Ingredients
Scale
- 2 cups whole wheat flour (you can substitute with white whole wheat flour for a milder flavor)
- 1 cup rolled oats, plus extra for topping
- 1 cup warm water (about 110°F)
- 2 tablespoons honey (feel free to swap for maple syrup for a different sweetness profile)
- 1 tablespoon active dry yeast
- 1/2 teaspoon salt
- 2 tablespoons unsalted butter, melted (or olive oil for a dairy-free version)
- Optional: 1 tablespoon flaxseed meal for added nutrition and texture
Instructions
- Start by activating your yeast. In a small bowl, stir the warm water and honey together until the honey dissolves. Sprinkle the yeast over the top and let it sit for 5 to 10 minutes until it becomes frothy. This step always reminds me of watching Mama Lou’s patience, waiting for the yeast to bloom, knowing that good things take time.
- In a large mixing bowl, combine the whole wheat flour, oats, salt, and flaxseed meal if using. Stir to distribute everything evenly.
- Make a well in the center of the dry ingredients and pour in the frothy yeast mixture along with the melted butter. Using a wooden spoon or your hands, mix until a shaggy dough forms. It will feel a bit sticky and rough, but that’s exactly how it should be.
- Turn the dough out onto a lightly floured surface and knead for about 8 to 10 minutes. When I bake with Ouma, kneading dough is our way of connecting — it’s like a dance, pressing and folding, until the dough feels smooth and elastic.
- Place the kneaded dough into a lightly greased bowl, cover it with a warm, damp towel or plastic wrap, and let it rise in a cozy spot for about 1 to 1.5 hours, or until it has doubled in size. I often find the best spot is near the kitchen window where the morning sun peeks in, just like Mama Lou used to do.
- Once risen, gently punch down the dough to release the air. Shape it into a loaf and place it in a greased 9×5-inch bread pan. Sprinkle additional rolled oats on top for that rustic, nostalgic look.
- Cover the loaf loosely and let it rise again for 30 to 40 minutes until it puffs up nicely.
- Preheat your oven to 375°F (190°C). Bake the bread for 30 to 35 minutes until the crust is golden brown and the loaf sounds hollow when tapped. If you have a kitchen thermometer, the internal temperature should be around 190°F.
- Remove the bread from the oven and allow it to cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely before slicing. This step is crucial — slicing too early makes the bread gummy, a lesson Mama Lou taught me more than once!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
