Recipe by Burgundy Damsel
Like the other oatmeal bread recipe I posted, I haven't tried this one yet. Prep times and servings were guesstimated.
Top Review by Annacia
Lovely bread. I made it using 100% whole wheat flour (I went to open a bag of all purpose only to discover that all I have in the house is whole wheat) and Splenda instead of the honey. It has excellent texture, slices and toasts well. I needed to add about 3 Tbs more water but I'm pretty sure thats because of using all whole wheat. All in all this is a very good daily bread. Made for PAC, Fall '09.
- 1 cup cold water
- 1 cup milk
- 2 tablespoons honey
- 2 tablespoons butter
- 1 1⁄2 teaspoons salt
- 1 (1/4 ounce) package dry yeast, dissolved in 1/4 cup warm water
- 2 cups whole wheat flour
- 1 cup quick-cooking rolled oats
- 4 cups bread flour
Directions See How It's Made
- In a wide saucepan, combine the water, milk, honey, butter and salt. Place over medium heat and stir until the butter is melted. Transfer to a large mixing bowl to cool.
- When the mixture is barely warm to the touch, stir in the dissolved yeast. Add the whole wheat flour and beat with a wooden spoon until smooth. Stir in the oats.
- Gradually blend in the bread flour until the dough becomes too difficult to stir. Turn out onto a floured surface and knead in as much of the remaining flour as necessary to form a cohesive dough. Continue kneading in bread flour until the dough is soft, yet no longer sticks to the work surface.
- Transfer to a greased bowl and cover with a clean kitchen towel. Allow the dough to rise until double in bulk.
- Generously grease two 9x5 inch loaf pans. Punch the dough down, then turn it out onto a floured surface. Shape it into 2 loaves and place them in the prepared pans. Cover and set aside to rise. When double in bulk, bake in a preheated 375* oven for 35 to 45 minutes, or until the loaves sound hollow when you tap the tops. Cool on a rack for 5 minutes, then turn out. Complete cooling on the rack.