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Honey Oat Bread recipe

Honey Oat Bread recipe



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  • Recipes
  • Dish type
  • Bread
  • Bread machine

A soft and tender loaf, which is a cinch to make. It makes the most delicious sandwich bread and toast.

27 people made this

IngredientsMakes: 1 loaf

  • 450g bread flour
  • 40g poridge oats
  • 30g oat bran
  • 2 tablespoons dried milk powder
  • 1/2 teaspoon bicarbonate of soda
  • 2 teaspoons salt
  • 30g unsalted butter, softened
  • 4 tablespoons honey
  • 1 egg
  • 265ml buttermilk
  • 1 1/2 teaspoons dried active baking yeast

MethodPrep:15min ›Cook:3hr ›Ready in:3hr15min

  1. Place the ingredients into the bread machine in the order recommended by the manufacturer. Select the setting for white bread. Press Start.

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Reviews & ratingsAverage global rating:(24)

Reviews in English (17)

by naples34102

I found the long list of ingredients to make this bread a little daunting but that was part of the fun of making it! I was also attracted to the healthy additions of oats, bran, buttermilk and egg. I wasn't sure of the necessity of the baking soda, why dry milk powder in addition to buttermilk or why oat bran in addition to rolled oats. I also used one of my two bread machines, the new one, that I'm not all that familiar with, particularly in what order I should PUT all these ingredients! This was a true experiment, much as I now understand it must have been for the submitter, who remarked that this recipe is "the end result of trial, error and continuous tweaking." Well, it paid off. I really liked this hearty, oat-y, but soft bread. I don't know how or why all the ingredients work together but they do. This is a great bread, something a little different than just plain white, and I actually prefer this to the heavier, more strongly flavored wheat bread. It's a beautiful creamy beige in color, with flecks of the oat bran throughout, reminding you that you're eating something a little healthier for you than just plain white bread too. (Though just plain white Italian bread will ALWAYS be my favorite!) I'm not sure why in more than seven years only nine people have reviewed this recipe - the last review nearly two years ago - but be assured this is a wonderful, grainy, flavorful bread I hope more people will try in spite of the long list of ingredients.-06 Feb 2010

by DFPSHRIMP

Malicia: Great Job!! Love using real buttermilk, the oat taste came through; the bread was delicious!!! The bread rose all the way to the top of the pan-it was light and just REALLY GOOD! My husband REALLY LIKED IT TOO! Thanks for sharing your labor of love with the rest of us!-07 Sep 2002

by FRAMBUESA

I used lite soymilk in place of the buttermilk and wheat germ in place of the bran since I was out of both, and the bread still came out really nice. I made it by hand and baked it for about 35 minutes at 350 in a loaf pan, and it made a huge puffy loaf. Tastes best plain.-19 Oct 2007


Vermont Whole Wheat Oatmeal Honey Bread

Made from a combination of all-purpose flour, oats, and whole wheat, this is a great American-style sandwich bread: high-rising, soft-textured, and mildly sweet. From the classic PB&J sandwich to grilled cheese to your everyday breakfast toast, this versatile loaf is a real crowd-pleaser.

Ingredients

  • 2 cups (454g) boiling water
  • 1 cup (89g) rolled oats, old-fashioned or quick-cooking
  • 1/2 cup (78g) maple sugar or 1/2 cup (106g) brown sugar, packed
  • 1 tablespoon (21g) honey
  • 4 tablespoons (57g) butter
  • 2 1/2 teaspoons (15g) salt
  • 1 teaspoon cinnamon, Vietnamese preferred
  • 1 tablespoon instant yeast
  • 1 1/2 cups (170g) King Arthur White Whole Wheat Flour
  • 4 cups (482g) King Arthur Unbleached All-Purpose Flour

Instructions

In a large mixing bowl, combine the water, oats, maple or brown sugar, honey, butter, salt, and cinnamon. Let cool to lukewarm (100°F to 110°F), which typically takes about 10 to 15 minutes stir the mixture several times to help things along, if you like.

