Honey Wheat Bread with Oats



  • 1 3/4 cups water
  • 2 1/2 cups all purpose flour
  • 3 cups whole wheat flour
  • 2 packages active dry yeast
  • 1/3 cup oil
  • 1/3 cup honey
  • 2 teaspoons salt
  • 1 cup old fashioned oats
  • 1 egg white (lightly beaten)
  • oatmeal


  1. Attach KitchenAid® Heated Chef Bowl and dough hook to stand mixer. Set heat to 110 °F. Once preheated, add water and heat for 5 to 6 minutes. While water is warming, combine all-purpose flour and whole wheat flour in a medium bowl. Stir well to mix. Set aside.
  2. Add yeast to water and stir with dough hook on Stir speed to mix. Allow mixture to proof for 3 to 4 minutes. Reduce bowl heat to 90 °F. Add oil, honey, salt, oats, and 4 cups of flour mixture. Turn to Speed 2 and mix for 3 to 4 minutes, or until well blended.
  3. Continuing on Speed 2, add remaining flour mixture, ½ cup at a time, until dough clings to hook and cleans sides of bowl. Knead on Speed 2 for 3 to 4 minutes longer. Turn stand mixer off and cover/drape a kitchen towel over top of heated bowl. Set timer to 45 minutes and allow bread dough to rise in heated bowl.
  4. Punch dough down by turning stand mixer to Stir speed and knead dough for 10 to 15 seconds. Remove dough from bowl and divide in half. Shape each half into a loaf and place in a greased 8 ½ x 4 ½ x 2 ½-inch loaf pan. Cover and let rise in warm place, free from draft, until doubled in bulk, about 45 minutes to 1 hour.
  5. Brush tops of loaves with egg white and sprinkle with additional oatmeal. Bake at 375°F for 30 to 40 minutes. Remove from pans immediately and cool on wire racks.
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