WHOLE WHEAT OATMEAL HONEY BREAD #favoritemeal #sandwiches

WHOLE WHEAT OATMEAL HONEY BREAD #favoritemeal #sandwiches

Entire Wheat Oatmeal Honey Bread – Soft and marginally sweet entire wheat oats nectar bread. Ideal for sandwiches, toast or flattered and presented with our preferred supper.

I have to give you access on somewhat mystery. I have become the greatest bread pretender ever. Truly. At the point when I started preparing bread once in a while a couple of years prior I had no clue that I the amount I would appreciate it. Nor did I realize how profound I would get into it. I've made bagels, crusty bread, moves, yeast breads, pizza mixture and the rundown goes on.

One day in my far away dream I'll have the option to prepare 20 portions one after another in a business stove with genuine steam. Ahh… .good heavens. What about this one? It's spectacular!


WHOLE WHEAT OATMEAL HONEY BREAD #favoritemeal #sandwiches


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


  1. 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.
  2. 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.
  3. 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.
  4. Divide the dough in half, and shape each half into a loaf. Place the loaves in two greased 8 1/2" x 4 1/2" bread pans.
  5. Cover the pans with lightly greased plastic wrap and allow the loaves to rise until they've crowned about 1" over the rim of the pan, about 60 to 90 minutes.
  6. 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 they're golden brown, and the interior registers 190°F on a digital thermometer.
  7. Turn the loaves out onto a rack to cool. Store at room temperature, well-wrapped, for several days; freeze for longer storage.

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