Recipe
Honey Oatmeal Bread Made with Love
My grandma’s oatmeal bread recipe is a family favorite.
When I was a little girl, I remember waking up to the smell of fresh bread that my mother had baked that morning. She would cut me a thick slice, still warm, and generously smear butter on it. This loaf of bread would not stay around long because when I wanted a snack, I would eat this every time.
I watched my mom make this bread, but it wasn’t until I was an adult that my grandma taught me how to make bread of any kind. Her yeast rolls are what my family requests me to bring to our large Thanksgiving dinners, though we haven’t met during this pandemic.
Because of the pandemic, I was forced to find an alternative to using store bought yeast for this recipe because I simply couldn’t buy it. After much research, I developed my own wild yeast levain, also known as sourdough starter. After building it up through regular feedings, I could make bread.
While I built up my starter, I did research on how to use it to make bread. Since my starter is made with all-purpose flour and not rye flour, it has a sweeter taste to it, so it is much less sour than normal sourdough, but it does contribute some of that lovely flavor. Here is the recipe I follow.
