Honey Oatmeal Bread Recipe
Ingredients
| Whole wheat flour | 4 3/4 Cup (16 tbs) | |
| Active dry yeast | 3 | |
| Milk | 2 Cup (16 tbs) | |
| Honey | 1/3 Cup (16 tbs) | |
| Cooking oil | 1/4 Cup (16 tbs) | |
| Salt | 1 Tablespoon | |
| 1/2 cup Scotch oats | ||
Directions
In large mixer bowl combine 2 cups of the flour and the yeast.
In saucepan heat milk, honey, oil, and salt just till warm (115-120°).
Add to dry mixture in mixer bowl.
Beat at low speed with electric mixer for 1/2 minute, scraping sides of bowl constantly.
Beat 3 minutes at high speed.
By hand, stir in oats and enough of the remaining flour to make a stiff dough.
Turn out onto lightly floured surface and knead till smooth and elastic (8 to 10 minutes).
Shape in a ball.
Place in lightly greased bowl, turning once to grease surface.
Cover; let rise in warm place until double (about 45 minutes).
Punch dough down; turn out on lightly floured surface.
Divide in half.
Cover; let rest 10 minutes.
Shape into two loaves; place in two greased 8 1/2 x 4 1/2 x 2 1/2 inch loaf pans.
Cover; let rise in warm place till double (about 30 minutes).
Bake at 375° for 35 to 40 minutes.
Remove from pans; cool on wire racks.
In saucepan heat milk, honey, oil, and salt just till warm (115-120°).
Add to dry mixture in mixer bowl.
Beat at low speed with electric mixer for 1/2 minute, scraping sides of bowl constantly.
Beat 3 minutes at high speed.
By hand, stir in oats and enough of the remaining flour to make a stiff dough.
Turn out onto lightly floured surface and knead till smooth and elastic (8 to 10 minutes).
Shape in a ball.
Place in lightly greased bowl, turning once to grease surface.
Cover; let rise in warm place until double (about 45 minutes).
Punch dough down; turn out on lightly floured surface.
Divide in half.
Cover; let rest 10 minutes.
Shape into two loaves; place in two greased 8 1/2 x 4 1/2 x 2 1/2 inch loaf pans.
Cover; let rise in warm place till double (about 30 minutes).
Bake at 375° for 35 to 40 minutes.
Remove from pans; cool on wire racks.
Chef
