Honey Wheat Oatmeal Bread Recipe

Looking for an easy Honey Wheat oatmeal bread recipe? Learn how to make Honey Wheat oatmeal bread using healthy ingredients.


Submitted by unluckynomad

Makes 30 servings



haven't tried it yet. From Epicurious

Recipe Ingredients for Honey Wheat oatmeal bread

2 cups whole milk
1 cup old-fashioned rolled oats (not quick-cooking) plus additional for topping
1/2 cup warm water (105-115F)
2 tablespoons active dry yeast (from 3 packages)
1/2 cups honey
1/2 stick (1/4 cup) unsalted butter, melted and cooled, plus additional for buttering pans
3 cups wheat flour
1 cups All Purpose Flour
1 tablespoon salt

Recipe Directions for Honey Wheat oatmeal bread

  1. Heat milk in a 1 1/2- to 2-quart saucepan over low heat until hot but not boiling, then remove pan from heat and stir in oats. Let stand, uncovered, stirring occasionally, until cooled to warm.

  2. Stir together water, yeast, and 1 teaspoon honey in a small bowl; let stand until foamy, 5 minutes. (If mixture doesn't foam, discard and start over with new yeast.) Stir yeast mixture, melted butter, and remaining honey into cooled oatmeal.

  3. Stir together whole-wheat flour, 1 1/2 cups unbleached flour, and salt in a large bowl. Add oat mixture, stirring with a wooden spoon until a soft dough forms. Turn out onto a well-floured surface and knead with floured hands, adding just enough of remaining unbleached flour to keep from sticking, until dough is smooth, soft, and elastic, about 10 minutes (dough will be slightly sticky). Form dough into a ball and transfer to an oiled large bowl, turning to coat. Cover bowl loosely with plastic wrap and a kitchen towel; let rise at warm room temperature until doubled in bulk, 1 to 1 1/2 hours.

  4. Lightly butter loaf pans. Turn out dough onto a lightly floured surface and knead several times to remove air. Divide dough in half and shape each half into a loaf, then place 1 loaf in each buttered pan, seam side down, tucking ends gently to fit. Cover loaf pans loosely with a kitchen towel and let dough rise in a draft-free place at warm room temperature until doubled in bulk, about 1 hour.

  5. Put oven rack in middle position and preheat oven to 375F. Lightly brush tops of loaves with some of egg wash and sprinkle with oats, then bake until bread is golden and loaves sound hollow when tapped on bottom, 35 to 40 minutes. (Remove 1 loaf from pan to test for doneness. Run a knife around edge of pan to loosen.)

  6. Remove bread from pans and transfer to a rack to cool completely, about 1 1/2 hours.

Categories

Bake

Nutrition Facts
Serving Size 48.5g
Amount Per Serving
Calories
113
Calories from Fat
22
% Daily Value*
Total Fat
2.4g
4%
Saturated Fat
1.3g
6%
Trans Fat
0.0g
Cholesterol
6mg
2%
Sodium
251mg
10%
Potassium
56mg
2%
Total Carbohydrates
20.1g
7%
Dietary Fiber
0.9g
4%
Sugars
5.7g
Protein
2.9g
Vitamin A 1% Vitamin C 0%
Calcium 2% Iron 6%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
B-
  Good points
  • Low in cholesterol
  •   Bad points
  • High in sugar
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