I have always been a bread lover, especially when it comes to hearty varieties like this one. With flax seed adding to the whole wheat goodness and a hint of sweetness from the molasses, this bread is out of this world. My new favorite whole wheat bread! It's great for sandwiches, toast, or an afternoon snack.
Honey Oatmeal Sandwich Bread
recipe from Erica Lea on Tasty Kitchen
Makes 1--9x5 loaf
Ingredients
1-1/2 cup (12 Ounces) Lukewarm Water
3 Tbsp Melted Butter or Canola Oil
2 Tbsp Honey, Molasses, Or Maple Syrup
3-1/2 cups Whole Wheat Flour
1 Tbsp Vital Wheat Gluten
2 Tbsp Flax Meal, Optional
1-1/2 tsp Salt
1-1/2 tsp Instant Yeast
3 Tbsp Melted Butter or Canola Oil
2 Tbsp Honey, Molasses, Or Maple Syrup
3-1/2 cups Whole Wheat Flour
1 Tbsp Vital Wheat Gluten
2 Tbsp Flax Meal, Optional
1-1/2 tsp Salt
1-1/2 tsp Instant Yeast
Directions
To prepare the dough:
(Hand Method)
Combine all of the ingredients, and mix them till you have a shaggy dough. The dough will seem wet, but remember: wetter is better. Let the dough rest, covered, for 20 minutes, then knead till smooth and elastic, about 10 minutes. Allow the dough to rise, covered, for 1 to 2 hours, or until it’s puffy and nearly doubled in bulk.
(Mixer Method)
In the bowl of a stand mixer fitted with the dough hook, combine all ingredients and mix them till you have a shaggy dough. The dough will seem wet, but remember: wetter is better. Let the dough rest for 20 minutes, then knead by machine until fairly smooth, about 10 minutes. Allow the dough to rise, covered, for 1 to 2 hours, or until it’s puffy and nearly doubled in bulk.
(Bread Machine Method)
Place all ingredients in bread machine pan and set to the dough cycle.
To shape the loaves:
After the dough has risen, gently deflate the dough, shape it into a log, and place it in a lightly greased large (9×5 inch) bread pan or two small bread pans. Cover the pan with a towel or lightly greased plastic wrap, and allow it to rise in a warm place for about 30 minutes to 1 hour, till it’s crowned about 2 inches over the rim of the pan. Preheat your oven to 350°F about halfway through the rising time.
To bake the loaves:
If desired, brush the top of the loaf with milk or egg white and sprinkle with oatmeal, poppy seeds, nuts, etc. Bake the bread in a preheated 350°F oven for 45 minutes or until it turns a deep brown and sounds hollow when tapped on the bottom. Turn out onto a wire rack to cool completely.
(Hand Method)
Combine all of the ingredients, and mix them till you have a shaggy dough. The dough will seem wet, but remember: wetter is better. Let the dough rest, covered, for 20 minutes, then knead till smooth and elastic, about 10 minutes. Allow the dough to rise, covered, for 1 to 2 hours, or until it’s puffy and nearly doubled in bulk.
(Mixer Method)
In the bowl of a stand mixer fitted with the dough hook, combine all ingredients and mix them till you have a shaggy dough. The dough will seem wet, but remember: wetter is better. Let the dough rest for 20 minutes, then knead by machine until fairly smooth, about 10 minutes. Allow the dough to rise, covered, for 1 to 2 hours, or until it’s puffy and nearly doubled in bulk.
(Bread Machine Method)
Place all ingredients in bread machine pan and set to the dough cycle.
To shape the loaves:
After the dough has risen, gently deflate the dough, shape it into a log, and place it in a lightly greased large (9×5 inch) bread pan or two small bread pans. Cover the pan with a towel or lightly greased plastic wrap, and allow it to rise in a warm place for about 30 minutes to 1 hour, till it’s crowned about 2 inches over the rim of the pan. Preheat your oven to 350°F about halfway through the rising time.
To bake the loaves:
If desired, brush the top of the loaf with milk or egg white and sprinkle with oatmeal, poppy seeds, nuts, etc. Bake the bread in a preheated 350°F oven for 45 minutes or until it turns a deep brown and sounds hollow when tapped on the bottom. Turn out onto a wire rack to cool completely.
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