Whole wheat bread with oats and almond milk recipe

I know what some of you might be thinking…..gross! But hear me out. I am experimenting with different recipes to make our “normal” every day’s foods a little bit healthier. I came across a recipe and had to try it out. I altered it a bit and it came out amazing! I have to share my version of this recipe. 

Ingredients:

1 cup water

1 cup almond milk  (I used vanilla unsweetened 30 calorie Silk Almond Milk)

2 1/4 teaspoons (Fleischmann’s active dry yeast)

2 tablespoons honey (sue bee)

4 cups whole wheat flour (King Arthur whole wheat , whole grain flour)

1 cups all-purpose flour (Costco brand)

1 cup rolled oats (Quaker oats, regular)

4 tablespoons unsalted butter, melted and cooled slightly (Costco brand)

1 teaspoon salt (mortons) 

Directions:

In a microwave safe bowl Combine water and almond milk and Microwave for 30 seconds until warm. Add yeast and honey. Let mixture sit until yeast is foamy. 

Pour into mixing bowl

Add flours, oats, butter and salt. Using a dough hook, knead on medium speed about 6 minutes until dough is smooth, elastic and only slightly sticky. Keep dough in bowl and cover with a clean kitchen towel. Let rise in a warm place about 1 hour until doubled. I check mine at about 30 minutes and it’s normally close to doubled. 

When dough is doubled, punch down and transfer to a lightly floured surface. Press into an 9×9 inch square, tuck sides in (about 1 inch each side) and roll up into a log. Press seems together to seal the dough. Transfer to a lightly greased (Pam or butter) 9×5-inch loaf pan, seam side down. Cover with the same clean towel and let rise about 30 minutes until dough reaches the edges of the pan.

Heat oven to 400 degrees F (375 degrees F if loaf pan is dark or nonstick). 

Bake 40-50 minutes. 

You can rotate the pan halfway through but not required. 

Bake until loaf is deep brown on top and bottom sizzles when you tap your wet finger on the bottom of pan. (FYI: That is how our family has always done it but be careful not to burn yourself. I have never burnt myself but if you haven’t done it before just remember to tap the bottom with a wet finger not hold your finger there.)

Let loaf sit for 5 minutes and then remove from loaf pan onto a cooling rack. I normally cut the bread and put butter on it soon after so I get to taste the freshest bread ever 🙂 

Enjoy! I hope you like it as much as our family does!