Honey Oatmeal Toasted Walnut Bread With Poppy Seeds (Red Star Platinum Yeast)

3h
Prep Time

40m
Cook Time

3h 40m
Ready In

Recipe: #20267

July 20, 2015

Categories: Breads, Oats, Walnut, Brunch, Christmas, Easter, Thanksgiving Oven Bake, Kosher, Non-Dairy, Vegetarian, Yeast Bread, more

recipe by:
dienia b

Original is 12 servings

Metric US

I've Tried It

Nutritional

Serving Size: 1 (86.2 g)
Calories 237.1
Total Fat - 9.1 g
Saturated Fat - 1.2 g
Cholesterol - 17.5 mg
Sodium - 306.1 mg
Total Carbohydrate - 35 g
Dietary Fiber - 4.6 g
Sugars - 7.8 g
Protein - 7 g
Calcium - 41 mg
Iron - 2 mg
Vitamin C - 0.1 mg
Thiamin - 0.2 mg

Step 1

In a large bowl or the bowl of your stand mixer, stir together 1 1/4 cups of the bread flour, the yeast, and salt until well combined.

Step 2

In a medium saucepan, combine 1 cup water, honey, vegetable oil and rolled oats and heat just until warm (120°-130°F) pour over flour, yeast, salt mixture and stir until moistened, then beat for 3 minutes at medium speed.

Step 3

By hand, gradually stir in whole wheat flour, nuts and enough remaining bread flour to make a firm dough.

Step 4

Knead on floured surface 5-8 minutes or until dough is smooth and elastic. Use additional flour if necessary.

Step 5

Place dough in lightly oiled bowl and turn to grease the top. Cover and let rise in warm place about 15 to 20 minutes.

Step 6

Once its rested, turn dough onto lightly floured surface; punch down to remove air bubbles.

Step 7

Roll or pat dough to a rectangle,approximately 14×7-inches. Starting with shorter side, roll up tightly, pressing dough into roll with each turn. Pinch edges and ends to seal. Place in a greased 9 x 5-inch loaf pan.