Honey Oat Wheat Bread
Servings Prep Time
2loaves 25minutes
Cook Time Passive Time
30-35minutes 2hours
Servings Prep Time
2loaves 25minutes
Cook Time Passive Time
30-35minutes 2hours
Ingredients
  • 2cups waterwarm (100-110F)
  • 3tbsp molasses
  • 2 1/4tsp active dry yeast
  • 3cups all purpose flour
  • 2.5cups whole wheat flour
  • 1cup uncooked regular oats
  • 1tbsp salt
  • 1/4cup honey
  • 3tbsp olive oil
  • 6tbsp all purpose flourfor kneading
  • Cooking spray
Instructions
  1. Combine water, molasses and yeast in a 2-cup glass measuring cup; let yeast mixture stand for 5-10 minutes.
  2. Combine 2 cups all purpose flour, whole wheat flour, oats and salt in large bowl.
  3. Beat yeast mixture with 1 cup all purpose flour, honey and olive oil at medium speed with a heavy-duty electric stand mixer until well blended. Gradually add the whole wheat flour mixture, beating at low speed, until a soft dough forms.
  4. Turn out dough onto a well floured surface. Knead for 9 minutes, adding additional flour as needed (up to 6 tablespoons). Dough will be slightly sticky once done kneading.
  5. Place dough in a large bowl that has been sprayed with cooking spray, turning once to grease top of dough.
  6. Cover bowl with plastic wrap, and let rise in a warm place, free from drafts, for 1 hour or until doubled in bulk.
  7. Punch down dough, divide in half. On a lightly floured surface, roll each portion of dough into a 13×8 inch rectangle. Roll up each rectangle, starting with the shorter side, jelly-roll fashion; pinch ends to seal.
  8. Place loaves, seam side down, into 2 loaf pans that have been sprayed with cooking spray (8 1/2 x 4 1/2-inch pans).
  9. Cover loosely with plastic wrap or a clean kitchen towel and let rise in a warm place, free of drafts, for 45 minutes or until almost doubled in size. Heat oven to 350F halfway through rising. Remove and discard plastic wrap.
  10. Bake at 350F for 30-35 minutes, or until loaves sound hollow when tapped and the tops are golden brown. Cool in pans on wire racks for 10 minutes. Remove loaves from pans and let cool completely on wire rack.
Recipe Notes

**Cardinal Rule** 2 1/4 tsp yeast = 1 envelope of yeast (1/4 ounce).  I buy my yeast in a jar and store it in the freezer to prolong the life.

Source recipe: Southern Living

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