Honey Oat Wheat Bread

My name is Krissy and I love bread.

Love it probably too light of a word.  I’m addicted to bread.  I’ll it eat plain, with butter, with almond butter {one of my favorites!}, and of course to make a sandwich.  Any way, any how, I’m eating bread at every one of my meals.

You know those people who try to lose weight by cutting carbs.  I would not be able to that.  Carbs are my happy place.  They give me comfort.  If I ever go on any type of diet {which I never intend to}, lowering my carb intake will not be the path I take.  

The good thing about the amount of bread I eat is that I always try to have whole wheat.  It’s the more nutritional choice than white bread, and I tend to like the taste better.

With loving bread so much, it only makes sense that I bake a lot of it at home.  From rolls, to biscuits, to baguettes, I make it all {and enjoy doing it}. 

Most recently I have gotten into making more of my own sliced bread.  I love the feeling of knowing the exact ingredients that go into the bread that I’m eating.  The only down side is that the bread goes so fast – We eat up a whole loaf within 3 days!

Here is a sliced bread recipe that is one of my favorites.  I’ve always loved the honey, oat, and wheat combination, and this bread hits all those notes.  It’s a soft bread that is filled and topped with both honey and rolled oats.  The honey gives it a slight sweetness, and the oats adds a nice texture.

This bread is also very versatile.  It can be made into a round loaf, a long baguette, or into bread rolls.  It goes with many flavors and is the perfect starting point for your sandwich.  Slather it with butter, jelly, almond butter, or cream cheese, and your ready to go.

Enjoy!

Honey Oat Wheat Bread

For Printable Recipe, Click here!

Makes: 1 9x5-inch Loaf

1 packet  (2 ¼ teaspoons) Active Dry Yeast

¼ cup Warm Water

1 cup Milk (I use Fat Free)

2 tablespoons Unsalted Butter, Melted

¼ cup Honey, plus 1 tablespoon for Topping

2 cups Whole Wheat Flour

1 cup Bread Flour

¾ cup Old Fashioned Rolled Oats, plus 2 tablespoons for Topping

1 ½ teaspoons Salt

In the bowl of a stand mixer, stir the yeast into the warm water, let sit for 5 minutes.  Stir in the milk, melted butter, and honey. 

Add the wheat flour, bread flour, oats, and salt, and mix on low until a dough ball begins to form.   Change to the dough hook and continue kneading, on medium speed, until the dough is smooth and elastic (about 5-7 minutes).  If the dough is sticky while kneading the dough, you can add more bread flour a little at a time.

Place the dough in a lightly oiled large bowl.  Cover the bowl with plastic wrap and place in a turned-off oven to rise until doubled in size, about 1-2 hours.

Lightly oil a 9x5-inch bread pan.  Line the pan with parchment paper, leaving 1-inch of parchment paper hanging off the sides of the pan.  Set aside.

Remove the dough from the bowl and transfer to a lightly floured surface.  Using a rolling pin, roll the dough out until it is about 9x12-inches and is ½-inch thick (adding more flour to the surface is the dough begins to stick).  Starting from the shorter end, roll up the dough in a log, tucking in the ends as you roll up.  Place the dough into the prepared bread pan, seam-side down.

Cover the bread pan with a clean, dry towel and let rise until the dough has doubled again, about 1-2 hours.

Preheat the oven to 350 degrees.  Fill an empty baking pan with boiling water and place on the lower rack of the oven. 

Microwave the remaining 1 tablespoon of honey and brush it over the top of bread loaf.  Sprinkle the remaining oats on top.  Bake the bread until it is a deep golden brown, about 45 minutes.  Allow the bread to cool in the pan for 10 minutes and then transfer to a cooling rack to cool completely.

Slice, serve, and enjoy!

Recipe adapted from Bakingdom.