Honey-Oatmeal Bread

Submitted by Kaleas and Liams Tu

"This recipe comes off the package of Bob's Vital Wheat Gluten. I don't want to lose it, so I'm posting it here!"

 

• Ready In: 35mins
• Ingredients: 8
• Yields: 2 loaves

ingredients

• 4 1⁄2 - 4 3⁄4 cups whole wheat flour
• 2 tablespoons bob's vital wheat gluten
• 3 (1 ounce) packages active dry yeast
• 2 cups milk
• 1⁄3 cup honey
• 1⁄4 cup cooking oil
• 1 tablespoon salt (I use sea salt)
• 1⁄2 cup scottish oats

directions

1. In large mixer bowl COMBINE 2 cups of the flour and the yeast.
2. In saucepan HEAT milk, honey, oil and salt just til warm (115-120 F).
3. ADD to dry mixture in mixer bowl.
4. BEAT at low speed with electric mixer for 1/2 minute, scraping sides of bowl constantly.
5. By hand, STIR in oats and enough of the remaining flour to make a stiff dough.
6. Turn out on lightly floured surface and KNEAD til smooth and elastic (8 to 10 minutes).
7. SHAPE into a ball. Place in lightly greased bowl, turning once to grease surface.
8. COVER; let rise in warm place until double (about 45 minutes).
9. PUNCH dough down; turn out on lightly floured surface.
10. DIVIDE dough in half.
11. COVER; let rest 10 minutes.
12. SHAPE into two loaves; place in two greased 8-1/2x4-1/2-2-1/2" loaf pans.
13. COVER; let rise in warm place til double (about 30 minutes).
14. BAKE at 375F for 35-40 minutes.
15. Remove from pans; cool on wire rack.

Reviews

[Katzen]

Nice, hearty, whole wheat bread. The yeast amount quoted in the recipe is off; I ended up locating the original recipe at www.bobsredmill.com and determined the proper yeast amount was 2 tbsp., and the recipe also specifically called for sea salt. Good bread! Made for PAC Spring '09.