Honey Oat Whole Wheat Bread (2024)

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #EatLightEatRight #CollectiveBias

With winter finally arriving in full force in Ohio, (like much of the Midwest, we were spared the ugly, cold and snowy weather in December this year with 50 and 60 degree days) my food thoughts instantly go to soup! Honestly, I can't seem to get enough of it! Soup always reminds me of my childhood...so warming for the body and the soul!

While I love to make soups from scratch, sometimes I'm short on time or the weather is too nasty to go out for fresh ingredients. That's when I really appreciate a good, nutritious, and tasty canned soup. I like Progresso® Light Soup. I like it because to me, it tastes the most like homemade.

And, it makes getting an easy, wholesome, and delicious meal on the table for my family a snap.

When it comes to soup, sometimes I'm in the mood for something creamy and comforting like this Creamy Potato White Cheddar Soup and other times, I want something broth-y and full of veggies like this Chicken Soup with Mini Matzo Balls.

By Renee's Kitchen Adventures

Easy to make nutritious oat and whole wheat yeast bread that bakes up soft and chewy on the inside. Perfect accompaniment with Progresso® Light soups or to make sandwiches!

Ingredients

• 1/2 cup warm water (about 100 degrees F)
• 1 TBSP honey
• 1 package of dry yeast
• 1 1/2 cups hot water (almost boiling)
• 1 cup rolled oats (not quick)
• 1/2 cup dry honey granules or brown sugar
• 4 TBSP unsalted butter
• 1 TBSP Kosher salt
• 4 cups all purpose flour
• 1 1/2 cups whole wheat flour
• 1 TBSP unsalted butter, softened (to keep crust soft after baking)

Instructions

1. In a cup glass measure, add 1/2 cup warm water (about 100 degrees F), 1 TBS honey, and package of dry yeast. Stir. Set aside.
2. In bowl of standing mixer OR large bowl, add the oats, 1/2 cup honey granules (or brown sugar), 4 TBS unsalted butter, 1 TBS kosher salt (make sure it's kosher!, if not use a little less), and 1 1/2 cups of HOT water (around 200 degrees F). Stir. Set aside and allow to cool down to less than 130 degrees F.
3. Once oat mixture has cooled below 130 degrees F, add the foamy yeast mixture to the oat mixture and stir. Put stand mixer bowl into stand mixer fitted with dough hook attachment.
4. Whisk together the flours in a small bowl. Turn on the mixer and slowly add the flour to the wet mixer with dough hook running. Knead with dough hook for about 5 -7 minutes, or until the dough is pulling away cleanly from the sides and is smooth and elastic. (if you need more flour to achieve this, slowly add more all purpose until the dough starts to pull away from the sides of the bowl while running the dough hook).
5. If you don't have a stand mixer, you can add the flours and mix with a wooden spoon, then dump the dough onto a floured surface and knead by hand until soft and elastic, adding more all purpose flour as needed to achieve the right consistency.
6. Place dough into a greased bowl with a lid or cover with plastic wrap and leave in warm place to rise until about doubled in size (about an hour).
7. Punch dough down and evenly divide into two pieces. (I use my kitchen scale to get the dough pieces as even in size as I can) Form into loaves and place into two greased 8 1/2" by 4 1/2" loaf pans. Cover loosely with plastic wrap that has been lightly greased and put covered pans in warm place and let rise until the dough is about 1" above the rim of the pans. (about an hour to an hour and a half).
8. Preheat the oven to 350 degrees F. Remove plastic wrap and place risen loaves in preheated oven. Bake for about 30 - 35 minutes, or until internal temperature of bread is around 190 degrees F and loaves are golden brown. If the crust begins to get too browned, lightly tent the tops of the bread with some foil.
9. Remove from oven and cool on wire rack. Coat crusts with 1 TBS softened unsalted butter to keep crust soft. Cut and enjoy once cool enough to handle or cool completely and enjoy.

Yield: 2 loaves

Prep Time: 00 hrs. 15 mins. (plus 2 - 2 1/2 hours rise time)