HONEY OF AN OATMEAL BREAD
Our family goes through a loaf of this every day. Slightly sweet, and light. Great with dinner, and a favorite for sandwiches.
Provided by Merrilee
Categories Bread Yeast Bread Recipes
Time 3h5m
Yield 10
Number Of Ingredients 7
Steps:
- Place ingredients in bread machine pan in the order suggested by the manufacturer.
- Select Light Crust or Basic setting, and press Start.
Nutrition Facts : Calories 169.8 calories, Carbohydrate 33.1 g, Fat 2.2 g, Fiber 1.3 g, Protein 4.5 g, SaturatedFat 0.3 g, Sodium 234 mg, Sugar 7.1 g
HOMEMADE HONEY OAT BREAD
This delicious bread is from the blog Bakingdom. It's absolutely delicious (I know, I said delicious already), but it really is! And... you slather the top with honey (raw and local, if you've got it, or agave for vegans), and top it with oats. Sooooo.... delicious! While I haven't tried it with ww or spelt flour yet, I plan to. If you do try it, just know the weight of the flour will be different, so go by cups instead.
Provided by Katzen
Categories Yeast Breads
Time 3h10m
Yield 1 Loaf
Number Of Ingredients 10
Steps:
- In a large bowl, or the bowl of a standing mixer, combine the flour, oats, yeast, and salt.
- In a small bowl, or two cup (450 ml) measuring cup, warm the milk so that it's hot enough to melt the butter, but not boiling. Add the butter, stirring until melted, then stir in the water and honey.
- Pour the milk mixture into the flour mixture, mixing with a dough hook until it just comes together to form a dough. Knead in the mixer, with the dough hook attachment, for 10 minutes, until the dough is smooth and elastic (if you're making this recipe by hand, the dough will be very sticky at first; flour your hands and work surface generously and be patient). If the dough is still very wet and sticky after 5 minutes of kneading, add more flour, 1 tablespoon at a time, until the dough is barely tacky. If the dough is too dry, add water, 1 teaspoon (5 ml) at a time, to soften it up.
- Place the dough in a lightly oiled bowl, cover, and allow to rise until doubled, about 1/2 to 1 hour.
- Once doubled, place the dough on a clean, dry work surface. If the dough is too sticky, lightly flour the surface before continuing. With your fingers, flatten the dough into a 9 by 12-inch rectangle. Tightly roll the dough, tucking the ends as needed, into a loaf. Place the shaped dough into a 9×5-inch loaf pan, cover with a clean dry towl, and allow to rise until doubled, about 1/2 to 1 hour.
- Preheat oven to 350 degrees (180 C). Place an empty loaf pan on the bottom rack of the oven and bring 2 cups of water to a boil.
- When the loaf is doubled again, brush the top with the warmed honey and sprinkle with the oats.
- Place the bread in the oven and pour the boiling water into the empty loaf pan on the bottom rack of the oven. Bake for 40 to 50 minutes, until the bread is deep golden brown and the internal temperature is about 190 degrees.
- Transfer to a wire cooling rack and allow to cool completely before serving.
Nutrition Facts : Calories 2619.5, Fat 45.4, SaturatedFat 22.4, Cholesterol 95.2, Sodium 3632.1, Carbohydrate 484.3, Fiber 26.7, Sugar 96.5, Protein 73.2
HONEY OAT BREAD (BREAD MACHINE)
Make and share this Honey Oat Bread (Bread Machine) recipe from Food.com.
Provided by Tonkcats
Categories Yeast Breads
Time 3h10m
Yield 1 loaf, 8 serving(s)
Number Of Ingredients 7
Steps:
- Combine ingredients in breadmaker per your manufacturer's instructions.
- You can replace 2 cups white bread flour with 2 cups whole wheat flour but include 1 tbsp vital wheat gluten (the original recipe suggested this).
- Makes a moist, sweet loaf.
- NOTE: cook time is for the basic/white cycle (medium crust; 1½ lb loaf) using a BreadmanPlus bread machine; your machine may differ.
