the sides of the bowl, about 2 minutes. Knead on speed 2 for about 2 minutes longer.

PLace dough in a greased bowl, turning to grease top. Cover and let rise in a warm place, free from draft for about 1 hour. Until it has doubled in size.

Punch dough down and divide in half. Shape each half into a loaf by rolling with a rolling pin and rolling into a scroll about 5 inches long.
Place in a greased 9 inch loaf pan. Cover and let it rise for about an hour, until it has doubled in size.
Preheat oven to 375 degrees.
Beat egg whites and water in a small bowl. With a pastry brush, brush the egg white and water on the top of each loaf. Sprinkle with oats. bake at 375 for 40 minutes, until golden brown.

Remove from pan immediately and cool on wire rack.


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