There was a day recently that the kids had off from school. I got a message from a friend asking if I had any sugar she could borrow. Well, of course I did.
When I brought her the sugar, I found she was making freezer jam. And for my kindness and generosity, she gave me some.
So, naturally I had to make some bread to go with it.
This recipe is one that I’ve had for quite awhile and I was super excited to try it. It turned out fantastic!
It’s hearty and filing and light and just plain good.
Whole Wheat Oatmeal Bread
- 2 1/2 cups warm water
- 4 tablespoons melted butter
- 1/2 cup brown sugar
- 1 tablespoons salt
- 4 cups bread flour
- 2 1/2 cups whole wheat flour
- 1 1/2 tablespoons instant yeast
- 1 1/2 cups oats
- Place the water, butter, brown sugar and salt into the bowl of a stand mixer.
- Put the flour, yeast, and oats on top of the wet ingredients and mix on low speed until they are incorporated.
- Turn mixer to high and let it knead for 10-15 minutes.
- Add warm water, if needed, by the tablespoon slowly (usually about 1/4 cup) to help soften the dough. The dough should pull away from the bowl, but only just barely.
- When it's kneaded, place the dough in a bowl coated with cooking spray and cover with plastic wrap. Let it raise 45 min-1 hour or until it's doubled in size.
- Punch it down, divide it into loaf pans and let rise another 45 min-1 hour until it's doubled again.
- Bake at 375 degrees F for 20 minutes for one pound loaves or 25 minutes for 2 pound loaves.*
I made one large loaf and 4 mini loafs.
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