Honey Oatmeal Bread
Homemade Honey Oatmeal Bread is perfect for sandwiches or part of breakfast, brunch or dinner with a smear of creamy butter or jam!
Honey Oatmeal Bread
I used to make weekly trips to my favorite bakery to buy loaves of their honey oat bread and bags of challah knots. There was a great void in my diet when they shut their doors.
Oatmeal Bread Recipe
So when I saw a Honey Wheat Oatmeal Bread on The Slow Roasted Italian blog, I immediately printed it off to try. The dough came together beautifully, smooth and elastic as Donna had described.
It’s not quite as sweet and dense as my old favorite, but hubby and the kids gave it high praise. I will definitely bake it again. With a just a few tweaks, like a bit more honey, this oatmeal loaf is worth baking again and again. Thanks, Donna, for the inspiration!
Check out my recipe box for more Bread Recipes.
- 4 1/2 teaspoons dry active yeast (2 envelopes)
- 1/2 cup honey
- 4 tablespoons butter plus 1 tablespoon to grease the bowl
- 2 1/4 cups warm water (110º; hotter than 120º will kill the yeast)
- 1 tablespoon salt
- 2 3/4 cups unbleached bread flour
- 4 cups whole wheat flour
- 1 cup quick-cooking oats
- 1 whole egg, lightly beaten
- Melt 4 tablespoons butter and add it plus the honey to the bowl of a stand mixer. Add warm water. You want the mixture to be about 110-120º. Sprinkle the yeast on top of the water honey mixture and mix to combine. Set aside for about 5-10 minutes, until the yeast blooms.
- In a large mixing bowl combine the salt, 2 cups whole wheat flour, and 1 cup of bread flour. Using the dough hook, add the flour mixture to the yeast mixture and blend until all the liquid is absorbed. Increase the speed to medium and beat for 2 minutes, making sure to scrape the sides with a spatula.
- Add the egg and one cup of whole wheat flour. Blend on low until the egg is incorporated then beat on medium for 2 more minutes. Add the oats, 1 cup of whole wheat flour, and 1 cup of bread flour. Continue mixing for a few minutes until it's smooth and elastic.
- Up to one more cup of bread flour can be added to avoid a sticky dough...I did not find this necessary. Place 1 tablespoon of butter in a large bowl and microwave for 30 seconds. Add the dough to the warm bowl, roll around to grease the bottom of the dough, then flip over and cover with plastic wrap and a towel. Cover and let rise in a warm spot till doubled in size, about one hour.
- Punch the dough down and turn it onto a floured surface. Cover with a bowl and let rest for 15 minutes. Cut the dough in half and shape into two loaves. Place each loaf in a greased 9 x 5 loaf pan, sprinkle tops with oats if desired, cover with plastic wrap, then a towel, and let rise for about an hour.
- Preheat oven to 350º and bake for 35-40 minutes. Bread should sound hollow when tapped or check for an internal temperature of 190º. Remove bread from the pans to a cooling rack to cool completely.
Adapted from The Slow Roasted Italian
Serving Size:2 slices
Amount Per Serving: Calories: 206Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 10mgSodium: 34mgCarbohydrates: 47gFiber: 0gSugar: 46gProtein: 0g