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Honey Oatmeal Bread Recipe

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4.3 from 4 reviews

  • Author: Chef
  • Total Time: 2 hours 25 minutes
  • Yield: 12 servings

Description

This Honey Oatmeal Bread is a soft, slightly sweet homemade loaf with a hearty texture from oats and whole wheat flour. Perfect for breakfast or sandwiches, it combines the natural sweetness of honey with a tender crumb and a delightful oatmeal topping for added crunch. The bread is made using a stand mixer and traditional yeast kneading methods, then baked to golden perfection.

Ingredients

Dry Ingredients

  • 2 ½ cups all purpose flour
  • ½ cup whole wheat flour
  • ¾ cups old fashioned oatmeal (or instant)
  • 1 package instant yeast (2 1/4 teaspoons)
  • 1 ½ teaspoons salt

Wet Ingredients

  • 1 cup milk
  • 2 tablespoons butter
  • ¼ cup honey

Topping

  • 1 tablespoon honey
  • 2 tablespoons oatmeal

Instructions

  1. Mix Dry Ingredients: Whisk together the oatmeal, all purpose flour, whole wheat flour, yeast, and salt in the bowl of a stand mixer until well combined.
  2. Prepare Wet Ingredients: In a 2-cup measuring cup or a small bowl, microwave the butter for 10 seconds until melted. Add the milk and 1/4 cup water, then heat the mixture for 1 minute until warm but not hot. Stir in 1/4 cup honey until fully combined.
  3. Knead the Dough: Pour the warm milk mixture into the flour mixture. Stir to combine, then use the dough hook attachment to knead the dough for about 10 minutes until the dough is smooth and elastic.
  4. First Rise: Place the dough in a lightly oiled bowl, cover it, and set it in a warm spot to rise until doubled in size, approximately 1 hour.
  5. Shape the Dough: Punch down the risen dough and spread it into a 9 by 9 inch square. Roll it up jellyroll style into a log that fits into a 9 x 5 inch loaf pan. Place the loaf seam side down into the pan, cover, and let it rise again in a warm place until doubled, about 30 minutes.
  6. Add Topping: Warm 1 tablespoon honey in the microwave for a few seconds to make it easier to spread. Brush the honey evenly over the top of the loaf, then sprinkle with the 2 tablespoons of oatmeal.
  7. Bake: Bake the bread at 350ºF (175ºC) for 30-35 minutes until the loaf is golden brown and cooked through.
  8. Cool and Serve: Remove the bread from the oven and allow it to cool completely before slicing to ensure the best texture.

Notes

  • Make sure your milk mixture is warm but not hot to avoid killing the yeast.
  • Using instant yeast speeds up the rising process without the need for proofing.
  • For a softer crust, brush the top with honey immediately after baking instead of before.
  • You can substitute water or a plant-based milk if preferred, but the texture may vary slightly.
  • Store the bread in an airtight container at room temperature for up to 3 days or freeze for longer storage.
  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Category: Baking
  • Method: Baking
  • Cuisine: American

Find it online: https://saracooking.com/honey-oatmeal-bread-recipe/