This homemade bread has a rich flavor with just the perfect hint of sweet honey.
Whole-Wheat and Honey-Oat Bread
Yield: 2 (9x5-inch) loaves or 2 dozen rolls
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- 4 cups all-purpose flour
- 1 1⁄2 cups white whole-wheat flour
- 1 tablespoon active dry yeast
- 2 cups boiling water
- 1 cup old-fashioned oats
- 1⁄2 cup honey
- 4 tablespoons cold unsalted butter, cubed
- 1 tablespoon kosher salt
- 1 large egg white, lightly beaten
- Garnish: old-fashioned oats
- In a large bowl, stir together flours and yeast. Set aside. In a medium bowl, combine 2 cups boiling water, oats, honey, butter, and salt. Let stand until butter melts and mixture is very warm but not hot, approximately 6 minutes.
- Make a well in center of dry ingredients. Add oat mixture, stirring together until a dough forms.
- Turn dough out onto a lightly floured surface. Knead until dough is smooth and elastic, approximately 10 minutes. Spray a large bowl with nonstick cooking spray. Place dough in bowl, turning to coat top. Cover with plastic wrap, and let rise in a warm draft-free place (85°) until doubled in size, approximately 1 hour and 30 minutes.
- Lightly spray 2 (9x5-inch) loaf pans or 2 (12-cup) muffin pans with nonstick cooking spray. Set aside.
- Turn dough out onto a lightly floured surface. For loaves: Divide dough in half. Shape halves into 2 loaves; place in prepared loaf pans. For rolls: Divide dough into 24 equal portions. Cut each portion into 3 pieces. Roll each piece into a small ball. Place 3 balls in each prepared muffin cup.
- Spray loaves or rolls lightly with nonstick cooking spray. Loosely cover with plastic wrap, and let rise in a warm draft-free place until doubled in size, 45 minutes to 1 hour.
- Preheat oven to 350°. Brush loaves or rolls with egg white, and sprinkle evenly with oats, if desired.
- Bake until golden brown, approximately 30 minutes for loaves or 15 minutes for rolls. Remove from pans immediately. Let cool completely on a wire rack before serving.
- Instead of kneading by hand, place dough in a stand mixer fitted with the dough hook attachment. Beat at medium speed until smooth and elastic, approximately 7 minutes.
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