Whole Wheat Honey Oat Bread

a loaf of whole wheat bread sliced on a cutting board

4.90 from 39 votes

This Whole Wheat Honey Oat Bread is the perfect healthy, hearty, sandwich bread and easy enough for any new bread baker to make!

Course Bread

Cuisine American

Diet Vegetarian

Prep Time 2

Cook Time 40

Rising Time 1 30

Total Time 2 40

Servings Slices

Calories 230kcal

Author Tracy

Equipment

Loaf Pan

Ingredients

2 1/2 cups Whole Wheat Flour
1 1/2 cups Bread Flour
2 cups Old fashioned rolled oats reserve some to top bread with
1 tablespoon salt
1 1/2 cup milk 2% of 1%
1/2 cup water
4 tablespoons unsalted butter, melted and cooled
2 1/4 teaspoons active dry yeast or instant
3 tablespoons honey

Instructions

Heat milk and water in microwave for 45 seconds. Add to bowl of a stand mixer with honey and then sprinkle yeast on top. Let sit for 10 minutes until yeast activates (becomes foamy). If using instant yeast, this will only be a couple of minutes.
Meanwhile, mix flours, salt, and oats together in a large bowl and melt butter. You want the butter to be slightly cooled when adding to the dough.
Once yeast has activated, add butter to mixer bowl and with the dough hook attachment, beat on medium low. Slowly add flour and oats mixture and beat until a sticky dough forms.
Scrape sticky dough onto a lightly floured surface (whole wheat flour). Gently knead with your hands until dough is still a little sticky, but able to be formed. Form into a large ball and place into a large, lightly greased bowl. Cover with plastic wrap and let rise until doubled (about an hour). If your house is cold and your oven has a "proof" setting, this works well too.
Pre-heat oven to 400 degrees.
Generously grease the sides and bottom of a loaf pan. Use butter or crisco because an oil will simply fall to the bottom of the pan.
Once the dough has doubled gently "punch down" (deflate) the dough. The dough will still be a little sticky, so you may want to either lightly flour your hands with whole wheat flour or wet them with water. Flatten the dough in the bowl, then fold up the bottom half of the dough to the center. Then fold down the top half to the center and take a piece of the sides of the dough and fold into the center.
Gently add the dough to the loaf pan by flipping it so that folded side is down, and smooth side is facing up. Gently place a linen towel over bread and let rise for another 30 minutes.
Sprinkle a few oats on top of the loaf and then add it to the middle rack of the oven. Bake for 35-40 minutes or until top of the loaf is a deep golden brown.
Remove from oven. Gently transfer to a cooling rack. You can check to see if it is done by giving the bottom of the loaf a thump with your thumb. If it sounds hollow, it's done. You could also use a thermometer and check for an internal temperature of 190° F.
Let the dough cool for at least 1 hour before slicing (cutting it beforehand could make your center gummy). Enjoy!

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