The Pioneer Woman Tasty Kitchen
Profile Photo

Whole Wheat Honey Oatmeal Bread

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:

Cook:

Level: Easy

System:

8
x

Print Options

Page size Letter 3x5 4x6
Text Size Small Medium Large
Content Include description
Include prep time, etc.
Show image

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

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.

3 Comments

You must be logged in to post a comment.

Profile photo of Cathy Youell

Cathy Youell on 10.15.2016

Turned it into 2 smaller loaves as it was too much for my one loaf pan. Not bad…but do not know if I will make again.

Profile photo of sarah miller

sarah miller on 8.10.2014

Just mixed this up following directions, and after kneading for 6 minutes the dough was incredibly wet still. added another 1/4 cup of flower and 1/8 of a cup at a time before it was only ‘slightly sticky’. hoping that the bread will turn out ok. anyone else have this issue? Also thought it was hard to tell when the dough was smooth due to the oats…

Profile photo of suzygray

suzygray on 1.16.2014

I baked this the other afternoon and it turned out great. I followed the directions about rising in the loaf pan and put it in the oven when it rose to the top of the pan but during baking, it just got really big on top. It didn’t spill over but had a huge, brown crisp mound. I thought it might have holes inside but didn’t. My hubby and I both like it for am toast but it’s so wide it won’t into my toaster all the way, have to cut in half. This is a delicious, dense, chewey bread that was fun to watch bake.

5 Reviews

You must be logged in to post a review.

Profile photo of Nanci Bentes

Nanci Bentes on 2.21.2014

Fantastic! Delicious and easy. I translated the recipe to portuguese and posted in my blog! Brazilians will love this recipe that works so well.

Profile photo of Jacque Herron

Jacque Herron on 2.11.2014

This bread is easy, delicious, and makes a high-rising beautiful loaf. I upped the grains by adding Wheat Germ, Sunflower seeds, Flaxseed (ground), Sesame seeds. It’s so pretty and tasty that I may not use my bread maker again.

Profile photo of JeanneR

JeanneR on 1.8.2014

This turned out perfectly! The oats didn’t want to stay on top, but who cares, it tasted divine!! I will make this again and again.

Profile photo of urszula

urszula on 12.9.2013

This bread is fantastic !!!

Profile photo of MomOf4

MomOf4 on 9.22.2013

First bread I’ve ever made that worked! It’s in the oven now, smells amazing!

Related Recipes

Apple Pumpkin Bread
Profile Photo by Lacey Baier of A Sweet Pea Chef in Breads
This Apple Pumpkin Bread brings together all the delicious flavors of...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 1 Level: Easy


Gingerbread Spice Muffins
Profile Photo by Karen Kelly in Breads
These Gingerbread Spice Muffins are full of flavor with a secret...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 12 Level: Easy


Homemade Drop Biscuits
Profile Photo by Becca Davis in Breads
Homemade drop biscuits are simple and delicious. An easy recipe with...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 12 Level: Easy


Cauliflower Pizza Crust
Profile Photo by Lacey Baier of A Sweet Pea Chef in Breads
Cauliflower pizza crust that's so tasty and better than regular pizza...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 4 Level: Easy


Leftover Cranberry Sauce Muffins with Oat Streusel Topping
Profile Photo by Sam | Ahead of Thyme in Breads
Don't throw away that leftover cranberry sauce! Instead, turn it into...
5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

Prep: Cook:

Serves: 12 Level: Easy