Whole Wheat Honey Oatmeal Bread
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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!
Can I be totally 100% real with you today and say that sometimes I have a really hard time deciding how much of my life to share with you on the blog.
I mean, sure I say things like, my kitchen looks like the Tasmanian Devil just ripped through my front door, sometimes. And we talk about how there are 3 dozen eggs in my refrigerator at any given moment now that I food blog for a living.
But i’m talking about the stuff that makes us all feel a little, uneasy.
The stuff that life brings along to test us with. To see how strong we are. The kind of stuff that only bread making can cure. The glorious process that lets you just unplug from life, even if it’s just for a little bit. A little honey and a little butter always makes me feel better. I often can’t decide whether the stuff that goes on in my personal life is stuff that I should be sharing. The downs of life is what i’m talking about in particular. I try to keep the blog a positive place for us to get together a few times a week, cook and share a laugh. Okay, maybe you don’t laugh at some of the dumb stuff I do. Hopefully you at least give a light chuckle? Okay what about a snort. Honestly. I’m good with that. I’ll take it.
What i’m trying to say is that i’ve got a lot on my plate and I just need some good vibes sent my way, please.
Alright alright! Enough of this stuff. Let’s talk honey oatmeal bread!
I mean, is there anyone on the planet that absolutely doesn’t just LOVE the taste of homemade bread? And what about that smell. I’m telling you, the smell of this bread tormented me. I mean, I even resorted to watching episodes of The Vampire Diaries to help get my mind of it while the bread baked. And oh Mahhh gah. I just couldn’t wait for it to come out.
Shamelessly I sliced it hot, smothered butter and a little more honey on there and it.. was love… at first bite…? <– Okay that sounds like a line that’s more appropriate for The Vampire Diaries. Come to think of it, they may have even used it in one of the earlier seasons. But it totally applies to this bread too. It’s soft, and chewy, and warm, and comforting. All the things a good homemade honey oatmeal bread should be.
Homemade bread doesn’t have to be difficult to make. As long as you follow the step by step directions you should be fine. I do suggest reading the whole recipe at least twice before starting. I find doing that before hand really helps ensure you’re doing it right and guarantees success. You can’t buy the glorious bread smells that are about to come out of your oven. So make it for that reason alone.
The first step for making this honey oatmeal bread is to figure out whether you live in humid weather or if it’s raining the day that you decide to make this bread. This bread is pretty straight forward to make, but keep in mind that if you answered yes to either of the above conditions you may need a little extra flour to bring this all together. Fear not. I’ll explain exactly how much and when to add it in.
What I really love about this bread is that there are no refined sugars — at all. And we’re using just 3 tablespoons of butter in the whole bread. Yup, you read that right. Along with that almost half the flour used in this bread is whole wheat flour. I used white whole wheat flour, but regular whole wheat flour would work just the same.
This is the easiest bread to make. That’s especially true if you’re a beginner at yeast breads. Trust me, you have to try this. Homemade honey oatmeal bread with honey and sprinkled oats on top. The texture is fluffy and chewy, yet sturdy enough for a sandwich. The crust, browned to perfection hearty and crunchy around the edges. Trust me, you won’t be removing the crust on this bread. Everything about this bread is perfect. Sweetened with honey.
This the perfect bread for your family to enjoy, week after week.
- 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)
- 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!
- 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.
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