One of my favorite things to do is make homemade bread. It is usually so time consuming and seems like a ton of work, but it is so worth it when you find something that works and doesn’t take long to make! Recently, Grace took a veeeery long morning nap so I took advantage. I figured bread is usually an all day process, but that’s because it is rising, not so much because of the work involved. So I started this bread and let it rise. Between nursing sessions, I would do the different steps. It really was not all that hard.
I’ve attempted this recipe a few times now. I wanted to make something that was delicious, a little healthier than white bread, but still an easy process. I love honey wheat bread so I decided to go with that and add some oats. Next time I want to create a recipe that takes oat flour. I think a real honey oat bread would be so good!
This recipe is perfect to make a couple of loaves and freeze one. It freezes exceptionally well (I’ve used it even 3 months after baking). I am a bread lover through and through so when I discover a homemade recipe that works for me, I can’t get enough!
The problem with this bread (there’s really only one!)?
You can’t stop eating it! I’m not kidding. It is so easy to blow through a loaf if you are not careful. There is just nothing like homemade, fresh-out-of-the-oven, warm bread! Mmm, so good!
I used a combination of all-purpose flour as well as white whole wheat flour. That is why the loaves are not as dark as typical whole wheat bread. But the flavor is all there and oh, so delicious!
Just look at all those little pockets in it. And just look at that honey glaze dripping off the sides. I actually made a quick honey butter to go with this bread and it was soooo good together! Just put a little pat over a warm slice and you have got heaven on earth. For reals.
Here’s the recipe if you want to make it real quick:
[recipe title=”Honey Butter” servings=”1 cup” time=”10 minutes”]
- 1/2 cup unsalted butter, softened
- 1/2 cup honey
- 1/4 tsp. vanilla
- Whip butter until light and fluffy. Slowly add in the honey and vanilla.
- Continue whipping until it is light and fluffy again (it might get grainy before returning to fluffy so don’t think you ruined it!)
That’s it! Enjoy it with any bread, but especially a wheat or oat bread. So good!
Anyway, back to the honey wheat bread…this is delish. You’ve gotta try it so here’s the recipe!
[recipe title=”Honey Oat Whole Wheat Bread” servings=”8″ time=”1 hour”]
- 2 cups water, boiling
- 1 cup traditional rolled oats
- 1/2 cup brown sugar, packed
- 2 tablespoons honey
- 1/4 cup butter, unsalted
- 1 tablespoon kosher salt
- 1.5 teaspoons ground cinnamon
- 1 tablespoon instant yeast
- 2 1/2 cups white whole wheat flour
- 3 cups all purpose flour
- In the bowl of a stand mixer with a paddle attachment, combine the water, oats, sugar, honey, butter, salt and cinnamon. Let it cool down and add the yeast. Let that sit for 5 minutes.
- Mix the two flours in a bowl and then add it 1 cup at a time, mixing until it forms a dough. Let it knead for about 7 minutes or until dough stays together and is soft.
- Grease a large bowl with melted butter or cooking spray and put the dough in it. Cover it with plastic wrap and let it rise for 1 hour.
- Divide the dough in half and shape into two loaves. Place in greased bread loaf pans (8″x4″ pans, more or less). Spray cooking spray over the top and lightly cover with plastic wrap. Allow to rise for another hour, or until it is well over the top of the pan.
- Preheat oven to 350F and bake for 35 minutes. If the tops are starting to burn, cover with foil loosely. Remove when a thermometer reads 190 degrees or it is toasty and golden brown!
- Cool on a wire rack. Slice and store in plastic zip top bags.
For just a white oat bread, replace the whole wheat flour with all purpose flour.
You can certainly make this without a stand mixer. Just stir well with a wooden spoon and knead for 10-15 minutes or so.