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Honey Oatmeal Sandwich Bread

January 2, 2012

Happy 2012! I’m back from the Midwest and am officially (kind of) tired of eating cookies and other holiday treats. Like a lot of other people, I’m trying to recover from end-of-year feasting and want to start the new year on a healthy note. So the first thing I decided to bake this year is a loaf of bread that I love for being both healthy and delicious. I have recently gotten into the habit of baking a loaf of bread every week for sandwiches and this honey oatmeal bread has become one of my go-to recipes. I’ve made some other whole grain breads in the past that just tasted “too healthy” for me, but this bread is wonderfully mild and sweet while still having the benefits of whole grain.


I’m not going to lie, making this bread is kind of a lengthy process. First, you start out by making oatmeal (I LOVE oatmeal) and add it to some flour and yeast. Then you mix all the ingredients together, let it rest (so the whole grains can absorb the liquid), knead the dough (which is super easy with a mixer), and let the dough rise for about an hour. Then you shape the dough, place it in the pan, and let it rise again. After the second rise, it’s ready for the oven.

You’re probably thinking why I even bother with all this when it’s so easy to pick up a loaf at the store, but I really enjoy the whole process. Plus, I’m kind of obsessed with baking–didn’t you notice? So I foresee a lot more bread baking for me in 2012.


Not to get too sentimental, but I thought I’d end this post with, well… some sentimental stuff. I will always remember 2011 as the year that I:

… said goodbye to NYC and moved to Houston.
… finally made it to Paris!
… got both a new niece and a new nephew.
… had time to start this food blog.
… hosted Thanksgiving dinner for the first time.
… turned 25 (and only freaked out a little bit about it).

I’m certain that 2012 will bring some great things too. Maybe it will be the year that Andrew and I take that trip to Peru that we’ve been talking about or the year that I finally figure out what I want to be when I grow up. I’m excited and optimistic about the year ahead and look forward to sharing more recipes with you!

Honey Oatmeal Sandwich Bread
Adapted from King Arthur Flour Whole Grain Baking

1 cup whole wheat flour
1 2/3 cups all-purpose flour
1/4 cup non-fat dry milk
2 teaspoons instant yeast
1 1/4 cups boiling water
1 cup old-fashioned rolled oats
2 tablespoons unsalted butter, cut into 3 pieces
1 1/2 teaspoons salt
1/4 cup honey

In an electric mixer fitted with the paddle attachment, mix together the whole wheat flour, all-purpose flour, dry milk, and instant yeast until thoroughly mixed.

In a medium bowl, stir together the boiling water, oats, butter, salt, and honey. Let the mixture cool until it is lukewarm.

Add the lukewarm oatmeal to the mixer with the dry ingredients and mix with the paddle attachment just until the dry ingredients have absorbed the wet ingredients (you just want to combine everything, not knead it). Turn the mixer off, cover the bowl with plastic wrap, and leave it alone for 45 minutes (this step ensures that the whole grains really absorb the liquid and results in a smoother dough).

Change the mixer’s attachment to the dough hook and knead the dough for 15 minutes on low speed, until the dough is soft and smooth, making sure to scrape down the bowl and hook halfway through the kneading. Then place the dough in a lightly greased bowl, cover it gently with greased plastic wrap, and let rise for 1 hour, until the dough has doubled in bulk.

Lightly grease a 9×5-inch loaf pan. Then gently deflate the dough, shape it into a 9-inch log, and place it in the prepared pan. Cover the pan gently with greased plastic wrap and let the dough rise until it has crowned 1 1/2 inches over the rim of the pan, about 1 to 1 1/2 hours. Preheat the oven to 350 degrees near the end of the rising time.

Bake for about 45 minutes, tenting the bread with foil after 20 minutes (to prevent over-browning). You will know the bread is done when it’s golden brown and an instant-read thermometer reads 190 degrees when inserted in the center. Remove the loaf from the oven and after a minute or so turn it out onto a rack to cool. Cool completely before cutting.

Makes one 9×5-inch loaf.

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