Weigh your flour or measure it by gently spooning it into a cup, then sweeping off any excess. Add the yeast and flours, stirring to form a rough dough. Knead (about 10 minutes by hand, 5 to 7 minutes by machine) until the dough is smooth and satiny.

Transfer the dough to a lightly greased bowl, cover the bowl with lightly greased plastic wrap, and allow the dough to rise for 1 hour. Since the dough is warm to begin with (from the boiling water), it should become quite puffy.

Divide the dough in half, and shape each half into a loaf. Place the loaves in two greased 8 1/2" x 4 1/2" bread pans.

Perfect your technique

Vermont Whole Wheat Oatmeal Honey Bread

Cover the pans with lightly greased plastic wrap and allow the loaves to rise until they've crowned about 1" over the rim of the pan, about 60 to 90 minutes.

Bake the loaves in a preheated 350°F oven for 35 to 40 minutes, tenting them lightly with aluminum foil after 25 minutes, to prevent over-browning. Remove them from the oven when they're golden brown, and the interior registers 190°F on a digital thermometer.

Turn the loaves out onto a rack to cool. Store at room temperature, well-wrapped, for several days freeze for longer storage.

Tips from our Bakers

Want to make this bread with the help of your bread machine? Place the dough ingredients into your machine in the order listed and choose the dough or manual cycle. When the cycle is done, remove the risen dough and shape and bake as directed in the recipe above. Note: Due to the many brands of bread machines on the market and their different features, we can’t guarantee you can bake this bread start to finish in your own machine please use the dough or manual cycle instead.


Honey-Oat Pain de Mie

This sandwich loaf, with its hint of sweetness from both honey and oats, is wonderfully moist and tender. And, since it bakes in a pain de mie pan (pullman loaf pan), each slice is beautifully shaped, with an ultra-thin crust — ideal for kids. It slices easily for sandwiches and toast try it in French toast for a tasty twist on that breakfast favorite.

Ingredients

  • 3 cups (361g) King Arthur Unbleached All-Purpose Flour
  • 2 1/4 teaspoons instant yeast
  • 1 cup (89g) old-fashioned rolled oats
  • 1 1/2 teaspoons (9g) salt
  • 4 tablespoons (57g) melted butter
  • 3 tablespoons (64g) honey
  • 1 cup (227) to 1 cup + 2 tablespoons (255g) lukewarm water*

Instructions

Weigh your flour or measure it by gently spooning it into a cup, then sweeping off any excess. Combine all of the ingredients, and mix until cohesive. Cover the bowl, and let the dough rest for 20 minutes, to give the oats a chance to absorb some of the liquid. Then knead — by hand, stand mixer, or bread machine — to make a smooth, soft, elastic dough.

Place the dough in a lightly greased bowl, or in an 8-cup measure (so you can track its progress as it rises), and let it rise for 1 to 1 1/2 hours, until it's risen noticeably. It won't necessarily double in bulk.

Gently deflate the dough, and shape it into a 9" log. Place the log in a lightly greased 9" pain de mie (pullman) pan, pressing it gently to flatten.

Place the lid on the pan (or cover with plastic wrap, for a better view), and let the dough rise until it's about 1" below the top of the pan/lid, 60 to 90 minutes. Towards the end of the rising time, preheat the oven to 350°F.

Perfect your technique

Honey-Oat Pain de Mie

Remove the plastic (if you've used it), slide the pan's lid completely closed, and bake the bread for 30 minutes.

Remove the lid, and bake for an additional 5 minutes, or until an instant-read thermometer inserted into the center registers at least 190°F.

Remove the bread from the oven, and turn it out of the pan onto a rack. Run a stick of butter over the top, if desired this will yield a soft, buttery crust. Cool completely before cutting wrap airtight and store for several days at room temperature.


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Perfect, easy and filling. I used a rapid yeast, all dry ingredients at first and then I added a warm water. No need for egg topping. I baked it in a steam baked program (160 C= 320 F) as buns. My kids love it, i'll bake this again. Thank you!

