Don't be intimidated by this bread. The instructions are really specific and I know you can do it! This is my favorite bread recipe because it always turns out well and since we have a bee hive, I take special pleasure in using our own honey for the recipes. It's not 100% whole wheat so it bakes up fluffy and everyone loves the taste. I just love making bread for Mike and other loved ones. The house is filled with such a wonderful smell and EVERYONE appreciates a homemade loaf of bread. Making this bread does take a few hours but it's not difficult and the results are well worth the effort. Of course you don't need a stan mixer to do this, our Grandmas had no trouble whipping up bread with a wooden spoon but if you are lucky enough to have a stand mixer, this recipe will be almost effortless. The honey butter recipe is to die for. Every time I make it I get asked for the recipe - one friend always tells me he must resist the urge to eat it with a spoon!
A couple tips before we begin - the key to bread success is to make sure your kitchen is free of any drafts and relatively warm. Shut the kitchen window, turn the thermostat up to 72 degrees if you keep your house cooler than that (I don't know who does!). Just to be safe, you can always put bread in an unheated oven with a pan of warm water on the rack below it and shut the oven door.
Ingredients:
1 tbsp. yeast (if you buy the packets, it's about 1 and half packets)
2 1/4 cup warm/hot water (105-115 degrees: if you don't have a candy thermometer like me, drop some water on the inside of you wrist, you should feel it as very warm but not scalding)
3 tbsp canola oil
3 tbsp honey
1 egg
5 tbsp oats (quick or old fashioned work)
3 cups whole wheat flour
2 tsp salt
2 1/2-3 cups all-purpose flour
Directions:
Combine yeast and water, cover with a towel and let sit for 10 minutes, until it gets bubbly
In a large mixing bowl combine the oil, honey, egg, oats, wheat flour and salt. Add the yeast mixture.
Mix until a spongey wet dough is form. Cover with a towl and let rise for 20 minutes until bubbly and about double in size.
If you have a stand mixer gradually add in the all-purpose flour until a moderately soft dough forms, about 5 minutes. No mixer? Turn the sponge out on the counter and knead the flour in for about 5 minutes. Trust me, it's not scary. Depending on your flour, you will add between 2 and 3 cups. For me, 2 1/2 cups is usually about right. Return to the mixing bowl, cover with a sheet of plastic wrap coated in cooking spray and let rise 30-45 minutes until doubled in size.
Punch down the dough to remove excess air. Divide the dough in half and grease two loaf pans. Form a loaf (there is no scientific way to do this, just pay it with your hands until it forms a little log) and sprinkle with oats. Cover with a towl and let rise another 45-60 minutes until you can poke the corner with your finger and the dimple stays. Preheat the oven to 350 degrees.
Bake for 35 minutes. For a soft crust, remove immediately onto a clean kitchen towel to cool. For a crunchy crust cool on wire racks.
Honey Butter
1 stick of softened butter
1/2 cup honey
1/4 tsp. vanilla
a couple shakes of cinnamon
Combine all ingredients in a bowl and beat with an electric mixer until smooth, about 2 minutes.
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