Bake this delicious Honey Oatmeal Bread – and enjoy with a cup of tea
1 1/2 C. water
1/2 C. honey
5 Tbs. unsalted butter
3 C. 100 % white whole wheat flour
2 1/2-3 1/2 C. all-purpose flour, divided
1 C. rolled oats, plus extra for sprinkling
2 tsp. salt
1/4 tsp. ground cinnamon
2 1/4 tsp. instant yeast
2 eggs, lightly beaten
Canola oil for oiling the bowl.
1 egg white
Additional rolled oats for sprinkling
Combine water, honey, and butter in a small saucepan. Heat over low heat until liquids are very warm (120-130 degrees F. or around 63 degrees C.).
Place 3 C. white whole wheat flour, 2 C. all-purpose flour, oats, salt, cinnamon and yeast in a large bowl of a stand mixer. Using the dough hook attachment, mix on low speed for 15 seconds. With mixer running, gradually add warm liquids to flour mixture, about 1 minute. Add the lightly beaten eggs and mix for an additional minute.
Continuing on low speed, add remaining all-purpose flour, 1/2 C. at a time, until dough clings to hook and cleans the sides of the bowl. (I typically use 3 C. of all-purpose flour total, in addition to the 3 C. white whole wheat that was previously added.) Knead the dough on Speed 2 with dough hook for 2 minutes longer.
**PLEASE NOTE: the bread dough may be mixed by hand with a stiff wooden spoon or dough whisk until the point of adding the remaining all-purpose flour. At that point, simply knead in the remaining flour by hand and continue kneading until achieving smooth, elastic dough—about 10-12 minutes by hand.**
Form dough into a ball, and place dough in an oiled bowl, turning to grease the top. Cover first with plastic wrap, then a clean towel. Let rise in a warm, draft free place, until doubled in bulk, about 1 hour.
Turn dough onto a lightly floured surface and divide in half. Shape each half into a loaf and place into lightly greased 8 x 8 x 2 1/2-inch loaf pans. (9 x 5 x 2 inch pans work, but loaves will not be as tall.) Cover and let rise in a warm place, until doubled in bulk, about 1 hour.
While the dough is rising, preheat oven to 375F/190C. Whisk the egg white with a little water to make an egg wash. Once the second rise in complete, brush tops of loaves with the egg wash and then sprinkle them with more oats.
Bake at 375 for 40 minutes, or until the loaves are golden brown and sound hollow when tapped. Immediately remove the bread from pans to cool on wire racks.