Honey Wheat Oatmeal Bread

4 1/2 teaspoons active dry yeast
1/2 cup honey
4 tablespoons butter
2 1/4 cups warm water (110-120 degrees)
1 tablespoon salt
2 3/4 cups unbleached bread flour
3-4 cups whole wheat flour
1 cup quick cooking oats
1 whole egg, lightly beaten
2 tablespoons butter, divided
In a microwave safe medium bowl combine the butter and honey and microwave butter is melted.  

Add melted butter and honey to the bowl of a stand mixer.  Add warm water.  You want the mixture to be about 110-120 degrees.  It is best to use a thermometer to prevent killing the yeast.  Sprinkle the yeast on top of the water honey mixture and swirl to combine.  Set aside until yeast blooms: about 10 minutes.

In a large mixing bowl combine the salt, 2 cups whole wheat flour and 1 cup of bread flour.  Fit the mixer with a dough hook then add the yeast mixture and blend on low until all the liquid is absorbed.  Increase the speed to medium and beat for 2 minutes.  Scrape the sides of the bowl with a spatula.

Add the egg and one cup of whole wheat flour.  Blend on low until the egg is incorporated then beat on medium for 2 more minutes.  Add the oats, 1 cup whole wheat flour, and 1 cup bread flour.  Mix on low with the dough hook until it's smooth and elastic. 

Use up to one more cup of flour if needed to prevent the dough from being sticky.  I used an additional 1/2 cup bread flour.  Place 1 tablespoon of butter in a large bowl and microwave for 30 seconds (to melt the butter and warm the bowl),  Add the dough to the warm bowl. 

Cover and let the dough rise in a warm location free from drafts for about 1 hour or until double in size.  Punch the dough down and turn onto a floured surface.  

Cover the dough with the bowl and let it rise for 15 minutes.  Cut the dough in half and shape each into a loaf.  Place the loaves in greased 9x5 inch loaf pans covered with plastic wrap and a tea towel and let rise in a warm place for another hour. (Sprinkle with oats if you would like).

Bake in a preheated 350 degree oven for 35 to 40 minutes.  Remove from oven and allow to cool on rack for 5 minutes before removing from pan.  In a small bowl add 1 tablespoon butter and microwave until melted.  Remove bread from pans and brush with melted butter, allow to completely cool on cooling rack.

Recipe printed from http://TheSlowRoastedItalian.com/
Copyright ©2012 The Slow Roasted Italian – All rights reserved.