Ingredients for Whole Wheat Honey Casserole Bread
- 2 cups whole wheat flour
- 2 teaspoons active dry yeast
- 1 ½ cups buttermilk
- ¼ cup molasses
- ¼ cup honey
- 1 teaspoon salt
- 4 tablespoons (½ stick) unsalted butter
- 1 cup rolled oats
- 2 large eggs
- White Flour
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How to Make Whole Wheat Honey Casserole Bread
- In a large bowl, combine 2 cups whole wheat flour and 2 teaspoons active dry yeast.
- In a separate saucepan, gently heat 1 ½ cups buttermilk, ¼ cup molasses, ¼ cup honey, 1 teaspoon salt, and 4 tablespoons (½ stick) unsalted butter to 115°F (46°C). Pour the warm mixture into the flour and yeast mixture.
- Mix thoroughly until just combined. Do not overmix.
- Stir in 1 cup rolled oats, 2 large eggs, and add additional whole wheat flour, 1 cup at a time, until a soft, slightly sticky dough forms.
- Cover the bowl and let the dough rise in a warm place for 1 hour, or until doubled in size.
- Gently shape the dough into two loaves and place them into two greased 1 ½-quart casserole dishes.
- Let the loaves rise again for 45 minutes, or until doubled in size.
- Bake in a preheated oven at 375°F (190°C) for 25-35 minutes, or until golden brown and the internal temperature reaches 200°F (93°C). Let cool completely before slicing and serving.
Nutrition Information (Approximate per serving)
Sodium
172 g
Sugar
301g
Fat
120g
Carbs
124g
