Prep time: 1 hr 40 min (20 minutes active)
Cook time: 40 minutes
All rise in the oven! This delicious bread warrants your respect, I promise you. Growing up in Vermont, a local bakery made the best honey oatmeal bread. So for this Easter bread series I decided to try and emulate it. Ironically, the recipe I found and adapted here is apparently from a restaurant in my hometown of Stowe, Vermont.
I’ve posted my adaption of the recipe here, but if you want to try the original, head on over to epicurious. I am a firm believer in whole wheat – both for its nutritional quality and superior taste. Following the advice in my quick tips section, I only substituted 1 C of whole wheat for 1 C all-purpose flour. I don’t recommend you substitute any more whole wheat, only because the recipe is designed for all-purpose. It will end up too dense. Lastly, I added some ground flax seed to amp up the nutritional value in this recipe. If you don’t have ground flax meal, don’t worry; just leave it out of your recipe!
This bread is versatile and delicious no matter how you eat it. Yesterday morning I made an open-faced breakfast sandwich with a fried egg and Italian sausage. I also recommend making a grilled cheese with arugula and tomato. My favorite, however, is making French toast with this bread. Oh. So. Good. Enjoy – and be sure to tell me how you ate it in the comments section!
1 3/4 C warm water
1 tablespoon dry yeast
3/4 C old-fashioned oats
1/4 C honey
3 T vegetable/canola oil
2 1/2 tsp salt
1 T ground flax seed (DON’T Worry if you don’t have this!)
1 C whole wheat Flour
Approx 3 C all purpose flour
1 large egg, beaten
2 T oats
- Put ¼ C warm water into a medium sized bowl. Sprinkle yeast and stir. Let sit until it dissolves, approximately 10 minutes.
- After the yeast has dissolved, add to the bowl the remaining water (1 ½ C), and the following ingredients until the flour.
- Add the whole wheat flour and all-purpose flour, until you are able to form the mixture into a dough ball.
- Knead the dough gently for about 2-3 minutes by folding and pressing down. You essentially want to form a cohesive lump.
- Oil a large bowl and place the dough bowl in it. Cover with plastic wrap and a dish towel. Let sit for an hour.
- After about an hour, check to see if the dough has doubled in size. My recommendation is that you place the bowl near (not on) a warm (not hot) area. This will help the dough to rise.
- When the dough is doubled in size, knead it with your knuckles so it deflates. Separate into two pieces and place into two greased bread pans.
- Cover the pans with plastic wrap and a dish towel, and let sit for approximately 20 minutes. Again, place the bowl near (not on) a warm (not hot) area. This will help the dough to rise.
- With about ten minutes left, heat the oven to 350 degrees.
- After the dough has risen again, brush the top with egg and sprinkle 1 T oats on top of each loaf.
- Bake the bread for approximately 40 minutes, or until a toothpick comes out clean.
- Run a knife along the edges of the pan and immediately remove the bread from the pan. Let it cool on a wire rack for an hour or so.
Enjoy! And be on the look out for upcoming bread recipes from the “All Rise in the Oven” mini series!
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