READY IN ABOUT 4 hrs

Honey Oatmeal Bread II

Read Reviews (158)

"This is a fine textured bread if the oatmeal is allowed to soak for the full hour." — Leslie Vaughn

Directions

In a large mixing bowl, combine boiling water, oats, 1/2 cup honey, butter and salt. Let stand for 1 hour.
In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
Pour the yeast mixture into the oat mixture. Add 2 cups of flour; mix well. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 20 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into two equal pieces and form into loaves. Place the loaves into two lightly greased 9x5 inch loaf pans. Cover the loaves with a damp cloth and let rise until doubled in volume, about 40 minutes.
Preheat an oven to 350 degrees F (175 degrees C).
Bake in the preheated oven for about 30 minutes or until the top is golden brown and the bottom of the loaf sounds hollow when tapped. Remove loaves from pans, brush tops of loaves with 2 tablespoons honey and sprinkle with oats.

Kitchen-Friendly View

PREP 30 mins
COOK 50 mins
READY IN 3 hrs 50 mins

Reviews More Reviews

Most Helpful Positive Review

Oct 13, 2006

This recipe is fantastic; I swapped half the bread flour for wheat flour and added an extra 1/2 tsp of yeast--the result was a gorgeous bread that's pleasantly sweet.

—SLEEPYJEN

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Most Helpful Critical Review

Feb 14, 2010

Meh. I had a very different take on this recipe from most. Incorporating the suggestions of many reviewers, I used half whole wheat and half bread flour. The bread was good, not great, certainly nothing that rocked my world. It was moist and the flavor was OK. However, I'd suggest that the last 1/2 cup of water is unnecessary and contributes to a very sticky dough. Even after adding another 3/4 cup flour to try to give the dough some body, it was still soft. I went ahead with it, which I now know I shouldn't have done. There wasn't sufficient structure to support the loaf when it rose (I did not experience the problems others reported of the dough not rising.) It looked gorgeous, nice and high. But as soon as the heating element kicked on in the bread machine, POOF! it all deflated. The result was a relatively flat loaf - the outsides were higher than the middle, which was less than attractive. That aside, as I said, the flavor was still reasonably good, and let's face it: homemade bread, even so-so homemade bread, still tastes wonderful when fresh. I suspect that if I had left out the later addition of water, the results would be a lot lighter and higher. Because of the extra pain-in-the-butt step to allow the oats to steep for an hour, this is just too fussy a recipe for me to want to try again. I'm going to cut my losses on this one and move on.

—Baricat

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188 Ratings

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Nov 30, 2008

Nice loaf, very tasty. Next time I will skip the final brushing with honey. It leaves the loaf sticky. I will sprinkle a handful of oats on top of an egg or milk wash just before baking. This is good with a mixed grain type of rolled grain hot cereal mix, instead of just oatmeal. Substitute one cup of whole wheat flour for one of the white flour, too. More fiber/flavor. Also, I cooked the rolled grain cereal with potato water (water saved from boiling potatoes for mashing)so whatever vitamins and minerals are boiled out of the potatoes are now in the bread.

—image2frame

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Jun 06, 2008

This recipe produces excellent bread with a few changes! As some other reviewer I also found that with the fluid-flour ratio as stated in the recipe the dough turns out very sticky... I needed to use 3 more cups of flour in oder to get a workable dough. Also I used half wholemeal half plain bread flour and it tastes great. Definitely worth the 4 hours!

—Sonja

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Mar 09, 2012

I don't know if my dough had issues because it's been raining for a week nonstop and the humidity is a b***h. I followed the recipe exact and it was super sticky. Even with about a 1/4 c. added flour. I couldn't stop eating the dough, though. Good stuff. I used my Kitchen Aid mixer from start to finish. Let the dough rise in my huge metal bowl then transferred it to two greased loaf pans and let it rise again. Smells unbelieveable--taste is incredible. EDITED: Grandma tells me that the wetness of the dough is to be expected with an oatmeal based bread. The taste and texture of this bread is unbelieveable. So wonderful. This one's a keeper for sure.

—Sarah Jo

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Jan 27, 2003

Nice light loaf, although dough was quite sticky. Baked them in a smaller pan for a higher loaf. Won a blue ribbon at a county fair on this, will be entering it in the state fair, too.

—CGARLITZ

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Jan 27, 2003

This recipe produces a great loaf of bread. It's nice and light with just a hint of sweetness. The only thing was that I had to add a couple more cups of flour as the dough was too sticky. My relatives are begging me to make more!

—DND517

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Jan 05, 2008

Excellent bread. I did add an additional cup of flour and some more while kneading. I am a novice bread maker and this is a great first time recipe. Easy, simple and tasty! 5 stars & beyond!

—Doolittlenomnoms

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Oatmeal Bread II

Nutrition

Calories
160 kcal
8%

Carbohydrates
31.8 g
10%

Cholesterol
3 mg
1%

Fat
1.9 g
3%

Fiber
1.2 g
5%

Protein
4.1 g
8%

Sodium
242 mg
10%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Honey Oatmeal Bread II

Serving Size: 1/20 of a recipe
Servings Per Recipe: 20
Amount Per Serving
** Calories: 160
** Calories from Fat: 17

% Daily Value *
** Total Fat 1.9g 3 %
** Saturated Fat 0.8g 4 %
** Cholesterol 3mg 1 %
** Sodium 242mg 10 %
** Potassium 57mg 2 %
** Total Carbohydrates 31.8g 10 %
** Dietary Fiber 1.2g 5 %
** Protein 4.1g 8 %
** Sugars 8.8g
** Vitamin A < 1 %
** Vitamin C < 1 %
** Calcium < 1 %
** Iron 15 %
** Thiamin 26 %
** Niacin 24 %
** Vitamin B6 1 %
** Magnesium 5 %
** Folate 33 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.