Honey Oatmeal Walnut Bread with Poppy Seeds

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Here we have toasted Honey Oatmeal Walnut Bread with Poppy Seeds spread with
Artichoke-Basil Spread and topped with a Easy-Peel Hard-Cooked Egg and served along
 with a Clementine orange for a healthful and filling breakfast.

Recipe from http://www.parsleysagesweet.com

Husband-Tested in Alice’s Kitchen

Makes 1 (9” X 5”) loaf or 9 dinner rolls*

This is a beautiful loaf with a tight crumb, perfect for sandwiches or serving with soups and salads.  It’s very slightly sweet and absolutely scrumptious.

2 cups bread flour, divided (plus a bit more for kneading)

1 package (1/4 oz.) yeast

1 ½ teaspoons Kosher salt

1 cup water

4 Tablespoons honey

2 Tablespoons vegetable oil

½ cup quick rolled oats

1 cup whole-wheat flour

¾ cup walnuts, toasted* and chopped

(Egg, Water, Oats, and Poppy Seeds for topping)

In the large bowl of a stand mixer, stir together 1¼ cups of the bread flour, the yeast, and salt until well combined.

In a medium saucepan, combine 1 cup water, honey, vegetable oil, and oats.  Heat just until warm (120°F to 130°F.) Pour the liquid over the flour, yeast and salt mixture.  Stir until moistened, then beat with the paddle attachment for 3 minutes at medium speed.

Gradually stir in the whole-wheat flour, nuts, and enough remaining bread flour.  (Do this either by hand or with the dough hook.)

Knead the dough on a floured board for 5 to 8 minutes or until the dough is smooth and elastic, using additional bread flour as needed. (You can also do this using the dough hook.)

Place the dough in a lightly oiled bowl and turn to grease the top.  Cover and let rise in a warm place for 20 minutes.

Turn the dough out onto a floured board.  Punch down to remove any air bubbles.  Roll or pat the dough into a rectangle, approximately 14” X 7”.  Starting with the shorter side, roll up tightly, pressing the dough into the roll with each turn.  Pinch the edges and ends to seal.  Place in a greased 9” X 5” loaf pan.  (*To make 9 dinner rolls, divide the dough into 9 balls after the first rise.  Place them in a greased 8” square pan.)

Cover and let rise in a warm place for 1 hour.  Midway through the rise, preheat the oven to 375°F.

Once the loaf is risen, combine the egg and 1 Tablespoon water.  Brush this over the top of the loaf.  Sprinkle with oats and poppy seeds.  Bake at 375°F for 30 to 40 minutes.  Remove from pan and cool completely on a wire rack before slicing. 

According to my calculations, 1 of 12 slices of this bread equals about 212 calories with 2.2 grams of fiber.  1 of 9 dinner rolls would equal 283 calories with 2.9 grams fiber.