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Whole Wheat Oat Walnut Bread
By: Amy Sandidge of www.aredspatula.com
Amy loves milling her own flour and adding whole grains to her recipes. She often uses partial whole wheat flour, creating the perfect combination of flavor and texture. Amy attended culinary school and worked as a cook and night-baker on an off-shore oil rig. Now she creates beautiful recipes for all of us to enjoy.
Ingredients
- 1 1/4 cup milk
- 4 tablespoon butter
- 1/4 cup honey
- 1 tablespoon active dry yeast
- 1 cup regular oats
- 1 teaspoon salt
- 3 eggs
- 3 cups whole wheat flour, I use a white whole wheat
- 1 1/2-3 cups all purpose flour
- 1 cup chopped walnuts
Instructions
- Add milk and butter to microwaveable dish. Heat for about a minute. Remove and stir in the oats, honey and salt. Set aside and allow to cool to about 100 degrees. This will feel just barely warm.
- Add this mix to mixer and add eggs, full amount of whole wheat flour and only 1 1/2 cups all purpose flour. Start mixer. Add flour as needed. You want the dough to just barely pull away from the sides of the bowl. Allow to mix on medium speed for about 4-5 minutes. Add in walnuts and continue to mix until walnuts are incorporated.
- Cover and let rise. Depending on temps in your house, it can take anywhere from 30 minutes to an hour.
- Form rolls or load and cover again. I make these lovely twisted rolls, check video for instructions. Doubling time should be a little quicker on the second rise.
- Towards the end of the rise, preheat oven to 375 degrees. Brush with an egg wash. I make mine with 1 egg mixed well with plenty of milk to thin it out. Brush it on lightly.
- We love these hot and fresh from the oven!
For a more detailed description of this beautiful whole wheat oat walnut bread click the link below.
Whole Wheat Oat Walnut Bread
12 Bread Making Tips for the Bosch Mixer
Baking bread can be a very rewarding experience and the Bosch Universal Plus Mixer makes it that much easier. The dough hook has been engineered to knead dough perfectly, stretching it gently and folding it over and over. While the Bosch can handle the kneading, there are still some great tips to make your bread come out perfectly every time.
Basic Bread Steps for your Bosch Mixer
- Add ingredients to the bowl in this order: liquids first, next 1/2 the recommended flour, and other dry ingredients, (yeast on top). Pulse “M” switch a few times. Mix on speed 2 until thoroughly combined. Optional: let the dough rest 15-30 minutes, until bubbly. (This will enhance the flavor and texture).
- Add flour until dough pulls from the sides and bottom of the bowl and forms a ball slightly over to one side.
- Knead dough 5-8 minutes, until smooth and elastic, so a small piece can be gently stretched to form a translucent “window,” without tearing.
- Remove dough from the bowl and place it on a lightly floured surface (for white dough) or a lightly oiled surface (for whole wheat dough). Divide into portions of about 1-1/2 to 2 pounds, depending on pan size. Shape as desired and place in greased pans.
- Cover and let rise until doubled, 20-60 minutes, depending on size and shape of dough and room temperature. The white dough must rise once, be punched down, and then made into loaves to rise again.
- Bake until golden brown. Filled loaf breads such as jalapeño cheese or cinnamon swirl typically take up to 5 minutes longer to bake than standard loaves.
Use instant yeast or bread machine yeast. This may be added with dry ingredients and does not need to be dissolved in water. Store yeast in an airtight container and refrigerate or freeze to maintain freshness.
When a recipe calls for oil and honey, put oil in the measuring cup first and then honey. This allows the honey to slide out more easily.
When the dough is kneaded properly, you should be able to slowly stretch a small piece into a thin windowpane, thin enough to see light through. if it tears, you may need to knead longer.
Start counting kneading time as soon as you have added the last of the flour.
It is always best to stop kneading early, rather than to over-knead. Typical kneading time for white bread is 5-6 minutes using Speed 1. For whole wheat bread knead 6-8 minutes, using Speed 2.
