The Pioneer Woman Tasty Kitchen
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Whole Wheat Honey Oatmeal Bread

5.00 Mitt(s) 5 Rating(s)5 votes, average: 5.00 out of 55 votes, average: 5.00 out of 55 votes, average: 5.00 out of 55 votes, average: 5.00 out of 55 votes, average: 5.00 out of 5

Prep:

Cook:

Level: Easy

System:

8

Description

Whole wheat sandwich bread made with oats and honey and a whole lot of yum.

Ingredients

  • 1 cup Water
  • 1 cup Milk
  • 2-¼ teaspoons Active Dry Yeast
  • 2 Tablespoons Honey
  • 2-½ cups Whole Wheat Flour
  • 2 cups Bread Or All-Purpose Flour
  • 1 cup Rolled Oats, Plus More For Topping Loaf
  • 4 Tablespoons Unsalted Butter, Melted And Cooled Slightly
  • 1 Tablespoon Salt

Preparation

Pour water and milk into a microwave-safe bowl; heat 30 to 45 seconds until warm (about 115ºF). Pour into the bowl of a stand mixer.

Add yeast and honey. Let sit 10 minutes until yeast is foamy.

Stir in flours, oats, butter and salt. Using a dough hook, knead on medium speed 6 minutes until dough is smooth, elastic and only slightly sticky (alternatively, knead by hand 10 to 15 minutes on a lightly floured surface until smooth, elastic and only slightly sticky). Keep dough in bowl and cover with a tea towel. Let rise 1 hour until doubled.

When dough is doubled, punch down and transfer to a lightly floured surface. Press into an 8-by-8-inch square, then tuck in sides slightly and roll up into a log. Transfer to a lightly greased 9-by-5-inch loaf pan, seam-side down. Cover with a tea towel and let rise 30 to 40 minutes until dough reaches the edges of the pan (but not doubled).

Heat oven to 400ºF (375ºF if loaf pan is dark or nonstick). Sprinkle oats on top of risen loaf. Bake 40 to 50 minutes, rotating halfway through baking, until loaf is deep brown on top and sounds hollow when tapped on the bottom. Remove from loaf pan and transfer to a cooling rack to cool completely.

Adapted from White On Rice Couple.

One Comment

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Avatar of suzygray

suzygray on 1.16.2014

I baked this the other afternoon and it turned out great. I followed the directions about rising in the loaf pan and put it in the oven when it rose to the top of the pan but during baking, it just got really big on top. It didn’t spill over but had a huge, brown crisp mound. I thought it might have holes inside but didn’t. My hubby and I both like it for am toast but it’s so wide it won’t into my toaster all the way, have to cut in half. This is a delicious, dense, chewey bread that was fun to watch bake.

5 Reviews

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Avatar of Nanci Bentes

Nanci Bentes on 2.21.2014

Fantastic! Delicious and easy. I translated the recipe to portuguese and posted in my blog! Brazilians will love this recipe that works so well.

Avatar of Jacque Herron

Jacque Herron on 2.11.2014

This bread is easy, delicious, and makes a high-rising beautiful loaf. I upped the grains by adding Wheat Germ, Sunflower seeds, Flaxseed (ground), Sesame seeds. It’s so pretty and tasty that I may not use my bread maker again.

Avatar of JeanneR

JeanneR on 1.8.2014

This turned out perfectly! The oats didn’t want to stay on top, but who cares, it tasted divine!! I will make this again and again.

Avatar of urszula

urszula on 12.9.2013

This bread is fantastic !!!

Avatar of MomOf4

MomOf4 on 9.22.2013

First bread I’ve ever made that worked! It’s in the oven now, smells amazing!

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