Rebecca's Oatmeal Honey Wheat Bread
Soft, hearty, and beautifully wholesome, Rebecca's Oatmeal Honey Wheat Bread is a delightful homemade bread recipe that combines the nutty richness of whole wheat flour with the natural sweetness of honey and the comforting texture of softened rolled oats. Perfect for beginners and seasoned bakers alike, this recipe features an easy-to-follow process with key techniques such as proofing yeast for a soft, well-risen loaf and kneading for an irresistibly smooth texture. Each loaf bakes to golden perfection, with a chewy crust and tender crumb that makes it ideal for sandwiches, toast, or enjoying with a pat of butter. With just 20 minutes of prep time and pantry staples like oats, honey, and flour, this nutrient-packed bread is a must-try for anyone seeking a healthier, homemade alternative to store-bought loaves.
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Ingredients
- 1 cup Rolled oats
- 2 cups Boiling water
- 0.5 cup Honey
- 2 tablespoons Unsalted butter
- 2.25 teaspoons Active dry yeast
- 0.25 cup Warm water
- 3 cups Whole wheat flour
- 2.5 cups All-purpose flour
- 2 teaspoons Salt
- 1 tablespoon (for greasing bowl and pans) Vegetable oil
Directions
Step 1
In a large mixing bowl, combine the rolled oats and boiling water. Stir, then let sit for 10 minutes to soften the oats.
Step 2
After 10 minutes, add the honey and butter to the oat mixture. Stir until the butter is melted and fully incorporated. Allow the mixture to cool slightly until lukewarm.
Step 3
In a small bowl, combine the active dry yeast and the warm water. Stir gently and let it sit for 5–10 minutes, or until the yeast is foamy.
Step 4
Add the yeast mixture to the large bowl with the oats. Stir to combine.
Step 5
In the same bowl, gradually add whole wheat flour, 2 cups of all-purpose flour, and salt. Stir until the dough starts to come together.
Step 6
Turn the dough out onto a lightly floured surface and knead for about 8–10 minutes, adding more all-purpose flour as needed, until the dough is smooth and elastic but not sticky.
Step 7
Lightly grease a large bowl with vegetable oil and place the dough inside. Cover the bowl with a clean kitchen towel and let the dough rise in a warm place for 1–1.5 hours, or until it has doubled in size.
Step 8
Punch down the risen dough and divide it into two equal parts. Shape each portion into a loaf and place them in two greased 9x5-inch loaf pans.
Step 9
Cover the loaf pans with kitchen towels and let the dough rise again in a warm place for 30–45 minutes, or until the loaves have risen slightly above the edges of the pans.
Step 10
Preheat your oven to 375°F (190°C).
Step 11
Bake the loaves in the preheated oven for 30–35 minutes, or until the tops are golden brown and the bread sounds hollow when tapped.
Step 12
Remove the loaves from the pans and let them cool on a wire rack before slicing and serving.
Nutrition Facts
| Serving size | (1255.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2650.3 |
| Total Fat 46.9g | 0% |
| Saturated Fat 17.5g | 0% |
| Polyunsaturated Fat 8.4g | |
| Cholesterol 62mg | 0% |
| Sodium 4750.9mg | 0% |
| Total Carbohydrate 492.7g | 0% |
| Dietary Fiber 53.4g | 0% |
| Total Sugars 2.4g | |
| Protein 81.9g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 171.8mg | 0% |
| Iron 28.0mg | 0% |
| Potassium 1928.4mg | 0% |
Source of Calories