Honey Oatmeal Bread
Not your typical bread, but that's what makes it so good! This recipe has oats, honey, and wheat flour which lend to a rich, flavorful bread.
Ingredients
- 1 1/4 cup boiling water
- 1 cup quick oats
- 1 tbsp yeast*
- 1/2 cup warm water
- 1/2 cup honey
- 1/4 cup + 2 tbsp vegetable oil
- 2 Nature's Yoke eggs, beaten
- 1 tbsp salt
- 3 cup all-purpose flour (Plus more as needed)
- 1 cup whole wheat flour
Instructions
- Prepare a large bowl by lightly oiling it. Pour boiling water over the oats and set aside until the oats have absorbed the water and have cooled.
- Dissolve the yeast in the warm water and set aside. In a large bowl, mix together the honey, oil, eggs, salt, and add the yeast. Pour into the softened oats. Mix in 3 cups of all-purpose flour and 1 cup whole wheat flour.
- Mix with dough hook (or by hand) on low speed and once flour is incorporated, increase the speed to medium. Though the dough will be tacky, it should not be wet feeling. Add additional flour as needed, up to 1/2 cup flour.
- Knead for 5-7 minutes. Scrape down the sides of the bowl as needed. Dough will still be tacky and will not be perfectly smooth.
- Flour your hands and place dough into the prepared oiled bowl. Let rise until doubled in size, about 1 hour.**
- Prepare two 9x5 inch loaf pans by lightly oiling them or lining them with parchment paper. Once the dough is risen, flour counter and hands. Place dough on the counter and flour the surface of the dough. Knead the dough by hand, re-flouring the counter, hands, and dough as needed.
- Cut dough into two servings. Knead each a few more times and into a rectangular shape. Tuck seams under and place dough into the loaf pans. Cover with oiled plastic wrap. Let rise until 1 inch above the rim of the loaf pans, about 1 1/2 hours.***
- Pre-heat the oven to 350ºF and bake for 20-25 minutes.
Notes
This dough is light and pillowy, but it is tackier/stickier than what you may be used to. Though not necessary, kneading with a mixer and dough hook is a great option for this bread. If you do not have a mixer with the dough hook, than keep the flour nearby and flour your surfaces, hands, and dough as needed. The dough will remain slightly sticky throughout the entire process until the second dough proofing.
Notes:
*To get 1 Tbsp of yeast you will need two packages but will not use all of the second package.
**An oven with the light on is a great place to proof (let rise) dough.
***Rising is important in any bread recipe and though we have given a guideline of 1-inch above the rim do not get stuck on that. If the dough doesn't reach the 1-inch mark but has still risen noticeably that is what matters. This indicates that the yeast is active. In reverse your bread may rise above the 1-inch mark and that is fine as well.
Nutrition
Serving: 1g
8 Comments
Five loaves is a bit much for my husband and me. How could I make two?
Hey Barbara,
We have adapted this recipe to create two!
The bread was very tasty, but there is something wrong with this recipe. Since I didn’t get a reply to my previous comment, I finally determined the weight of each ingredient by grams and divided it so I could make two loaves. There is way too much liquid in this recipe. This dough was more like biscuit dough! I ended up adding quite a bit more flour, almost 2 cups!! Is that the caveat of step #3, saying add the “desired amount” of flour? Shouldn’t the stated 8 cups be enough? I have added small amounts of flour to bread recipes so the dough can be handled and kneaded. This was not a small amount.
Made this bread and it’s delicious!
I’m an experienced bread maker, but did find the recipe instructions lacked details that could make it hard for beginners to understand.
Would you please elaborate?
I used 2 cups of whole wheat flour and 6 of unbleached white flour and it was just right. Does this bread freeze well? If so five loaves could be made and some frozen for later use.
How long do you knead the dough after first rising? What are estimated rising times? How much dough per loaf? How can total time be 30 minutes?
Questions received! We’ll update this recipe shortly.