09 February 2012

Honey Oatmeal Bread

I have been making this bread for almost two years now and though it takes several hours to make the outcome is well worth the effort. The kids love it and it's great with soups or just as a quick pick me up. I think it's most delicious. So delicious I couldn't stop myself from eating an entire loaf this afternoon.

Honey Oatmeal Bread


2 cups boiling water
1 cup rolled oats
1/2 cup honey
2 tablespoons butter
2 tsp salt
2 1/4 tsp active dry yeast
1/2 c warm water
1 -1 1/2 cup bread flour
3 cups whole wheat flour

  1. In a large mixing bowl, combine boiling water, oats, 1/2 cup honey, butter and salt. Let stand for 1 hour.
  2. In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
  3. Pour the yeast mixture into the oat mixture. Add 1 cup bread flour and 1 cup whole wheat flour; mix well. Stir in the remaining whole wheat flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
  4. Deflate the dough and turn it out onto a lightly floured surface (I use bread flour). Divide the dough into two equal pieces and form into loaves. Place the loaves into two lightly greased 9x5 inch loaf pans. Cover the loaves with a damp cloth and let rise until doubled in volume, about 40 minutes.
  5. Preheat an oven to 375.
  6. Bake in the preheated oven for about 30 minutes or until the top is golden brown.

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