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Whole Wheat Honey Oatmeal Bread
- 2 packages Active Dry Yeast 4 ½ teaspoons
- ½ cup good quality honey
- 4 tablespoons butter
- 2 ¼ cups warm water 110°-120°F
- 1 tablespoon salt
- 2 ¾ cups unbleached bread flour
- 4 cups whole wheat flour
- 1 cup quick cooking oats
- 1 whole egg lightly beaten
- In a medium saucepan combine the butter and honey and heat on low until the butter is melted. Remove from the heat and add the warm water. You want the mixture to be about 110°-120°F. It is best to use a thermometer to prevent killing the yeast. Sprinkle the yeast on top of the water honey mixture and set aside until the yeast blooms: about 10 minutes.
- In a large mixing bowl combine the salt, 2 cups whole wheat flour and 1 cup of bread flour. Fit the mixer with a dough hook then add the yeast mixture and blend on low until all the liquid is absorbed. Increase the speed to medium and beat for 2 minutes. Scrape the sides of the bowl with a spatula.
- Add the egg and one cup of whole wheat flour. Blend on low until the egg is incorporated then beat on medium for 2 more minutes. Add the oats, 1 cup whole wheat flour, and 1 cup bread flour. Mix on low with the dough hook until it's smooth and elastic. Use up to one more cup of flour if needed to prevent the dough from being sticky. I used an additional ⅔ cup bread flour.
- Add the dough to a large bowl greased with vegetable oil. Cover and let the dough rise in a warm location free from drafts for about 1 hour or until double in size. Punch the dough down and turn onto a floured surface. Cover the dough with the bowl and let it rise for 15 minutes. Cut the dough in half and shape each into a loaf. Place the loaves in greased 9x5 inch loaf pans and let rise for another hour. Bake in a preheated 350°F oven for 35 to 40 minutes.
- Adapted from a recipe on Tasty Kitchen by Barefootbelle