Nutrition Facts : Calories 255.3, Fat 4.3, SaturatedFat 0.6, Sodium 293.8, Carbohydrate 48.3, Fiber 2.1, Sugar 8.9, Protein 5.9
HONEY OAT BREAD
Fresh Homemade Honey Oat Bread is great for sandwiches or toast. This delicious bread recipe is light and airy with a bit of texture from the oats.
Provided by Kathy
Categories Bread
Time 3h10m
Number Of Ingredients 9
Steps:
- In a large bowl of a stand mixer, mix water, yeast and honey. Let stand for 5 minutes until bubbly.
- Mix in olive oil, oats and salt
- Mix in all-purpose flour.
- Mix in white whole wheat flour 1/2 cup at a time. You might not need all the flour. Reserve the final 1/2 cup to determine if needed. Dough should be tacky, but not overly sticky.
- Knead dough in stand mixer for 5 -8 minutes
- Place dough in a greased bowl, cover with plastic wrap and let sit for at least one hour, or until doubled.
- Gently deflate dough by pressing your fist into the center of the dough.
- Divide dough in two and shape into two loaves. Place loaves into greased bread pans. Cover with a clean towel and let rise for 30 minutes.
- Just before baking brush loaves with water, (or egg white mixed with 1 Tablespoon of water) and sprinkle with oats.
- Place in a preheated 375 degree oven and bake for 40 minutes.
- Let cool in pan for 5 minutes. Remove and place on a baking rack until completely cooled.
Nutrition Facts : ServingSize 1 slice, Calories 156 kcal, Carbohydrate 28 g, Protein 5 g, Fat 4 g, SaturatedFat 1 g, Sodium 118 mg, Fiber 3 g, Sugar 4 g
HONEY OATMEAL BREAD
Lovely moist bread, flavoured with rolled oats and honey, with a bit of whole wheat flour as well. Makes great sandwich bread!
Provided by Jennifer
Categories Bread
Time 2h50m
Number Of Ingredients 9
Steps:
- Boil some water and measure out 1 1/4 cups. Add to a large bowl or the bowl of a stand mixer. Add the rolled oats, salt and butter and stir to combine. Let stand 20 minutes, to soak and cool. *Be sure your mixture has cooled enough before you add your yeast to the bowl. If it's too hot, you will kill your yeast. Use a thermometer to test the temperature. It should be around 110F before you add the yeast. If you don't have a thermometer, let cool 5 minutes more and make sure it's just lukewarm.
- Add the yeast to the lukewarm water. Stir and let stand 5 minutes.
- Once the oat mixture is cooled enough, add the honey, proofed yeast mixture, whole wheat flour and the 1st cup of all purpose flour to the bowl. Mix to combine with the kneading hook. With the mixer running, begin adding the 2nd cup of flour in small increments, letting it mix in before adding more. Continue adding this cup and additional flour, if needed, until you have a quite moist dough, but one that wraps around the hook and cleans the bowl in spots. It may still have a sticky bit at the bottom of the bowl. That is ok. Remove the dough to a floured surface and knead a few minutes, adding a bit of flour as needed, to prevent it from sticking to your hands or the work surface. Form into a ball. Place into a greased bowl. Cover with plastic wrap and let rise until doubled, about 1 hour.
- Grease an 8x4-inch loaf pan and set aside.
- Remove dough to a lightly floured surface and gently deflate it by pressing down on it with your palms. Form the dough into a rough oval, about as long as your loaf pan (set your loaf pan next to your work area to judge the length). Flip the dough over and pinch in from the sides to the centre of the dough, pinching a seam down the middle. Pinch in the ends, as well. Flip it back over, right side up. Scatter some rolled oats on your work surface. Lightly brush your dough with water (not too much - just a light coating), then roll it over the oats, rolling to cover top, sides and bottom. Place dough into your prepared loaf pan. Spray a piece of plastic wrap with cooking spray and cover the top of the pan tightly. Allow to rise until doubled again, about 45-60 minutes.
- Preheat oven to 350F.
