Honey Oat Wheat Bread Recipe
This honey oat wheat bread recipe combines whole wheat flour, rolled oats, honey, and yeast for a naturally sweet and hearty loaf. The dough is mixed, kneaded, and allowed to rise before baking. The result is a nutritious, wholesome bread perfect for breakfast or sandwiches.
Equipment
- Mixing bowl
- Measuring cups and spoons
- Whisk
- Loaf pan (9×5 inch)
- Kitchen towel
- Oven
Ingredients
- 1 cup whole wheat flour
- ½ cup rolled oats
- 1 tablespoon honey
- ¾ cup warm water about 110°F or 43°C
- ¾ teaspoon active dry yeast about ¼ packet
- ½ teaspoon salt
- 1 tablespoon olive oil or melted butter
- ½ cup milk
- 1 cup bread or all-purpose flour
- 2 tablespoons unsalted butter melted and cooled slightly
- Optional: 2 tablespoons seeds like sunflower or flaxseed for topping
Instructions
- Activate Yeast: In a bowl, combine warm water and yeast. Let it sit for about 5 minutes until frothy.
- Mix Ingredients: In a large bowl, mix whole wheat flour, rolled oats, honey, salt, olive oil, and milk. Stir in the activated yeast mixture.
- Add Flour: Gradually add bread or all-purpose flour until a dough forms.
- Knead: Transfer to a floured surface and knead for about 5-7 minutes until smooth.
- First Rise: Place the dough in a greased bowl, cover with a cloth, and let it rise in a warm place for about 1 hour or until doubled in size.
- Shape Loaf: Punch down the dough and shape it into a loaf. Place it in a greased loaf pan.
- Second Rise: Cover and let rise again for about 30 minutes.
- Preheat Oven: Preheat your oven to 375°F (190°C).
- Top (Optional): Brush the top with melted butter and sprinkle with seeds if using.
- Bake: Bake for 30-35 minutes, or until golden brown and sounds hollow when tapped.
- Cool: Let the bread cool in the pan for a few minutes, then transfer to a wire rack to cool completely.