Honey Oatmeal Bread

This year has been a first for us....from the land to the table. Now, more than ever, we need to make decisions about cooking and eating that support the kind of agriculture that takes care of the land we hold in trust for future generations. Somehow, because of an unusual rainy season...the corn could not be planted...and so the winter wheat crop that was planted last fall as a cover crop, turned into golden wheat, which was threshed at our farm this year.  This was truly a historical moment for our family.  You can read about our experience of growing our first crop of wheat.  Meanwhile I was excited, because in my early years I used to cook for all our farm workers and I made all my own bread using freshly ground wheat. I found my old wheat grinder which was under a heavy coat of dust. I gave it an overhaul and put it to work. This recipe found itself straight from the land to our table.

Honey Oatmeal Bread

• 41/2 - 5 cups freshly ground whole wheat flour
• 2 Tsp. vital wheat gluten
• 2 packages fast rising yeast
• 2 cups milk
• 1/3 cup honey
• 1/4 cup oil
• 1 Tbsp. salt
• 1/2 cup oatmeal

Instructions

1.  In a larger mixing bowl combine 2 cups of flour and yeast.
2. Heat milk, honey, oil, and salt in microwave till about 115 degrees. (luke warm)
3. Add to dry mixture in bowl.
4. Beat at low speed with electric mixer for 1/2 minute scraping sides of bowl constantly.
5. Beat 3 minutes at high speed.
6. Slowly stir in oats, gluten and remaining flour to make a stiff dough. Take note that gluten is added to freshly ground wheat flour in order to give elasticity and and more volume.
7. Turn onto lightly floured surface and knead till smooth and elastic (8-10 min.)
8. Shape into ball and place in a lightly greased bowl.
9. Cover and let rise in warm place until double (45 minutes)
10. Punch dough down and return to lightly floured surface.
11. Divide in half and shape dough into two greased bread pans. (medium size)
12. Cover and let rise for until double.
13. Bake at 375 F. for 35-40 minutes.  
14. Remove from pans and cool on wire racks.

Take note:  You can also make this same bread using commercial wheat flour and you would not need to add the gluten as it is only needed on coarse whole grain flours.

Add a little bit of fresh butter with some fresh home-made blackberry jam.
I will be packing a loaf of fresh bread for our anniversary picnic today!

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