Whole-Wheat Honey Oatmeal Bread
Because the Wadsworth family is so large, we have access to so many tried and true recipes--the best kind! Another sister-in-law is the source for this family classic. We have been making this bread for most of our family's existence! The secret is the addition of cooked oatmeal. It makes the bread so moist and not in the least bit crumbly! We're sure you'll love these beautiful loaves!
Whole-Wheat Honey Oatmeal Bread
This was given us from a sister-in-law many years ago and has become our very favorite bread recipe! This bread doesn't crumble, and it stays moist for a week (if it is around that long)!
Oatmeal Mixture
- 1/2 cup oatmeal
- 1 cup water
Bread Dough
- 3 cups warm water
- 1/2 cup honey (divided)
- 2 Tbsp instant yeast
- 4 Tbsp butter
- 2 eggs
- 1 cup granulated powdered milk ((or 1/2 cup fine powdered milk))
- 1 Tbsp salt (heaping)
- 8-10 cups whole-wheat flour
For oatmeal mixture: Put oatmeal and water in a bowl; cook; cool to 110 degrees or lower
Put 3 cups warm water in a mixing bowl. Add 1/4 cup honey, and yeast. Let stand for 5 minutes, or until yeast gets bubbly.
Add to yeast mixture the butter, the rest of the honey, eggs, powdered milk, salt, cooked oatmeal, and 3 cups of the flour. Run mixer until this is very smooth.
Add flour until dough doesn't stick to the bowl anymore but still has a little stick to it. Knead 5 minutes by mixer, or 10 minutes by hand.
Put dough into a greased bowl. Let rise till doubled (30-45 mins).
Turn dough onto floured surface. Divide and form into 4 loaves. Let rise in oven which has been preheated to 150 degrees then TURNED OFF!
After 20-30 minutes, turn oven on to 325 degrees (DON'T OPEN THE OVEN BEFORE TURNING IT ON!). Set timer for 30-35 mins. It will preheat and cook your bread perfectly!
