Whole Wheat Oatmeal Bread

Whole Wheat Oatmeal Bread Toast w/ Pumpkin Custard

Whole Wheat Oatmeal Bread Toast w/ Pumpkin Custard

My favorite bread from Great Harvest Bread Company was their whole wheat oatmeal bread with flaxseeds in it. I was so sad when they closed on our side of town! I thought I’d experiment to see what I could come up with. My experiment turned out great so here it is! I love it toasted and had some with pumpkin custard for breakfast the other day. This recipe makes one loaf.

Ingredients
1 T. active dry yeast
1 1/2 C. warm water
3 T. honey
1 T. olive oil
1 t. salt
1/2 C. flaxseed meal
3/4 C. oatmeal
3 C. whole wheat flour
1 T flaxseeds (optional)

Dissolve the yeast in warm water and stir in honey. Let sit until bubbly, about 5 minutes. Mix in the oil, salt, flaxseed meal, oatmeal, flaxseeds and half the flour. Mix well. Stir in the rest of the flour a half cup at a time until it makes a soft, kneadable dough. Turn the dough onto a lightly floured surface and knead for about 10 minutes, working in more flour if needed, until it is smooth and elastic. You have kneaded enough when the dough springs back after poking it with your finger. Shape the loaf and place in a greased 9 X 5 inch loaf pan. Cover and let rise until doubled in bulk (30 – 60 minutes).

Dough before rising

Dough before rising

Ready to go in the oven

Ready to go in the oven

Bake at 350 degrees for 40-45 minutes. Cool for ten minutes and remove from pan. Brush the top of the loaf with a little olive oil or butter to make it shiny.


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