Happy Homemade Wednesday, Slow Roasters! Today I am sharing with you my most recent favorite bread. I made this for Munchkins play date and it was a huge hit. This was the perfect bread for grilled cheese sandwiches, brushed with butter and grilled with a thick slice of your favorite cheese. YUM!
I have really found a love for things homemade, including breads. Store bought or even bakery bread has nothing on homemade bread. I get so excited to try new recipes and have had so many successes (and a few flops).
Can’t wait for you to try this bread. I think it would also be the perfect bread for a tomato sandwich. How about a gorgeous green zebra heirloom??? Oh my!!! Well, I am not growing those. We are in the desert, and in a home garden that would be really tough.
But here are a few of my favorite tomatoes.
San Marzano Tomato, Martino’s Roma Tomato, Black Cherry Tomato, Isis Candy Cherry Tomato, Matt’s Wild Cherry Tomato, Green Grape Tomato, Yellow Pear Tomato.
What are you growing or planning to grow and what is your hardiness zone? We are in 9B. You can find out here by zip code.
Recipe adapted from Saving Room For Dessert and Barefoot Belle @ Tasty Kitchen
With love, from our simple kitchen to yours.
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Honey Wheat Oatmeal Bread
- 4 1/2 teaspoons active dry yeast
- 1/2 cup honey
- 6 tablespoons butter, divided
- 2 1/4 cups warm water, 110-120 degrees
- 1 tablespoon salt
- 2 3/4 cups unbleached bread flour
- 4 cups whole wheat flour
- 1 cup quick cooking oats
- 1 whole egg, lightly beaten
- In a microwave safe medium bowl combine the 5 tablespoons butter and honey. Microwave until butter is melted.
- Add melted butter mixture to the bowl of a stand mixer. Add warm water. You want the mixture to be about 110-120 degrees. It is best to use a thermometer to prevent killing the yeast. Sprinkle the yeast on top of the water honey mixture and swirl to combine. Set aside until yeast blooms: about 10 minutes.
- In a large mixing bowl combine the salt, 2 cups whole wheat flour and 1 cup of bread flour. Fit the mixer with a dough hook then add the yeast mixture and blend on low until all the liquid is absorbed. Increase the speed to medium and beat for 2 minutes. Scrape the sides of the bowl with a spatula.
- Add the egg and one cup of whole wheat flour. Blend on low until the egg is incorporated then beat on medium for 2 more minutes. Add the oats, 1 cup whole wheat flour, and 1 cup bread flour. Mix on low with the dough hook until it’s smooth and elastic.
- Use up to one more cup of flour if needed to prevent the dough from being sticky. I used an additional 1/2 cup bread flour. Place 1 tablespoon of butter in a large bowl and microwave for 30 seconds (to melt the butter and warm the bowl), Add the dough to the warm bowl.
- Cover and let the dough rise in a warm location free from drafts for about 1 hour or until double in size. Punch the dough down and turn onto a floured surface.
- Cover the dough with the bowl and let it rise for 15 minutes. Cut the dough in half and shape each into a loaf. Place the loaves in greased 9×5 inch loaf pans covered with plastic wrap and a tea towel and let rise in a warm place for another hour. (Sprinkle with oats if you would like).
- Bake in a preheated 350 degree oven for 35 to 40 minutes. Remove from oven and allow to cool on rack for 5 minutes before removing from pan. In a small bowl add 1 tablespoon butter and microwave until melted. Remove bread from pans and brush with melted butter, allow to completely cool on cooling rack.
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
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