Thursday, June 16, 2011

Honey Oatmeal Bread

I liked the idea of this bread because it sounded pretty healthy, hearty and tasty... It was pretty good, but I definitely liked my whole wheat bread recipe better! I am really fussy about the crusty of my breads. I don't like anything that is even a little tough to chew and this one was like this. Now, if that is something that is my fault in the way that I am making my breads, I don't know... But, since the whole wheat bread didn't turn out that way I'm going to go with the idea that it isn't my fault and it is just the recipe! :)

Honey Oatmeal Bread
(recipe found at the

4 1/2 teaspoons active dry yeast
1/2 cup honey
4 tablespoons butter
2 1/4 cups water
1 tablespoon salt
2 3/4 cups all purpose flour
4 cups whole wheat flour
1 cup quick cooking oats
1 whole egg

In a medium bowl, heat the butter and honey until the butter is melted. Add water (mixture should be warm - 110-120 degrees). Stir in the yeast and let sit until bubbly, about 10 minutes.

In the bowl of a stand mixer fitted with a dough hook, combine salt, 2 cups whole wheat flour and 1 cup all purpose flour. With mixer on low, gradually blend liquid into dry ingredients until just blended. Increase the speed to medium, beat for 2 minutes, occasionally scraping bowl. Gradually beat in egg and 1 cup of whole wheat flour to make a thick batter. Continue beating for 2 more minutes. Stir in oats, 1 cup whole wheat flour and 1 cup all purpose flour. Knead until smooth and elastic. Use more flour if dough is too sticky.

Place in a greased bowl and cover. Let rise in a warm place until doubled, about 1 hour. Punch the dough down. Turn onto a floured surface; cover with the bowl and let rise for 15 minutes. Shape into two loaves and let rise for 1 hour in greased 9x5 loaf pans. Bake at 350 for 35-40 minutes.

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