Whole Wheat Oatmeal Honey Bread

• Vegetarian

• Breakfast Foods

  • 1 cup Rolled oats

• Condiments

  • 1 tbsp Honey

• Baking & Spices

  • 3 cups All-purpose flour
  • 1/2 cup Brown sugar
  • 1 tsp Cinnamon, ground
  • 1 tbsp Instant yeast
  • 1 tbsp Kosher salt
  • 2 1/2 cups Whole wheat flour, white

• Dairy

  • 1/4 cup Butter

• Liquids

  • 2 cups Water

Found on gatherforbread.com

Description

Ingredients

• 2 cups boiling water
• 1 cup rolled oats, traditional or quick (not instant)
• ½ cup brown sugar
• 1 tablespoon honey
• ¼ cup (4 tablespoons) butter ( I use unsalted)
• 1 tablespoon kosher salt or 2½ teaspoons table salt
• 1 teaspoon ground cinnamon
• 1 tablespoon instant yeast
• 2½ cups white whole wheat flour
• 3 cups all purpose flour

Directions

• In a large mixing bowl, combine the water, oats, maple or brown sugar, honey, butter, salt, and cinnamon. Let cool to lukewarm, about 10 to 15 minutes.
• Add the yeast and flours, stirring to form a rough dough. Knead (about 10 minutes by hand, 5 to 7 minutes by machine) until the dough is smooth and satiny.
• Transfer the dough to a lightly greased bowl, cover the bowl with lightly greased plastic wrap, and allow the dough to rise for 1 hour. Since the dough is warm to begin with (from the boiling water), it should become quite puffy.
• Divide the dough in half, and shape each half into a loaf. Place the loaves in two greased 8½ x 4½ bread pans.
• Cover the pans with lightly greased plastic wrap and allow the loaves to rise until theyve crowned about 1 over the rim of the pan, about 60 to 90 minutes.
• Bake the loaves in a preheated 350°F oven for 35 to 40 minutes, tenting them lightly with aluminum foil after 25 minutes, to prevent over-browning. Remove them from the oven when theyre golden brown, and the interior registers 190°F on a digital thermometer.
• Turn the loaves out onto a rack to cool. Store at room temperature, well-wrapped, for several days; freeze for longer storage.