Whole Wheat Honey Oatmeal Bread
Absolutely nothing beats the taste and smell of homemade bread! This honey oatmeal bread is made with white whole wheat flour, honey, and rolled oats. The taste of this bread is far superior to store-bought bread. Once you try making it at home, you'll never go back to the store-bought stuff!
Servings: 1 loaf
Ingredients
- 1 ¼ cup hot water about 105ºF
- ⅓ cup honey + 1 tablespoon for topping
- 3 tablespoons butter melted
- 2 ¼ teaspoons 1 standard packet active yeast (see note)
- 1 ¼ - 1 ½ cups whole wheat flour I used white whole wheat
- 1 ¾ cup all purpose flour
- ¼ cup dry milk
- 1 ½ teaspoon salt
- ¾ cup old-fashioned rolled oats + 1 tablespoon for topping
Instructions
- In a small bowl or a glass measuring cup, combine the hot water, ⅓ cup honey, butter, and yeast. Allow the yeast to bloom for 5-7 minutes. You should be able to smell and see it foam up at the top.
- Combine all the dry ingredients, 1 ¼ cup whole wheat flour, all-purpose flour, dry milk, salt, and ¾ cup rolled oats in a bowl. Stir until just mixed.
- Add the dry ingredients to the bowl of an electric mixer fitted with the dough hook attachment. Once the yeast has bloomed, add the liquid ingredients to the mixer, and mix on medium speed for 10-12 minutes or until the dough comes together. If after 10 minutes, the dough is still not forming a ball, add the whole wheat flour in 1 tablespoon at a time until the dough just holds together. You may or may not need all 4 of the remaining tablespoons of whole wheat flour.
- Using a dough scraper, dump the dough into a lightly oiled bowl that's at least 2-3 times larger than the dough. Flip the dough around so that all sides are oiled. Wrap the bowl with plastic wrap and allow to rise in a warm place for 1-2 hours or until it has doubled in size (see notes for where I let my dough rise).
- Spray a 9x5 loaf pan with cooking spray and set aside. Dump the dough out onto a lightly floured work surface. Flatten the dough into a 9 inch square with your fingers, but do not over-work the dough. Bring one side of the dough into the center and roll the dough to the end. Pinch the seams together and tuck the two ends and seal. Place the seam side down in the loaf pan so that the top of the bread is nice and smooth. Cover the pan with plastic wrap and let rise in a warm place for 1-2 hours again or until the dough is half an inch away from the top of the loaf pan.
- Position a rack near the center of the oven and preheat the oven to 350ºF. Heat the remaining tablespoon of honey in the microwave then, spread it on the dough gently, sprinkle with the remaining tablespoon of oats. Place the bread in the oven and allow the bread to bake for 50-60 minutes or until you tap the surface and hear a hollow noise. If your bread is starting to brown on top quickly, tent the bread with a piece of foil after the first 30 minutes of baking so the top doesn't brown too much.
- Let the pan cool on a wire rack for 10-15 minutes. Remove from pan and let cool completely before slicing. Top with butter, honey, or jam. Enjoy!
Notes
- Instant yeast will also work for this recipe but the rising times listed will not be accurate. Your dough will rise in almost half the time than what is listed.
- Let the dough rise: I like to run my dryer on the low heat setting for 5-8 minutes prior to placing my covered dough bowl inside. Since it is both a warm and dark place, it is the ideal environment for bread proofing.
