Whole Wheat Honey Oatmeal Bread
Modified from Kitchen Aid by Heidi
1 1/2 cups water
1/2 cup honey
1/3 cup butter
3 cups whole wheat flour
3 1/2 cups all purpose flour
1 cup quick cooking oats
2 teaspoons salt
2 Tablespoons active dry yeast
2 eggs
1 egg white (optional)
Place water, honey, and margarine in a microwave safe
bowl (I use a Pyrex measuring cup). Heat one minute at
a time until butter is almost melted (about 3
minutes).
Place whole wheat flour and 2 cups of all purpose
flour, oats, salt and yeast in mixer bowl. Attach bowl
and dough hook to mixer. Turn to speed 2 and mix for
about 15 seconds. Continuing on speed 2, gradually add
warm mixture to flour mixture and mix about 1 minute.
Add eggs and mix about 1 minute longer.
Continuing on speed 2, add remaining flour, 1/2 cup at
a ? time, and mix until dough clings to hook and cleans
sides of bowl. Kneed on speed 2 about 2 minutes more.
Place dough in oiled bowl, turning to oil top. Cover
and let rise in a warm place, free form draft, about 1
hour, or until doubled in bulk.
Punch dough down and divide in half. Shape each half
as desired (loaf, roll, etc.) Place in/on greased pan.
Cover and let rise in same warm draft free environment
for another hour or until doubled in bulk.
If desired brush with one egg white mixed with 1
tablespoon of water. Sprinkle with oatmeal.
Bake at 375F for 40 minutes. Remove from pans
immediately and cool on wire rack (I don’t always
remove and cool on wire racks and it seems to be fine)
Yield: 32 servings (16 slices per loaf).
Per serving (one slice): About 134 cal, 4g pro, 24g
carb, 3g fat, 13mg chol, 162 mg sod.