- When dough is ready, remove plastic wrap and bake in preheated oven for about 45 minutes, or until the loaf tests at least 200F with an instant read thermometer. If you don't have a thermometer, insert a tester in the side and into the centre. It should come out clean and dry. If in doubt, leave it in the oven a few extra minutes, as you probably won't hurt it. *It is unlikely that your loaf will over-brown, but check it after about 35 minutes and if it looks like it may over-brown, lay a sheet of aluminum foil loosely over-top for the last part of baking.
- Remove loaf from oven and immediately remove from pan to a cooling rack to cool completely before slicing.
Nutrition Facts : Calories 179 kcal, Carbohydrate 35 g, Protein 4 g, Fat 3 g, SaturatedFat 1 g, Cholesterol 5 mg, Sodium 116 mg, Fiber 2 g, Sugar 8 g, ServingSize 1 serving
SOFT & SWEET HONEY OAT BREAD
Honey Oat Bread recipe made with part whole wheat flour, honey, milk and oats. It's one of my favorite homemade bread recipes!
Provided by Jessica & Nellie
Categories bread
Time 2h30m
Number Of Ingredients 10
Steps:
- In a large bowl, or the bowl of a standing mixer, combine the flour, oats, yeast, and salt.
- In a small bowl, or a two cup measuring cup, warm the milk so that it's hot enough to melt the butter, but not boiling. Add the butter, stirring until melted, then stir in the water and honey.
- Pour the milk mixture into the flour mixture, mixing with a dough hook until it just comes together to form a dough. Knead in the mixer, with the dough hook attachment, for 7-10 minutes, until the dough is smooth and elastic (if you're making this recipe by hand, the dough will be very sticky at first; flour your hands and work surface generously and be patient). If the dough is still very wet and sticky after 5 minutes of kneading, add more flour, 1 tablespoon at a time, until the dough is barely tacky. If the dough is too dry, add water, 1 teaspoon (5 ml) at a time, to soften it up.
- Place the dough in a lightly oiled bowl, cover, and allow to rise until doubled, about 1/2 to 1 hour.
- Once doubled, place the dough on a clean, dry work surface. If the dough is too sticky, lightly flour the surface before continuing. With your fingers, flatten the dough into a 9 by 12-inch rectangle. Tightly roll the dough, tucking the ends as needed, into a loaf. Place the shaped dough into a 9×5-inch loaf pan and brush the top with the warmed honey and sprinkle with the oats. Allow loaf to rise in a slightly warm location until doubled, about 1/2 hour. (It's winter so I find my bread rises best in the oven- I turn the oven on 350 for a minute or two, then turn it off. Place loaf on the oven rack with the light on. You can see my set-up in the picture below.)
- When dough has doubled, preheat oven to 350 degrees (180 C). (I just leave the dough in the oven while preheating.) Bake for 40 to 50 minutes, until the bread is deep golden brown and the internal temperature is about 190 degrees. Transfer to a wire cooling rack and allow to cool completely before serving.
Nutrition Facts : ServingSize 1 g, Calories 198 kcal, Carbohydrate 37 g, Protein 5 g, Fat 3 g, SaturatedFat 2 g, Cholesterol 7 mg, Sodium 318 mg, Fiber 2 g, Sugar 9 g
HONEY OATMEAL BREAD
"My mother served this honey-flavored loaf at a family gathering, and I had to have the recipe," recalls Megan Schwartz of Burbank, Ohio.
Provided by Taste of Home
Time 3h5m
Yield 1 loaf (1-1/2 pounds).
Number Of Ingredients 7
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).
Nutrition Facts : Calories 165 calories, Fat 2g fat, Cholesterol 0 cholesterol, Sodium 219mg sodium, Carbohydrate 32g carbohydrate, Fiber 1g fiber), Protein 4g protein.
HOMEMADE HONEY OATMEAL BREAD (BREAD MACHINE RECIPE)
Soft, fluffy and delicious, this homemade bread is perfect for dunking in soup, making sandwiches, or to serve as a side with dinner.
