Honey Oatmeal Bread
Discover the comforting, homemade goodness of Honey Oatmeal Bread—a soft, flavorful loaf that combines wholesome rolled oats, a hint of natural sweetness from honey, and a blend of all-purpose and whole wheat flours for the perfect balance of texture and nutrition. This recipe is ideal for beginner bakers, featuring simple steps like activating yeast and kneading dough to create a beautifully tender, golden-brown bread. Topped with a sprinkle of oats for rustic charm, it’s perfect for everything from morning toast to hearty sandwiches. With its warm, slightly nutty flavor and irresistibly soft crumb, this honey oatmeal bread is sure to become a new family favorite.
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Recipe Information
Ingredients
- 1 cup Rolled oats
- 1 cup Boiling water
- 0.333 cup Honey
- 2 tablespoons Unsalted butter
- 1.5 teaspoons Salt
- 2.25 teaspoons Active dry yeast
- 0.25 cup Warm water (110°F/45°C)
- 2 cups All-purpose flour
- 1 cup Whole wheat flour
- 2 tablespoons Rolled oats (for topping)
Instructions
In a medium-sized mixing bowl, combine the rolled oats and boiling water. Let the mixture sit for 10 minutes until the oats have softened.
Stir in the honey, unsalted butter, and salt. Mix until the butter is melted and the mixture is well combined. Let the mixture cool until lukewarm (about 100°F/38°C).
In a small bowl, combine the active dry yeast and warm water (110°F/45°C). Let it sit for about 5 minutes until frothy, which indicates the yeast is activated.
In a large mixing bowl or the bowl of a stand mixer, combine the oat mixture and the activated yeast. Gradually add the all-purpose flour and whole wheat flour, stirring until a sticky dough forms.
If using a stand mixer with a dough hook, knead the dough on medium speed for about 5-7 minutes until smooth and elastic. If kneading by hand, transfer the dough to a lightly floured surface and knead for about 8-10 minutes.
Shape the dough into a ball and place it in a lightly greased bowl, turning once to coat the surface with oil. Cover the bowl with a clean kitchen towel or plastic wrap and let the dough rise in a warm place for 1 to 1.5 hours, or until doubled in size.
Lightly grease a standard 9x5-inch loaf pan. Punch down the risen dough and shape it into a loaf. Place the dough in the prepared loaf pan.
Brush the top of the dough lightly with water and sprinkle with the rolled oats for topping. Cover the pan loosely with plastic wrap and let the dough rise again in a warm place for about 30-45 minutes, or until it has risen slightly above the edge of the pan.
Preheat your oven to 375°F (190°C). Bake the bread for 30-35 minutes, or until the top is golden brown and the loaf sounds hollow when tapped on the bottom.
Remove the bread from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely before slicing.
Nutrition Facts
Calories |
2111 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.4 g | 45% | |
| Saturated Fat | 15.9 g | 80% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 62 mg | 21% | |
| Sodium | 3564 mg | 155% | |
| Total Carbohydrate | 400.5 g | 146% | |
| Dietary Fiber | 32.4 g | 116% | |
| Total Sugars | 66.3 g | ||
| Protein | 59.5 g | 119% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 134 mg | 10% | |
| Iron | 20.7 mg | 115% | |
| Potassium | 1325 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
