Snow. In Illinois, snow is useless and thus, everyone complains. But you know what? I am the girl who walks around campus with a big grin on her face. I love snow (even in February.) Further evidence that I belong in the mountains. My perfect day consist of waking up early to bake fresh bread, coffee, snowboarding, lunch, more snowboarding, dinner, wine, and reading by the fireplace.
The unfortunate part? Illinois is flat with homemade snow and shallow bases. We wake up to 4 inches of fresh powder and groan (what a waste of snow!) So, I have learned to enjoy snow for snow.
However, I can still have my fresh bread. I love how after a short time in the oven, this earthy smell of wheat begins to waft through your house…
I think I spaced off thinking about bread. I really am a carb girl at heart.
Oatmeal Honey Bread
By: erin
- Prep Time:
120 min - Cook Time:
45 min - Ready In:
2 hour, 45 min
- 1 1/2 cups warm water
- 1 package yeast
- 1/2 cup honey can have less if you don't want the honey taste
- 3 tablespoons canola oil
- 2 teaspoons salt
- 1 cup oatmeal
- 1 1/2 cups whole wheat
- 1/2 cup white flour give or take
- Start by place water, yeast, and honey in the bowl of stand mixer. Stir with a wooden spoon to dissolve yeast and honey, let sit for 5-10 minutes or until mixtures begins to foam. (If this does not happen your yeast was either old or your water was too cold or hot.)
- Once yest is ready, add oil, salt, oatmeal, and 1 cup of the whole wheat flour. Begin to knead with dough hook, adding the rest of the whole wheat flour and white flour as needed until the dough pulls away from the side of the bowl (dough should still be kind of soft, just not sticky.) Continue to knead for 10 minutes.
- Once done kneading, spray lightly with oil and set in a warm spot and spritz with water. (I usually turn my oven on to 200˚ and then turn off to use as proofer) Let dough rise until doubled in size- usually about an hour.
- Turn dough out and shape into a loaf and place in a lightly sprayed 9x5 loaf pan. Again, place in warm spot and let rise until dough in size-this is usually about 45 minutes.
- Heat oven to 375˚, spray loaf lightly with water, sprinkle oatmeal on top, and spray with water again. Bake for 45 minutes or until bread is golden on top and sounds hollow when tapped on the bottom. Let cool and slice.
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10 Comments
What lovely looking bread! I’m a bread photo/recipe junkie and collect every recipe I come across.
I agree totally with your perfect kind of day (except I am not a good snowboarder….but I can fake it!) Thank you for the recipe as I had one years ago that I can’t find but this sounds similar. Jealous of your snow, hope you have a great book!
I haven’t been snowboarding in a little bit so I would probably have to fake it too!
This looks absolutely delicious-the best smell in the world is fresh warm bread straight from the oven
Can’t wait to give this recipe a try!
I would choose fresh bread smell over air freshener any day!
I usually find that bread is hard to photograph but you’ve done a great job. I really am a carb girl at heart too
but who isn’t?
I think most people are carb lovers
Thanks for stopping by!
Delicious! Thank you for the recipe. The honey makes the bread taste much richer and smoother.
Wow! This is the best bread I’ve ever made
I did need to use much more flour. It was very sticky at first
Delicious, delicious bread
Thank you!
I never seem to measure flour and water the same every time I make bread! I am glad you loved the bread!