Provided by Jackie Currie
Categories Side Dish
Time 2h5m
Number Of Ingredients 7
Steps:
- Add liquids to bread machine pan
- Add dry ingredients except yeast
- Add yeast, making sure to keep separate from the salt
- Select the 1.5 lb loaf setting (basic settings) on your bread machine, and press start.
- Remove bread from pan when done, and cool slightly on a cooling rack before slicing.
Nutrition Facts : Calories 188 kcal, Carbohydrate 37 g, Protein 5 g, Fat 2 g, SaturatedFat 1 g, Cholesterol 4 mg, Sodium 306 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving
HONEY OAT BREAD RECIPE
This Honey Oat Bread Recipe is the best homemade bread you will ever make! Soft and fluffy oat bread with a touch of sweetness from the honey - perfect for hearty sandwiches and buttery toast.
Provided by Jill
Categories Bread
Time 2h30m
Number Of Ingredients 10
Steps:
- In a large bowl, combine boiling water, rolled oats, 1/2 cup honey, butter and salt. Let stand for 1 hour.
- In a small bowl, dissolve yeast in warm water. Let stand about 10 minutes.
- Pour the yeast mixture into the oat mixture. Add 2 cups of bread flour; mix well. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has come together (it will be sticky and that's okay), turn it out onto a lightly floured surface and knead until smooth and elastic, about 20 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in size, about 1 hour.
- Punch the dough and turn it out onto a lightly floured surface. Cut the dough into two equal pieces and form into loaves. Place the loaves into two lightly greased 9x5 inch loaf pans. Cover the loaves with a damp cloth and let rise until doubled in volume, about 30-40 minutes.
- Preheat an oven to 350 degrees.
- Bake the loaves for about 30 minutes or until the top is golden browned. Remove loaves from pans, brush tops of loaves with 2 tablespoons of warmed honey and sprinkle with rolled oats.
HONEY & OAT YEAST BREAD
This recipe meets the three most important requirements I have for a recipe: easy, healthy, and kid approved! A woman my husband knows shared the directions for this moist, multi-grain bread with us.-Lisa Bedord, Power, Montana
Provided by Taste of Home
Time 55m
Yield 1 loaf (12 wedges).
Number Of Ingredients 11
Steps:
- In a small saucepan, bring water and 4-1/2 teaspoons butter just to a boil. In a small bowl, pour boiling liquid over oats. Add the applesauce, honey and salt. Let stand until mixture cools to 110°-115°, stirring occasionally., In a large bowl, dissolve yeast in warm water. Add the oatmeal mixture, egg, whole wheat flour and 1 cup all-purpose flour. Beat until smooth. Stir in enough remaining all-purpose flour to form a soft dough (dough will be sticky)., Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. 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 dough down. Shape into an 8-in. round loaf on a greased baking sheet. Cover and let rise in a warm place until doubled, about 30 minutes., Melt remaining butter; brush over loaf. Bake at 375° for 25-30 minutes or until golden brown. Cool on wire rack.
Nutrition Facts : Calories 162 calories, Fat 3g fat (2g saturated fat), Cholesterol 23mg cholesterol, Sodium 219mg sodium, Carbohydrate 30g carbohydrate (7g sugars, Fiber 3g fiber), Protein 5g protein.
HONEY OAT BREAD
Steps:
- In a large bowl, combine bread flour, water, oats, and honey. Mix together with your hands, dough will be very sticky. Once all ingredients come together to form a dough, cover with a towel and let the dough sit for 30 minutes.
- Add yeast and salt to the dough and knead for 5 minutes. Cover with a towel and allow dough to rest again for 30 minutes.
- Gently stretch and pull the dough - pull one side of the dough up and bring to the middle. Repeat about 4-5 times and let dough sit again for 1 hour.
- Preheat oven to 375 degrees F.
- Dough should be slightly bubbly. Spray a 10x5 loaf pan with oil and add dough to the pan. Brush top of dough with 1 tsp of melted honey and sprinkle oats on top. Bake for 50 minutes to 1 hour, until golden brown.