Really great recipe. I replaced 2 cups of the AP flour with WW and it turned out great. I've also reduced the veg oil to 1.5T with good results.

I was a little hesitant to put 1/3c of honey in a couple of "small" loaves of bread. I usually put no more than 2tbsp of sugar in any 2 loaf recipe, but boy did it pay off. This bread is delicious. Reading all the reviews of how light and fluffy it was, I also substituted 1c of ww flour for one of the 4c of flour. It still turned out super light and fluffy. Next time I will be tempted to try 1/2 ww and 1/2 ap.

Wicked good! Made it using 1/2 white and1/2 six grain flour as one loaf in Dutch oven, works very nice in wood cook stove..so easy I will never buy bread again!

I just finished making this and it is fantastic. It is chewy and a bit sweet -- just right for eating plain, or as toast with homemade berry jam, or for a sandwich. I added a Tablespoon of flaxseed (ground) when I added the oats. I will make this again and again. It is easy and delish!!

This is fantastic, really delicious. And fairly easy, though I've found some bread mixes that are even easier: www.bakedbetter.com. The Park Slope Staple is hardy and I added honey to it to be a bit more like this recipe.

I made this recipe with rapid yeast. If using rapid yeast, do not dissolve the yeast in warm water. Put in all the ingredients, excluding the water, (i used about 4 cups of flour) with the yeast on top. Then add the water (making it a tad warmer than the recipe calls for, about 120 degrees) and massage to make the dough. I kneaded the dough by hand for about 5 minutes. Skip the first rise and go right to forming rolls or loaves. Put in a warm oven covered with a towel and let rise for one hour. This significantly decreases the amount of time spent making this and it turns out perfect. This bread is delicious! I made dinner rolls and got 15 out of the recipe.

i have had good results with this recipe but i was wondering if some one could tell my why you add the flour to the water in this case, when my bread book says that you should always add the water into the flour? this method seems to make more sense because what if you dont need all the flour??

I was a little confused whether or not to knead this dough after reading the reviews. (The recipe doesn't say to.)So what I did is kneaded it a little bit, but just to form the soft dough ball. The rising time for me was perfect. I didn't have to use the extra time suggested. But what I can suggest for those who needed a longer time, is to boil a kettle and put the hot kettle beside the dish, under the dish towel, to create a warmer environment. The recipe didn't take the 5 cups of flour it was more like 4 cups. Overall, a beautiful bread. Very rustic, great for breakfast!

I just ate the first slice! its incredible. I too let it rise for longer then the suggested hour. I was still unsure about the recipe while putting the loaves in the oven. But. when i opened the oven door to check on the loaves. I was very impressed. Its a wonderful looking bread with great taste!

I followed the recipe. It was so easy and this bread is seriously amazing.

I made this bread this afternoon and it tastes fabulous! It didn't, however, rise very well. In fact, the loaves are flat on top. I have made bread many times before and this hasn't happened until recently when I moved to the coast. Could living at sea level cause this? I didn't knead the bread as the instructions indicated not to. Should I next time? Add more yeast? More flour? Not sure how to fix a flat loaf.

This bread was easy..although I did knead it and rose nicely, but we all found it too sweet, I think as another reviewer mentioned if fruit and cinnamon were added it would suit the bread but like this it seems too sweet for a savoury bread but not sweet enough for a sweet bread.

I used 1/2 whole wheat flour and old fashioned oats instead of quick oats. Added 1 tbsp of vital wheat gluten. Great bread!

I have been making this bread for quite some time. I do follow the recipe, except that I knead the bread using my dough hook on my Kitchen Aid mixer. Just out of curiousity, I will try it some time without kneading. It is a good bread, freezes well, but usually gets eaten quickly, before it can get ot the freezer.

I can't believe its so easy! Tastes, looks, and has a better consistency than breads I have made that take literally all day to prepare. My husband and 4yr old found it especially yummy. Definitely a keeper!

It's a great recipe, turned out light and filling at the same time. But I agree with everyone else that it took a while to rise. No big deal, though. I'll definitely be making it again.

