Honey Oatmeal Loaves
There's nothing like the taste and aroma of homemade bread. A friend gave me this recipe for a wedding gift. It was originally a family recipe passed down from her grandmother, and now it's a staple in our house, too. The best part? It contains lots of healthy ingredients. —Amy Morrison, Derry, New Hampshire
Total TimePrep: 30 min. + rising Bake: 40 min. + cooling
Makes2 loaves (16 slices each)
- 1-3/4 cups water
- 1 cup fat-free milk
- 1/2 cup canola oil
- 1/4 cup honey
- 1/4 cup molasses
- 1-1/4 cups quick-cooking oats
- 4 to 5 cups bread flour
- 2 packages (1/4 ounce each) quick-rise yeast
- 2 teaspoons salt
- 3 cups whole grain spelt flour or whole wheat flour
- In a saucepan, heat water, milk, oil, honey and molasses to a simmer; stir in oats. Remove from heat; cool mixture to 120°-130°. In a large bowl, mix 4 cups bread flour, yeast and salt. Stir in cooled oat mixture. Stir in spelt flour and enough remaining bread flour to form a soft dough (dough will be sticky).
- Turn dough onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Cover with plastic wrap; let rest 10 minutes.
- Divide dough in half. Roll each into a 12x8-in. rectangle. Roll up jelly-roll style, starting with a short side; pinch seam and ends to seal. Place in greased 9x5-in. loaf pans, seam side down.
- Cover with kitchen towels; let rise in a warm place until almost doubled, about 1 hour. Preheat oven to 350°.
- Bake until golden brown, 40-45 minutes. Remove from pans to wire racks; cool completely.
Freeze option: Securely wrap cooled loaves in plastic, then place in resealable plastic freezer bags to freeze. To use, thaw at room temperature.