sprinklefingers

honey-whole-wheat-oatmeal-barley-sandwich-bread

experimenting with whole grains is all the rage right now, isn’t it?

oh, hell-yes it is!

it’s so all the rage that my latest experiment in the kitchen features barley flour! getting crazy, i know! and jumping on the bandwagon with the best of them! (i love bands! and wagons! and the delicious sweet nuttiness that barley flour brings to baked goods!)

seriously though. i made some bread and thought you’d like to make some, too.
of course, keeping true to my sprinklefingers style - this bread is easy to prep, bakes up beautifully AND freezes like a dream. don’t delay! make some now!

honey whole wheat oatmeal barley sandwich bread

you need:

• 1 cup half & half
• 1 cup 2% milk
• 2.75 oz oatmeal
• 2 oz unsalted butter

• 3 packages (.75 oz) active dry yeast
• 1/2 cup 110 degree water
• 1/2 cup honey

• 13 oz whole wheat flour
• 4.5 oz AP flour - plus a few T more if needed while mixing
• 2.25 oz barley flour
• 3/4 T kosher salt

• 1 egg white mixed with a splash of water

1. heat the milk over medium heat until hot - but not bubbly. stir in oats and butter. cool until warm, stirring occasionally to mix in the butter.
2. pour your 110 degree water into the vessel of your choice. add the yeast and a slight plop of the honey. let sit for 5 minutes. it will get really foamy. if it does not, toss it out and start again.
3. weigh the flours & salt directly into the bowl of your stand mixer. attach the dough hook to said mixer.
4. mix the yeast mixture and remaining honey into oats, stir to mix and then pour this over the flours in the mixing bowl.
5. mix one full minute on your mixer’s lowest setting. then increase the speed by one increment and mix for 6 full minutes. watch the dough as it mixes. if it’s crazy sticky, add more AP flour by the tablespoon until the dough pulls away from the sides of the mixer a bit. (note: this dough is sticky anyways, so don’t add a ton of flour thinking you need to make it less sticky.)
6. coat a large bowl with neutral oil. scrape the dough into the bowl after it has mixed the full 6 minutes. cover with plastic wrap and set in a warm place for 1.5 hours.
7. butter two loaf pans.
8. after 1.5 hours, sprinkle a bit of flour on your counter top and dust your hands with flour. scrape the dough out of your bowl and knead a few times to make it slightly sticky yet elastic. you may need more flour to keep the dough from sticking to your hands…if that’s the case, continue to dust your counter & your hands while you knead. divide the dough exactly in half. form each half into loaf-like shapes, tucking the dough under itself. place into loaf pans seam side down.
9. cover loaf pans with a kitchen towel and let rise a final time for 1 hour.
10. preheat the oven to 375.
11. remove towel from loaf pans and admire the beautiful bread you’re making! snap a photo!
12. gently brush the tops of the loaves with the egg wash. take care to not let the wash drip down inside the loaf pan -  it will make for difficult removal of your bread.
13. bake for 30 minutes.
14. remove pans from oven and let sit for 3 minutes. run a knife gently around the pan to loosen the bread, then invert the pan to gently tip out the bread. turn right side up on cooling rack and let cool completely before enjoying.

——-

now, i know that looks like a lot. but, seriously, it’s not. there’s a lot of resting time, sure, but the actual time you’re working is very short.

this bread is sweet and hearty - perfect for grilled cheese, pb & j or some delicious butter.

go make bread! now!