I used the ingredients as is (with the exception of reducing the salt to one teaspoon) but simplified the process by using a bread machine to mix and proof the dough. My family was very happy with the soft interior texture and the thin, slightly crisp crust. Both loaves were gone within the hour.

It took forever to rise, but turned out alright. I am at 7000 ft in elevation, and I don't think the bread turned out quite right. This was my first time making "rising" bread. Any tips for high altitude bread baking?

This recipe was surprisingly easy to make. It tasted great when it was finished and got great reviews from my husband. I will definitely make this again.

Made this recipe in my breadmaker. Put in all ingredients at once on "bread" cycle. It turned out great. A tiny bit too much volume for my machine. Will reduce amounts slightly next time.

You don't have to knead this bread. I stirred the ingredients together with about 4 1/2 cups of flour, squished it around a little in the bowl, and then let it rise. It was a horrible looking, sticky, mangled looking hunk of dough. But I let it rise (for about 2 hours instead of one), then patted it with some flour and separated it in half, it still being very loose, soft and sticky, and put it into a couple of pans. Once again, I doubled the rising time, and then finally baked it, and it turned out perfectly. I took one loaf to work and people thought I had bought it at a bakery. It's really tasty, easy and has a great texture. I'm a horrible baker, and I was able to pull this off, so you certainly can too.

This was fine, but there are so many other bread recipes out there that just have more flavor. I make my own bread because I love the intensity of the flavor this bread REQUIRES the honey and butter on the side, whereas some other homebaked breads are good enough to eat plain - without extra calories. If I were to make it again, I would try adding cinnamon and golden raisins to the dough. I did like the oats on top, but I might just use that technique with other breads. To make this bread more interesting, I made a spread of softened butter mixed with honey, cinnamon and vanilla extract. I mashed it all together in a bowl until unified, then put it back in the fridge. Now, when I want to spread it on the bread, it's all together. The addition of vanilla and cinnamon makes it more intense, so you can use less - that means fewer calories!

Excellent! Made 1/2 recipe for 1 1/2 lb loaf for bread maker. Excellent with butter.


How To Get Oats To Stick To The Top of Sourdough

A little trick to get the oats to stay on the top of your loaf, even once it’s cooked is to actually use the oats to line your banneton.

You just sprinkle them on the base of the banneton and then place your loaf on top, seam side up.

During the course of the cold ferment, the oats will press into your dough and moisture will help them to stick.

When you tip it out of the banneton, the oats will remain on the top of your dough.

I really love using an oval banneton to achieve a nice honey oat batard for this recipe.

I recommend very simple scoring for this loaf. A single slash will give you a nice belly and ear that opens up without the oats.

The contrast in the cooked bread is really lovely.

You’ll find instructions for shaping a perfect sourdough batard here.


Honey-Oat Bread

Combine first 3 ingredients in a saucepan heat to 120° to 130°.

Combine 1 2/3 cups bread flour and next 4 ingredients in a large mixing bowl. Gradually add honey mixture and eggs, beating at low speed with a heavy-duty electric mixer until blended. Beat at medium speed 3 more minutes. Gradually stir in wheat flour and enough remaining bread flour to form a soft dough.

Turn dough out onto a well-floured surface. Knead until smooth and elastic (about 10 minutes). Place in a well-greased bowl, turning to grease top.

Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in bulk.

Punch dough down let rest 15 minutes. Divide in half, shaping each portion into 2 small balls. Place 2 balls, side by side, in each of 2 well-greased 9- x 5-inch loafpans.

Cover and let rise in a warm place, free from drafts, 20 minutes or until doubled in bulk.

Combine egg white and 1 tablespoon water brush on tops of loaves.

Bake at 375° for 35 to 40 minutes or until loaves sound hollow when tapped. (Cover with aluminum foil the last 15 minutes to prevent excessive browning, if necessary.) Remove from pans immediately cool on wire racks.

Honey-Oat Buns: After letting dough rest, divide into 12 portions shape into buns. Place on greased baking sheets. Cover and let rise 20 minutes or until doubled in bulk. Bake at 375º for 15 minutes. Yield: 1 dozen.