To test if the dough has risen to double in size, press finger lightly and quickly into dough. If indentation springs back, let rise additional time. if indentation remains or comes back slowly, the dough has risen enough.
Using a meat thermometer is extremely helpful in determining when bread is done. Bread is done when the internal temperature is 190ºF-200ºF.
If bread cracks on the sides, the dough has not risen long enough or too much dough has been put in the pan.
Good luck with your bread making, and don’t hesitate to reach out if you have any great tips or questions!
Pumpkin Streusel Bread
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This delicious recipe comes from Lori Vaughn, owner of Lo’s Kitchen Co. She is an extremely talented baker who specializes in gourmet bakes made simple. So
Small Batch Challah
August 26, 2021
This recipe comes from Naomi E., who is a recipe developer. She’s always posting new recipes on her Instagram along with helpful tips & information.
Whole Wheat Bread
August 12, 2021
This delicious whole wheat bread recipe was created by the talented Heather, That Bread Lady. She has shared it for all of us to try!
Your Go-To, Can-Do, Works Every Time Bread Recipe
“The smell of good bread baking, like the sound of lightly flowing water, is indescribable in its evocation of innocence and delight…”
― M.F.K. Fisher, The Art of Eating
Everyone needs a few great recipe’s in their back pocket. Cookies that your kids love, or a salad the neighbors hope you bring to the potluck. Pasta sauce that takes all day to cook, or chicken noodle soup that fills the house with the smell of love. Cooking and baking take practice, and with practice come expertise. When you’ve perfected the recipe is when the magic happens.
My mother’s go-to recipe was home-made bread. She loved making bread and we all reaped the rewards. We (my brother and I) would get off the school bus late in the afternoon and walk into a home filled with the aroma of freshly baked bread. I loved to slice off the end piece, toast it, then slather it with butter. Mom would get frustrated because, “obviously” fresh bread is best served warm from the oven, buttered with homemade raspberry jam. You just don’t toast bread straight from the oven, for heaven’s sake it’s already warm!
Mom started out making her bread by hand, kneading it on the big wooden board that pulled out of a slot in the cupboard. At some point when I was a teen she got a BOSCH mixer and things got serious. I don’t know if she really liked making bread or if she just really loved her Bosch. Probably a little bit of both, but we could count on homemade bread or rolls once or twice a week.
Sometimes the leftover dough was fried up into “scones” and served with honey. I learned later in life that what I thought was a scone was actually fry-bread. No matter, our “Idaho scones” were delicious. Occasionally we would get really spoiled with doughnuts, rolling the dough, cutting the circles, and popping out the holes. My brother would stand at the fryer watching the doughnuts intently making sure to flip them at exactly the right moment, then sprinkle them with cinnamon sugar while they were still hot.
Bread and jam, scones, doughnuts, and don’t even get me started on the rolls. Such diversity and yumminess from one simple recipe. There are a lot of nuances to making bread, it takes a little practice, but the rewards are worth it. Once you’ve mastered the skill the options are endless. Try some bread sticks, or cheese bread, add rosemary or garlic.
The Classic Bread Recipe from Bosch is a great place to start. Take it, try it, then make it your own. Cheese bread, cinnamon rolls, or bread sticks, the Bosch mixer will do the work and your family will reap the benefits.
TIP: Kneading is a slow and steady process. Always knead your dough on speeds 1-2, never higher. Kneading at a higher speed tears the bread instead of stretching it.
Small Batch
Large Batch
Small Batch
Basic White Bread
The dough hook extender is recommended for small bread batches of 1 to 2 loaves, but may also be used for more efficient kneading of 3 or more loaves.
