Honey Whole Wheat Oatmeal Bread

I know I should probably break up my posts a bit more rather than having a stretch of baking/whole wheat recipes, but autumn just seems to be the time for both of these things. I promise I'll come up with some other recipes to share, but for now, here is my favorite (thus far) whole wheat bread.

Ingredients:

• 2 cups all-purpose flour (I use Gold Medal Organic Unbleached)
• 1 package quick-rise yeast
• 1 cup skim milk
• 3/4 cup water
• 1/3 cup honey
• 3 Tbsp unsalted butter
• 1-1/4 tsp salt
• 1-1/2 cup whole wheat flour 
• 1 cup white whole wheat flour
• 1/2 cup rolled oats, or quick oats
• 1/4 cup wheat germ

In a large bowl, combine the 2 cups all-purpose flour and yeast. In a medium saucepan, combine milk, water, honey, butter & salt. Heat over medium heat until the butter is almost melted. Temperature of the mixture should be between 120-130F (too hot or too cold will cause the yeast not the proof). Slowly add mixture to the flour/yeast mix in the large bowl. Beat with mixer on low speed for 30 seconds, then high speed for 3 minutes-scraping the sides of the bowl often. Add oats and wheat germ. In a medium bowl, combine white whole wheat and whole wheat flours. With a wooden spoon, stir in as much of the flour mixture as you can.

Use some of the remaining flour to flour your work surface. Turn out dough and knead until the dough is smooth and elastic (not sticky and will spring back when you poke it). This will take about 5-8 minutes. Shape into a ball in place in a lightly greased bowl and spray the top of dough will cooking spray. Cover top of bowl with plastic wrap and leave in a warm place until double in size.

Lightly punch dough down after the first rising time. Cover and let rest for 10 minutes. Divide dough in half and shape into loaf shapes and placing in two greased baking pans. Cover with a light towel and allow to rise until dough comes up an inch over the pan.

Preheat oven to 375F. Bake loaves for 35-40 minutes or until bread sounds hollow when tapped. Let cool on wire rack. Best served fresh, warm and slathered with Kerrygold Irish Butter...in my humble opinion. :)