Sunday, November 2, 2008

Recipe: Honey Oatmeal Wheat Bread

This has turned into one of my favorite breads to make. Its easy and not too heavy and not too light, plus the oatmeal adds some extra nutritional value! I use my kitchenaid mixer, but you could do this by hand.
1 1/2 cups of water
1/2 cup of honey
1/3 cup of butter
3 1/2-4 1/2 cups of white wheat flour
2 cups of all purpose flour
1 cup of oatmeal
2 teaspoons of salt
2 packages of active dry yeast (equals 4.5 tablespoons)
2 eggs
1 Tablespoon of Whole Wheat Gluten (optional)
1 Tablespoon of Dough Enhancer (optional)
1 egg white
1 tablespoon water
Place water, honey, and butter in small saucepan. Heat over medium low heat until mixture is very warm (120F-130F).
First place oats, then all the white flour, 3 cups of wheat flour, dough enhancer, whole wheat gluten, salt, and yeast in mixing bowl. Using a dough hook, turn to speed 2 and mix for 15 seconds. Continuing on Speed 2, gradually add warm mixture to flour mixture and mix about 1 minute. Add eggs and mix about 1 minute longer.
Continuing on Speed 2, add remaining flour, 1/2 cup at a time, and mix about 2 minutes, or until dough starts to clean sides of the bowl. Knead on Speed 2 about 2 minutes longer.
Place dough in greased bowl, turning to grease top. Cover. Let rise in warm place, free from draft, about 1 hour or until double in size.
Punch dough down and divide in half. Shape each half into a loaf. Place in greased 8.5X4.5X2.5 inch baking pans. Cover. Let rise in warm place, free from draft, about 1 hour, or until double in size.
Beat egg white and water together with a fork. Brush tops of loaves with mixture. Sprinkle with oatmeal. Bake at 375 degrees F for 30-40 minutes. Remove from pans immediately and cool on wire racks.
Yields 32 servings, about 16 slices per loaf.

1 comment:

Stamp With Linz said...

That looks great! I want some! :)

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