This bread includes oat flour, along with whole wheat flour and honey. Plan ahead to allow rising time as with most yeast breads. This recipe will make 2 loaves.
Prep Time: 30 minutes
Cook Time: 45 minutes
Total Time: 1 hour, 15 minutes
Ingredients:
- 3 cups whole wheat flour
- 2 packages regular or quick-acting active dry yeast
- 1 Tablespoon salt
- 1/3 cup honey
- 1/4 cup vegetable oil
- 2-1/4 cups very warm water (120 to 130 F)
- 3 to 4 cups oat flour blend
- Butter, at room temperature
- Rolled oats, optional
Preparation:
Whisk together whole wheat flour, yeast, and salt in a large bowl. Add honey, vegetable oil, and warm water. Beat on low for 1 minute, scraping down sides. With a wooden spoon, stir in enough of the oat flour blend, 1 cup at a time, to make a workable dough. Add only enough so that the dough is easy to handle and is not sticky.
Knead on a floured surface until smooth and elastic, about 10 minutes. Place dough in a liberally-greased large bowl, turning dough to coat all sides. Cover and let rise in a warm place until doubled, 45 to 60 minutes.
Coat 2 loaf pans with vegetable spray.
Punch down dough and divide in half. Pat one-half of the dough into a rectangle 9 x 18 inches. Fold into thirds, with two sides folding in on each other. Tightly roll dough from the short end. Seal ends with the side of your hand and tuck under. Place in prepared loaf pan, seam-side down. Repeat with the other half of the dough.
Brush loaves with butter. Sprinkle with rolled oats, if desired. Cover and let rise in a warm place for 35 to 50 minutes, until doubled.
Place oven rack at its lowest point in the oven. Preheat oven to 375 F. Place loaf pans on bottom rack and bake 40 to 45 minutes until deep golden. The bread should sound hollow when tapped. Cool honey whole wheat bread on racks.
Yield: 2 loaves
Knead on a floured surface until smooth and elastic, about 10 minutes. Place dough in a liberally-greased large bowl, turning dough to coat all sides. Cover and let rise in a warm place until doubled, 45 to 60 minutes.
Coat 2 loaf pans with vegetable spray.
Punch down dough and divide in half. Pat one-half of the dough into a rectangle 9 x 18 inches. Fold into thirds, with two sides folding in on each other. Tightly roll dough from the short end. Seal ends with the side of your hand and tuck under. Place in prepared loaf pan, seam-side down. Repeat with the other half of the dough.
Brush loaves with butter. Sprinkle with rolled oats, if desired. Cover and let rise in a warm place for 35 to 50 minutes, until doubled.
Place oven rack at its lowest point in the oven. Preheat oven to 375 F. Place loaf pans on bottom rack and bake 40 to 45 minutes until deep golden. The bread should sound hollow when tapped. Cool honey whole wheat bread on racks.
Yield: 2 loaves
