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Whole Wheat Honey Oatmeal Bread

Posted by in Baking, Step-by-Step Recipes

Tasty Kitchen Blog: Whole Wheat Honey Oatmeal Bread. Guest post by Adrianna Adarme of A Cozy Kitchen, recipe submitted by TK member Stephanie of Girl Versus Dough.

 
There’s simply nothing like fresh homemade bread. Despite knowing the powers of “homemade,” I usually leave bread as a grocery-store purchase but when I came across this Whole Wheat Honey Oatmeal Bread recipe by TK member Stephanie (a she recipe adapted from White On Rice Couple), I was enamored with the combination of oats, honey and whole wheat flour. When this loaf came out of the oven, I immediately made a commitment to myself to bake more bread. This bread yields a loaf that is slightly sweet in flavor, hearty in texture and utterly delicious when eaten warm. 

 
 
 
Tasty Kitchen Blog: Whole Wheat Honey Oatmeal Bread. Guest post by Adrianna Adarme of A Cozy Kitchen, recipe submitted by TK member Stephanie of Girl Versus Dough.

To get started, you’ll need: water, honey, whole wheat flour, all-purpose flour, oats, butter and salt. 

You can make the dough in a stand-up mixer if you have one, but if you don’t, you can make this whole loaf by hand. This dough is actually very easy to knead by hand. It won’t leave you sweating like other doughs. 

 
 
 
Tasty Kitchen Blog: Whole Wheat Honey Oatmeal Bread. Guest post by Adrianna Adarme of A Cozy Kitchen, recipe submitted by TK member Stephanie of Girl Versus Dough.

Combine the water and milk in a microwave-safe bowl and nuke it for 30 to 40 seconds, until the mixture is warm. Then pour in the honey.

 
 
 
Tasty Kitchen Blog: Whole Wheat Honey Oatmeal Bread. Guest post by Adrianna Adarme of A Cozy Kitchen, recipe submitted by TK member Stephanie of Girl Versus Dough.

Sprinkle the dry active yeast atop the milk mixture and allow it to get nice and foamy, about 10 minutes. 

 
 
 
Tasty Kitchen Blog: Whole Wheat Honey Oatmeal Bread. Guest post by Adrianna Adarme of A Cozy Kitchen, recipe submitted by TK member Stephanie of Girl Versus Dough.

Add the whole wheat flour and all-purpose flour. 

 
 
 
Tasty Kitchen Blog: Whole Wheat Honey Oatmeal Bread. Guest post by Adrianna Adarme of A Cozy Kitchen, recipe submitted by TK member Stephanie of Girl Versus Dough.

Pour in the melted butter and oats. 

 
 
 
Tasty Kitchen Blog: Whole Wheat Honey Oatmeal Bread. Guest post by Adrianna Adarme of A Cozy Kitchen, recipe submitted by TK member Stephanie of Girl Versus Dough.

Mix all of the ingredients together until the dough forms. 

 
 
 
Tasty Kitchen Blog: Whole Wheat Honey Oatmeal Bread. Guest post by Adrianna Adarme of A Cozy Kitchen, recipe submitted by TK member Stephanie of Girl Versus Dough.

If you’re using a stand-up mixer, you can knead the dough using the dough hook for 10 to 15 minutes. If you’re using your hands, you can simply knead the dough on a heavily floured surface for 15 minutes until the dough transform from sticky to nice and smooth. 

 
 
 
Tasty Kitchen Blog: Whole Wheat Honey Oatmeal Bread. Guest post by Adrianna Adarme of A Cozy Kitchen, recipe submitted by TK member Stephanie of Girl Versus Dough.

When you’re done kneading, transfer it to a clean bowl and cover it with a tea towel to rise for 1 hour or until the dough has doubled in size. 

 
 
 
Tasty Kitchen Blog: Whole Wheat Honey Oatmeal Bread. Guest post by Adrianna Adarme of A Cozy Kitchen, recipe submitted by TK member Stephanie of Girl Versus Dough.

After the dough is done with its first rise, this is how it’ll look. 

 
 
 
Tasty Kitchen Blog: Whole Wheat Honey Oatmeal Bread. Guest post by Adrianna Adarme of A Cozy Kitchen, recipe submitted by TK member Stephanie of Girl Versus Dough.

Punch it down and transfer it to a lightly floured surface. Shape it into an 8-by-8-inch square. 

 
 
 
Tasty Kitchen Blog: Whole Wheat Honey Oatmeal Bread. Guest post by Adrianna Adarme of A Cozy Kitchen, recipe submitted by TK member Stephanie of Girl Versus Dough.

Roll up the dough …

 
 
 
Tasty Kitchen Blog: Whole Wheat Honey Oatmeal Bread. Guest post by Adrianna Adarme of A Cozy Kitchen, recipe submitted by TK member Stephanie of Girl Versus Dough.