- Allow bread to cool completely before cutting into.
Nutrition Facts : Calories 140 kcal, ServingSize 1 serving
HONEY OATMEAL BREAD II
This is a fine textured bread if the oatmeal is allowed to soak for the full hour.
Provided by Leslie Vaughn
Categories Bread Yeast Bread Recipes
Time 3h50m
Yield 20
Number Of Ingredients 10
Steps:
- In a large mixing bowl, combine boiling water, oats, 1/2 cup honey, butter and salt. Let stand for 1 hour.
- In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
- Pour the yeast mixture into the oat mixture. Add 2 cups of flour; mix well. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 20 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
- Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into two equal pieces and form into loaves. Place the loaves into two lightly greased 9x5 inch loaf pans. Cover the loaves with a damp cloth and let rise until doubled in volume, about 40 minutes.
- Preheat an oven to 350 degrees F (175 degrees C).
- Bake in the preheated oven for about 30 minutes or until the top is golden brown and the bottom of the loaf sounds hollow when tapped. Remove loaves from pans, brush tops of loaves with 2 tablespoons honey and sprinkle with oats.
Nutrition Facts : Calories 159.6 calories, Carbohydrate 31.8 g, Cholesterol 3.1 mg, Fat 1.9 g, Fiber 1.2 g, Protein 4.1 g, SaturatedFat 0.8 g, Sodium 242.1 mg, Sugar 8.8 g
HONEY-OAT BREAD
Steps:
- Stir 1/4 cup warm water and yeast in large bowl. Let stand 10 minutes to dissolve yeast. Stir in remaining 1 1/2 cups water, 3/4 cup oats, honey, oil, and salt. Stir in enough flour to form soft dough. Coat another large bowl with oil. Transfer dough to oiled bowl and turn to coat. Cover with plastic wrap, then kitchen towel and let rise at room temperature until doubled in volume, about 1 hour.
- Oil two 8 1/2x4 1/2x2 1/2-inch loaf pans. Punch down dough; shape into 2 loaves. Place 1 loaf in each pan. Cover and let rise in warm draft-free area until almost doubled in volume, about 20 minutes.
- Preheat oven to 350°F. Brush tops of loaves with egg; sprinkle with additional oats. Bake until brown on top and tester inserted into center comes out clean, about 40 minutes. Cool completely. (Can be prepared up to 1 day ahead. Store airtight at room temperature.)
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HONEY OATMEAL BREAD | KING ARTHUR BAKING
From kingarthurbaking.com
4.4/5 (41)Total Time 5 hrs 25 minsServings 1Calories 150 per serving
- This gives the oats a chance to absorb the water and soften up., Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess.
- Add the flour and remaining ingredients to the oats, and mix and knead—by hand, electric mixer, or bread machine set on the dough cycle—until the dough feels springy; it will be quite stiff., Place the dough in a lightly greased bowl, and allow it to rise, covered, for 2 hours; it's a slow riser., Gently deflate the dough, and shape it into an 8" log.
HONEY OATMEAL BREAD | TASTY KITCHEN: A HAPPY RECIPE COMMUNITY!
From tastykitchen.com
5/5
HONEY OAT QUICK BREAD RECIPE | EATINGWELL
From eatingwell.com
5/5 (60)Calories 200 per serving
- Position rack in middle of oven; preheat to 375 degrees F. Generously coat a 9-by-5-inch (or similar size) loaf pan with cooking spray. Sprinkle 1 tablespoon oats in the pan. Tip the pan back and forth to coat the sides and bottom with oats.
- Thoroughly stir together whole-wheat flour, all-purpose flour, baking powder, baking soda and salt in a large bowl. Using a fork, beat the remaining 1 cup oats, yogurt, egg, oil and honey in a medium bowl until well blended. Stir in milk. Gently stir the yogurt mixture into the flour mixture just until thoroughly incorporated but not overmixed (excess mixing can cause toughening). Immediately scrape the batter into the pan, spreading evenly to the edges. Sprinkle the remaining 1 tablespoon oats over the top.
