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Whole Wheat Honey Oatmeal Bread

Whole Wheat Honey Oatmeal Bread

Servings 9 -inch loaf
Prep Time 20 minutes
Cook Time 50 minutes
Resting Time 1 hour 30 minutes
Total Time 2 hours 40 minutes

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