Reviewed: Sep. 3, 2011

I made this bread by hand warming the buttermilk with the water, then adding the yeast, 1/4 cup of honey and 3T olive oil. I kneaded the dough and placed in an bowl oiled with olive oil and covered it with a damp towel. I let it rise for just an hour, punched it down, covered it and let it double again in the loaf pan. The dough rose real high and I was pleased with the way it was turning out. I sprinkled some oats over the top of the bread right before baking it for added texture and appeal. I baked the bread @350 degrees for 35 minutes. The bread smelled sooo wonderful as it baked up. I am very happy with the way the bread turned out! The crust has a little crunch with the oats baked right on top adding a nice texture. It is very moist and soft. The loaf is very tasty and I can taste the hint of honey in each bite-very nice! I love the oats, honey and whole wheat flour in this recipe. The buttermilk is a must because it definitely adds moisture to the bread.

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Reviewer:

OkinawanPrincess

Cooking Level: Intermediate

Living In: Honolulu, Hawaii, USA

Reviewed: Sep. 3, 2011

Although I substituted/changed some things, (almond milk instead of buttermilk; 1/4 cup honey, whole wheat bread flour with all-purpose flour, old fashioned oats, 2 Tbsp butter), this bread was excellent. It rose so high that it touched the top of the bread machine. It is light and fluffy, yet slices well for a sandwich. The kids love it. It tastes as good as it smells. Can't wait to make some more.

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Reviewer:

Flamingo26

Reviewed: Feb. 11, 2011

Not amazing, but still very good. A solid 3 1/2 stars. will keep looking for another whole wheat oatmeal loaf.

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Reviewer:

MOLLYES

Cooking Level: Intermediate

Home Town: Silver Spring, Maryland, USA

Living In: Baltimore, Maryland, USA

Reviewed: Aug. 7, 2010

This is a delicious homemade bread recipe! I followed it exactly as written, and the flavor and texture are perfect.

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Reviewer:

K. McEvoy

Reviewed: Apr. 7, 2010

This bread has a really good flavor. Was a little dissapointed with the texture. But maybe a little tweaking will help. I am eating this warm. Perhaps when it is cooled completely, the texture will improve. Used 1 cup whole wheat flour and 2 cups white, everything I kept the same.

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Reviewer:

BarbB

Cooking Level: Expert

Reviewed: Feb. 18, 2010

I loved this bread. I used a 1/4 cup of honey per the other reviews. It came out tasty and moist. It was a little too crumbly for sandwiches (bringing them to work) but I loved eating it with apple butter.

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Reviewer:

MOUSIE206

Cooking Level: Intermediate

Living In: New York, New York, USA

Reviewed: Jan. 1, 2010

Awesome! I made this today n i didnt realize i didnt have enough whole wheat flour.. in fact I barely had enough all purpose flour so I made up the difference with oats.. just superb!

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Reviewer:

mrdrcook

Reviewed: Dec. 14, 2009

This was so delicious. I added a bit more honey along with 2 Tbs. molasses to sweeten it up a bit. I also divided the dough into 15 rolls and baked them in the oven at 400 degrees for 15 minutes. This has replaced my standard bread recipe.

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Reviewer:

Mommy2Five

Cooking Level: Expert

Reviewed: Dec. 8, 2009

Excellent! I use this recipe all the time and I use the 2 1/2 lb loaf setting.

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Reviewer:

April

Cooking Level: Expert

Home Town: Vauxhall, Alberta, Canada

Living In: Sexsmith, Alberta, Canada

Reviewed: Sep. 10, 2009

I like a chewy moist bread but this was too heavy and wet for me. Almost seems like it wasn't quite finished baking. I liked that the oatmeal completely disappears in the dough, but can't taste the honey at all. If i make again, i'll up the honey and use the dark setting to let it bake a while longer.

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