Wednesday, January 29, 2014

Honey Whole Wheat Oatmeal Bread

Mmmm. Fresh bread, warm from the oven. There is no better smell, right? I've been making bread for my family for about 5 years, but it was my sister who showed me a way to really kick it up a notch. Whenever we have leftover oatmeal after's bread day! 

The oatmeal holds a lot of water, without actually watering down your dough. Once you mix up the loaf and bake it, you cannot find a single oat, so nobody will ever know your secret. 

The result, though, is a chewy, moist loaf that is absolutely delicious. It makes great sandwiches, and is fantastic toasted with jelly, peanut butter, or (my favorite) Nutella!

LoLo's Honey Whole Wheat Oatmeal Bread
4 Loaves (recipe can easily be scaled back)

4 cups warm water
1/4 cup honey
2 tbsp. yeast
1/4 cup olive oil
4 tsp. salt
2 cups prepared oatmeal
7-10 cups whole wheat flour

In the bowl of your electric mixer, combine your water, honey and yeast. Allow to proof for several minutes, until foamy, then add your oil, salt, prepared oatmeal and 7 cups of whole wheat flour. Stir to combine, then set aside to rest for 20-30 minutes. 

After the resting period, begin mixing with your dough hook. Add flour as needed, until the dough can just clear the sides of your bowl, and allow to knead for 10 minutes. After 10 minutes, cover the bowl with a damp towel and allow to rise until doubled in size, about one hour. 

After an hour, dump the dough onto a floured surface. Divide into four portions, roll each portion into a loaf shape, and place (seam side down) into a greased 9x5 loaf pan. Allow to rise again until the loaves are even with the top of the pan, almost another hour. 

Bake at 350 for 30-35 minutes, or until the bottom of the loaves sound hollow when tapped with your fingernail.