Whole Wheat Honey Oat Bread
It has been a wet, wet spring and early summer here. I’ve seen the most intense rain, loudest thunder and crazy lightning since moving to Louisiana!
Unfortunately the storms don’t do anything to cool off the temperature though, so we’ve been spending a lot of time indoors. And what better to do when stuck inside than bake!
There’s something almost soothing about baking bread. Baking with yeast and dealing with dough rising used to stress me out a bit. But really, there’s nothing to it! Also it helps that things rise super quick in this warm humidity.
Whenever I want to try a new bread recipe I always go to Girl Versus Dough. Her recipes never fail me! This honey oat bread is soft and sweet pretty much irresistible. My new coworkers were giving me funny looks as I kept pulling out individual slices of bread from my lunch box…but it was that good!
If you want a basic homemade bread recipe, look no further. Perfect for sandwiches, alongside breakfast, or even just for a snack…this honey oat bread is a winner.
~Stephanie
Whole Wheat Honey Oat Bread (recipe from Girl Versus Dough)
- 1 c water
- 1 c milk
- 1 packet active dry yeast
- 3 tbsp honey
- 2 1/2 c whole wheat flour
- 2 c all purpose flour
- 1 cup rolled oats + more for topping
- 1 tbsp salt
- 1/2 c butter, melted
- Heat water and milk in the microwave until warm (not hot), about 30 seconds.
- Add yeast and honey to mixture. Let sit 10 minutes
- In mixing bowl combine flours, 1 cup of oats and salt. Add butter and yeast mixture.
- Using a dough hook, knead until dough is slightly sticky, smooth and elastic, about 5-6 minutes. Cover with tea towel and let rise for one hour or until doubled in size.
- Punch dough down and move to a floured surface. Shape dough into loaf size, then place in a greased 9×5 loaf pan. Sprinkle with oats, lightly pressing them into dough. Cover and let rise another 30-45 minutes.
- Bake 40-50 minutes at 400 degrees, until loaf is evenly browned. Remove from pan and let cool on wire rack.
