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Whole Wheat Honey Oatmeal Bread

One of my husband’s favorite lunches includes a peanut butter and jelly sandwich. In trying to avoid preservatives found in commercial breads, I’ve been experimenting with different bread recipes. I’ve experimented with whole wheat breads, gluten free breads, and combination breads, and this recipe has by far been the favorite. I’ve now made it many times, and it always turns out well. I say that with a laugh, because I have had MANY-a-bread-making-failures.

Need more convincing? Here are 8 reasons my family likes this recipe the best:

It freezes well.
It doesn’t fall apart when cut (aka it’s moist).
It is easy to make (and virtually fail free…at least for this not-so-great bread maker).
Other than the time it takes to rise, it only requires about 10 minutes of hands on time. I consider this recipe the lazy girl’s bread recipe. 😉
It doesn’t require a rolling pin.
It doesn’t require a bread machine.
It’s cheaper than commercial bread.
It’s the only recipe I have found that my husband let’s me make! If it wasn’t for this recipe I’d still be buying commercial bread.

So without further ado, our now favorite homemade bread recipe adapted from Girl Verses Dough. Enjoy!

Whole Wheat Honey Oatmeal Bread

Course: Breads

Prep Time: 2 hr 15 min

Cook Time: 40 min

Total Time: 2 hr 55 min

Serves: 28

Ingredients

1 cup water
1 cup milk
2 ¹⁄₄ teaspoons (1 packet) active dry yeast
2 tablespoons honey
2 ¹⁄₂ cups whole wheat flour
2 cups bread or all-purpose flour
1 cup rolled oats
¹⁄₂ stick unsalted butter melted
1 tablespoon salt

Directions

Pour water and milk into a microwave-safe bowl; heat 30 to 45 seconds. Pour into the bowl of a stand mixer.
Add yeast and honey. Let sit 10 minutes until yeast is foamy.
Stir in remaining ingredients, adding slowly while mixer is on low.
Using a dough hook, knead on medium speed 6 minutes until dough is smooth, elastic and only slightly sticky.
Keep dough in bowl and cover with a tea towel. Let rise 1 hour until doubled.
Turn oven on warm.
Grease two loaf pans with butter, making sure to cover the entire pan surface.
When dough is doubled, punch down. Split the dough into two ball. Work the balls under until they resemble two small loaves. Transfer the loaves to the loaf pans.
Turn oven off. Place bread into the warmed oven for 45 minutes.
Leave loaves in oven. Turn oven to 400 degrees. Bake for 40 minutes or until loaf is deep brown on top and sounds hollow when tapped on the bottom.
Remove the bread from the loaf pans and cool on a cooling rack (or enjoy warm with butter and honey–our personal favorite topping on fresh bread).

Note: If freezing, we have found that the bread cuts better if cut BEFORE freezing. This also makes it easier to toast one slice at a time when desired.

Give us this day our daily bread. (Matthew 6:11)

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