Whole wheat bread with honey and oats is soft country bread slightly sweet and full of summer aroma.
The oats add a rustic texture to the bread and the honey balances well this combination. This whole wheat bread recipe is perfect for grilling cheese sandwiches because they are slightly dense and tend to hold their shape. I always enjoy having whole wheat bread for a change once in a while since it has a good sweet honey flavor and pairs well with cold-cut salamis and fresh cheese.
Here’s a simple recipe for making Whole wheat bread with oats and honey.
Time: 4 hours Yield: 1 loaf
Ingredients
- 85g Whole Wheat Flour
- 240g All-purpose Flour
- 220ml warm water (not boiling)
- 45g rolled oats
- 70g sugar (Brown sugar preferred)
- ½ tbsp (12g) honey
- 24g butter ( room temperature)
- 8g salt
- 5g cinnamon powder (optional )
- ½ tbsp (8g) instant dry yeast
Instructions
- In a mixing bowl add water, oats, sugar, butter, cinnamon, salt, and honey. Stir it until combined.
- Add whole wheat flour, flour, yeast to the wet ingredients, and with a hook attachment, knead the dough roughly for 7-8 minutes on medium speed. The dough should have a smooth finish and bounce back when poked with a finger.
- Remove the hook, gently oil the bowl and dough, cover with a plastic wrap or damp cloth and leave it to rise for an hour.
- Transfer the dough to the kitchen table or platform. Using the back of your hand, gently press down the dough to a thick flat circle. Roll the dough and gently shape it into a loaf.
- Place the loaf in a greased 8″ x 4″ bread tin. Cover the tins and allow them to rise for another 2hrs or until they’ve reached just under 1″ the rim of the tin.
- Preheat the oven to 180°c. Lightly brush the loaf with water using a brush and top with oats.
- Bake at 180°c for 35-40 mins until golden brown. Remove from the oven and transfer the loaf onto a wire rack and let it cool down to room temperature before serving.
Tips
- For a golden finish, brush the loaf with a beaten egg before baking.
- For rich flavor, you can also add 30grams soaked raisins.
- This whole wheat bread is a dense bread, do not worry if it hasn’t risen its double size. This bread can only rise up to 40% of its volume while proofing.
- Prepare this whole wheat bread a day before and serve it the next day. Leaving the bread overnight will help it mature in more flavor
Enjoy this whole wheat bread with orange marmalade, cold cut sandwiches, grilled cheese sandwiches or just lightly buttered up toast for tea. If you like this recipe do check out my other bread recipes.
