Today I would like to share a recipe for homemade wheat bread with oatmeal and honey. About 15 years ago I attended a week-long bread making workshop at the Culinary School of the Rockies in Boulder, Colorado. Our instructor Elizabeth Perreault gave us a notebook to take home with all the recipes we made that week plus a lot of tips on baking bread. This Honey Oatmeal Bread was in our notebook and I have been making it regularly ever since.
I gave one of the bread loaves to my neighbor today piping hot straight out of the oven and she pronounced it the best bread in the world. When baked it’s a very smooth bread. Picky eaters may not notice that is has oats or wheat flour. This recipe makes four mini loaves or two 8 1/2 by 4 1/2 inch loaves. The ingredients I used were:
- 18 ounces boiling water
- 3.5 ounces rolled oats (I used organic from the bulk grocery bin)
- 3 ounces brown sugar (I used Trader Joe’s)
- 1 tablespoon honey (from a friend’s bee hive)
- 2 ounces butter (unsalted)
- 1 tsp salt (original recipe called for 1 Tbl but that was too salty for me)
- 2 tsp instant yeast (I buy Fleischmann’s Active Dry yeast in a 4 ounce jar)
- 7.7 ounces whole wheat flour
- 17 ounces unbleached all-purpose flour
Measure the water, oats, sugar, honey, butter and salt into a mixing bowl. Don’t worry about mixing it up or the butter melting. Let the oatmeal mixture cool until it is lukewarm. I left the mixture alone for about an hour until the ingredients were 110 degrees. Add the yeast and the two flours to the mixture. Stir by hand until it is roughly mixed.
Knead by hand or for about six minutes with a machine. The dough should stay together and not stick to the sides and bottom of the bowl. My house was humid today so I had to add about a third of a cup additional flour. I added it a little at a time kneading with each addition.
Next transfer the kneaded dough to a lightly oiled bowl and cover with plastic wrap. Let it rise until doubled about an hour. It was about 75 degrees in my home today so it may take longer if you home is cooler.
Today I made the recipe in a stoneware mini loaf pan I bought at a Pampered Chef home show about 20 years ago. For my mini loaves I divided the dough into four pieces and patted and rolled each piece into a log. I then placed the logs in the loaf pan. You can also make the recipe in two 8 1/2 by 4 1/2 inch loaf pans.
I covered the loaves with the plastic wrap and let them rise until the dough was over the top of the pan as shown in the picture. This took about 45 minutes. Preheat oven to 350 degrees. My oven takes about 30 minutes to preheat so about 15 minutes into the rising I turned the oven on.
When your oven is at 350 degrees place your pan(s) on the center oven rack. Bake for 30-40 minutes until brown and the internal temperature is at least 190 degrees Fahrenheit. My mini loaves were ready in 30 minutes.
Remove the loaves from the pan and put on a wire rack to cool right side up. I didn’t wait long before enjoying a hunk of bread with melted cheddar cheese. Heavenly!
This was my first attempt at writing a recipe. So please let me know if I have left out information or need to clarify any of the steps. I hope you enjoy baking and eating this bread.