Honey whole wheat bread with Oats – Oh Goodness

Whisk together wheat flour + all purpose flour + oats and keep aside.

In another bowl, combine warm milk + honey + yeast and set aside for 10 minutes until the liquid froths. I heated milk in the microwave for 1 minute and 30 seconds.

Once the liquid froths, add melted butter + salt and mix well.

Add half of the flour and knead with a dough hook attachment, adding the remming flour slowly as needed, till the dough leaves the sides of the bowl. Dough should be sticky and elastic. (Do not add more flour than needed or the bread will be dry and dense)
If using hands, mix the 1st half of the flour with a wooden spoon. Add the remaing flour little by little and transfer into a floured work surface and knead in the remaining flour until dough can be tackled. Remember dough should be sticky and elastic.

Transfer into a buttered bowl, cover with a kitchen towel and store in a warm place until the dough doubles in size.
The dough should be ready when you insert your fingers and the indentation should remain.

Punch down the dough and transfer into a lightly floured surface. Knead twice and then roll into a 9 * 12 inch rectangle.

Roll it tightly jelly roll style.

Pinch the edges inside.

Transfer into a prepared pan with seam side down.

Cover and let this rise for another hour.

Brush the top of the bread with warm honey(I heated mine in microwave for 10 seconds). Sprinkle with oats and give 2-3 cuts with a knife or scissor.
Bake in a preheated 350 Degrees Fahrenheit or 180 Degrees Celsius oven for 35-40 minutes. If the top starts to darken quickly, cover the pan with an aluminum foil. The bread should sound hollow when you tap on the bread.

Recipe, content and image updated: 29th May 2014

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Honey whole wheat bread

Prep Time

15 mins

Cook Time

45 mins

 

Rising time: 1-2 hours Second proofing: 1 hour

Servings: 1 Loaf

Ingredients

• 1 and 1/2 cups Whole wheat flour I used King Arthur flour(Can be substituted with All purpose flour)
• 1 and 1/2 cups All purpose flour / maida bleached preferred, please refer notes
• 1/2 cups instant or rolled oats
• 1 cup milk Substitution: soy milk
• 1/4 cup honey Vegan substitution: agave
• 2 and 1/4 teaspoon yeast
• 2 tablespoons melted and cooled butter Substitution: oil
• 1 teaspoons salt
• 2 tablespoons warm honey for brushing
• 2 tablespoons oats for sprinkling

Instructions

1. Whisk together wheat flour + all purpose flour + oats and keep aside.
2. In another bowl, combine warm milk + honey + yeast and set aside for 10 minutes until the liquid froths. (I heated milk in the microwave for 1 minute and 30 seconds.)
3. To this add melted butter + salt and mix well.
4. Add half of the flour and knead with a dough hook attachment, adding the remming flour slowly as needed, till the dough leaves the sides of the bowl. Dough should be sticky and elastic. (Do not add more flour than needed or the bread will be dry and dense) (Add few tablespoons more if needed)
5. If using hand, mix the 1st half of the flour with a wooden spoon. Add the remaing flour little by little and transfer into a floured work surface and knead in the remaining flour until dough can be tackled. Dough should be sticky and elastic.
6. Transfer into a buttered bowl, cover with a kitchen towel and store in a warm place until the dough doubles in size.
7. The dough should be ready when you insert your fingers and the indentation should remain.
8. Punch down the dough and transfer into a lightly floured surface. Knead twice and then roll into a 9 * 12 inch rectangle.
9. Roll it tightly jelly roll style, pinch the edges inside and transfer into a prepared pan with seam side down. Cover and let this rise for another hour.
10. Brush the top of the bread with warm honey(I heated mine in microwave for 10 seconds). Sprinkle with oats and give 2-3 cuts with a knife or scissor.
11. Bake in a preheated 350 Degrees Fahrenheit or 180 Degrees Celsius oven for 35-40 minutes. If the top starts to darken quickly, cover the pan with an aluminum foil. The bread should sound hollow when you slightly tap on the bread.
12. Transfer to a wire rack and let it cool completely before serving.

Recipe Notes

Unbleached flour gives you the pull apart texture of the bread while bleached flour gives you a more crumb like texture found in cakes.