Honey Oatmeal Bread
I have been making our bread since 2015 and I absolutely love doing it! I started with simple loaves of bread and gained the confidence to experiment with my own recipes. Our children all have different "favorite" bread recipes, but our honey oatmeal recipe is one that is loved by all! Try topping it with our raspberry jam or honey butter and cinnamon! To save time, I am including how I use my KitchenAid mixer for part of the process. You may mix with a dough hook, wooden spoon, or by hand as well! I've included photos below the recipe for reference.
*This recipe makes two loaves.
Tools: My favorite tools are linked below.
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KitchenAid or similar mixer with dough hook attachment
*If not using a mixer: large mixing bowl and dough whisk or wooden spoon
Ingredients
For the oatmeal:
2 cups boiling water
1 cup rolled oats
½ cup honey
2 tablespoons unsalted butter
2 teaspoons salt (I use French Grey Sea Salt in my bread and savory recipes. It will last several months!)
For the dough:
2 packets of active dry yeast or 1½ tablespoons. (I prefer Red Star yeast.)
½ cup warm water (110 degrees F/45 degrees C)
2 cups bread flour or white Kamut flour (plus up to ½ cup for kneading)
2 cups white whole wheat flour
1 tablespoon olive oil
Cooking spray, shortening, or butter to grease loaf pans.
Recipe
1. Combine all the ingredients for the oatmeal in the standing bowl of your mixer. Cover with a plate or dishtowel for 1 hour.
2. After 1 hour, combine:
½ cup of warm water and the yeast in your measuring cup. Mix gently with a fork. Cover for 5 minutes, or until the yeast has begun to foam.
3. Gently pour the yeast mixture into your oatmeal.
4. Attach the dough hook to the mixer. Mix on stir setting or low speed for 30 seconds.
5. Gently add 2 cups of bread flour or white Kamut flour. Mix on low speed for 1 minute.
6. Scrape down the sides of your bowl using a spatula.
7. Gently add 2 cups of white whole wheat flour. Mix on low speed until flour is combined and dough begins to pull away from the sides of the bowl.
8. Lightly flour a work surface. Pull the dough onto your work surface. Set aside your mixing bowl to use for rising your dough. Slide your bench scraper under one side of your dough and fold it over onto itself. Continue around your dough until all sides are folded over.
9. We are going to begin hand-kneading the dough. This will develop the gluten strands and create an elastic dough. Lightly dust your hands with flour and begin to knead the dough. I like to pull the far edge towards myself, fold it over, and push it away from myself with the heel of my hand. Give the dough a quarter turn and continue to repeat this process for about 10 minutes. Lightly dust your hands and the dough when it becomes too sticky to manage. Shape into a ball.
10. Pour 1 tablespoon of olive oil into your mixing bowl. Use your fingers to oil the sides of the bowl.
11. Transfer your dough into the mixing bowl. Turning the dough to coat in oil on all sides. Cover the bowl with a damp kitchen towel. Leave your dough to rise for 1 hour in a warm place.
12. Lightly grease two 9x5 loaf pans and set them aside.
13. After 1 hour, your dough should have doubled in size. Punch down and transfer back to a lightly floured work surface.
14. Use your bench scraper to cut the dough in half. Form each half into a loaf. I do this by gently forming the dough into a rectangle. Fold the bottom third over itself, fold the top third down. Pinch to seal the seam. Fold in the ends of the loaf. Transfer each loaf into a pan, seam side down. Cover with a damp kitchen towel and allow to rise for 45 minutes. Pre-heat oven to 350℉ while loaves are rising.
15. After 45 minutes, loaves should have risen to or above the edges of the pan. If they have not risen enough, give them another 15 minutes and check again. Remove the towel and place pans into the pre-heated oven. Cook for 40 minutes.
16. Loaves should be golden brown and sound hollow when tapped. Transfer to a cooling rack and allow to rest for at least 30 minutes (if you can wait that long) before slicing. Enjoy!
Our printable recipe card and photos are below!
After 1st Rise:
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