4 tablespoons (1/2 stick) unsalted butter, melted and cooled slightly
1 tablespoon salt
Instructions
Pour water and milk into a microwave-safe bowl; heat 30 to 45
seconds until warm (about 115 degrees F). Pour into the bowl of a
stand mixer.Add yeast and honey. Do not stir. 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 400 degrees F (375 degrees F if loaf pan is dark or
nonstick). Sprinkle oats on top of risen loaf or not. 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.
Serving
Suggestions
sandwich bread
Originally Submitted
10/18/2023
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