Wishing everyone a very happy and prosperous new year. Let us kick start the new year with some whole wheat bread, shall we? Ever since I baked this oatmeal white bread I had wanted to bake a whole wheat version of the same. If you have been following this blog, then you must have noticed a whole wheat bread that was posted sometime back that uses the biga and soaker. I wanted a simpler version that I can make with no overnight wait and this bread was born.
Added to that I recently bought this 10 pound bag of organic whole wheat flour and few bottles of honey that needed to be used. This recipe uses a mixture of whole wheat flour and bread flour since I did not want to end up with dense loaves. The plan is to slowly keep increasing the proportion of whole wheat flour and also add some vital wheat gluten that is supposed to improve the texture. Will update the post when it happens.
Coming to the bread I had assumed it was going to be sweet with the honey, but the sweetness was just right and the texture was soft. It should make good sandwiches since it was not falling apart and the family loved it. I will be making this bread often. Off to the recipe.
Whole Wheat Honey Oatmeal Bread
Bread with the goodness of whole wheat flour and oats.
Ingredients:
- milk - 2 cups (I used reduced fat milk)
- water - 3/4 cup
- butter - 4 tbsp (1/2 stick - softened)
- honey - 4 tbsp
- salt - 2 - 3 tsp
- yeast - 4 tsp (instant yeast)
- whole wheat flour - 3 cups
- oats - 1 cup (old fashioned)
- bread flour - 1 1/2 - 2 1/2 cups
- milk - to brush the loaves
Instructions:
Mix milk, water, butter, honey, salt, yeast and whole wheat flour. Next add oats and add bread flour in 1/2 cup increments until the dough leaves the sides.
Knead for about 6 - 8 minutes until the dough forms a ball. Place in an oiled bowl and allow to double. Once doubled divide dough into two pieces and form loaves following this recipe.
Place loaves in greased loaf pans and allow to rise again until it reaches the rim of the pan. Brush with milk and sprinkle oats on top.
Bake in a 400F preheated oven for 25 - 30 minutes until the loaf is done and sounds hollow when tapped. If the loaf is browning too much tent with foil and continue to bake. I had to cover with foil for the last 8 minutes.
Allow to cool and slice.
1. If using active dry yeast, proof first and then add.
2. I have used a stand mixer to make the dough. If making dough by hand, add just enough flour until the dough comes together and you can knead. Too much flour will cause a denser bread.
3. Since I have trouble with the hollow sound method, I use a meat thermometer to check the internal temperature of bread. The temperate should read around 190F for the bread to be done.
1 year ago: Carrot Cake
2 years ago: Black Bean and Pineapple Salad
Pictorial
1. Mix milk, water, butter, honey, salt, yeast and whole wheat flour.
2. Next add oats.
3. Keep adding bread flour 1/2 cup at a time until the dough leaves the sides of mixer.
4. The dough is coming together.
5. Knead for 6 - 8 minutes until the dough forms a ball.
6. Place dough in an oiled bowl and allow to rise.
7. Dough has doubled in volume. Divide the dough into two pieces and form loaves following the method shown here.
8. Place loaves in a greased loaf pan and allow to rise again.
9. Loaves have risen.
10. Brush milk over the top and sprinkle oats. Bake in a 400F preheated oven for 25 - 30 minutes until the bread is done. It will sound hollow when tapped. If the bread is browning too much, tent with foil and continue to bake.
11. Out of the oven. Allow to cool and slice.
Tasty bread ready.
Enjoy!Linking to Bake Fest #27 hosted by Divya.
Perfectly baked bread.. Very healthy!
I will definitely try this bread. I want to completely move away from gluten flour. Can I use gram flour (chickpea flour) and oats instead of adding whole wheat and bread flour. I can substitute whole wheat flour with barley flour.