Whole Wheat Honey Oatmeal Bread
Pleasant words are as an honeycomb, sweet to the soul, and health to the bones. Proverbs 16:24
Honey is often referred to as “nature’s perfect food.” Civilizations throughout history mastered bee keeping and used honey both as a food and as medicine. In Egypt, it was even used as a form of currency. Historically, it was used to make cement, preserve foods and even make furniture polish. It also doesn’t appear to go bad. An archeologist found a jar of honey in an Egyptian tomb – the 3300 year-old-jar of honey was still in good condition.
I love honey. I love cooking with honey in all extremes. I mean – how can you not love baklava? But in a less in-your-face nature’s sweet goodness, I love this bread recipe.
This is the bread that I make for my family for our daily use. It’s slightly sweet and light and the honey helps absorb and retain moisture, so it keeps these loaves fresh and moist.
Whole Wheat Oatmeal Honey Bread
My son, eat thou honey, because it is good; and the honeycomb, which is sweet to thy taste. Prov. 24:13
1½ cups water
½ cup honey
⅓ cup butter
5½-6½ cups whole wheat flour
1 cup quick cooking oats
2 teaspoons Kosher or Sea salt
2 packages (4½ teaspoons) active dry yeast
two large bowls
measuring cups and spoons
wooden spoon or stand mixer with dough hook attachment
thermometer if desired
2 bread pans
towel to cover bowl while dough is rising
lightly grease a large bowl to use for rising the bread
Place water, honey, and butter in small saucepan. Heat over low heat until mixture is very warm (120° degrees F to 130° degrees F)
In a large mixing bowl, mix oats, 5 cups of flour, salt, and yeast.
When it’s mixed, add the warm honey mixture. Then, mix until well mixed. If you’re using a stand mixer, mix it for about a minute.
The dough will be very wet and sticky.
Add more flour, about half a cup at a time, until dough is manageable. If you’re using a stand mixer, it should just start to clean the sides of the bowl. The dough should still be slightly sticky – not dry.
At this point, it’s time to kneed it. I’ve included a Youtube video in this post with instructions how to hand kneed. You’ll need to hand kneed it for about 10 minutes. I use my stand mixer and put it on speed 3 for 2 minutes. After kneeding, put it into a lightly greased bowl.
Cover it with a towel and let it sit in a warm spot until it doubles in bulk. It will take about an hour.
Punch the dough down and divide in half.
Roll dough tightly and pinch the ends.
Place in a greased loaf pan.
Cover and let rise in a warm place until nearly double in size.
Bake at 375° degrees F for 20-25 minutes.
When you tap the loaf, if it sounds hollow, it’s done.
Remove from oven and immediately place on cooling racks.
|High in selenium
High in thiamin
How to knead dough by hand: Click here for a Youtube video with detailed instructions on how to knead dough the artisan way.
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Can you tell me if this would work fine with fresh milled wheat? I know that it can act a little differently in recipes. Thanks!
Yes. Since originally posting this, I only use fresh milled wheat. I use a combination of hard red and hard white.
I have been trying this recipe since spring of last year. I was just wondering if anyone else had problems with the cooking time? I found I have to bake for 40 mins otherwise I have a big doughy center. It is the best though!
I have to do 40 minutes when I make it in the big loaf pan (1 1/2 recipe). Baking has so many variables — pan type, oven type, etc.
I’m making this in my bread machine this morning. I heated up the water/honey/butter on the stove top and poured it in, then put all the other ingredients in. I’ll let you know how it turns out! I’ve made this with my kitchen aid like you do and it is so delicious!
Came out delicious! I did add 2 t vital gluten for 2 cups of whole white wheat flour and 1 cup of bread flour.