Honey Oatmeal Bread

Another day, another bread recipe! I enjoy trying out new ones as often as possible, and this one seems to be pretty popular on Tasty Kitchen so I decided to give it a try. I made sure not to add the full amount of flour while kneading this in my stand mixer. I held back 2/3 of a cup and added just enough to make the dough not too sticky. I err on the side of caution when dealing with bread dough now after learning what adding too much flour can do to the finished bread. Mine was only slightly sticky and while I formed it I used a small amount flour on my work surface and hands. I haven’t used egg in a bread recipe for some time, but this loaf came out soft and tender even with all the wheat flour in this. In my experience with wheat breads, the flavor is usually bitter and the crumb isn’t nearly as nice. I’m really happy with how this turned out and hopefully I can get my husband to like it too 😉 He’s not a big fan of mostly wheat breads a, like this one; and oatmeal isn’t his favorite either. Thanks for reading, enjoy!
Honey Oatmeal Bread – adapted from Belle of the Kitchen
  • 4-½ teaspoons Active Dry Yeast (2 packages worth)
  • ½ cups Honey
  • 4 Tablespoons Butter
  • 2-Âź cups Water
  • 1 Tablespoon Salt
  • 8 tsp vital wheat gluten (optional)
  • 2-ž cups All-purpose Flour (I used 2 1/4 cups)
  • 4 cups White Whole Wheat Flour
  • 1 cup Old Fashioned Oats
  • 1 whole Egg
Directions –
In a medium sized bowl, add HOT water, oats, butter, salt and honey. Stir to combine – let sit until butter is melted and it’s cool enough to add your yeast (110 -115 degrees or less).

In the bowl of a stand mixer fitted with a dough hook, combine 2 cups whole wheat flour and 1 cup all-purpose flour and oat mixture. With mixer on low, gradually blend liquid into dry ingredients until just blended. Increase the speed to medium, beat for two minutes, occasionally scraping bowl. Gradually beat in the egg and one cup of whole wheat flour to make a thick batter. Continue beating for two minutes. Stir in 1 cup whole wheat flour and 1 cup all purpose flour. Knead till 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 9 x 5 loaf pans.

Bake at 350 degrees (F) for 35 to 40 minutes.

Light Wheat Bread

Quick Post: I’m always on the lookout for new sandwich breads and have experimented with several. I’m not searching for the “perfect” loaf, I just have fun trying new ones. This bread is slightly wheaty with a nice chewy crust and dense crumb. I used a different technique (business letter fold) to form this loaf and I think that’s why it’s so tall, but my husband appreciated that for his sandwich today. Thanks for reading, enjoy!

Light Wheat Bread – adapted from The Bread Baker’s Apprentice

  • 2 1/2 cups (11.25 oz) unbleached high-gluten or bread flour
  • 1 1/2 cups (6.75 oz.) white whole-wheat flour
  • 1 1/2 tablespoons (.75 oz.) raw sugar or honey
  • 1 1/2 teaspoons (.38 oz.) salt
  • 3 tablespoons (1 oz.) powdered milk
  • 1 1/2 teaspoons (.17 oz.) instant yeast
  • 2 tablespoons (1 oz.) unsalted butter, at room temperature
  • 1 1/4 cups (10 oz.) water, at room temperature

1. Stir together the high-gluten flour, whole-wheat flour, sugar (if using), salt, powdered milk, and yeast in a 4-quart mixing bowl (or in the bowl of an electric mixer). Add the shortening, honey (if using), and water. Stir (or mix on low speed with the paddle attachment) until the ingredients form a ball. If there is still flour in the bottom of the bowl, dribble in additional water. The dough should feel soft and supple. It is better for it to be a little too soft that to be too stiff and tough.

2. Sprinkle high-gluten or whole-wheat flour on the counter, and transfer the dough to the counter, and begin kneading (or mix on medium speed with the dough hook). Add more flour if needed to make a firm, supple dough that is slightly tacky but not sticky. Kneading should take about 10 minutes (6 minutes by machine). The dough should pass the windowpane test and registers 77 to 81 degrees F. Lightly oil a large bowl and transfer the dough to the bowl, rolling it around to coat it with oil. Cover the bowl with plastic wrap.

3. Ferment at room temperature for 1 1/2 to 2 hours, or until the dough doubles in size.

4. Remove the dough from the bowl and press it by hand into a rectangle about 3/4 inch thick, 6 inches wide, and 8 to 10 inches long. Form it into a loaf by working from the short side of the dough, rolling up the length of the dough one section at a time, pinching the crease with each rotation to strengthen the surface tension. It will spread wider as you roll it. Pinch the final seam closed with the back edge of your hand or with your thumbs. Place the loaf in a lightly oiled 8 1/2 by 4 1/2 inch bread pan; the ends of the loaf should touch the ends of the pan to ensure an even rise. Mist the top with spray oil and loosely cover with plastic wrap.

5. Proof at room temperature for approximately 60 to 90 minutes (as in, original recipe says 90 minutes, I walked into the kitchen at 60 and said “whoa!” as it had almost risen too much; clearly final rising times vary), or until the dough crests above the lip of the pan.

6. Preheat the oven to 350 degrees F with the oven rack on the middle shelf.

7. Place the bread pan on a sheet pan and bake for 30 minutes. Rotate the pan 180 degrees for even baking and continue baking for 15 to 30 minutes, depending on the oven. The finished loaf should register 190 degrees F in the center, be golden brown on the top and the sides, and sound hollow when thumped on the bottom.

8. When the bread is finished baking, remove it immediately from the loaf pan and cool it on a rack for at least 1 hour, preferably 2 hours