Easy Whole Wheat Oat Bread

August 11, 2011

You know, there are just some recipes that I want to make as soon as I see them.  This, my friends, is one of them.  Saw the recipe on Tuesday, made it on Wednesday, and I’m just getting ready to make it all over again.  It’s that easy, and it’s that good.

This isn’t one of those intimidating yeast breads.  There’s no kneading, only a 30 minute rise time (directly in the loaf pan!), bake it off for 30 minutes, and ta da!  You’ve got yourself some delicious bread!  Start to finish time takes maybe an hour, and that’s just pretty awesome.

In all fairness, this won’t replace your sandwich bread, and it will be hard to toast.  It has this soft crumbly texture that will be hard to make anything that needs a sturdy slice.  But it is just screaming for some butter and jam, while it’s just coming out of the oven.  A perfect staple for afternoon tea, if you do that sort of thing.  If not, it’s great for breakfast too.

Easy Whole Wheat Oat Bread (recipe from 101 Cookbooks)

1 1/4 cup warm water

1 packet yeast

1 tablespoon honey

In a bowl, mix together the water and yeast until the yeast is dissolved.  Add honey and stir until the honey is thoroughly mixed in.  Set aside for 10 minutes.

1 cup all purpose flour

1 cup whole wheat flour

1 cup rolled oats

1 1/2 tsp. flaky sea salt

2 tbsp. butter, melted

In another bowl, mix together dry ingredients.  Place the butter in a loaf pan and brush generously to cover the entire surface of the pan.  Mix the wet ingredients into the dry ingredients and stir until well incorporated.  Scoop the dough into the prepared pan and spread to make sure that it is evenly distributed.  Cover with a clean, damp cloth and set the pan in a warm place for 30 minutes.

Preheat oven to 350.  Bake bread for 35 minutes until baked through.  Broil for 2 minutes until the top has turned a deep brown.  Let cool in the pan, on a wire rack.  Eat warm.

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