Last week I told you how I slice my homemade bread. I snapped pictures of my sliced bread and several of you commented and emailed that it looked really yummy. I looked in my archives, planning to post the link for the recipe and I couldn’t believe I’d never posted this one.
As a further nudge to write it up … A little while ago a reader contacted me, asking if I had a low-calorie bread recipe. Unfortunately, she entered her email address incorrectly so my response didn’t get to her. Ann, here’s your answer 
This is the all-the-time bread at our house. The one I’m sure to keep in the cupboard. A few years ago I did Weight Watchers (Highly recommend. I still haven’t gained the weight back.) and we figured out that this bread was 1 point per slice if it was sliced into, I think, 17 slices (with 2/3 wheat flour and 1/3 white flour). I have no idea how many calories are in it but I can tell you it’s a tasty bread and has some solid nutritious ingredients. You can vary the ratio of white/wheat flour and adjust to your liking. The pictures you see below are with white flour … because I ran out of wheat
Honey Oatmeal Wheat Bread
Yield: 2 loaves, this recipe also doubles nicely if you like to bake ahead.
- 1 cup old fashioned oats
- 2 tbsp. butter
- 2 tsp. salt
- 1/3 cup honey
- 2 cups boiling water
- 2 tbsp. active dry yeast
- 1/2 cup warm water
- 5-7 cups white/wheat flour (start with 2 cups white, 3 cups wheat and go from there)
How-to:
- Place oats, butter, salt and honey in a bowl. Pour 2 cups boiling water gently over the ingredients and stir. Cover with a cloth and let it sit for one hour – no less. Cheating on this step will yield a bread that is not as moist.
- 10 minutes before the oats are finished, dissolve the yeast in the warm water in a separate, extra large bowl. You’ll need to lightly whisk it for it to dissolve properly.
- Once the yeast has become a little foamy and started to bubble, add the oat mixture to it. Then begin adding the flour. The amount depends a lot on what ratio of white/wheat flour you use. You need enough flour to form a dough ball. I like to add flour while I knead, so I account for that. You’ll need to knead until it’s smooth and elastic. Don’t give up early – it’s worth it.
- Let the dough ball rise in a greased, covered bowl in a warm place for 1 hour.
- Gently deflate and turn the dough onto a lightly floured surface. Separate into two equal pieces. Roll each of them into a rectangle and then roll up jelly-roll style. Pinch the open edge and ends closed. Place each one seam-side down in a greased loaf pan. Cover with a cloth and let rise about 30 minutes.
- Bake in a preheated 375F degree oven for 24 minutes.
For more info on how to make homemade bread, go here.
Why I do what I do ~
Me: “Chloe, what do you want to be when you’re a grown up? Some people work at a bank like Daddy or …”
Chloe: “You. I want to be you.”
Me: … melting in a puddle on the floor …
If you enjoyed this post you may want to subscribe to free updates by RSS feed or Email.
Related posts:
Related posts brought to you by Yet Another Related Posts Plugin.
{ 9 comments… read them below or add one }
Your bread looks great! I can’t wait to try it.
Thanks for sharing the recipe.
This sounds wonderful!
In recently months I haven’t had to bake or buy any bread because a friend of our’s works at a wonderful, all natural bakery (in Midtown Detroit) and he brings us lots of bread every few days.
HUGE BLESSING!
But… it won’t last forever… and I’m writing this recipe down so I can find it when the day comes that I must bake bread again.
Thanks for sharing it!
Netta´s last blog ..Menu Plan Monday, Jan. 18, 2010
This recipe comes at the perfect time! My husband and I have made the decision to start moving towards a more natural diet, which includes making all of our breads whole wheat (We’re getting a grain mill) and cutting out refined sugar. One question though, have you ever used this recipe in a bread machine? Any of our bread gets made in a bread machine, because we both work full time, and I run a business on the side, and he is going to seminary. Needless to say, we don’t have the time to make it by hand.
Kelli M´s last blog ..Haiti Disaster Relief
This looks so delicious! I will have to give it a try…I have never thought of rolling the dough out, but it seems that this would help the little holes be more uniform for sandwich bread. Thanks for the recipe!
I love tried-and-tested recipes!
What a wonderful endorsement from Chloe. You’re an inspiration to more than just the blogosphere!!
I want to start making my own bread for sandwiches. This recipe sounds perfect. I think I’ll give it a try in my stand mixer.
What size/type of loaf pan do you use?
Lisa – I use a 9×5x3-inch loaf pan. I also use a stand mixer for this recipe but have done it by hand many (maybe a hundred) times before I had my mixer. It works well both ways.
Have any one ever made homemade bread and sold it doing 3 day fair or one day event?
Elaine, I used to sell bread at the Farmers Market in my town every Saturday. It’s a lot of work but if you’re good at it, you can make a nice part-time income.