Unsure about baking with yeast? No need to worry anymore. With a stand mixer and a Wolf Convection Steam Oven, baking with yeast is an easy process that yields amazing results. This recipe can be enjoyed with any Wolf Oven, it’s just that the Convection Steam Oven offers extra enhancements.
This Honey Oatmeal Bread recipe is a family favorite at our house, but I haven’t made it for a few years. While working from home, I’m renewing my passion for baking yeast breads and thought it was a great opportunity to share some tips with our Wolf owners and those who are considering Wolf appliances for their kitchens.
While I’d love to spin a tale about how this recipe has been handed down through generations in our family, the honest truth is that this Honey Oatmeal Bread recipe was originally included in the cookbook that came with my stand mixer. When prepared in a Wolf Convection Steam Oven, the results are truly spectacular.
While it asks for quick cooking oatmeal, I always use old fashioned oats. Other than that, simply follow the recipe as instructed, being careful to heat the water mixture to the temperature indicated and it’s also a good idea to have your eggs at room temperature.
I proof my dough in the Wolf Convection Steam Oven. Since the environment is perfect for yeast to “grow,” I find that the dough is ready to shape about 10 minutes sooner than in other ovens.
Shape your dough and let it rise once again in the Convection Steam Oven.
No need for an egg wash! The bread will bake to a golden brown with a shiny crust when baked in the “Auto Steam” mode or the “Gourmet Mode – Breads.”
Remove from oven after 40 minutes, as per the recipe, and cool on a rack for about 5 minutes. Remove from pans and continue cooling.
Slice your two loaves and serve with European butter or use it to create the All-American favorite: peanut butter and jelly!
However you choose to serve, I can guarantee the bread will not last long. Enjoy!
Honey Oatmeal Bread Recipe
5-6 cups all-purpose flour
1 cup quick cooking oats
2 teaspoons salt
2 packages of active dry yeast
1 ¾ cups water
½ cup honey
1/3 cup butter
1 tablespoon water (Not needed when baking in the Wolf Convection Steam Oven.)
1 egg white (Not needed when baking in the Wolf Convection Steam Oven.)
1-2 tablespoons of oatmeal to sprinkle on top before baking
Place 5 cups flour, oats, salt and yeast in the bowl of a stand mixer fitted with the dough hook. Mix for about 30 seconds.
Combine water, honey, and butter in a saucepan and heat to 120 -130 degrees. Test with an instant thermometer.
Turn mixer on to a medium-low speed and slowly add the warm liquids to the flour mixture and mix for about 1 minute. Add the eggs and mix an additional minute.
Continue mixing on medium speed, add remaining flour, ½ cup at a time, until dough clings to the hook and cleans the sides of the bowl, about 3 minutes. Knead on medium speed for 7-10 minutes or until dough is smooth and elastic.
Place in a greased bowl, turning to grease top. Cover and let rise until double in bulk – about 1 hour. It will be ready about 10 minutes earlier when using the Wolf Convection Steam Oven.
Punch dough down. Divide in half and shape each half into a loaf.
Place into a greased 8 ½ x 4 ½ x 2 ½ inch loaf pan. Cover and rise until double, about 1 hour.
No need to do this with the Wolf Convection Steam Oven: Combine water and egg white. Brush tops with mixture and sprinkle with oatmeal.
Bake 375 degrees for 40 minutes.
Cool on wire racks for a couple of minutes – no more than 5 and remove from pan to cool completely.
If you have questions about this recipe or would like more information about Wolf appliances, simply visit clarkeliving.com or call 800-842-5275 and ask to speak with a showroom consultant.
~Sandra Lashway, Showroom Manager