A hearty loaf filled with honey, whole wheat and rolled oats
It’s been a while since I tried making my own yeast bread, so I figured it was high time I try another. This loaf is inspired from this great loaf I found on Girl Versus Dough. Everything about this was perfect – so why try to make another version? Well, why not?
If you have time to make this bread this weekend, you must. It’s perfect alone or with a slab of Blondie Spread. Mmm!
- 2 cups boiling water
- 1 cup rolled oats
- 2 tbsp canola oil
- 2 tbsp honey
- 2 cups bread flour
- 1 cup whole wheat flour
- 2 1/4 tsp instant dry yeast
- 1 tsp salt
- In a large bowl, combine boiling water, oats, honey and canola oil. Allow to rest for 20 minutes.
- In a measuring cup, combine bread flour, whole wheat flour, instant dry yeast and salt.
- Slowly add dry ingredients to slightly cooled oat mixture. Once combined, begin kneading. If dough is too sticky, add a little extra bread flour. The dough will remain slightly sticky. Knead for 5 minutes, until dough is smooth.
- Allow to rise in oiled bowl covered with a tea towel for one hour.
- Once risen, roll dough into a 13 x 9 inch rectangle on a cutting bar. Tightly roll the rectangle into a loaf. Seal the seam and tuck the ends.
- Place seam side up in a greased loaf pan. Flip out of pan and place in pan seam side down. If desired, drizzle one teaspoon of oil on loaf and sprinkle extra oats on top of loaf. Allow loaf to rise for one hour.
- Preheat oven to 400 degrees. Bake for 20 minutes. Rotate and bake for an additional 10 minutes. Cover with aluminum foil and bake 10 minutes or until internal temperature reaches 200 degrees.
- Remove from loaf pan and place on wire rack. Allow to cool completely before slicing.