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Bread isn’t hard to make, but it does require a time commitment. This bread is hearty (from oats and flax), sweet (from honey), soft (from milk and butter) and healthy (because of the oats, flax, and whole wheat flour). It has great taste and texture whether it’s eaten as is or toasted. This recipe makes two loaves because really, if you’re gonna take all that time to make bread, do ya just wanna make one loaf?
1. Heat the milk to scalding (almost to a boil) in a 2-quart saucepan over medium low heat. It needs to get really hot but do not allow it to boil.
2. When the milk is good and hot add the oats, 1/4 cup butter and all but 1 teaspoon of the honey (reserve the teaspoon of honey). Give it a stir and remove it from the heat to cool until it’s just warm, about 105 F.
3. Once the milk has cooled stir together the warm water, 1 teaspoon of reserved honey, and the yeast in a small bowl. Allow it to proof (let it stand) for about 5 minutes, until the yeast is foamy.
4. In the bowl of a stand mixer stir together the whole wheat flour, only 1 cup of the all-purpose flour, flax seed meal and the salt.
5. Stir the proofed yeast into the warm milk mixture.
6. Pour the yeast and milk mixture into the bowl with the flour.
7. Fit the dough hook into the mixer and turn the mixer onto low, then once the flour is incorporated turn the speed up to number 2 or 3, scrape the sides of the bowl down at least once.
8. If the dough is sticky and not coming into a ball, then add ½ cup more of all-purpose flour. If it still doesn’t come together into a ball, add the remaining ½ cup of flour.
9. As soon as the dough comes into a ball and stops sticking to the sides of the mixer stop mixing.
10. Transfer the dough into a large bowl that has been greased. Cover the bowl loosely with plastic wrap and top that with a clean lint free towel. Leave it in a warm place to rise, until the dough has doubled in size, 1 to 1 ½ hours.
11. Grease 2 standard sized loaf pans with butter.
12. Turn the risen dough out onto a floured surface; knead several times to remove the air.
13. Divide the dough in half, and shape each half into a loaf. Place each loaf into a loaf pan with the seam side down. Cover the pans with the towel and allow the dough to rise again, until doubled in size, about 1 hour.
14. After the loaves have been rising for about 40 minutes, turn the oven on to preheat to 375 F.
15. Lightly brush the tops of the risen loaves with the egg wash (egg beaten with a splash of water) and sprinkle with a few rolled oats.
16. Bake for 30 to 35 minutes, until the tops are golden and the loaves sound hollow when tapped on the bottom (you will have to remove one of the loaves from the pan to do the sound test).
17. Allow the bread to cool in the pans for about 5 minutes, then remove the loaves from the pans and cool completely on a rack before storing in an airtight container.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!