This healthy recipe features easy-to-find ingredients that are also budget-friendly. This simple bread was a finalist from the 2009 National Festival of Bread competition made by Tanna Richard, Cedar Rapids, Iowa.
- 1 cup King Arthur Traditional 100% Whole Wheat Flour
- ½ cup wheat germ
- ½ cup quick-cooking oats, uncooked
- 1 tablespoon salt
- 1 tablespoon rapid rise yeast
- 2 ¼ cups very warm water (120° - 130°F)*
- 1/3 cup honey
- 1/3 cup canola oil
- 4 - 4 ½ cups King Arthur Unbleached Bread Flour
*Gauge water temperature with thermometer.
In mixing bowl, stir together whole-wheat flour, wheat germ, oats, salt, and yeast. Stir in water, honey, and oil. Beat 2 minutes.
Gradually stir in 3 cups bread flour to make a slightly sticky dough. Turn dough onto a lightly floured surface and knead in enough remaining flour until the dough is smooth and elastic. Knead 8 to 10 minutes by hand or with a dough hook.
Divide dough in half. To shape: Form dough to fit into 2 oiled 8 ½ x 4 ½-inch bread pans. Press dough down to fill pan. Smooth top. Cover loaves with a damp towel and let rise in a warm place until double, about 1 to 1 ½ hours.
Bake in preheated 350°F oven 35 to 40 minutes or until golden brown. Tent with foil for the last 15 minutes to prevent overbrowning. Remove from pans and cool on wire rack.
Makes 2 loaves, 16 slices each.