Ingredients
Small Batch (2 loaves)
- 1 cup warm milk
- 1 cup warm water
- 4 Tbsp butter, softened
- 4 Tbsp sugar
- 2 tsp salt
- 1-1/2 Tbsp instant yeast
- 4 1/2 to 6 cups unbleached white flour
Recipe Instructions
With dough hook and dough hook extender in place, add milk, water, butter, sugar, salt, about half of the flour, and the yeast into the mixing bowl. Use the “M” switch to incorporate. Optional step: for enhanced flavor and texture, allow the batter to sit for 15-30 minutes, until it becomes bubbly. Slowly increase to Speed 2 and continue adding remaining flour, a little at a time, until the dough pulls away from the sides of the bowl. You may not need all of the flour. Continue kneading at Speed 2 for 5-6 minutes until the dough is smooth and elastic. Lightly flour your hands and the counter. Divide dough into equal portions and shape into loaves. Place in greased loaf pans and let rise until doubled in size. Bake at 350°F for 30-40 minutes or until golden brown and internal temperature reaches 190°F-200°F.
Large Batch
Basic White Bread
The dough hook extender is recommended for small bread batches of 1 to 2 loaves, but may also be used for more efficient kneading of 3 or more loaves.
Ingredients
Large Batch (6 loaves)
- 3 cups warm milk
- 3 cups warm water
- 1 1/2 sticks butter, softened
- 3/4 cups sugar
- 2 Tbsp salt
- 2 Tbsp instant yeast
- 13 to 16 cups unbleached white flour
Recipe Instructions
With dough hook and dough hook extender in place, add milk, water, butter, sugar, salt, about half of the flour, and the yeast into the mixing bowl. Use the “M” switch to incorporate. Optional step: for enhanced flavor and texture, allow the batter to sit for 15-30 minutes, until it becomes bubbly. Slowly increase to Speed 2 and continue adding remaining flour, a little at a time, until the dough pulls away from the sides of the bowl. You may not need all of the flour. Continue kneading at Speed 2 for 5-6 minutes until the dough is smooth and elastic. Lightly flour your hands and the counter. Divide dough into equal portions and shape into loaves. Place in greased loaf pans and let rise until doubled in size. Bake at 350°F for 30-40 minutes or until golden brown and internal temperature reaches 190°F-200°F.
Basic bread tips for making bread in a Bosch Mixer
- Add ingredients to the bowl in this order: liquids first next 1/2 the recommended flour, and other dry ingredients, (yeast on top). Pulse “M” switch a few times. Mix on speed 2 until thoroughly combined. Optional” let dough rest 15-30 minutes, until bubbly. (This will enhance the flavor and texture).
- Add flour until dough pulls away from the sides and bottom of bowl and form a ball slightly over to one side.
- Knead dough 5-8 minutes, until smooth and elastic, so a small piece can be gently stretched to form a translucent “window”, without tearing.
- Place in a bowl, cover and let rise until doubled, 20-60 minutes, depending on size and shape of dough and room temperature. White dough must rise once, be punched down, and then made into loaves to rise again.
- Remove dough from the bowl and place it on a lightly floured surface (for white dough), or a lightly oiled surface (for whole wheat dough). Divide into portions of about 1 1/2 to 2 pounds, depending on pan size. Shape as desired and place in greased pans.
- Bake until golden brown. Filled loaf breads such as jalapeño cheese or cinnamon swirl typically take up to 5 minutes longer to bake than standard loaves.
Here are a few recipe upgrades utilizing the classic bread recipe. Click on the picture for the recipe.
Orange Rolls
Cinnamon Raisin Bread
Bread Sticks
Pizza Rolls
In case you’re curious, my mom is 86 now and nearly blind. We recently helped her move and I found her BOSCH tucked away in the cupboard. I asked if I should donate it or put it in the yard sale? Her response, “Well, I’m keeping it of course”.
Pumpkin Streusel Bread
October 8, 2021
This delicious recipe comes from Lori Vaughn, owner of Lo’s Kitchen Co. She is an extremely talented baker who specializes in gourmet bakes made simple. So
Small Batch Challah
August 26, 2021
This recipe comes from Naomi E., who is a recipe developer. She’s always posting new recipes on her Instagram along with helpful tips & information.
Whole Wheat Bread
August 12, 2021
This delicious whole wheat bread recipe was created by the talented Heather, That Bread Lady. She has shared it for all of us to try!
