Whole Wheat Honey Oat Bread with Fresh Milled Flour
Servings 3 8"x4" loaves
Ingredients
- 3 cups warm water
- 2 tablespoons active dry yeast
- 1/2 cup honey
- 2/3 cup olive oil
- 2 eggs
- 4 teaspoons salt
- 1/4 cup sunflower lecithin (optional but highly recommended)
- 1 1/2 cups rolled oats
- 10-11 cups (1000-1150 grams) of freshly milled whole wheat flour
Instructions
Activate the Yeast
- Pour warm water in your bowl or mixer (with dough hook) and add the yeast to the water. Stir slightly and let sit for 10 minutes to activate.
Mixing the Dough
- Add to the water and yeast mixture the honey, olive oil, eggs, salt, lecithin and oats. Mix these ingredients together until well incorporated. While your mixer is running at low speed, add the flour a cup at a time. Continue adding the flour until the dough starts to pull from the edges.Knead/mis the dough for at least 6-8 minutes to help the gluten structures form and get stretchy
First Rise
- Oil a large bowl, transfer the dough to the bowl, and cover with plastic wrap or a moist tea towel.Let the dough rise until doubled.
Shaping the Loaves
- Prepare your bread pans by greasing the bottom and sides.Dump your dough onto a slightly wet or floured surface. Divide the dough into 3 equal portions. Press out into rectangles, and roll into a bread loaf shape, tucking in the ends and pinching the seams. Place each loaf of dough in a prepared bread pan.
Second Rise
- Cover the bread pans and let the dough rise in the pans until almost doubled.
Baking Instructions
- When ready to bake, preheat your oven to 350 degrees fahrenheit. If desired, prepare an egg white wash and brush over the top of the loaves. Sprinkle the top with oats. You could also do this after it is cooking by brushing your loaves with melted butter and sprinkling on the oats.Bake in the oven for 25-30 minutes.