This Honey Graham Oatmeal Spelt Bread is nutty and chewy and full of whole grain flavor. I took the characteristics of the oatmeal bread my family knows and loves and enhanced it by using spelt and graham flours. Instead of making the bread in the bread machine, I made it completely by hand; no mixer, or bread machine, just a Danish dough whisk.
The Twelve Loaves’ Baking Group has been celebrating its one year anniversary this month. I’m still playing catch up from being out of the country so I’m getting this post in just under the wire.
The group decided to celebrate the event by allowing us to make our favorite bread. That’s an easy one! My family’s favorite bread by far is Oatmeal Bread. There’s just something so comforting about it.
Making this bread brought back fond memories. Oatmeal bread was one of the first breads I learned to make in my bread machine oh so many years ago. My sons still request it.
Honey Graham Oatmeal Spelt Bread
Makes: 1 Loaf
Adapted from Honey Graham Oatmeal Bread
Ingredients:
- 2 1/4 cups all-purpose Spelt flour
- 3/4 cup Graham flour
- 1 cup old-fashioned oats
- 2 teaspoons instant dry yeast
- 1 1/2 teaspoons kosher salt
- 2 tablespoons olive oil
- 3 tablespoons honey
- 1 1/3 cups warm milk (I used almond milk)
- Extra oats for sprinkling on top of loaf, if desired
Directions:
Mix the dry ingredients (flours, oats, yeast and salt) together in a large mixing bowl.
Incorporate the wet ingredients and mix thoroughly but gently using a large wooden spoon or a Danish dough whisk.
Transfer the dough to a lightly floured surface and knead it gently for a few minutes until you have a workable dough.
Place the dough in a clean, greased bowl and cover it with plastic wrap.
Let the dough bulk ferment for about an hour, or until doubled in size.
Remove the dough to a lightly floured surface and gently pat it into a rectangle shape to fit the size of your bread pan. I used a 9” x 5” nonstick bread pan.
Starting from the short end, roll the dough up jelly roll style.
Place the dough seam side down in a bread pan sprayed with olive oil or other baking spray.
Spray the top of the loaf lightly with water and sprinkle additional oats, if desired. Cover the loaf with plastic wrap and let it proof for 30 –45 minutes or until it crests about 1” to 2” over the rim of the pan.
Preheat the oven to 350 degrees F. If desired, score the loaf with 3 diagonal slashes using a lame or serrated knife.
Bake the bread in a preheated 350°F oven for 35 to 40 minutes, until an instant-read thermometer inserted into the center registers 200°F or the dough sounds “hollow” when you thump the top of it. If the bread appears to be browning too quickly, tent it with aluminum foil for the final 10 minutes of baking.
Remove the bread from the pan to a cooling rack and let it cool before slicing and serving.
This bread has been Yeastspotted.
My oldest son was staying with me when I made this loaf so it seemed fitting to make this homey bread. This is a healthier version of the oatmeal bread he grew up eating. It’s a little bit denser and chewier, but delicious nonetheless.
Happy Baking!
Cathy
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