Whole Wheat Honey Oatmeal Bread
This is the bread that I make for my family for our daily use. It’s slightly sweet and light, and the honey helps absorb and retain moisture, so it keeps these loaves fresh and moist.
Ingredients
Method
- Lightly grease a large bowl to use for rising the bread.
- Place water, honey, and butter in a small saucepan. Heat over low heat until mixture is very warm (120°F to 130°F).
- In a large mixing bowl, mix oats, 5 cups of flour, salt, and yeast.
- When it’s mixed, add the warm honey mixture. Then mix until well mixed. If you’re using a stand mixer, mix it for about a minute.
- Add eggs. The dough will be very wet and sticky.
- Add more flour, about half a cup at a time, until dough is manageable. If you’re using a stand mixer, it should just start to clean the sides of the bowl. The dough should still be slightly sticky, not dry.
- Knead the dough. You’ll need to hand knead it for about 10 minutes. I use my stand mixer and put it on speed 3 for 2 minutes.
- After kneading, put it into the lightly greased bowl. Cover it with a towel and let it sit in a warm spot until it doubles in bulk. It will take about an hour.
- Punch the dough down and divide in half.
- Roll dough tightly and pinch the ends. Place in greased loaf pans.
- Cover and let rise in a warm place until nearly double in size.
- Bake at 375°F for 20 to 25 minutes. When you tap the loaf, if it sounds hollow, it’s done.
- Remove from oven and immediately place on cooling racks.
Nutrition
Notes
You will need two bread pans and a wooden spoon or a stand mixer with a dough hook attachment. A thermometer is helpful for checking the honey mixture.
High in selenium and thiamin.
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