If you’re looking for a simple homemade bread with wholesome ingredients, this Whole Wheat Oatmeal Honey Bread is it. It uses a combination of whole wheat, oats and white flour, and it’s sweetened with honey. With this combination, you’ll end up with a soft honey wheat bread recipe.
Reap the rewards of making homemade bread. This loaf adds a touch of warmth to any meal. This bread is fluffy, slightly sweet and utterly delicious. Everybody loves this never fail recipe! I’ve done to the New Year’s Eve party and it’s quickly gone.
- 1 1/8 cup Water - 1 cup + 2tbsp
- 2 tbsp Butter - or Margarine
- 1 1/2 tbsp Honey
- 1 tsp Salt
- 2 1/4 cups Bread flour
- 1 cup Whole wheat flour
- 1/2 cup Oat - Quick cook
- 2 tsp Active dry yeast
- Attach the kneading blade in the bread pan.
- Place ingredients into the bread pan following the recipe order (or following the order and method specified in the manual of your Bread Maker – mine is: FIRST, liquid ingredients; SECOND, dry ingredients; LAST, yeast). Note: With finger or a knife, make a small indentation in the middle of the flour. Add yeast to indentation, making sure it does not come into contact with the liquid ingredients.
- Carefully insert bread pan into Bread Maker and gently close the lid.
- Select “Whole Wheat” bread setting. If available Choose crust color (I usually set Medium, but if you prefer set Light or Dark) and loaf size (1.5LB) and Press the Start button.
- It will mix and bake the bread. When the baking cycle is complete, press the stop button and unplug the breadmaker.
- Open the lid and while using Oven Mitt, firmly grasp the bread pan handle and gently pull the pan straight up and out of the machine. CAUTION: The Bread Maker and pan may be very hot! Always handle with care.
- Use non-stick Spatula to gently loosen the sides of the bread from the pan.
- Turn bread pan upside down onto a Wire Cooling Rack or clean cooking surface and gently shake until bread falls out onto rack.
- Cool for about 10-15 minutes before slicing.
* “Long-term dietary intake of gluten was not associated with risk of coronary heart disease. However, the avoidance of gluten may result in reduced consumption of beneficial whole grains, which may affect cardiovascular risk. The promotion of gluten-free diets among people without celiac disease should not be encouraged.” Source: http://www.bmj.com/content/357/bmj.j1892)
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