Homemade Honey-Molasses, Whole Wheat Oat Bread
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 28
Ingredients
3.5 c Whole Wheat Flour1.5 c Unbleached White Flour1 t Salt1 T Rapid-rise Yeast1 3/4 c Hot Water (not boiling, but very hot)1/3 c Honey and Molasses, mixed1/3 c Canola or Vegetable Oil
Mix dry ingredients (including fast-rise yeast) with the hook attachment of a Kitchen Aid mixer.
Mix all wet ingredients in a canning jar with lid; shake vigorously to blend.
Gradually add wet ingredients to dry while mixer is running. Give it enough time in the mixer for dough to form into an integrated ball; adjust consistency to very slightly tacky to the touch by adding more water or flour.
Turn dough onto a clean, dry counter and knead for 5-10 minutes, until dough is smooth and warm. Place ball into a slightly-oiled bowl with lots of room to allow rising, and set in a warm location. Let rise for approx. 1 hour.
In the mean while, grease two bread pans (I like Crisco), paying special attention to the corners.
Once dough has risen to 2-3 times its original volume, punch down, turn out onto the counter, and knead briefly.
Divide into two even portions, knead/form into oval-shape rolls, and place one into each greased bread pan. Press them down somewhat with your fist, and mark the top with a sharp knife (I make the shape of a fish, praying for those who taught me to bake and for those who will eat the bread).
Loosely cover both pans with cling wrap and/or a light towel, and allow to rise in a warm location for approx. 30 minutes more, or until the desired size is reached. Careful not to allow to over-rise, or the loaf will fall.
Heat the oven to 350 deg F. Bake uncovered for 15 minutes, and then place a loose piece of foil over the loaves to prevent over-browning. Bake for another 15-20 minutes, until the loaves sound hollow when tapped on the sides and bottom.
Remove from the oven onto a wire rack; enjoy while still warm.
Serving Size: Makes 2 large loves
Mix all wet ingredients in a canning jar with lid; shake vigorously to blend.
Gradually add wet ingredients to dry while mixer is running. Give it enough time in the mixer for dough to form into an integrated ball; adjust consistency to very slightly tacky to the touch by adding more water or flour.
Turn dough onto a clean, dry counter and knead for 5-10 minutes, until dough is smooth and warm. Place ball into a slightly-oiled bowl with lots of room to allow rising, and set in a warm location. Let rise for approx. 1 hour.
In the mean while, grease two bread pans (I like Crisco), paying special attention to the corners.
Once dough has risen to 2-3 times its original volume, punch down, turn out onto the counter, and knead briefly.
Divide into two even portions, knead/form into oval-shape rolls, and place one into each greased bread pan. Press them down somewhat with your fist, and mark the top with a sharp knife (I make the shape of a fish, praying for those who taught me to bake and for those who will eat the bread).
Loosely cover both pans with cling wrap and/or a light towel, and allow to rise in a warm location for approx. 30 minutes more, or until the desired size is reached. Careful not to allow to over-rise, or the loaf will fall.
Heat the oven to 350 deg F. Bake uncovered for 15 minutes, and then place a loose piece of foil over the loaves to prevent over-browning. Bake for another 15-20 minutes, until the loaves sound hollow when tapped on the sides and bottom.
Remove from the oven onto a wire rack; enjoy while still warm.
Serving Size: Makes 2 large loves
Nutritional Info Amount Per Serving
- Calories: 118.9
- Total Fat: 3.1 g
- Cholesterol: 0.0 mg
- Sodium: 84.8 mg
- Total Carbs: 22.6 g
- Dietary Fiber: 2.6 g
- Protein: 3.1 g
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