Wheat-Oatmeal Honey Bread |
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Prep Time: 30 Minutes Cook Time: 40 Minutes |
Ready In: 70 Minutes Servings: 32 |
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My husband, Steve, and I stay busy as bees harvesting honey from our 500 hives. The bees supply our ThistleDew Farm market with 80,000 pounds of honey! I won first prize at West Virginia's Honey Festival a few years ago with this recipe.ThistleDew Farm, Ellie Conlon, Proctor, West Virginia Ingredients:
2 cups king arthur premium 100% whole wheat flour |
5 to 5-1/2 cups king arthur unbleached all-purpose flour, divided |
1 cup quick-cooking oats |
2 packages (1/4 ounce each) active dry yeast |
1 teaspoon salt |
1 cup warm water (120° to 130°) |
1 cup warm buttermilk (120° to 130°) |
1/2 cup honey |
1/3 cup butter, melted |
2 eggs, beaten |
topping: |
1 egg white |
1 tablespoon water |
1/4 cup quick-cooking oats |
Directions:
1. In a bowl, combine whole wheat flour, 2 cups of all-purpose flour, oats, yeast and salt. Stir in the water, milk, honey and butter; beat until smooth. Beat in eggs. Add enough remaining all-purpose flour to form a soft dough.
2. Turn onto a floured surface; knead until smooth and elastic, about 8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
3. Punch the dough down. Shape into two loaves; place in a greased 9-in. x 5-in. loaf pans. Cover and let rise until doubled, about 45 minutes. Beat egg white and water; brush over loaves. Sprinkle with oats.
4. Bake at 375° for 40-45 minutes or until golden brown. Remove from pans to cool on wire racks. Yield: 2 loaves.
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