My standby bread recipe for everyday loaves makes a lightly-sweet, fluffy loaf that we’re in love with. I made a few adjustments to the Honey Grain Bread recipe found in our Oster Bread Machine recipe booklet. It’s a must try!
Honey Grain Bread (1.5 pound loaf)
- 1 and 1/4 cups water
- 2 tablespoons melted butter
- 1 and 1/2 tablespoons honey
- 2 and 1/4 cups white organic pastry flour
- 1 cup organic whole wheat flour
- 1/2 cup organic rolled oats
- 1 teaspoon salt
- 2 teaspoons active dry yeast
- Measure and add liquid ingredients to the bread pan.
- Measure and add dry ingredients (except yeast) to pan.
- Using your finger, form a small hole in the flour for the yeast. (DO NOT let yeast come in contact with liquid ingredients.) Carefully pour yeast into the hole.
- Insert bread pan into bread maker and close lid.
- Choose the “basic” or “whole wheat” setting, and choose your desired crust color (I use light).
- Press the START button, go about your day, and a few hours later you’ll enjoy a house that smells like a bakery (this recipe takes 3 hrs. 40 min.).
We love our bread covered with butter, jam, served with eggs in the morning, made into grilled cheese, or piled high into a big fat deli sandwich. This particular loaf has been stored in our refrigerator for up to three weeks with no problems.
In fact, in three years we have never had a loaf go moldy. When it gets too old it just dries out, which we don’t mind because we turn it into croutons or bread crumbs.