Honey Wheat Oatmeal Bread

  • Prep Time: 10 mins
  • Total Time: 3 hrs 10 mins
  • Serves: 12,Yield: 1loaf
  • About This Recipe

    “Simple to put together and tastes wonderful.”

    Ingredients

  • 1 1/4 cupswater
  • 1tablespoonolive oil
  • 1/3 cuphoney
  • 1teaspoonsalt
  • 1cuprolled oats
  • 1 1/2 cupswhole wheat flour
  • 1 1/2 cupswhite bread flour
  • 1teaspooninstant yeast( or one packet)
  • Directions

  • 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.
  • Reviews

  • “Excellent bread.I served it warm last night with butter, which was a hit and made french toast from the leftovers this morning – also wonderful.”

  • “This is very good bread, and you don’t even have to make it yourself.Since ThatBobbieGirl just got 2 new bread machines for Christmas I’m sure she won’t mind making a loaf for you!”

  • “I love this bread. I have been making it for my household once a week for the past 4 weeks. It is excellent. I love that it doesn’t have a lot of sugar and no dairy- yet it still turns out soft and chewy. I’ve been out of rolled oats and have substituted oat bran which has made it light and fluffy. EXCELLENT!”

  • “This bread is great, if you use the proper amount of yeast. 1 teaspoon is clearly not enough (judging from reviews), so I used 2 teaspoons and that worked fine. I also used 2 cups of whole wheat flour and 1 cup of all purpose flour. This turned out fine, and I might even try all whole wheat flour next time. My final substitution was the honey; I used unsulphured blackstrap molasses instead. Blackstrap molasses has all kinds of great vitamins and minerals (manganese, copper, iron, calcium, potassium, magnesium, B6, selenium) that give this bread a healthful boost. With the 1.5 lb light crust setting on my bread machine I got a darkly colored bread that is not too crispy, slices well, and tastes great!”

  • “Thanks for the bread recipe! It’s a good tasting, slightly dense loaf, which I like. We’ve had it for breakfast two days now and it is so good. It should make nice sandwiches, too as it is easy to slice. Thanks, Carole in Orlando”

  • “Used to make Cinnamom Swirl Bread, turn out great though used more yeast and vital wheat gluten to get a good rise.”

  • “This is a nice moist wheat bread.My son said it was his favorite bread of all time.Next time I’ll probably switch out some white for wheat flour.I made this in the oven rather than in a bread machine.The dough was a little tacky when kneading but it turned out great and I didn’t add any more flour to reduce the stickiness.I just dealt with it and it worked great.”

  • “This is the year I have decided to learn how to make “really good bread” and not door stops.Any whole wheat bread I’ve made in the past was dry, sort of like what sawdust would feel like in your mouth.
    Wow is all I can say about this recipe.Using my KA for kneading, this recipe came together like a dream.LOVED the rise, LOVE the hint of honey, LOVED it warm with butter and really, really LOVED it toasted!Your instructions are perfect-I didn’t freak out over the first rise,the second rise I watched until it was one inch over the top of the loaf pan and in it went into the hot oven.When I told my husband we were having breakfast for dinner he sort of groaned under his breath when I added we were having whole wheat toast from bread I made today.Groan no more, he also enjoyed this loaf!Thank you for taking the time to post this recipe-I have a new “can do” attitude about making Whole Wheat Bread!”

  • “Great recipe!I was looking for a good sandwich bread and this is it.Next time I will try it with only whole wheat.Thanks!”

  • “Excellent moist yet healthy bread. Great for sandwiches.Followed recipe exactly and I will be using this recipe again and again. I used the light crust setting and 500g loaf size. Much better than the bread I have made using the recipes that came with my breadmaker.”

  • “Only thing I changed was I added a tablespoon of milk powder. Tasted great. Even got thumbs up from my wife and kids. To make this a bit healthier I plan to make several changes to the recipe. Next time I plan to cut the honey in half, use 1 cup bread flour, and 2 cups of whole wheat flour, and possibly add some bran.”

  • “Have made this at least 5-6 times now, it has become my go to weekly bread for sandwiches.Only thing I changed after making a few times is to use 2 cups of a good white wheat flour and 1 cup of white bread flour.I also add vital wheat gluten, which helps it rise nicely and slices a bit easier. I use the 2# light setting on my machine with the specified amount of yeast, and always have a nice tall, brown loaf. Thanks for posting, this is a favorite in our house.”

  • “Mmmmmm.I can still smell the bread baking.This is excellant honey wheat bread.Thank you for sharing.”

  • “Made this in my bread machine. Nice dense loaf. I used 1/4 c honey and 1/4 c molasses. Made the bread dark and flavorful! This one deserves more than 5 stars!”

  • “This is wonderful!!I will definitely be making it again!Thanks so much for sharing.:O)”

  • “Loved this bread!My dd is allergic to dairy so I’m always looking for breads that don’t call for butter or milk.This one is really good.I too added an extra 1/2 tsp. of yeast since I wasn’t sure 1 tsp. would be enough.Thank you!”

  • “Very tasty”

  • “This bread is so delicious! I’ll be adding it to my regulars. I live at high altitude, so unlike other reviewers, I did not need to add additional yeast. I used agave in place of the honey. Thanks for posting this excellent recipe!”

  • “This is the first bread I have made in my new bread machine that I liked. It is a sweet, soft loaf. And the trick with the bag made such a big difference in the moisture of the bread and the texture of the crust!”

  • “Great recipe! I l made the dough in my bread machine, then let it slow-rise overnight in the fridge. Turned out delicious and yummy!”

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