There is the old saying, “don’t judge a book by its cover”. This bread definitely falls into that category. It didn’t look like much, hence, no pictures, but it was delicious! I love baking with local honey and rolled outs. The recipe comes from the smitten kitchen. The only differences being that I used a non fat powdered milk mixed with water instead of whole milk and the instructions are a bit different.
Makes 2 loaves
1 1/4 cups lukewarm water
1 1/4 cups lukewarm milk (believe it or not, I love to use non fat powdered milk and add water)
1 1/2 Tablespoons instant or active dry yeast (I always throw a bit more in)
3 Tablespoons honey (I always use a local honey)
1/4 cup good extra virgin olive oil or vegetable oil
5 cups whole wheat flour (I always use organic and non GMO)
2 cups old fashioned rolled oats
1 Tablespoon fine sea salt (I use pink Himalayan)
In a large bowl, combine the water, milk, honey, and yeast. Let sit for about 5 minutes.
Add the olive oil and egg, mixing well.
Add the flour, oats, and salt. Mixing until a dough forms. Place in a clean, oiled bowl, cover and place in a warm spot to rest for an hour or until double in size.
Divide your dough in half and knead into two rectangles. Fold the sides in and tuck the ends under and place seam side down into two oiled 9″ x 5″ loaf pans.
Bake at 350 degrees for 35 – 40 minutes or until golden brown or sound hollow when tapped