This recipe makes two loaves, so freeze one after cooling to help it stay fresh longer. Slice first, if desired; then wrap the loaf in plastic wrap and aluminum foil, and place in a zip-top plastic freezer bag. Keep frozen for up to 1 month.
2 cups warm water (100° to 110°)
3 tablespoons molasses
1 (1/4-ounce) envelope active dry yeast
3 cups all-purpose flour, divided
2 1/2 cups whole wheat flour
1 cup uncooked regular oats
1 tablespoon salt
1/4 cup honey
3 tablespoons olive oil
6 tablespoons all-purpose flour
Vegetable cooking spray
How to Make It
Combine first 3 ingredients in a 2-cup glass measuring cup; let yeast mixture stand 5 minutes.
Beat yeast mixture, 1 cup all-purpose flour, honey, and olive oil at medium speed with a heavy-duty electric stand mixer until well blended. Gradually add whole wheat flour mixture, beating at low speed until a soft dough forms.
Turn out dough onto a well-floured surface, and knead 9 minutes, adding additional all-purpose flour (up to 6 tablespoons) as needed. (Dough will be slightly sticky.) Place dough in a large bowl sprayed with cooking spray, turning to grease top of dough.
Cover bowl of dough with plastic wrap, and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in bulk.
Punch down dough, and divide in half. Roll each portion into a 13- x 8-inch rectangle on a lightly floured surface. Roll up each dough rectangle, starting at 1 short side, jelly-roll fashion; pinch ends to seal. Place loaves, seam sides down, into 2 (8 1/2- x 4 1/2-inch) loaf pans sprayed with cooking spray.
Cover loosely with plastic wrap, and let rise in a warm place (85°), free from drafts, 45 minutes or until almost doubled in bulk. Remove and discard plastic wrap.
Bake at 350° for 30 to 35 minutes or until loaves sound hollow when tapped and are golden. Cool in pans on wire racks 10 minutes. Remove loaves from pans, and cool on wire racks.
Note: If you don't have a heavy-duty electric stand mixer, you may mix dough by hand with a wooden spoon.
Cook's Tip: To measure flour, spoon into a dry measuring cup, and then level the top with a knife. Never scoop the measuring cup into the flour--you'll get too much flour, resulting in a dense, thick bread.
This bread was chewy and delicious and I can't wait to make it again. I've been making CL honey-wheat bread for a while, but I like this one even more. The only change I would make is to add a tad more salt and honey, and definitely bake the loaves for 35 minutes.
I made one change to this recipe. Instead of using molasses I used King Syrup. I did find that I needed to add an extra almost 1/2 cup of flour as the dough was too ploppy other wise. This recipe was the ABSOLUTE BEST! I will be making bread every week now. My girlfriend who makes her bread tried a slice of my bread and wants to start making it now replacing her recipe she has used for years with this one. I made this yesterday and one of the loaves is almost gone. I would rate this 10 stars if I could!!!
My boyfriend and I have made this recipe a bunch of times, and everytime it turns out delicious! Great whole wheat bread with a rich and somewhat sweet taste. It also cuts in half well if you only want to make one loaf.
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