This recipe came from a favorite source in the 1980s – The Blue Ribbon Gazette, a newsletter with recipes from blue ribbon winners from all over the country. I won a blue ribbon with this bread at the large Harvest Home Festival (Cincinnati) in 1989.
This is a hearty bread that stays soft for several days and is wonderful toasted or used for a grilled sandwich.
HONEY OATMEAL BREAD
1-½ cups milk
1 cup oats, quick
1 Tblsp. salt
2 Tblsp. canola oil
One 13 oz. can evaporated milk, undiluted
¼ cup honey
2 Tblsp. fast acting yeast*
2 cups whole wheat flour
3-4 cups all-purpose flour
**I use Fleischmann’s Instant Dry Yeast. I buy it in bulk (454 g) and the package says that it is made in Canada. I understand it is packaged under the name “Instant Dry” for distribution through stores like Sam’s, “Rapid Rise” in the U.S. and “Quick Rise” in Canada. The “Instant Dry”, “Rapid Rise” or “Quick Rise” yeast is especially formulated to be used mixed with the dry ingredients and can withstand the hot liquid.
Grease three 7-½ inch or two 9-inch loaf pans
Place 1-½ cups of milk in a pan, bring to a boil. Add oats and salt and cook for 2 minutes. Add oil, evaporated milk, honey and salt. Cool to 130 degrees F. (cooling will take 10-15 minutes).
In the large bowl of an electric mixer, place yeast and 2 cups whole wheat flour. Beat to blend flour and yeast. Add 130 degree F milk/honey mixture and beat with paddle beater for 3 minutes on medium speed.
Remove paddle beater and insert dough hook. Continue to beat for 6-1/2 minutes, adding all-purpose flour a little at a time. You may not have to use all of the flour – the dough should be smooth and elastic after 6-1/2 minutes. Although a little sticky because of the honey.
Place dough in an oiled bowl, turn dough over once and cover with a napkin or tea towel. Let rise for 45 minutes in a warm place that is free of drafts (I put mine on top of my microwave which sets under a cabinet).
After 45 minutes, punch down dough (press your knuckles into the dough to deflate it). Remove dough to a lightly floured board and divide into three portions for 7-½ inch loaves or into two portions for 9 inch loaves. Roll each portion into a loaf, pinch seams to seal and place seam-side-down in a greased 7-½ inch or 9-inch loaf pan. Cover and let rise for another 45 minutes.
Preheat oven to 350 degrees F.
Bake 7-½ inch loaves for approximately 30-35 minutes and the 9 inch loaves for about 50-60 minutes or until bread is golden brown and has a hollow sound when tapped (200 degrees on a bread thermometer*).
Cover with a piece of foil if top is browning too fast. Remove bread from pans immediately, cover with a napkin or a tea towel and let cool on a wire rack.
Yield: Three 7-½ inch loaves or two 9 inch loaves
I made up this recipe for supper using what I had on hand. It was really good. The yogurt and cream cheese are smooth and creamy, the blackberry jam adds a nice sweet/tart flavor and the graham cracker crumbs are crispy. My daughter and I really enjoyed it.
BLACKBERRY HONEY CREME
- 3 oz. cream cheese, softened
- 6 oz. container of Greek honey yogurt (Yoplait)
- 3 honey graham crackers, crushed (about ½ cup), divided
- ¼ cup blackberry jam*
Blend the cream cheese and yogurt together until smooth – a small food processor works well for this.
Sprinkle remaining graham cracker crumbs over the top of each dish.
Cover and refrigerate at least two hours.
Makes 4 servings
*I used my homemade blackberry jam. Click here for the recipe. https://lillianscupboard.wordpress.com/2011/08/09/good-blackberry-jam/
My youngest daughter is a busy stay-at-home mom who always finds time to get together with me on Fridays for lunch. I try to make meals that are tasty, quick and easy, and reduced in fat and calories. Here is the meal we had this week.
This something I whipped up from what I had on hand and it turned out to be a delicious, low-calorie, low-fat dessert. My daughter particularly loved it because it was the same Weight Watchers PlusPoints count as a serving of cottage cheese!
It’s easy to put together and makes a great guilt-free ending to a meal.
HONEY BLUEBERRY PUDDING--LOW CAL
- One 1 oz. box of Jello vanilla instant sugar/fat free pudding
- One cup 2% milk
- One 5.3 oz container of Dannon Greek Honey Yogurt
- One cup Cool Whip frozen topping, thawed
- ½ cup fresh blueberries
In a medium bowl, whisk together the pudding mix and milk until it begins to thicken. Whisk in the yogurt and then the Cool Whip until smooth.
Divide among five dessert dishes and top with fresh blueberries.
Chill until ready to serve.
Nutritional count based on 5 servings per my Diet Power software: 112 calories, 2.66 g fat, 18.4 g carb, .4 g fiber
Weight Watchers PlusPoints: 3
For the entree, we had an old favorite, Chicken a la King. It was a good meal.
Every Wednesday, granddaughter Dolphin comes to my house and most of the time we make bread. This week we made an old favorite going back over more than 20 years – Honey Whole Wheat Bread.
HONEY WHOLE WHEAT BREAD & ROLLS
- 2 packages fast rising dry yeast
- 2 cups of whole wheat flour (Gold Medal)
- 1/2 cup instant potato flakes
- 1/2 cup non-fat dry milk
- 2 tsp. salt
- 2 cups of water heated to 130 degrees F
- 3 Tblsp. oil
- 3 Tblsp. honey
- 3-4 cups all-purpose flour (Gold Medal)
In the large bowl of an electric mixer, place yeast, whole wheat flour, instant potato flakes, dry milk and salt. Stir to blend. Add heated water, oil and honey. With paddle beater, beat at medium speed for 3 minutes. Insert dough hook and continue beating for another 6:30 minutes, adding all-purpose flour as required to make dough springy and not sticky.
Place dough in an oiled bowl, cover and let rise in a warm place for 30 minutes. Punch down, form into loaves and/or rolls, place formed dough on oiled pans, cover and let rise for 30 minutes.
Preheat oven to 375 degrees F.
Bake loaves, according to size, for 25 to 45 minutes until golden brown on top and loaves sound hollow when tapped. Bake rolls for 12-15 minutes, according to size. I like to bake one loaf of bread in a medium size 7-1/2″ pan for 25 minutes and form 12 rolls from the remaining dough to bake on a large cookie sheet for 12 minutes.
Dolphin and I enjoy a roll fresh from the oven with butter and a drizzle of honey.
Back when I first started making Honey Whole Wheat Bread, my aunt and then later my mother were fighting cancer and nothing tasted good to them but this bread. I made each one a loaf every week until even this fresh bread didn’t taste good to them any more. My aunt passed away in 1989 and my mother in 1991. I know they would be happy to think that Dolphin is enjoying the bread now.