Honey Wheat Bread

Ingredients

• 1 1/4 cup (296ml) water, at room temperature
• 1 cup (236ml) milk, at room temperature
• 1/4 cup (3tbsp) honey - OR molasses
• 1 tbsp (1/3oz/ 9g) active dry yeast
• 2 tbsp (25g) extra virgin olive oil
• 3/4 cup (67g) old fashioned oats
• 3 cups (339g) whole wheat flour
• 2 1/2 cups (192g) all-purpose flour OR bread flour
• 1 tbsp (8g) kosher salt - Or 2 tsp (9g) table salt

Instructions

1. 1

   Add the water, milk, and honey to the...: Add the water, milk, and honey to the bowl of a standing mixer, and stir to combine. Sprinkle the yeast over the top of the liquid and stir briefly. Let the mixture stand for 5 minutes, until the yeast is activated and looks creamy. Stir in the olive oil.

2. 2

   Put the oats in a food processor or...: Put the oats in a food processor or spice grinder and process to a fine powder. Add the ground oats to the mixing bowl along with the whole wheat flour and 1 cup of the all-purpose flour.

3. 3

   Fit the mixer with the dough hook and...: Fit the mixer with the dough hook and begin mixing the dough on low (speed level 2 or 3 on a KitchenAid mixer) to bring the dough together. As the dough beats, slowly add only enough of the remaining all-purpose flour to bring the dough together into a soft dough. The dough should clean the sides of the bowl, but still stick to the bottom. (*See note.) This will take about 7-8 minutes.

4. 4

   With the mixer continuing to knead the dough...: With the mixer continuing to knead the dough (keep it on low speed), slowly sprinkle in the salt. Once the salt is incorporated, let the mixer continue to knead the dough for another 3 minutes, until the dough is elastic, smooth and soft. Your total knead time should be about 10 minutes.

5. 5

   Spray a bowl large enough to hold double...: Spray a bowl large enough to hold double the amount of dough with non-stick spray, or coat it with a bit of melted butter. Remove the dough from the mixing bowl, shape it into a ball, and plop it down into the greased bowl. Spray a sheet of plastic wrap with non-stick spray, or brush it with a bit of melted butter, and use it to cover the bowl.

6. 6

   Let the dough rest at room temperature until...: Let the dough rest at room temperature until it has doubled in size. Depending on the temperature of the room, this will take between 60 and 90 minutes. (*See notes below about controling the temperature of the dough as it rises.)

7. 7

   Spray two 8 & 1/2 by 4 &...: Spray two 8 & 1/2 by 4 & 1/2 inch loaf pans with non-stick spray, or coat with a bit of melted butter. Dump the dough out onto a clean work surface and divide into two pieces. Lift one piece of dough and form it into a ball by using your thumbs to gently stretching the outside of the dough into a ball, pinching the dough together at the bottom. Bring the opposite sides together and pinch together at the bottom. Lay the ball of dough on your work surface, and roll it back and forth a few times to create an oblong ball. Lay the dough, seam side down, into one of the loaf pans. Repeat with the other half of dough.

8. 8

   Spray two sheets of plastic wrap with non-stick...: Spray two sheets of plastic wrap with non-stick spray, or brush them with a bit of melted butter and loosely cover each loaf.

9. 9

   Allow the loaves to rise at room temperature...: Allow the loaves to rise at room temperature until they double in size again, rising over the tops of the pans, 45 minutes – 1 1/2 hours.

10. 10

    While the loaves rise, preheat your oven to...: While the loaves rise, preheat your oven to 375 degrees F (190 degrees C). When the loaves are fully risen, bake for 35-40 minutes, until they are golden brown and an instant read thermometer plunged into the center of one of the loaves registers between 190 – 200 degrees.

11. 11

    Remove from the oven and use a dish...: Remove from the oven and use a dish towel to grip the top of each loaf to lift it from the pan onto a wire rack. Allow to cool completely.

12. 12

    Once cool, the loaves can be wrapped in...: Once cool, the loaves can be wrapped in plastic and stored for 2-3 days at room temperature. For longer storage, wrap the bread airtight and freeze for up to 1 month. Thaw at room temperature, still wrapped.