Honey Wheat Oatmeal Bread
Discover the wholesome charm of Honey Wheat Oatmeal Bread—a hearty, homemade loaf that perfectly blends nutty whole wheat flour, tender oats, and the natural sweetness of honey. This recipe features a unique oatmeal soak, which gives the bread its signature soft texture and subtle chewiness. Infused with a touch of buttery richness and a pinch of salt, every slice is a comforting balance of savory and sweet. The dough is gently kneaded to ensure a smooth and elastic texture, then baked to perfection for a golden-brown crust that’s irresistibly fragrant. Ideal for breakfast, sandwiches, or toasting with a dollop of jam, this versatile bread will elevate your kitchen with its bakery-fresh aroma. Easy to make and perfect for beginners, Honey Wheat Oatmeal Bread is a must-try for anyone seeking a nourishing homemade bread that’s both delicious and wholesome.
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Recipe Information
Ingredients
- 1 cup Old-fashioned rolled oats
- 1 cup Boiling water
- 0.25 cup Honey
- 2 tablespoons Unsalted butter
- 1.5 teaspoons Salt
- 1.5 cups Whole wheat flour
- 1.5 cups All-purpose flour
- 2.25 teaspoons Active dry yeast
- 0.25 cup Warm water (110°F/43°C)
Instructions
In a medium bowl, combine the old-fashioned rolled oats and boiling water. Stir and let sit for 15 minutes to soften.
Add honey, unsalted butter, and salt to the oats mixture, stirring until the butter is melted. Let the mixture cool to lukewarm.
In a small bowl, dissolve the active dry yeast in the warm water and let sit for 5–10 minutes, or until the mixture is foamy.
In a large mixing bowl or the bowl of a stand mixer, combine the whole wheat flour, all-purpose flour, and the oat mixture. Add the yeast mixture to the bowl and mix until the dough begins to come together.
Knead the dough for about 8–10 minutes by hand on a floured surface or using the dough hook of a stand mixer on medium speed, until the dough becomes smooth and elastic.
Form the dough into a ball and place it in a lightly greased bowl. Cover it with a clean kitchen towel and let it rise in a warm place for 1–1.5 hours, or until doubled in size.
Grease a 9x5-inch loaf pan. Punch down the dough and shape it into a loaf. Place the dough in the prepared pan and cover loosely with the towel.
Let the dough rise again for 30–45 minutes, or until it has risen slightly over the edge of the loaf pan.
Preheat your oven to 350°F (175°C). Bake the loaf for 30–35 minutes, or until the crust 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 5 minutes. Transfer it to a wire rack to cool completely before slicing and serving.
Nutrition Facts
Calories |
1952 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.1 g | 45% | |
| Saturated Fat | 15.9 g | 80% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 62 mg | 21% | |
| Sodium | 3559 mg | 155% | |
| Total Carbohydrate | 371.0 g | 135% | |
| Dietary Fiber | 34.8 g | 124% | |
| Total Sugars | 52.2 g | ||
| Protein | 53.1 g | 106% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 135 mg | 10% | |
| Iron | 18.5 mg | 103% | |
| Potassium | 1259 mg | 27% | |
*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.
