I think the title Honey Wheat Oat Bread just about covers it! This homemade bread is a super easy Gooseberry Patch recipe I found years ago and have literally worn that page out in the cookbook!
I won’t lie, homemade bread used to intimidate me. But I grew up on it, my Mom made it all the time and once you get a taste for it, it stays with you! So 15 or so years ago my Mom got me my first Kitchen Aid mixer for Christmas and my goal became to learn to make bread……and I did! The dough hook is now one of my favorite things, no hand kneading therefore no floury mess on my counter, spilling onto me, the kitchen floor and being tracked through the whole house – that was not a pretty sight!
Truly my most favorite season is wheat harvest here on our farm! We only raise about 40 acres and only for somewhere to haul hog manure, so basically my favorite season only lasts one day! But I will take whatever I can get!
Here in Indiana we raise winter wheat, that means that wheat is planted in the fall and harvested mid-summer! The majority of wheat planted and harvested in Indiana is soft red winter, it is soft, low-protein wheat used for cakes, pie crusts, biscuits, and muffins. Cake flour, pastry flour, and some self-rising flours with baking powder and salt added are generally what it is used for.
Late winter we fertilize the wheat before it comes out of dormancy so that when the plants need it the fertilizer is readily available in the soil. Mid-Spring it will head out and by July harvest is upon us or as I like to call it Wheatmas……..because it is better than Christmas to me!
So back to the recipe!
Honey Wheat Oat Bread
- 2⅓ c boiling water
- 1 c rolled oats, uncooked
- ⅓ c lukewarm water
- 2 pkgs. active dry yeast
- 1 T salt
- ½ c honey
- 2 T butter, melted and cooled
- 2½ to 3 c flour
- 1½ to 2 c whole wheat flour
- Pour 2 cups boiling water over oats, let stand until thoroughly softened.
- Soak yeast in luke warm weather.
- Add the salt, honey and melted butter to the oats.
- Making sure the oat mixture is lukewarm, add the yeast and mix well.
- Gradually add the flours and kneed with your hands or with a dough hook on mixer at low speed until well combined. Dough will pull together and no longer stick to the sides of the bowl.
- Cover its cloth and let rise for one hour or until doubled.
- Punch down the risen dough and divide in half, form each half into round loaves and place on a cookie sheet.
- Bake in preheated 350 degree oven for 35-40 minutes.