Ahhh there is nothing quite like the smell (and taste) of freshly baked bread!
This whole wheat oatmeal bread is a nice and hearty sandwich (or toast) bread. Perfect for breakfast in the morning with a nice slathering of creamy butter topped with fruity jelly.
Or better yet a delicious turkey sandwich for lunch.
This bread truly is that versatile.
This whole wheat oatmeal bread is slightly sweet in flavor, hearty in texture and completely irresistible when warm from the oven.
Making bread really isn’t that hard. I realize it does intimidate a lot of people, but once you have tried it a few times it really isn’t that bad. In fact it can be sort of therapeutic with all the kneading. Just take out your daily frustrations on your bread dough! 🙂
- 3/4 cup warm milk 110 degrees F
- 1 package dry active yeast
- 1 egg
- 3 tablespoons honey
- 2 tablespoons butter melted
- 1/2 teaspoon salt
- 1/3 cup old fashioned oats
- 1 1/4 cup bread flour
- 1 cup whole wheat flour
In a small bowl combine the yeast and the warmed milk. Give it a quick stir and set aside for 5 minutes. (it should bubble, if not your yeast isn't good).
In the bowl of your stand mixer add in the egg, honey, butter, salt and oats. Mix well. Now add in your proofed yeast and milk along with the flours. Mix on a low speed until combined then switch to your dough hook and knead for 10 minutes. While kneading your dough should start to form a ball and leave the sides of the bowl. If it is too wet it will not do this and you will need to add more flour. Add in small amounts of flour until it is just slightly sticky to the touch. Continue kneading. Let rest covered for 15-20 minutes in a warm area.
After the dough has rested, turn out onto lightly floured or greased surface and flatten out the dough. Now tuck in the sides and roll up into a log. Place in a greased 8 1/2" by 4 1/2" (or 1 lb) loaf pan. Cover with a tea towel and let rise until double.
Preheat oven 350 degrees F. Bake bread for 15-20 minutes or until golden brown. Let bread cool in pan for 5 minutes before removing.
When proofing bread I like to preheat my oven to 175 degrees F then turn it off and set my dough in the warm oven. It helps it to proof faster. Also if you don't have a stand mixer just use a large bowl to mix up your dough and turn it out onto a floured surface to knead. Knead until your dough becomes smooth and springy.