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Gluten Free Honey Oat Bread | Homemade Bread Recipe

This gluten free honey oat bread is perfect for sandwiches, toast, french toast, dessert bread, and much more! This is one of those homemade gluten free bread recipes that I like to keep on hand at all times because it’s so delicious!

Homemade bread recipes are always better than store-bought, in my opinion, especially when it comes to gluten free breads. It’s SO hard to find a good GF bread at the store. Plus, most of them contain unnecessary additives that I try to avoid.

Choosing the Right Gluten Free Flour

For this particular bread recipe, you want to make sure you use an all-purpose gluten free flour that says one of the following on the bag:

Below, I’ve listed some great options:

It’s also important that you sift the flour. This will ensure that there are no lumps and it makes the flour more “airy,” which helps to yield a more fluffy bread. In fact, I like to sift the flour any time I’m making any type of bread recipe.

Gluten Free Honey Oat Bread Recipe Video

More gluten free bread recipes…

If you’re on the search for more healthy bread recipes, check out some of my favorites below.


  • I always like to start my bread recipes by activating the yeast. In a medium size bowl of large measuring cup add lukewarm water and stir in yeast and honey. Cover with kitchen towel and set aside for 5 minutes until yeast starts to foam up. Note if it doesn&rsquot foam up or show signs of live activity your yeast might be too old!
  • Next you add the dry ingredients to the mixer bowl. That&rsquos our all-purpose flour (or bread flour), old-fashioned oats and salt. Using the hook attachment give the dry ingredients a quick mix.
  • With the mixer running on medium speed, add yeast water slowly. Continue to mix for about 2 minutes. *Dough will be sticky*
  • Transfer dough to a large bowl. Cover with kitchen towel and let dough rise to double the size (about 45 minutes to an hour).
  • To remove dough from bowl, pull dough from the sides on to the middle forming a ball. Transfer to a floured surface.
  • Try not to manipulate the dough a whole lot. Form into a ball. Using a chef&rsquos knife or pizza cutter, cut dough into three equal size parts.
  • Form each dough into a loaf and transfer to a lined loaf pan.
  • Allow dough time for a second rise (about an hour). Dough will reach near top of loaf pan.
  • When ready to bake brush melted butter on top and sprinkle with oats.
  • Bake at 375 for 45-50 minutes or until crust turns golden brown.

If you are a coffee lover like me, you will want to pair this honey oat bread with my Mocha Latte recipe or Dalgona Whipped Coffee. Enjoy!

If you make this Honey Oat Bread be sure to tag #gardeninthekitchen on Instagram, leave a comment or give this recipe a star rating!


Honey Oat Bread

This bread recipe is a hit with my entire family, can easily be made and kneaded in a stand mixer or by hand &ndash totally your preference.

I thoroughly enjoy kneading by hand, but sometimes we don&rsquot always have the time for that. I usually make a loaf about once or twice a week because my family likes it that much.

Around our home, we try to avoid as many processed or sugar filled foods as possible and since sugar is found in nearly everything, including bread, I bake my own.

This post has been updated and republished from it&rsquos original date of September 15, 2016.

Gather the Ingredients:

  • all purpose flour
  • old fashioned rolled oats
  • dry active yeast
  • fine sea salt
  • butter
  • whole milk
  • lukewarm water
  • raw, natural honey
  • For the top of the bread: 2 tablespoons honey, 2 tablespoons oats

Tips for Making this Bread

When making this bread, I usually use whole milk. But I have also had success with using nut milks like almond and coconut.

I like to hand knead bread so I can get a feel for when it is ready. But sometimes, I&rsquom pressed for time so I will use my stand mixer with the dough hook.

It is important to stop and check it periodically when using a stand mixer to ensure it isn&rsquot being kneaded too much.

When baking this loaf, check on it every now and then. I recommend &ldquobabysitting&rdquo homemade bread. It isn&rsquot something that you can just throw in the oven and call it good.

Oven times vary for most people. If the bread starts to brown on one side more than the other, rotate it.