If you’ve been following this blog for any length of time, you’ll know that over the past few months I’ve been participating in Joy the Baker’s baking bootcamp partnership with King Arthur Flour. This bread is the fourth and final challenge and oh man, is it a good one!
For the last 7 weeks, I’ve been taking a breads class at culinary school so making this bread just made total sense. I got to put everything I’ve learned in class to good use and my inner food science nerd is totally excited by fermenting and proofing dough, making me one happy girl 🙂
This bread couldn’t be easier to make. Oats, honey and whole wheat flour. Could it get any better? I don’t think so.
School has been stressing me out a little lately (my capstone is kicking my butt, but that’s a story for another post) so having to knead this dough for 10 minutes was the absolute perfect stress-reliever.
The bread is so, so delicious. You can pair it with butter, jam, basically anything your heart desires. This bread can do no wrong.
Whole Wheat Honey Oatmeal Bread:
via Joy the Baker
- 2 cups (16 oz.) boiling water
- 1 cup old-fashioned oats
- 1/2 cup lightly packed brown sugar
- 1 tbsp. honey
- 1/4 cup (4 tbsp.) butter
- 2 1/2 tsp. salt
- 1 tsp. ground cinnamon
- 1 tbsp. active-dry yeast
- 1 1/2 cups whole wheat flour
- 4 cups all-purpose flour
- In a large mixing bowl, combine the water, oats, brown sugar, honey, butter, salt, and cinnamon. Let cool to lukewarm, about 10-15 minutes.
- Add the yeast and flours, stirring to form a rough dough. Knead (1o minutes by hand, 5-7 minutes by mixer) until the dough is smooth and satiny.
- Transfer the dough to a lightly greased bowl, cover the bowl with lightly greased plastic wrap, and allow the dough to rise for 1 hour.
- Divide the dough in half, and shape each half into a loaf. Place the loaves in two greased bread pans.
- Cover the pans with lightly greased plastic wrap and allow loaves to rise about 60-90 minutes.
- Bake the loaves in a preheated 350°F oven for 35-40 minutes, tenting them lightly with aluminum foil after 25 minutes to prevent over-browning.
- Turn the loaves out onto a rack to cool. Store at room temperature, well-wrapped, for several days.