Whole Wheat, Oat and Honey Bread
Whole Wheat, Oat and Honey Bread
Ingredients
(Recipe makes 1 - 1 1/2 pound loaf
1 tablespoons active dry yeast
1.5 teaspoons salt
1 cup bread flour
1-1 ½ cup white whole wheat Flour
1 cup old fashion oats
2 Tablespoons olive oil
1/3 cup honey
1 cup hot/warm water
Directions
1- In the bowl of an electric mixer, add bread flour, oats, salt and yeast. Set aside.
2- In a liquid measuring cup, measure honey, then add hot water and oil. Mix to combine.
3- Pour liquid into flour mixture and mix well until all ingredients are fully incorporated.
4- Cover with parchment paper and a clean towel. This is the “sponge”. Let sponge rise until doubled in size (30-60 minutes).
5- Add 1 cup White Whole Wheat Flour to risen sponge mixture. Attach bowl to mixer and mix on low with the bread hook attachment until flour is incorporated. Turn speed up to med/high and knead for 2 minutes. Reposition the dough if needed, and add additional flour if mixture is too sticky. Continue kneading for 3-5 more minutes.
6- WITHOUT an electric mixer, place ingredients in large bowl knead by hand for 5-6 minutes, adding ½ cup Whole Wheat flour as necessary.
7- Form loaf by making the dough into a ball, then gently tightening the outside of the dough by pulling the top edges around and down, and pinching them together at the bottom of the loaf. Repeat until the dough is taut on top. Form into more of a rectangular shape and place in bread pan.
8- Brush top and sides of dough with olive oil and let rise for 2-3 hours.
9- Place baking rack on the bottom half of your oven, and preheat oven to 350°F.
10- Bake at 350°F for 35-40 minutes on a rack that is toward the bottom half of your oven to prevent the top crust from burning. Bread is fully baked when a thermometer inserted in the side of the loaf registers 190°F.
11- Cool initially in the pan for 2-5 minutes, then remove the loaf from the pan and cool fully on baking rack. When loaf is completely cool, slice with sharp knife and enjoy!