Best Honey Oatmeal Bread Recipes

HONEY OF AN OATMEAL BREAD

Steps:

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

HONEY OATMEAL BREAD

Steps:

• In bread machine pan, place all ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available. Bake according to bread machine directions (check dough after 5 minutes; add 1 to 2 tablespoons of water or flour if needed).

HONEY-WHEAT OATMEAL BREAD

Steps:

• In bread machine pan, place all ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available. , Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).

OATMEAL HONEY BREAD

Steps:

• In a large bowl, dissolve yeast in warm water; set aside. In another bowl, stir boiling water and shortening until shortening is melted. Add honey; cool to 110°-115°. Add the oats, eggs, salt, shortening mixture and 3 cups flour to yeast mixture. Beat until smooth. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down. Turn onto a lightly floured surface; divide in half. Shape each portion into a loaf. Place in two greased 9x5-in. loaf pans. Prick tops with a fork. Brush with butter. Cover and let rise until doubled, about 40 minutes., Bake at 350° for 30-35 minutes or until golden brown. Remove from pans to cool on wire racks.

HONEY AND MOLASSES OATMEAL BREAD (BREAD MACHINE!)

Steps:

• 1. Put oats in bread pan; pour boiling water over oats. When oats have cooled but are still a bit warm, add remaining ingredients in order as listed. Use yeast last; sprinkle over flour.
• 2. Use basic bread cycle; bake on a light setting.

HONEY OATMEAL BREAD I

Steps:

• Place ingredients in the bread machine pan in the order suggested by the manufacturer. Select the multigrain setting, and press start.

HONEY WHEAT OATMEAL BREAD - ALL WHOLE GRAIN VERSION

Steps:

• Put ingredients into bread pan in the order suggested by the manufacturer of the bread machine.
• If you're going to use a timer, it is vital to keep the yeast away from both the liquids AND the salt.
• I make this on the white bread cycle and it comes out great, but you may wish to use the whole wheat cycle.
• I never noticed any difference except that the whole wheat cycle took a lot longer.
• Your machine may yield different results, tho.
• If you like crusty bread, just let the finished bread set on a rack to cool.
• If you want a softer crust, slip the hot bread into a plastic bag so that the crust will get steamed and be nice& soft- and good for sandwiches.

VERMONT WHOLE WHEAT OATMEAL HONEY BREAD

Steps:

• In a large mixing bowl, combine the water, oats, maple sugar, honey, butter, salt and cinnamon. Let cool to lukewarm.
• Add the yeast and flours, stirring to form a rough dough. Knead (about 10 minutes by hand, 5 to 7 minutes by machine) until the dough is smooth and satiny. Transfer the dough to a lightly greased bowl, cover the bowl with lightly greased plastic wrap, and allow the dough to rise for 1 hour.
• Divide the dough in half, and shape each half into a loaf. Place the loaves in two greased 8 1/2 x 4 1/2-inch bread pans. Cover the pans with lightly greased plastic wrap and allow the loaves to rise till they've crowned about 1 inch over the rim of the pan, about 1 hour.
• Bake the loaves in a preheated 360°F oven for 33 minutes.* Remove them from the oven when they're golden brown, and the interior registers 190°F on an instant-read thermometer. Yield: 2 sandwich loaves.
• *If your oven can't be set at 360°F, set it at 350°F and bake the bread for 35 to 40 minutes.

NO-KNEAD HONEY OATMEAL BREAD

Steps:

• In a small saucepan, heat 1 cup water to boiling. Stir in the oats, butter, honey and salt. Let stand until mixture cools to 110°-115°, stirring occasionally. Heat remaining water to 110°-115°. , In a large bowl, dissolve yeast in warm water. Add the egg, oat mixture and 2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky). Do not knead. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Punch down dough; divide evenly between 2 greased 8x4-in. loaf pans. Smooth tops of loaves. Cover and let rise in a warm place until doubled, 35-40 minutes. Using a sharp knife, make a shallow slash down the center of each loaf. , Bake at 375° until golden brown, 40-45 minutes. Remove from pans to wire racks to cool. If desired, brush with melted butter.

HONEY WHEAT OATMEAL BREAD

Steps:

• Put into bread pan in the order suggested by your machine's manufacturer: Set the machine for the regular white bread cycle, and if you can adjust the darkness, you don't want this to get too dark.
• If you prefer a softer crust, easier to slice for sandwiches, then as soon as you take it out of the pan, put it right into a large plastic bag, and close tightly.
• The hot bread will steam the crust and make it very soft.

