Honey Whole Wheat Bread with Oats and Flax Seed
Indulge in the wholesome goodness of Honey Whole Wheat Bread with Oats and Flax Seed—an artisan-style loaf that blends hearty whole wheat flour with the nutty richness of ground flax seeds and the comforting texture of rolled oats. Naturally sweetened with honey, this bread strikes the perfect balance between flavor and nourishment. With its tender crumb and golden crust, it’s ideal for everything from morning toast to sandwiches. Crafted with simple ingredients and an easy-to-follow process, this recipe is perfect for both seasoned bakers and beginners alike. Packed with fiber, nutrients, and homemade charm, this bread is the ultimate way to elevate your baking repertoire while embracing natural, healthy ingredients.
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Recipe Information
Ingredients
- 1 cup Warm water
- 0.5 cup Milk
- 0.25 cup Honey
- 2.25 teaspoons Active dry yeast
- 3 cups Whole wheat flour
- 0.5 cup Rolled oats
- 2 tablespoons Ground flax seeds
- 1 teaspoon Salt
- 2 tablespoons Unsalted butter (melted)
Instructions
In a small saucepan, warm the water and milk until lukewarm (about 100-110°F). Pour the mixture into a large mixing bowl.
Stir in the honey until dissolved. Sprinkle the active dry yeast over the top and let it sit for 5-10 minutes until foamy.
In a separate bowl, mix together the whole wheat flour, rolled oats, ground flax seeds, and salt.
Add the melted butter to the yeast mixture, followed by the dry ingredients. Mix until a dough forms.
Turn the dough out onto a floured surface and knead for about 8-10 minutes, until smooth and elastic. Alternatively, use a stand mixer with a dough hook for 5-6 minutes.
Place the dough in a lightly oiled bowl, cover with a clean kitchen towel, and let it rise in a warm place for 1-1.5 hours, or until doubled in size.
Punch down the dough, shape it into a loaf, and place it into a lightly greased 9x5-inch loaf pan.
Cover the loaf with the kitchen towel again and let it rise for an additional 30-40 minutes, or until it has risen slightly above the edge of the pan.
Meanwhile, preheat your oven to 375°F (190°C).
Bake the bread for 30-35 minutes, or until the top is golden brown and the loaf sounds hollow when tapped.
Remove the bread from the pan and let it cool on a wire rack for at least 1 hour before slicing.
Nutrition Facts
Calories |
1926 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.4 g | 53% | |
| Saturated Fat | 18.4 g | 92% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 73 mg | 24% | |
| Sodium | 2440 mg | 106% | |
| Total Carbohydrate | 349.8 g | 127% | |
| Dietary Fiber | 53.4 g | 191% | |
| Total Sugars | 56.9 g | ||
| Protein | 64.8 g | 130% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 345 mg | 27% | |
| Iron | 17.1 mg | 95% | |
| Potassium | 2114 mg | 45% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
