Friday, September 9, 2011

Oatmeal Honey Spelt Wheat Bread

It was fun making this bread. The taste of it reminded me of the bread that I love at the restaurants that has oatmeal on the outside of it. It was fun to find a whole grain bread that had the same flavor. I am guessing the the bread at the restaurant is not all whole grains. Its just a hunch. I will be making this again soon. :) It took a little time to make it, but the end result was worth it. :)

1 1/2 C old fashioned oatmeal
1/3 C honey
2 T butter or coconut oil
1 1/2 C water boiling water
6 1/2 to 7 C Whole Grain Four (I used 3 1/2 C Wheat flour and 3 1/2 C Spelt flour)
1 T salt
1 1/2 C warm water (about 110 Degrees)
3 1/2 tsp yeast
1 1/2 C rolled oatmeal (for the outside of the loaf)


1. In a metal bowl pour in oatmeal and butter. Then pour over boiling water. Stir until all mixed then put aside and let cool till room temperature. You could start the soaking process the night before and let it sit overnight.

2. Then in the bread mixer pour in all the other ingredients (add 1 C flour at a time) . except the additional oatmeal.

3. Let the mixer go for 3 to 4 min. Until the dough pulls away from the bowl. (But don't let it get too dry. The dough should be sticky) Let the dough rest for 10 min. Then turn on the mixer and let knead 2 more min.

4. Then place dough in slightly oiled bowl double it size. Cover the dough with plastic and let rise till double. You then can deflate the dough and let double one more time or proceed to putting it in the pans.

5. Punch down the dough. Divide the dough in half. Roll into a loaf. Pour 3/4 C of the oatmeal on to a rectangle piece of parchment paper. Spread the oatmeal in a rectangle, and then roll the top on to the oatmeal and the sides.

6. Place in greased bread pan. (9x5x3) Cover with plastic. Again let it double till it is 1 inch over the bread pan.

7. Heat the oven to 400.

8. Bake for about 45 min. Till the internal temperature is 200 degrees. Nice golden brown.

9. Rub the bread with butter if desired, it keeps the crust soft. Place the bread on it's side (Keeps the loaf from falling) on a wire rack to cool. If it lasts that long. We love to eat it when it is warm.

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