Whole Wheat Oat Bread

20120920-122553.jpg I just polished off the last slice of my very first home baked bread. It's not a pretty loaf of bread. In fact, it just might be the least interesting looking bread you've ever laid eyes on. But, let me assure you, it is tasty. Admittedly, I'm already making plans to bake my second loaf because I enjoyed it that much. There is just something really special about homemade bread....warm and fresh from the oven slathered in butter, sliced and spread thickly with natural peanut butter, or as an accompaniment to your lunch or dinner...it just screams love, nuture, real food, no?!

And, the best little bit? It's quite simple to make! The recipe I adapted it from uses a white flour, wheat flour, rolled oat blend, but I stuck to wheat flour and rolled oats. I hope to be baking it a lot...I'm in love with the idea of Jack growing up with homemade bread always on the counter, of him growing older and thinking back fondly on his "mama's whole wheat oat bread". And, quite frankly, I'm completely into having it around for my daily peanut butter and bread breakfast. It's quite the addition to a piping hot cup of strong, black coffee. I promise, it's good, homemade eatin'....you should give it a try!


Whole Wheat Oat Bread adapted from 101 Cookbooks


1 1/4 cups warm water (I just used hot water from a filtered tap) 1 packet active dry yeast 1 tablespoon honey 2 cups whole wheat flour (I used Bob's Red Mill brand) 1 cup old fashioned rolled oats (not instant oats) 1 1/2 teaspoons Kosher salt 2 tablespoons butter, very soft or melted


In a measuring pitcher, sprinkle the yeast into the warm water and stir until the yeast dissolves. Stir in the honey and set aside for a few minutes, until the yeast blooms (about 10 minutes).

In the meantime, mix the flour, oats, and salt in a large bowl. Add the wet mixture to the dry and stir very well.

Spread or brush a loaf pan (or another small oblong or rectangular baking dish) generously with the butter. Turn the dough into the tin, cover with a clean, slightly damp cloth, and set in a warm place for 30 minutes, to rise.

Preheat the oven to 350 degrees. Bake the bread for 35-40 minutes, until golden and hardening with an outside crust. Then, turn the broiler on high and let the bread sit under it for just a minute- to give the top a bit of deeper color. Serve warm, slathered with butter. Or, at room temperature covered with natural peanut butter.

Makes 1 loaf.