BREAD MACHINE WHOLE WHEAT HONEY OATMEAL BREAD 2 LB LOAF

Steps:

• Place ingredients in machine in order (in a Zojirushi -- otherwise follow manufacturer's instructions). Make a small indention for the yeast making sure it does not touch any liquid.
• Press start. Delicious bread in 3 hours :).
• Also works well with the timer feature. Put ingredients in at night and wake up to the smell of baking bread!

OATMEAL HONEY CINNAMON QUICK BREAD

Steps:

• 1. Heat oven to 350 degrees.
• 2. Grease and flour a 9″ x 5″ loaf pan.
• 3. Place butter, water and honey in a large bowl. Beat well. Beat in eggs.
• 4. In a medium bowl, combine the flour, one cup of oats (reserving the 2 Tbsp. for the top), baking soda, baking powder and cinnamon. Mix well and add to the butter, honey, egg mixture. Beat at high speed for 3 to 4 minutes.
• 5. Spread evenly in prepared loaf pan. Sprinkle top with the 2 tablespoons of oats.
• 6. Bake at 350 degrees for 45 to 50 minutes or until toothpick inserted in center of bread comes out clean.
• 7. Remove from oven and loosen sides of bread with a sharp knife. Let cool in pan on rack for 10 minutes. Remove from pan and let cool completely. Enjoy! One 9″ x 5″ loaf.

HONEY OATMEAL BREAD FOR YOUR KITCHENAID MIXER

Steps:

• Place 5 cups flour, oats, salt, and yeast in Bowl.
• Attach bowl and dough hook.
• Turn to speed 2 and mix for 30 seconds.
• In saucepan, combine water, honey, and butter.
• Heat to 120°F to 130°F.
• On Speed 2, slowly add warm liquids to flour mixture, mixing for about 1 minute.
• Add eggs; mix an additional 1 minute.
• Still on Speed 2, add remaining flour, 1/2 cup at a time, until dough clings to hook and cleans sides of bowl, about 3 minutes.
• Knead on Speed 2 for 7-10 minutes or until dough is smooth and elastic.
• Place in greased bowl, turning to grease top.
• Cover; let rise in warm place, until doubled, about 1 hour.
• Punch dough down.
• Divide dough in half.
• Shape each half into a loaf.
• Place each loaf into a greased 8 1/2x 4 1/2 x 2 1/2-inch bread pan.
• Cover; let rise in warm place till doubled, about an hour.
• Combine 1 TBSP water and egg white. Brush tops of loaves with mixture.
• Sprinkle with oatmeal.
• Bake at 375°F for 40 minutes.
• Remove from pans and cool on wire racks.

HONEY OATMEAL BREAD - 2 LB. LOAF

Steps:

• Place ingredients in manufacturer's suggested order.
• Select basic bread cycle.
• Ta da!

HONEY NUT OATMEAL BREAD (ABM)

Steps:

• Add in the order directed by your ABM.
• At the beep, add the chopped nuts.

FLUFFY, LIGHT HONEY OATMEAL BREAD

Steps:

• 1. In bowl of a stand mixer, combine oats, flour, yeast and salt. In a 2 cup measuring cup, warm milk in microwave until hot, but NOT boiling. Add butter. Stir to melt. Stir in lukewarm water and honey. ( I slightly warmed my honey to make it easier to pour.)
• 2. Pour the milk mixture into the flour mixture. Mix with dough hook until incorporated, scraping sides of bowl if necessary. On setting 2 of a KitchenAid mixer, knead for 5 minutes. If dough climbs the dough hook excessively, add flour 1 TB. at a time until dough cleans sides and bottom of bowl. You want it to be slightly sticky, not gooey. It's ok if it climbs the hook, as long as the dough cleans the sides and bottom of the bowl. (You want it to be a little sticky to the touch because the dough will pick up more flour later when you shape your loaves.)
• 3. Place dough in buttered bowl, turning once to coat. Cover loosely with sprayed saran wrap. Place in a warm, draft-free area until doubled in size. (About an hour... depends on temp.) I like to turn my oven on to 200 degrees and place the covered bowl on a hot pad on top of the stove.
• 4. When doubled, dust counter lightly with flour, 2-3 TB. should do. Punch your beautiful, fluffy dough down, then fold in half 2-3 times, pressing out the air bubbles. Divide dough in half and form loaves. (If your new to bread making, take a minute to learn "how to shape bread loaves" online. There are some great YouTube videos as well that give great tips. It's a really important step for beautiful looking loaves.) Place in two 8 1/2 x 4 1/2 buttered or sprayed loaf pans. https://www.youtube.com/watch?v=859Wn3RIJrI
• 5. Lightly grease top of loaves with a little very soft butter and cover loosely with sprayed saran wrap. Let rise until loaf is 1-1 1/2 " above pan. Rising too much will produce a very airy bread that won't slice well. Rising too little, will produce a dense, heavy loaf. Again, somewhere around 45-60 minutes, depending on the temp of your kitchen.
• 6. When 1-1 1/2" above pan, bake at 350 degrees for 30-40 minutes. Watch closely since every oven is different. To know if it's done, I remove one of the loaves from the oven and tilt it into my hot pad covered hand. Just tilt it, don't remove it from the pan. Look at the bottom. If it's a nice golden brown, it's ready. If it's still pale-looking, return it to the oven for a few minutes and repeat. (If you take it out when it's not golden, it will not be sturdy enough to hold the bread up when you cool on wire racks.)
• 7. When the bottom is a golden brown, remove immediately from pans and cool completely on wire racks. Don't cut for a few hours, or you won't get nice slices. (Sometimes, I even wait until the next day.) Brush tops of loaves with a little melted butter. Enjoy!

