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Homemade really is better. I had always heard that making wheat bread was difficult, and made tough inedible bread. This time I decided to give it a whirl anyway, and I am so glad I did.


A light crust on the outside, and a tender fluffy middle on the inside, who knew wheat bread could taste and smell so good? Terrific for sandwiches; makes killer toast, you might not ever buy store bought again.


I had a few requests for the recipe I made, so here it goes:

Oatmeal Wheat Bread

by Jen Graham (Revised from a couple of King Arthur Flour recipes) 

1/8 teaspoon of ginger
2 1/2 tsp or one packet of yeast
1 1/4 cup of warm water
2 Tablespoons Brown Sugar

1 1/2 Cups of Bread Flour

1 1/2 cups of wheat flour
1 cup old fashioned oats (not instant!)
1 1/2 Teaspoons salt
2 tablespoons of room temperature butter
1/4 cup of bread flour (as needed)

Directions for bread machine:
Add ingredients in the order recommended by your bread machine and let it do it’s thing.

Directions for stand mixer:
Mix together the Wheat flour, salt and oatmeal. Set aside.
Add the water, ginger, yeast and brown sugar to the mixer bowl. Let stand until the yeast proofs. (5-10 minutes) Turn the stand mixer on to 2, then add the bread flour, a little bit at a time, (at least 3 adds) until it is all incorporated.
Then add the wheat flour, salt, and oatmeal in small batches, (at least three). At this point you will most likely need to switch over to your bread hook for kneading.
After all of the flour has come together, add the room temperature butter. Knead on 2 for at least five minutes. If the dough seems like it is still pretty sticky and unlikely to form a smooth ball, add the extra 1/4 cup of bread flour as needed. You need to let the bread knead for a total of 5-10 minutes. You will know that it is kneaded properly when you can window pane it. It will also no longer be sticking to the mixing bowl, but should form a nice ball on it’s own.

Remove from the mixer bowl, and store in a greased bowl, cover it, and allow to rise for one hour.

After one hour, grease a 9×5 stone ware pan, punch down the dough and form it into a log. Place the log into the greased bread pan, and cover with greased plastic wrap. Allow to rise for an hour in the pan, until it rises about an inch over the edge of the pan, and then bake in a preheated 350 oven for 30-40 minutes. If you prefer, you can gently score your dough right before baking so that an indentation forms. Be careful not to score too deeply, you don’t want to deflate the dough.

If you make this, please comment and let me know how it turns out! If you just want to buy some home baked goodness, click here.