- Bake the loaf until well browned on top and a toothpick inserted in the center comes out clean, 40 to 50 minutes. (It's normal for the top to crack.) Let stand in the pan on a wire rack for 15 minutes. Run a table knife around and under the loaf to loosen it and turn it out onto the rack. Let cool until barely warm, about 45 minutes.
HONEY OAT BREAD RECIPE | LAURA IN THE KITCHEN - INTERNET ...
From laurainthekitchen.com
Servings 1
- In a small bowl, add the water, honey and yeast. Let it sit for a few minutes until the yeast is activated.
- In the bowl of a standing mixer, fitted with a dough hook attachment, add flour, milk powder, oats, butter, salt and the yeast milk mixture.
- Turn the dough onto a floured surface and continue to knead until the dough is nice and smooth.
HONEY OAT SOURDOUGH BREAD RECIPE - THE PANTRY MAMA
From pantrymama.com
5/5 (2)Total Time 26 hrs 45 minsCategory Side DishCalories 2131 per serving
- Autolyse:Weigh out your starter, water and honey in a glass or ceramic bowl. Mix them together so that the honey is dissolved in the water (or at least really well distributed).Then add your flour and salt and mix altogether with the end of a wooden spoon. The dough will be fairly shaggy and only just brought together (see photo).Cover the dough with cling film or a tea towel and let it sit for around an hour.
- Forming Up Your Dough:Work your way around the bowl, grabbing the dough from the outside, stretching it up and over itself until a smooth ball is formed. You shouldn't need more than about 20-25 folds to form the ball.Once the dough has formed into a smooth ball, pop the cling film back on and let it rest for 30 minutes.
- Stretch & Fold:You need to add the rolled oats to your dough during the stretch and fold phase. It's very easy to do! Try to add the oats around the second or third set of stretch and folds. So do your first set of stretch and folds with the dough as is and then add the oats on the second (or third) set depending on how your dough is behaving. Try to do around 4 sets of stretch and folds with around 15 to 30 minutes between each set.
- Bulk Ferment:Once you've finished your stretch and folds, place the cling film or damp tea towel back over your dough and let it rest and ferment. The time this takes will depend on the temperature in your home. (see notes)
THE BEST HOMESTYLE HONEY OAT BREAD - WYSE GUIDE
From wyseguide.com
4.3/5 (35)Calories 202 per servingCategory Bread
- Once the mixture is lukewarm, add 2 cups of flour and instant active dry yeast. Mix until incorporated and continue to add flour 1 cup at a time until the dough pulls away from the sides of the bowl.
- Once the flour is added, the dough will be slightly tacky but hold its shape while it's kneaded. For the cinnamon raisin variety: Flatten the dough into a 10 × 12-inch rectangle and spread with raisins. Knead raisins into the dough to evenly distribute. Flatten the dough again to a 10 × 12-inch rectangle and brush with softened butter, sugar, and cinnamon. Roll up and cinch seams.
VERMONT WHOLE WHEAT OATMEAL HONEY BREAD | KING ARTHUR BAKING
From kingarthurbaking.com
4.6/5 (509)Total Time 4 hrs 30 minsServings 2Calories 110 per serving
- In a large mixing bowl, combine the water, oats, maple or brown sugar, honey, butter, salt, and cinnamon.
- Let cool to lukewarm (100°F to 110°F), which typically takes about 10 to 15 minutes; stir the mixture several times to help things along, if you like., Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess.
- 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.
HONEY OAT BREAD - LIVING SMART AND HEALTHY
From livingsmartandhealthy.com
5/5 (5)Category BreadCuisine AmericanTotal Time 3 hrs
- In a sauce pan, bring milk to a boil. Turn OFF heat. Stir in butter, honey, and oats. Set it aside for 10-15 minutes.
- Cover the shaped bread with a loose plastic wrap or a clean kitchen towel, and place it in a warm place, for 1 – 1.5 hours or until it doubles in size and is around half an inch above the rim of the baking pan.
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