Ingredients
Equipment
Method
- Pour the warm water into a mixing bowl and sprinkle the yeast over it. Let it sit for about 5 minutes until it gets foamy.
- In another bowl, whisk together the whole wheat flour, all-purpose flour, oats, and salt.
- Add the honey and olive oil to the yeast mixture, then gradually stir in the dry ingredients to form a sticky dough.
- Turn the dough onto a floured surface and knead for about 8–10 minutes until smooth and elastic.
- Place the dough in a greased bowl, cover it with a kitchen towel, and let it rise in a warm spot for 1–2 hours until doubled in size.
- Punch down the dough to release air bubbles, then shape it into a loaf and place it in a greased loaf pan.
- Let it rise again for 30 minutes, while preheating the oven to 375°F.
- Bake for 25–30 minutes until the crust is golden brown and sounds hollow when tapped.
- Brush the top of the loaf with melted butter immediately after removing from the oven.
Nutrition
Calories: 150kcalCarbohydrates: 27gProtein: 5gFat: 2gSaturated Fat: 0.3gSodium: 150mgPotassium: 200mgFiber: 3gSugar: 2gCalcium: 20mgIron: 0.8mg
Notes
This versatile loaf can be made with substitutes like spelt flour for a nuttier flavor or maple syrup instead of honey. If you're short on time, using quick-cooking oats works fine too!
For optimal freshness, store your loaf in a paper bag or bread box, and avoid refrigerating it, as this speeds up staling. Reheat slices in a toaster to revive the crust.
Don't forget to let the dough go through the second rise—it's key for a light, airy loaf.
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