I have been married to a wonderful Christian man since 1976. The Lord has blessed us with two daughters and two sons. I consider each day the Lord gives me on the earth yet another chance to serve Him.

Friday, February 16, 2018

Honey Oat Whole Wheat Bread

I do put some all-purpose flour in this recipe, but you can make it all whole wheat flour if you prefer. It will make it a little more dense, but the flavor will still be very good.

 (makes 2 loafs)

*1 cup warm water
*3/4 cup warm evaporated milk
*1/4 cup warm milk (I use whole or almond milk)
*1/4 cup honey
*1/8 cup molasses
*1 1/2 teaspoons active dry yeast
*1/4 cup vegetable oil
*1 1/4 teaspoon salt
*1 egg, beaten
*3/4 cup dry oatmeal (not instant)
*2  cups all-purpose flour
*3 cups whole wheat flour

~In a large mixing bowl, add water, evaporated milk, milk, honey and molasses.
~Sprinkle yeast over liquids.
~Allow yeast to proof (about 10 minutes)
~Stir in oil, salt, egg and oatmeal.
~Add all-purpose flour and whole wheat flour.
~Stir until flour is incorporated into the liquid.
~Place dough on a lightly floured surface and knead until dough is smooth and elastic (I keep the dough in my mixer bowl and  use a dough hook  to knead the dough).
~Place dough into a large greased bowl and cover with plastic wrap
~Allow dough to rise in a warm draft free areas until double, about an hour.
~Punch dough down.
~Divide dough in two equal pieces.
~Place dough into greased loaf pans.
~Allow to rise until double in size, about 45 minutes - 1 hour.
~Preheat oven to 350 degrees.
~Bake for 30 minutes, or until golden brow and loaf sounds hallow when tapped on.
~Remove bread from pans immediately after removing from oven.
~Allow bread to cool on wire racks until cool.