Tags

, , , , , ,

Whole Wheat Honey Oatmeal Bread
I’m so happy I participated in Joy the Baker’s Baking Boot Camp this year. The boot camp is long over, but the skills I learned with yeast were unforgettable! I got over my fear of making anything that you had to let rise once or twice. More than anything, I learned it just takes time and patience, not pastry chef skills.

Whole Wheat Honey Oatmeal Bread
This is definitely PB&J bread, french toast bread, or anything you want to pair with something more on the sweet side. It’s the perfect bread for your morning toast with any type of sweet goodness you want to put on top: jam, cinnamon sugar, peanut butter, honey, bananas…YUM!
Recipe
Whole Wheat Honey Oatmeal Bread
adapted from Joy the Baker
Makes 2 (8 1/2″ x 4 1/2) loaves
Ingredients
  • 2 cups boiling water
  • 1 cup old-fashioned oats
  • 1/2 cup lightly packed brown sugar
  • 1 tablespoon honey
  • 1/4 cup (4 tablespoons) butter
  • 1 tablespoon kosher salt
  • 1 teaspoon ground cinnamon
  • 1 tablespoon instant or active-dry yeast
  • 1 1/2 cups Whole Wheat Flour
  • 4 cups All-Purpose Flour
Directions
In a large mixing bowl, combine the water, oats, brown sugar, honey, butter, salt, and cinnamon. Let cool to lukewarm, about 10 to 15 minutes.
Add the yeast and flours, stirring to form a rough dough. Knead (about 10 minutes by hand) until the dough is smooth and satiny.
Transfer the dough to a lightly greased bowl, cover the bowl with lightly greased plastic wrap or a kitchen towel, and allow the dough to rise for 1 hour. The dough should be puffy.
Divide the dough in half, and shape each half into a loaf. Place the loaves in two greased 8 1/2″ x 4 1/2″ loaf pans.
Cover the pans with lightly greased plastic wrap or a kitchen towel and allow the loaves to rise until they’ve crowned about 1″ over the rim of the pan, about 60 to 90 minutes.
Bake the loaves in a preheated 350°F oven for 35 to 40 minutes, tenting them lightly with aluminum foil after 25 minutes, to prevent over-browning. Remove them from the oven when they’re golden brown.
Turn the loaves out onto a rack to cool. Store at room temperature, well-wrapped, for several days; or freeze for later use.
Advertisements