How to make Homemade Honey Oat Wheat Bread - 1080P HD !!

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• published: 07 Jun 2012
• views: 43353

Do you enjoy my video content and want to help support me? Every dollar helps! (Comments, Rating my videos up, and Subscribing also help me) Click here to donate to support my channel: https://www.paypal.com/us/cgi-bin/webscr?cmd=_flow&SESSION;=B46l1H4JIT6ynZGOPs4yAX1hORou0xE92ubYh32-27LfFctyk9PZGgcJmFu&dispatch;=5885d80a13c0db1f8e263663d3faee8d64ad11bbf4d2a5a1a0d303a50933f9b2 Here I reveal my personal recipe for making great tasting and soft Honey Wheat Bread with rolled oats sprinkled on top. I don't use my Kitchenaid mixer (even though I have a commercial one), 'nor do I use a bread machine. I show you step by step exactly how I do it all by hand, from activating the yeast and what kind of yeast to buy - all the way to slicing into it for that first amazing taste! It runs a little bit longer then I had hoped at about 38 minutes, but I did cut out a lot to speed it up as it came in over an hour before I edited it. Here is my personal recipe that I have came up with that makes FOUR LOAVES. (In the video I experiment with it and make 3 loaves and 9 whole wheat rolls with the same dough) INGREDIENT LIST: 2 TBSP - Dry Active Yeast (Not quick rising) 2 tsp - Sugar 4 Cups - Very Warm Tap Water 1 Stick (1/2 Cup) - Butter (Unsalted, and metled) 1 Cup - Honey (non-crystallized) 1/3 Cup - Vital Wheat Gluten ("Bob's Red Mill" Brand recommended) 6 Cups - Whole Wheat Flour 4 to 5 Cups All Purpose Flour (Not self-rising) 2 TBSP Olive Oil 2 TBSP Rolled Oats (if desired on top of loaves) --------------------------------------------- 1) In a large bowl (that holds at least 18 cups) mix the yeast, sugar, and 2 Cups of your very warm water (105-115 degrees F). Stir well. Let this stand 5 to 10 minutes until bubbly and/or frothy. 2) Now add the remaining 2 Cups of very warm water, 1 Cup of honey, the 2 tsp of salt, and the cup of melted butter. Stir this well making sure to scrape up all the honey from the bottom of the bowl to get it mixed in. 3) In a separate medium sized bowl, put 4 Cups of the wheat flour and the 1/3 cup of vital wheat gluten and stir these together well. 4) Pour this wheat flour and gluten mixture into your wet ingredients all at once and stir just until no more dry flour is seen (batter will be "clumpy") Do NOT over-stir! 5) Now add remaining 2 cups of whole wheat flour, and again stir in until dry flour is no longer seen. 6) Now add 2 cups of the all-purpose white flour and stir in. 7) Add additional 2 cups of all-purpose flour and stir in as well as you can. 8) Use your hands now to mix and start hand kneading the dough. Here, if the batter is sticky and sticking to your hands a lot and very messy... add up to an additional cup of flour as needed. Knead for minimum of 5 minutes. Keep in mind that it is very hard to over-knead bread dough by hand, but very easy to over knead it with an electric mixer. 9) Rinse out and clean that large mixing bowl you used and dry. 10) Evenly spread 1 TBSP of the olive oil on the bottom and sides of the large bowl. 11) Place kneaded dough ball into this large bowl again and spread remaining 1 TBSP olive oil over the top of the dough. (This adds flavor but also helps to prevent bread dough from drying out in it's rising process) 12) Cover dough with a clean, dry towel and let rise until doubled in size (usually an hour is sufficient) 13) When dough has doubled in size, remove towel and punch down dough to remove air. Now use a knife to cut dough into 4 equal parts. 14) Knead each quarter section of dough briefly (1 to 2 min) before placing into a greased 5x9 bread loaf pan. Spread about 1/2 TBSP of rolled oats evenly on the top of each loaf of bread (if desired). 15) Cover all 4 bread loaf pans with clean, dry towels and let rise 30 to 45 minutes. 16) 10 minutes before bread loaves dough is done rising, preheat oven to 350 degrees if using metal loaf pans -OR- preheat oven to 375 degrees if using glass loaf pans. 17) Place pans into preheated oven and let cook for 25 to 30 minutes or until a beautiful golden brown color on top. (You can also check for internal temperature of 180 degrees F with an internal meat thermometer) 18) Immediately remove bread from pans and let cool on cooling racks. Here, you can spread some butter or margarine over the top of the hot bread to give it a nice butter top color and added butter flavor! ...Please allow bread loaves to cool at least 30 minutes before slicing your bread. * Slicing too soon can cause crumbling and tearing of bread when you try to slice it - trust I know this from personal experience! ;-) 19) By far the most important step of all.... ENJOY! NOTE: This bread lasts me at least a week left out at room temperature in plastic air-tight containers. It doesn't seem to spoil or mold nearly as quick as it seems to get eaten! :-)