Fresh Homemade Honey Oat Bread is great for sandwiches or toast.
Our snowy weather continues. One to two inches every single day and we even had a winter storm warning in the middle of the week. My daughter said she thinks we will have snow on the ground until June! I’m beginning to wonder…
In the meanwhile, baking must go on! During the middle of one of our snowstorms I made this honey oat bread! I think the smell of baking bread is one of the best smells around!
How much time does it take to make homemade bread?
Baking homemade bread takes a bit of time. Well, a bit of planning and waiting time. Not a lot of hands on time. You do need to plan enough time to mix up the dough, let it rise, shape the dough, let it rise and then bake the dough.
I will often start a batch first thing in the morning on the weekends and by mid morning, my bread making in all done.
What type of flour do I use to make bread?
This honey oat bread is made with unbleached all-purpose flour, white wheat flour, and old fashioned oats. White wheat flour is a lighter wheat than regular wheat flour. It is milled from hard white winter wheat instead of from hard red wheat. White wheat yields a lighter texture and flavor but is filled with all the nutrients you want from a whole wheat flour.
Another recipe I make using white wheat flour is this Whole Wheat Bread.
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If you make this recipe, I’d love to hear about it! Leave a comment below or take a picture and tag me on Instagram #beyondthechickencoop.
Perfect bread for sandwiches or toast.
- 2 cups warm water
- 2 1/4 teaspoons yeast
- 1/4 cup honey
- 1/4 cup olive oil
- 1 cup old fashioned oats
- 1 teaspoon salt
- 2 cups all-purpose flour
- 2 - 2 1/2 cups white whole wheat flour
- 1/4 cup oats optional
In a large bowl of a stand mixer, mix water, yeast and honey. Let stand for 5 minutes until bubbly.
Mix in olive oil, oats and salt
Mix in all-purpose flour.
Mix in white whole wheat flour 1/2 cup at a time. You might not need all the flour. Reserve the final 1/2 cup to determine if needed. Dough should be tacky, but not overly sticky.
Knead dough in stand mixer for 5 minutes
Place dough in a greased bowl, cover with plastic wrap and let sit for at least one hour, or until doubled.
Gently deflate dough by pressing your fist into the center of the dough.
Divide dough in two and shape into two loaves. Place loaves into greased bread pans. Cover with a clean towel and let rise for 30 minutes.
Just before baking brush loaves with water, (or egg white mixed with 1 Tablespoon of water) and sprinkle with oats.
Place in a preheated 375 degree oven and bake for 40 minutes.
Let cool in pan for 5 minutes. Remove and place on a baking rack until completely cooled.