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Soft and springy whole wheat bread with the goodness of honey and oats. Super healthy right?

There is something about fresh homemade bread that is very satisfying. I love the aroma of fresh baked bread wafting through my kitchen. This healthy Honey Oats Whole wheat bread with added flax seed is healthy and delicious. Filled with the goodness of honey and some oats.

After multiple trials, I’ve come to an ideal ratio for whole wheat bread that doesn’t lead to a dense and heavy one.

Why not make it with 100% whole wheat (aata)?

Whole wheat flour is low on gluten, which makes the resulting bread heavy and dense. That is why in this recipe I use a 60:40 ratio of Whole wheat flour and All purpose flour (Contains higher amount of gluten as compared to Whole wheat).

You can make a 100% whole wheat (aata) bread by adding Gluten to it and that will make it soft, spongy and not dense. Without gluten i suggest adding in some All purpose flour. Gluten is easily available on amazon.

This recipe is a basic recipe and multiple variations can be made to this, which I’ll share along 🙂 This bread is a healthy breakfast and sandwich bread option.

Ideal temperature for Yeast

The ideal temperature for yeast fermentation is between 32C to 35C. Ensure that the water you add to the yeast is not hot, since that will kill the yeast.

How do you know if the bread in baked?

The bread once baked properly sounds hollow when tapped or has reached an internal temperature of 95C / 200F. The internal temperature can be checked with the help of a kitchen thermometer.

Honey Whole Wheat Bread

Recipe by thecrumbstoriesCourse: Breads

Servings

Loaf

Prep time

minutes

Resting time

1.5

Hours

Baking time

Minutes

Soft and springy whole wheat bread with the goodness of honey and oats. Super healthy right?

Ingredients

200 g Bread Flour / All-Purpose Flour (Maida)
250 g Whole Wheat Flour (Aata)
50 g Oats
3 tbsp / 35 g Honey
1 tbsp Salt
100 ml Water, lukewarm
120-150 ml Milk, lukewarm
1.5 tbsp Unsalted Butter, softened,
2.25 tsp Active Dry Yeast
8 g Gluten (Optional)

Directions

In a bowl, add ½ tsp of honey with 100 ml lukewarm water and yeast. Mix well and let it rest covered for 5 mins.
In a stand mixer bowl with hook attachment, add in the flours, oats, remaining honey, yeast mixture, gluten (optional) and knead till it all comes together adding milk gradually.
If doing it by hand, knead (stretch and fold) till the dough comes together, adding milk gradually as per requirement. This should take about 15 mins.
Crush the seeds a little and add them to the dough.
Add the butter and salt to the dough and continue kneading till a window pane is achieved.
Once the window pane test is through, shape the dough into a ball and put it into an oiled bowl (to avoid sticking) to rise. Cover with plastic wrap or a tea towel.
Let it rise for an hour, or until double in size, in a warm place.
After one hour, punch out the air and just fold the dough a few times.
Preheat the oven to 210C (fan).
Shape the dough into a log, tuck the sides and in place it a tall loaf pan (Gives a taller shaped bread). Filling just about half of the pan.
Alternatively, you can also divide the dough into 3 logs and braid it, tuck the sides in and place it in the greased loaf pan.
Cover the loaf pan and let the dough rise further for another 20-30 mins.
Brush the top with milk wash (1 tsp mik +1 tsp water) and sprinkle some sesame seeds and flax seeds.
Now bake in the preheated oven for 30 mins, till a nice golden brown.
Remove from the oven and brush some butter on the crust. It helps with a softer crust.
Let it cool in the loaf pan for about 20 mins and remove. Cool completely on a wire rack.

Notes

The dough might seem sticky initially, but keep going and it will come together. Don’t add more flour in.
Don’t over fill the loaf pan as the dough will rise further and further on baking. If there is some excess, shape it into buns maybe (thats what i do) 🙂
Fresh baked bread will have a hard crust and it will soften as the bread cools down.

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