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READY IN 3+ hrs

Honey Of An Oatmeal Bread

Read Reviews (353)

"Our family goes through a loaf of this every day. Slightly sweet, and light. Great with dinner, and a favorite for sandwiches." — Merrilee

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Original recipe makes 1 - 1 pound loaf Change Servings

1 cup water
1 tablespoon vegetable oil
1/4 cup honey
1 teaspoon salt

1/2 cup rolled oats
2 1/3 cups bread flour
1 teaspoon active dry yeast

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Directions

Place ingredients in bread machine pan in the order suggested by the manufacturer.
Select Light Crust or Basic setting, and press Start.

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PREP 5 mins
COOK 3 hrs
READY IN 3 hrs 5 mins

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This was very easy to make and it came out great! I did make one change, however. Instead of using all white flour, I used half white flour and half whole wheat flour. This gave it more fiber and a better, nuttier taste. Also, I don't use bread flour in my bread machine. Unbleached all-purpose flour is good enough for me because if I did have all these different flours, I wouldn't have any room in my cabinets. Although I don't use bread flour, I do add vital wheat gluten, which is available at supermarkets. This gives more volume to loaves and a more bread-like texture. The rule is to add one teaspoon of wheat gluten per cup of flour or one and a half teaspoons per cup of whole grain(or whole wheat)flour. I hope this tip was helpful for those who may be having trouble with the size of their bread loaves as a result of not using bread flour. I will be making this bread again soon!

—Christina

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Most Helpful Critical Review

Aug 01, 2011

After reading some of the reviews, I decided to make but with a few tweaks. I doubled the recipe as my machine makes 2lb loaves. Used 1 1/2 cups water, 1/2 cup milk, 1/4 c honey, 1 tsp salt (found it strange recipe didn't call for this), 1/2 of rolled oats, 1/2 rolled oats ground to powder, 4 1/4 c AP flour and 1 tsp yeast. Taste is good, soft texture but it is a very dense loaf. Will most like make again, tweeking the recipe

—NET10

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439 Ratings

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Jan 28, 2004

Hi All, I submitted this recipe a couple years ago and am just now checking back. We still go through a loaf a day (the kids even fight over the crusts!), but we do use 2 1/3 cups of flour not the 2 cups that I originally wrote the recipe as. A "heavy" tsp. of yeast is nice also. Will try the butter in place of oil, sounds good. Enjoy!! Merrilee Bell

—BELLBUNCH

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Aug 31, 2003

I really liked this recipe - the bread was very tasty and had a good texture. My only problem is that I don't like bread from a bread machine in general - the crust is too thick. So the second time I made it, I let my machine just make the dough and then I baked it in the oven instead (350 degrees until nicely browned). It turned out WONDERFUL! I now make this bread all the time - at least twice a week!

—MELISSA_B

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Aug 27, 2003

I found this to be the best bread machine recipe yet. Not too dense like many are. I, too, increased the yeast and flour. I also have tried several variations that work well and give a different flavor. Try adding seeds or nuts (ie, sunflower, pumpkin, pecans, walnuts). They are delicious. Add them during the second kneed or at the add-in buzzer. Also, you can replace some of the flour (I generally use 1/3-2/3 cup) with either cornmeal or whole wheat flour. I also have replaced the honey with molasses. They all work well and you can mix and match! Enjoy

—CRYER

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May 16, 2006

We love this recipe. I make this bread 2x per wk. at least. Family loves it plain, in sandwiches, as french toast etc. Some small changes that work for me... Add 1 tbsp brwn sugar, 1/3c whole wheat flour, 1 extra tsp yeast, reduce bread flour to 2c (or 2 1/4c depending on humidity). Bake on white, med. crust setting for 1.5lb loaf. Comes out PERFECT every time!

—ROXIS1

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Oct 01, 2009

Perfect and foolproof bread. One of the few recipes I found needed no changes or tinkering. I didn't like the description of its being lightly sweet, however, so I reduced the honey by about a third, only for my own preference, though I'm sure it's excellent just as written. Great bread for toasting or sandwiches with a mildly different taste because of the oatmeal. I used a new bread machine which I haven't mastered yet, but this recipe came out perfectly on the first try. This will be one to hang on to!

—naples34102

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Jun 15, 2005

This is absolutely delicious! Crusty on the outside and very soft on the inside. Slightly sweet tasting. I will be making this one a lot to use for sandwiches or to just eat as a snack. Perfect!

—MADISONLIBERTY

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Nutrition

Calories
170 kcal
8%

Carbohydrates
33.1 g
11%

Cholesterol
0 mg
0%

Fat
2.2 g
3%

Fiber
1.3 g
5%

Protein
4.5 g
9%

Sodium
234 mg
9%

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

Nutritional Information

Honey Of An Oatmeal Bread

Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
** Calories: 170
** Calories from Fat: 20

% Daily Value *
** Total Fat 2.2g 3 %
** Saturated Fat 0.3g 2 %
** Cholesterol 0mg 0 %
** Sodium 234mg 9 %
** Potassium 59mg 2 %
** Total Carbohydrates 33.1g 11 %
** Dietary Fiber 1.3g 5 %
** Protein 4.5g 9 %
** Sugars 7.1g
** Vitamin A < 1 %
** Vitamin C < 1 %
** Calcium < 1 %
** Iron 17 %
** Thiamin 30 %
** Niacin 27 %
** Vitamin B6 2 %
** Magnesium 5 %
** Folate 39 %

* 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.