And then transfer it to a 9-by-5-inch loaf pan, seam-side down. Cover the loaf again with a tea towel and let it rise for 30 minutes, or until the dough reaches the edges of the pan. 

 
 
 
Tasty Kitchen Blog: Whole Wheat Honey Oatmeal Bread. Guest post by Adrianna Adarme of A Cozy Kitchen, recipe submitted by TK member Stephanie of Girl Versus Dough.

Preheat the oven to 400ºF. Sprinkle the oats on top of the loaf and transfer it to the oven to bake for about 45 minutes. You’ll know when the bread is done when the loaf’s top is dark brown and the bread sounds hollow when tapped on the bottom. 

 
 
 
Tasty Kitchen Blog: Whole Wheat Honey Oatmeal Bread. Guest post by Adrianna Adarme of A Cozy Kitchen, recipe submitted by TK member Stephanie of Girl Versus Dough.

Allow the loaf to cool to room temperature and then slice it up!

This bread is a beauty when it comes out of the oven. It’s ideal for everything from your weekday sandwiches to a snack with a cup of coffee. I personally enjoyed a slice with a smear of salted butter and a drizzle of honey. It was perfection. 

Thanks for sharing the recipe, Stephanie! Go check out her blog, Girl Versus Dough, for more of her recipes.

 
 

Printable Recipe

Whole Wheat Honey Oatmeal Bread

See the full recipe post on Stephanie | Girl Versus Dough’s site!
5.00 Mitt(s) 5 Rating(s)5 votes, average: 5.00 out of 55 votes, average: 5.00 out of 55 votes, average: 5.00 out of 55 votes, average: 5.00 out of 55 votes, average: 5.00 out of 5

Prep Time:

Cook Time:

Difficulty: Easy

Servings: 8

8

Description

Whole wheat sandwich bread made with oats and honey and a whole lot of yum.

Ingredients

  • 1 cup Water
  • 1 cup Milk
  • 2-¼ teaspoons Active Dry Yeast
  • 2 Tablespoons Honey
  • 2-½ cups Whole Wheat Flour
  • 2 cups Bread Or All-Purpose Flour
  • 1 cup Rolled Oats, Plus More For Topping Loaf
  • 4 Tablespoons Unsalted Butter, Melted And Cooled Slightly
  • 1 Tablespoon Salt

Preparation Instructions

Pour water and milk into a microwave-safe bowl; heat 30 to 45 seconds until warm (about 115ºF). Pour into the bowl of a stand mixer.

Add yeast and honey. Let sit 10 minutes until yeast is foamy.

Stir in flours, oats, butter and salt. Using a dough hook, knead on medium speed 6 minutes until dough is smooth, elastic and only slightly sticky (alternatively, knead by hand 10 to 15 minutes on a lightly floured surface until smooth, elastic and only slightly sticky). Keep dough in bowl and cover with a tea towel. Let rise 1 hour until doubled.

When dough is doubled, punch down and transfer to a lightly floured surface. Press into an 8-by-8-inch square, then tuck in sides slightly and roll up into a log. Transfer to a lightly greased 9-by-5-inch loaf pan, seam-side down. Cover with a tea towel and let rise 30 to 40 minutes until dough reaches the edges of the pan (but not doubled).

Heat oven to 400ºF (375ºF if loaf pan is dark or nonstick). Sprinkle oats on top of risen loaf. Bake 40 to 50 minutes, rotating halfway through baking, until loaf is deep brown on top and sounds hollow when tapped on the bottom. Remove from loaf pan and transfer to a cooling rack to cool completely.

Adapted from White On Rice Couple.

 
 
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Adrianna is the lovely lady behind the scrumptious blog A Cozy Kitchen. It’s filled with all kinds of mouthwatering recipes and gorgeous photography. Whether you’re in the mood for something vegetarian or meaty, fancy or pure comfort, light or decadent, there’s sure to be something there for everyone.

 

11 Comments

Comments are closed for this recipe.

Jean von B on 2.8.2014

Soup & chili

Carol on 2.7.2014

Easy, wonderful recipe for delicious bread!

Susan on 1.25.2014

This is a wonderful recipe. I am on my second batch of this recipe with a few modifications. I added 3 Tablespoons of ground flax seed meal to the recipe. When I made the first loaf of bread, I baked at 375° convection for only 30 minutes and the bread turned out beautiful. Overall, delicious bread!!!!

Ashley on 1.16.2014

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Naomi on 1.11.2014

I just made this bread! It’s very good, but a little on the salty side. Next time I make it, I’ll probably only use 1 1/2 tsp instead of 1 Tbsp.