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Wholewheat Oatmeal Bread Yum
Wholewheat Oatmeal Bread
Course breads
Cuisine american
Prep Time
20 minutes

Cook Time
40 minutes
Passive Time 180 minutes
Servings
loaves
Ingredients
  • 2 cups water Boiling
  • 1 cup Oats Rolled
  • ½ cup Brown Sugar
  • 1 tbsp Honey
  • ¼ cup Butter – (half a stick)
  • 1 tbsp Salt
  • 1 tsp Cinnamon Ground
  • 1 tbsp Yeast Instant
  • 3 cups Wholewheat Flour
  • 2 cups All purpose flour
  • 3 tsp wheat Vital gluten
Course breads
Cuisine american
Prep Time 20 minutes
Cook Time 40 minutes
Passive Time 180 minutes
Servings
loaves
Ingredients
  • 2 cups water Boiling
  • 1 cup Oats Rolled
  • ½ cup Brown Sugar
  • 1 tbsp Honey
  • ¼ cup Butter – (half a stick)
  • 1 tbsp Salt
  • 1 tsp Cinnamon Ground
  • 1 tbsp Yeast Instant
  • 3 cups Wholewheat Flour
  • 2 cups All purpose flour
  • 3 tsp wheat Vital gluten
Wholewheat Oatmeal Bread
Instructions
  1. In a bowl of the stand mixer, combine water, oats, sugar, honey, butter, salt and cinnamon. Let cool to lukewarm.
  2. Add yeast and the flours to the mixture and knead with the dough hook until a smooth, pliable dough forms, about 5-7 minutes. Spray the top of the dough with cooking spray, cover with a plastic wrap and set aside to rise for 1 hour.
  3. Divide the dough in half and shape each half into a loaf. Place the loaves in two 8.5″x4.5″ loaf pans (I used my 9″x5″ loaf pans, which worked fine), cover loosely with lightly greased plastic wrap and set aside to rise for 1 hour. Dough should crown 1″ over the rim of the pan; I had to let my loaves rise for 2.5 hours to get to this stage because it was VERY cold when I made the bread. So make sure that the dough rises sufficiently before baking the bread.
  4. Preheat the oven to 360°F and bake the loaves for 33 minutes until the tops are golden brown and the   internal temperature is 190°F. If your oven cannot be set to 360°F, then set it at 350°F and bake for 35-40 minutes.
  5. Let the bread cool for 10 minutes in the pan before removing onto a wire rack. Cool completely before slicing.
Recipe Notes

As I said this is the best bread I have ever baked, it’s soft, sweet and just so delicious. It pairs well with butter, jelly and even savory cream cheese spread.

Lets check out what my fellow marathoners have cooked today for BM# 25.

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