baking · cooking

Honey Oatmeal Bread

Recently I talked about how we use our bread machine so often, yet there are times I feel like doing it from scratch, and getting an upper body workout with the kneading.


Honey Oatmeal Bread


½ cup Scottish Oatmeal
1 Tbsp fine sea salt
¼ cup sunflower or mild olive oil
1/3 cup raw honey
2 cups milk
2 Tbsp active dry yeast
2 Tbsp Vital Wheat Gluten Flour
4½ to 4¾ cups white whole wheat flour (18 to 20 ounces freshly ground)

In a large mixing bowl combine 2 cups of the flour and the yeast. In a sauce pan heat milk, honey, oil and salt just till warm (115°). Add to dry mixture in mixing 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, gluten and enough of the remaining flour to make a stiff dough. Turn out on a lightly floured surface and knead till smooth and elastic (8-10 minutes). Shape in a ball and place in a lightly oiled bowl, turning once to oil the surface. Cover with plastic wrap and let rise in a warm place until double in size (about 45 minutes). Punch dough down; turn out on a lightly floured surface. Divide in half. Cover and let rest 10 minutes.

Shape into two loaves; place in two sprayed or lightly oiled metal bread pans. Cover and let rise in warm place till double (about 30 minutes). Bake at 375° for 35-40 minutes. Remove from pans; cool on wire racks.

Once cooled, if desired, slice and seal tightly in double bags, freeze for long-term storage. To thaw, take out slices, put in an airtight container and let thaw on the counter.

Makes 2 loaves.

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