HONEY OATMEAL BREAD (ABM)

Steps:

• Measure ingredients into bread machine in the order listed in the order suggested by manufacturer.
• Select "light" baking mode,if available.

HONEY OATMEAL BREAD--(BREAD MACHINE)

Steps:

• Put into bread machine according to manufacturers directions.
• Cool when done.
• Enjoy!

KITCHENAID HONEY OATMEAL BREAD

Steps:

• Place water, honey, and margarine in small saucepan.
• Heat over low heat until mixture is very warm (120-130°F).
• Place 5 cups flour, oats, salt and yeast in mixer bowl.
• Mix with dough hook on speed 2 (low) about 15 seconds.
• Continue mixing, gradually adding warm water mixture and mix for 1 minute.
• Add eggs and mix 1 minute longer.
• Still on speed 2, add remaining flour, 1/2 cup at a time, and mix about 2 minutes, or until dough clings to hook and cleans side of bowl.
• Knead on speed 2 about 2 minutes longer.
• Place dough in greased bowl, turning to grease top.
• Cover.
• Let rise in warm place, free from draft, about 1 hour, or until doubled.
• Punch dough down and divide in half.
• Shape each half into a loaf.
• Place in greased 8 1/2 x 4 1/2 x 2 1/2 inch baking pan.
• Beat egg white and water together with a fork.
• Brush top of loaves with mixture.
• Sprinkle with oatmeal.
• Bake at 375°F for 40 minutes.
• Remove from pans immediately and cool on wire racks.

HONEY OATMEAL BREAD

Steps:

• 1. In a large bowl, combine 1 cup of oats, 1/2 cup honey, salt, and butter. Pour boiling water over, stir, and let stand for one hour.
• 2. After your mixture has been sitting for about 50 min., dissolve yeast in a small bowl with 1/2 cup warm water. I add about a tsp. of honey so the yeast has something to "eat", ha. Let stand until creamy (about 10 min.).
• 3. Add the yeast to the oat mixture, and then add about 2 cups of flour. Stir until it's well mixed, and then start adding flour a half cup at a time until the dough pulls away from the bowl.
• 4. Turn the dough out onto a lightly floured surface, and knead (adding small amounts of flour when needed), until smooth and elastic (about 10-20 min.).
• 5. Oil a large bowl (or spray with cooking spray), and place dough in the bowl, turning to coat. Cover with a damp towel or loosely with plastic wrap, and let rise in a warm place until doubled in size (about 1 hour). Tip: You'll know it's ready if you press two fingers in and the indents stay.
• 6. Punch down the dough, and turn out on to lightly floured surface. Divide in two, and shape each half into loaves. Place each loaf in a greased 9x5 in. bread pan, cover, and let rise until doubled (about 30 min.).
• 7. Bake at 350 for about about 30 minutes, until top is golden brown and the loaf sounds hollow when tapped.
• 8. When done, remove from pans and brush with slightly warmed honey and sprinkle with oats.
• 9. Note: You can also brush the loaves BEFORE baking with milk or an egg wash and sprinkle with oats, so the top isn't sticky from the honey. Also, you can substitute 1 cup of wheat flour for 1 cup of bread flour if you like (I do).