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
- 2 cups whole wheat flour
- 5 to 5-1/2 cups 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
- 1 egg white
- 1 tablespoon water
- 1/4 cup quick-cooking oats
- 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.
- 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.
- 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.
- Bake at 375° for 40-45 minutes or until golden brown. Remove from pans to cool on wire racks. Yield: 2 loaves.
Originally published as Wheat-Oatmeal Honey Bread in Country Woman September/October 1998, p10
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