Honey Whole Wheat Bread with Oats and Flax Seed

My daughter asked me to stop sending her yogurt for school lunches. Yogurt made things easy. She was happy with yogurt. She had a full belly from yogurt. She asked me to send in sandwiches instead.

Alrighty, then! Sandwiches it would be. I decided to whip up a batch of some sandwich bread to avoid running out to the bakery and spending unnecessary coinage. I figured that I could use this to my advantage. I have been wanting to make a whole wheat bread that has a somewhat nutty texture  – reminiscent of the awesomely nutty Great Harvest bread.. I didn’t want too much stuff in the bread. This kid is not a huge fan of texture. Great Harvest is a bit too much, but somewhere on the right path. This could be used as a transition bread. She is ready to graduate out of the whiter whole wheat soft breads that we tend to buy for her. I came up with this, which seems to be a happy medium for now.





Honey Whole Wheat Bread with Oats and Flax
Ingredients:


1 cup warm water
1 tbsp active dry yeast
1 cup soy milk
1/4 cup honey
1 tbsp. brown sugar
2 tbsp. vegetable oil
2.5 cups bread flour (plus more for kneading)
2.5 cups whole wheat flour
1/4 cup flax seed (I used Trader Joe’s Golden Roasted)
heaping 1/4 cup oats plus a bit more to sprinkle on top of bread

In the bowl of a mixer, dissolve the yeast in the warm water. Add in the honey and brown sugar. Let the mixture sit for a few minutes.

Stir in the soy milk and vegetable and half off the flour.

Slowly mix in the rest of the flours.

Mix in the flax seed and the oats. Dough should be coming together and pulling away from the bowl.

Sprinkle your work surface liberally with flour.

Turn the dough out on to the surface and knead for several minutes. Add flour as needed.

Form in to a big round ball.

Oil a large mixing bowl and place the dough in there to rise. Cover with a towel or saran wrap. Let it rise in a warm place for about an hour.

When risen, cut dough in half.

Shape the dough in to a loaf and place in sprayed loaf pan.

Cover and let rise for another 45 minutes.

While this is happening, preheat your oven to 375.

With a serrated knife, slash the top of the loaf.

Spritz with a bit of water on top and sprinkle on some oats.

Bake in the oven for 30-35 minutes.

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Let the bread cool completely before slicing.

Enjoy!

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About Hindy Garfinkel
  • http://www.thekosherspoon.com/ Sina @ thekosherspoon

    Looks so good. Do you think I can try this with 100% WW flour?

  • Allison

    Hi Hindy,
    Does this recipe make two loaves? It looks very good!

    • http://confident-cook.com/ Hindy Garfinkel

      Yes, it does!

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