Honey Wheat Harvest Loaf

Honey Wheat Harvest Loaf

A rustic wheat bread sweetened with honey and studded with oats for a tender, hearty crumb.

Total 3 hr Makes 14 slices Calories 178/serving

Dietary

Vegetarian, Pescatarian, Nut free, Halal, Kosher

Allergens

Dairy, Eggs, Wheat

This loaf blends whole wheat and all-purpose flours with honey, rolled oats, and a touch of butter for a soft, slightly sweet bread. It toasts well and makes a sturdy base for sandwiches, and the dough comes together with a straightforward knead-and-rise process suited to weekend baking.

Ingredients

  • 1 cups warm water (110°F)
  • 2 1/4 teaspoons active dry yeast
  • 1/3 cup honey
  • 1/4 cup unsalted butter, melted
  • 1 egg
  • 2 cups whole wheat flour
  • 1 1/2 cups all-purpose flour
  • 1/2 cup rolled oats
  • 1 1/2 teaspoons salt
  • 2 tablespoons rolled oats, for topping

Method

  1. In a large bowl or stand mixer bowl, combine the warm water and yeast. Let stand until foamy, about 5 minutes.

  2. Whisk the honey, melted butter, and egg into the yeast mixture until combined.

  3. Add the whole wheat flour, all-purpose flour, 1/2 cup rolled oats, and salt. Mix with a dough hook or by hand until a rough dough forms.

  4. Knead the dough on a lightly floured surface, or with the stand mixer on medium speed, until smooth and elastic, about 8 minutes.

  5. Shape the dough into a ball and place it in a lightly greased bowl. Cover and let rise in a warm spot until doubled in size.

  6. Punch down the dough and shape it into a loaf. Place it seam-side down in a greased 9x5-inch loaf pan.

  7. Cover the pan loosely and let the loaf rise again until it crests about 1 inch above the rim of the pan.

  8. Preheat the oven to 350°F. Brush the top of the loaf with water and sprinkle with the remaining 2 tablespoons rolled oats.

  9. Bake the loaf until golden brown and it sounds hollow when tapped on the bottom, 35 to 40 minutes.

  10. Turn the loaf out onto a wire rack and let it cool completely before slicing.

Rate this recipe

★ 4.4 (1)

Comments

    Log in to comment.

    Honey Wheat Harvest Loaf

    This loaf blends whole wheat and all-purpose flours with honey, rolled oats, and a touch of butter for a soft, slightly sweet bread. It toasts well and makes a sturdy base for sandwiches, and the dough comes together with a straightforward knead-and-rise process suited to weekend baking.

    3 hr 14 slices 178 cal

    Ingredients

    • 1 cups warm water (110°F)
    • 2 1/4 teaspoons active dry yeast
    • 1/3 cup honey
    • 1/4 cup unsalted butter, melted
    • 1 egg
    • 2 cups whole wheat flour
    • 1 1/2 cups all-purpose flour
    • 1/2 cup rolled oats
    • 1 1/2 teaspoons salt
    • 2 tablespoons rolled oats, for topping

    Method

    1. 1

      In a large bowl or stand mixer bowl, combine the warm water and yeast. Let stand until foamy, about 5 minutes.

    2. 2

      Whisk the honey, melted butter, and egg into the yeast mixture until combined.

    3. 3

      Add the whole wheat flour, all-purpose flour, 1/2 cup rolled oats, and salt. Mix with a dough hook or by hand until a rough dough forms.

    4. 4

      Knead the dough on a lightly floured surface, or with the stand mixer on medium speed, until smooth and elastic, about 8 minutes.

    5. 5

      Shape the dough into a ball and place it in a lightly greased bowl. Cover and let rise in a warm spot until doubled in size.

    6. 6

      Punch down the dough and shape it into a loaf. Place it seam-side down in a greased 9x5-inch loaf pan.

    7. 7

      Cover the pan loosely and let the loaf rise again until it crests about 1 inch above the rim of the pan.

    8. 8

      Preheat the oven to 350°F. Brush the top of the loaf with water and sprinkle with the remaining 2 tablespoons rolled oats.

    9. 9

      Bake the loaf until golden brown and it sounds hollow when tapped on the bottom, 35 to 40 minutes.

    10. 10

      Turn the loaf out onto a wire rack and let it cool completely before slicing.