Whole Wheat Honey Oatmeal Bread

I recently joined a bread baking group called Bread Bakers where each month we bake a bread based on a theme or ingredient. This month’s host Rocio of Kids and Chic selected oatmeal as the theme and we had to bake a sweet or savory bread with steel-cut, rolled or quick oats. If you love bread baking and want to be part of this wonderful group, go through the details at the end of the post. I baked this whole wheat bread with honey and oats, and being my first attempt in baking a sandwich bread from scratch I’m quite happy at the results.

Nothing beats the taste and aroma of home made bread. The whole house smelled so good and the taste was so much better than store-brought breads. This bread recipe is quite easy and simple for beginners to try out. This recipe uses a mixture of whole wheat flour and all-purpose flour which makes the bread not too dense or heavy. The honey and milk gives a soft crumb and adds a subtle sweetness. This bread is great to make sandwiches or toast it and slather with your favorite jam or butter. Now let’s see how to make this whole wheat honey oatmeal bread. Recipe adapted from here.

Whole Wheat Honey Oatmeal Bread

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Servings 9 -inch loaf

Prep Time 20 minutes mins

Cook Time 50 minutes mins

Resting Time 1 hour hr 30 minutes mins

Total Time 2 hours hrs 40 minutes mins

Ingredients

• 4 tbsp / 60g unsalted butter
• 1 cup water
• 1 cup milk
• 2 tbsp honey
• 2 ½ cups whole wheat flour
• 2 cups all-purpose flour
• 1 cup rolled oats
• 2 ¼ tsp instant yeast
• 2 ½ tsp salt
• For topping:
• 1 tbsp milk
• 1 tbsp rolled oats

Instructions

• Melt the butter and allow to cool slightly. In a microwave-safe bowl, pour milk and water and heat until warm, about 30-45 seconds.
• Add honey to this and mix well. In a large bowl add wheat flour, all-purpose flour, oats, yeast and mix well.
• Add butter, milk-water-honey mixture and salt to the flour mixture. Mix the dough using a wooden spoon.
• Transfer the dough to a lightly floured surface. Lightly flour your hands and knead until dough is smooth, elastic and slightly sticky, about 10-15 minutes.
• Keep the dough in a lightly oiled bowl and cover with a tea towel. Let the dough rise for 1 hour or until doubled.
• Once the dough is doubled, punch down and transfer to a lightly floured surface. Flatten the dough into a 8 x 8-inch square.
• Tightly roll the dough into a log, tucking in the sides. Place the dough, seam side down, in a lightly greased or parchment lined 9 x 5-inch loaf pan.
• Cover with a tea towel and let the dough rise until it reaches the edges of the pan (not doubled), about 20-30 minutes.
• Preheat the oven to 190 °C | 375 °F. Brush the top lightly with milk and sprinkle oats.
• Bake for 40-50 minutes, rotating halfway through baking, until loaf is deep brown and sounds hollow when tapped on the bottom.
• Let the loaf cool on the wire rack for 5 min, then remove from loaf pan, place on cooking rack and allow to cool completely.

Notes

• If using active dry yeast, add yeast to milk-water mixture with honey and let sit for 10 minutes or until yeast is foamy.
• Rising times may be longer if you are active dry yeast.
• If you are using a stand mixture, use the dough hook and knead on medium speed for 5-6 minutes or until dough is smooth and elastic.
• If you are using a loaf pan that is not dark or non stick, bake at 200 °C |  400 °F.
• Cover with a aluminum foil if the bread is turning too brown.

Course: Breakfast

Cuisine: Global

Oatmeal Bread themed #BreadBakers:

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