Ingredients
Scale
- 1 cup warm water (about 105°F)
- ¼ cup honey
- 1 Tablespoon yeast
- 1 Tablespoon canola oil
- 1 cup all-purpose flour
- 1 ¾ cups whole wheat flour
- 1 teaspoon sea salt
- ¼ cup old-fashioned oatmeal (for topping)
Instructions
- In the bowl of a standing mixer fitted with a dough hook, add warm water, honey, and yeast. Stir to combine and let sit for 5-10 minutes until foamy.
- Add canola oil, all-purpose flour, 1 cup of whole wheat flour, and sea salt to the proofed yeast mixture.
- Mix with the dough hook on low speed, then increase to medium-high until combined.
- Slowly add remaining whole wheat flour ¼ cup at a time, mixing after each addition.
- Once the dough forms a slightly tacky ball and pulls away from the sides, transfer to a floured surface and knead until elastic and smooth.
- Place dough in a lightly oiled bowl, cover with a damp towel, and let rise in a warm place until doubled (1-2 hours).
- After rising, gently press out air, grease a 9×5” loaf pan, and transfer dough to the pan.
- Cover with a damp towel and let rise until dough reaches the top of the pan. Optionally, press oatmeal on top.
- Preheat oven to 350°F and bake for 25-30 minutes until golden brown and hollow-sounding when tapped.
- Cool on a wire rack for 10 minutes before removing from the pan. Serve warm or let cool completely.
Notes
- For best results, use fresh yeast.
- If the top browns too quickly, cover loosely with foil.
- Store in an airtight container for up to 3 days or freeze for longer storage.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 120
- Sugar: 5g
- Sodium: 120mg
- Fat: 1.5g
- Saturated Fat: 0.2g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg