Oatmeal Honey Sandwich Bread Recipes

HONEY/OATMEAL SANDWICH BREAD - 2 LOAVES

Steps:

• Heat milk, honey, salt & butter until butter melts and sugar dissolves. Cool to lukewarm.
• Dissolve yeast in warm water, pour into * KitchenAid bowl and add lukewarm milk mixture and the whole wheat & oat flour as well as 2.5 cups of the all-purpose flour. Attach dough hook and mix on Speed 2 for about one minute or until all ingredients are incorporated.
• Continuing on speed 2 add remaining flour as needed, 1/2 cup at a time and mix until dough clings to hook and cleans the sides of the bowl (about 2 minutes) Continue kneading on Speed 2 for about two minutes longer or until dough is smooth and elastic. (Dough will be slightly sticky)
• Place dough in a greased bowl, turning to grease top. Cover and let rise in a warm place free from drafts until doubled in bulk, about 1 hour.
• Punch dough down and knead by hand on a floured surface for about two minutes. Divide in half and roll each half into a rectangle with a rolling pin. Then by hand roll each rectangle into a log, pinching the ends to seal, and place each log into a greased 9x5x2 loaf pan, turning to coat the top.
• Cover & let rise in warm draft-free location until doubled in size, approximately 50 minutes. Remove cover and turn oven to 400 degrees (375 for glass pan) and bake for 30 minutes. (If desired, you can use one of the suggestions in the post above to sprinkle raw oats on top of the loaf at this time). When only 5 minutes of baking time remains brush melted butter on top of each loaf and then allow to finish baking.
• When bread is done, allow the bread to cool 5 minutes in their pans, then remove the bread from the pans and place loaves on a wire rack. Cover loosely with kitchen towel and allow to cool completely. (or do as we do & cut a chunk while it's still hot & ENJOY! LOL)

SIMPLE OATMEAL SANDWICH BREAD

Steps:

• Make the Dough: In a large mixing bowl, or in the bowl of a stand mixer, mix together all of the ingredients to form a rough, shaggy dough. I like to use a Danish Dough Hook (Amazon affiliate link) to bring the dough together quickly. It is becoming my FAVORITE bread dough tool.
• Knead the dough: Knead by hand or in the stand mixer fitted with the dough hook until it is soft, about 5 to 7 minutes. The dough will be quite sticky in the beginning but try not to add additional flour as it will make the bread dry. As it kneads, especially if kneaded by hand, the dough should become springy but soft.
• First Rise: Place the dough in a lightly greased bowl, turn to coat, and then cover with plastic wrap. Set it in a warm place and let it rise for 1 hour. It will be puffy but may not double in size.
• Shape the Dough: Transfer the dough to a very lightly floured surface. Flatten it into a rectangle shape. Fold the top of the rectangle down to the center, pressing firmly to seal. Pull the upper left and right corners into the center, pressing to seal. Repeat until you've created a log. Tuck the ends under slightly, and place, seam side down, in a lightly greased 9" x 5" loaf pan (*see the video in the post for visual instructions).
• Second Rise: Cover with dough with lightly greased plastic wrap. Let the dough rise in a warm place for 1 to 1 1/2 hours, or until the dough has crested the rim of the pan by about 1 inch.
• Preheat the Oven: In the latter half of the second rise, preheat the oven to 350°F with a rack in the center.
• Add the topping: Whisk together the egg white and water. Brush the mixture over the crust of the risen loaf. Sprinkle with old fashioned oats.
• Bake the Bread: Bake the bread in the preheated oven for 35 to 40 minutes or until golden brown and a digital thermometer registers 190°F. Another way to tell if the bread is done is to lightly tap the top of the loaf. You should hear a hollow sound. Cover the bread with foil during the last 10 minutes of cooking if it browns too quickly.
• Cool the Bread: Turn the baked bread onto a rack to cool completely before slicing. Store, wrapped, at room temperature for several days; freeze for longer storage.

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.

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 OATMEAL BREAD II

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.

HONEY OATMEAL SANDWICH BREAD

Steps:

• Combine boiling water, oats, butter, salt, and honey in a medium bowl. Let stand at room temperature until lukewarm.
• Transfer to work bowl of a stand mixer with dough hook attachment. Add remaining ingredients. Turn on lowest speed until it begins to form a shaggy mass, then increase speed to medium or medium-high. Knead until smooth and springy when poked; it may still be slightly tacky. Transfer to a lightly oiled bowl, cover with plastic wrap, and let stand in a warm place until doubled in volume, about 1 hour.
• Lightly grease a 9x5 loaf pan. Grease your hands and turn the dough out onto a floured work surface. Deflate and gently pat into a 9x5" rectangle. Roll, starting from the short end, into a neat log. Do not taper the ends. Pinch the seam to seal, then place into prepared loaf pan, seam side down. Cover LOOSELY with lightly-greased plastic wrap, then let stand in a warm place until dough stands 1-1 1/2" above rim of pan, 60-90 minutes.
• About 20 minutes before dough is ready, preheat oven to 350°F When hot, remove plastic and place pan in oven. Bake 45 minutes; tent with foil after 20 minutes to prevent over-browning. Bread will be golden brown and read 190°F on an instant-read thermometer when done. Remove from oven and let stand 1 minute, then remove from pan and place on a rack. Brush with melted butter, sprinkle with oats, and let cool to room temperature before slicing and eating.

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.