The Pioneer Woman Tasty Kitchen
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Honey Oatmeal Wheat Bread

5.00 Mitt(s) 3 Rating(s)3 votes, average: 5.00 out of 53 votes, average: 5.00 out of 53 votes, average: 5.00 out of 53 votes, average: 5.00 out of 53 votes, average: 5.00 out of 5

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Level: Intermediate

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Description

Amish bread.

Ingredients

  • 2 cups Boiling Water
  • 2 cups Oatmeal
  • 2 cups Milk
  • 1 cup Vegetable Oil
  • 1 cup Honey
  • 2 cups Whole Wheat Flour
  • 2 whole Eggs, Beaten
  • 1 Tablespoon Salt
  • 1 cup Warm Water
  • 1 Tablespoon Sugar
  • 3 Tablespoons Yeast
  • 10 cups White Flour

Preparation

1. This is a large batch that requires a large mixer (6-quart or bigger). I suggest cutting it in half, however the Amish prefer large batches.

2. Mix boiling water and oats. Set aside for 1/2 hour to cool. Keep the milk next to it for later.

3. In a mixing bowl, combine the oil, honey, wheat flour, eggs, and salt.

4. Start your proof: warm water, sugar, and yeast. Use a 2-cup container or bowl, this baby is active.

5. Combine the milk with the oat mixture ; pour that into the mixer. Pour the proof into the mixer. Add the white flour, 1 cup at a time.

6. The mixing bowl may fill up, so put it on a floured surface and knead to a tacky consistency. Let rise till doubled.

7. Grease and flour 4 large loaf pans. Beat down risen dough. divide into pans, let rise till dough is a couple of inches or so above the pan. (It will rise even more in the oven!)

8. Bake at 325ºF for 20 minutes, and then at 300ºF for an additional 20 minutes.

Enjoy. This doesn’t last long fresh out of the oven in my home.

One Comment

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lottiebay on 4.15.2011

I have been trying to find a recipe that I can successfully substitute multi-grain cereal for oats in, and this is it!
I have tried and failed with my own combinations. The taste has been good but the texture was heavy and dense.
I used 2 cups of bulk seven grain rolled cereal in place of the old fashiond oats in this recipe and BINGO! This is what I have been looking for.
The technique in the preparation of this bread is very different than the way I have always made bread. Kinda fun! I think I’ve found my new everyday bread! Thank you so very much!

3 Reviews

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Ambition's Kitchen on 11.25.2011

This is a near perfect bread recipe. I cut it in half and it gave me two very nice loaves. I only used 1 1/2 Cups total of all purpose flour, and the rest was wheat flour. The flavor and texture was perfect. I also just baked it at 350 for 36 minutes. Wonderful!

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elenagraziela on 11.22.2011

This is an AMAZING bread recipe! I too was looking for a recipe that would take multi-grain cereal instead of oats, and this was wonderful. It is a different kind of bread preparation, but it worked like a charm. Beautiful color, light texture — just delicious. I will definitely make this again, possibly substituting some white whole wheat flour for the all-purpose flour. One note: the yeast mixture is VERY active. Even half the yeast-sugar-water mixture overflowed my 2-cup measure!

My family’s new favorite bread! Thank you so much!

Profile photo of lottiebay

lottiebay on 4.15.2011

I have been trying to find a recipe that I can successfully substitute multi-grain cereal for oats in, and this is it!
I have tried and failed with my own combinations. The taste has been good but the texture was heavy and dense.
I used 2 cups of bulk seven grain rolled cereal in place of the old fashiond oats in this recipe and BINGO! This is what I have been looking for.
The technique in the preparation of this bread is very different than the way I have always made bread. Kinda fun! I think I’ve found my new everyday bread! Thank you so very much!

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