Lovely moist bread, flavoured with rolled oats and honey, with a bit of whole wheat flour as well. Makes great sandwich bread!
A lovely, moist honey oat bread, with rolled oats, honey and bit of whole wheat flour, as well. This bread staysfresh for days and makes a great sandwich bread!
When it comes to bread, I love a loaf that delivers some whole grain goodness, but that also maintains a lovely soft crumb, like my Seeded Multigrain Sandwich Bread. This Honey Oat Bread also falls into that camp, with a good bit of rolled oats and a touch of whole wheat flour added into the mix.
Ingredient 100% Oat Flour Bread (v, Gf, No Oil)
I love this loaf for its great flavour from the oats and honey, its tender, moist crumb and its rustic, oat-rolled appearance. This oat bread keeps well, slices beautifully and makes the most fabulous sandwiches!
If you are new to bread making, I highly encourage you to check out my Getting Started With Yeast Bread Baking resource page, to get a good understanding of the process of making homemade bread.
This loaf will need a solid 45 minutes in the oven or until it reach at least 200F internal temperature when tested with an instant read thermometer. Be sure you are inserting the thermometer in the dead centre of the loaf for the most accurate reading. It shouldn’t have over-browned in that time, but check your loaf at about 35-40 minutes and if it seems in danger of over-browning, lay a sheet of aluminum foil loosely over-top for the last part of baking.
Whole Wheat Honey Oatmeal Bread
The addition of soaked oatmeal to this bread produces a lovely, moist loaf, but it also means the loaf will need longer in the oven to bake off some of that moisture. This loaf will need at least 45 minutes in the oven, which is quite a bit longer than most bread loaves. A thermometer is best for testing done-ness, but if you don’t have a thermometer, err on the side of leaving it in the oven a few minutes longer, rather than rushing it out, to ensure you don’t end up with a loaf with an under-done middle.
This bread will keep well, well-wrapped on the counter for several days. This bread will also freeze beautifully up to 3 months.
This bread keeps well for several days stored at room temperature, well wrapped. You can also freeze this bread up to 3 months, though it will best if used within the first month.
Oat & Buckwheat Bread
Serving: 1 serving , Calories: 179 kcal , Carbohydrates: 35 g , Protein: 4 g , Fat: 3 g , Saturated Fat: 1 g , Cholesterol: 5 mg , Sodium: 116 mg , Potassium: 76 mg , Fiber: 2 g , Sugar: 8 g , Vitamin A: 59 IU , Calcium: 8 mg , Iron: 2 mg
Hi! I’m Jennifer, a home cook schooled by trial and error and almost 40 years of getting dinner on the table! I love to share my favourite recipes, both old and new, together with lots of tips and tricks to hopefully help make your home cooking enjoyable, stress free, rewarding and of course, delicious!Easy Homemade Oatmeal Bread made with rolled oats, whole wheat flour and sweetened with honey. We love this delicious healthy bread recipe.
I love rolled oats, especially in baked goods because it gives them a nice texture, flavor, and some added fiber. Don’t miss other recipes using oats, like Carrot Muffins, Oatmeal Cake, and Oatmeal Chocolate Chip Cookies.
Greek Yogurt Banana Oat Bread
1. Soak the oats: Add oats and butter to the bowl of a stand mixer or to a large mixing bowl. Heat milk to a simmer and pour on top, stirring to combine. Set aside for about 1.5 hours. Mixture should be at room temperature.
2. Make bread: Add honey, warm water, instant yeast, salt to the bowl and stir well to combine. Add the whole wheat flour and mix on medium low speed until combined. Add the all-purpose flour, a little at a time, until the dough begins to pull away from the sides of the bowl. Only add enough flour to make a dough that is soft, and not overly sticky (don’t add too much flour!). Knead for a few minutes until smooth and elastic and scrape down the sides and bottom of the bowl as needed.
3. Let rise: Transfer dough to a greased bowl and cover with a dish towel or plastic wrap. Allow to rise until double in size, about 1 hour.
Whole Wheat Honey Oat Bread
4. Shape loaves: Punch down the dough and divide into two. Shape into loaves and place in two lightly greased loaf pans. Make egg wash and gently brush some over the top of each loaf. Sprinkle a small handful of dry oats on top.
Piece of plastic wrap gently laid on top and let rise in a warm place until risen about 1 inch over the loaf pans, 45 minutes to 1 hour. Carefully peel off the plastic wrap.
6. Bake at 350 degrees for 30 – 40 minutes. Loaves are done when tapping lightly on the tops produces hollow sound (or when instant read thermometer registers 200° F). Cool for 15 minutes on wire rack, then turn out of pans and cool completely.
Oatmeal Bread {healthy And Old Fashioned Recipe}
To make in a bread machine: You may want to halve the recipe to make one loaf, depending on the capacity of your bread machine.
For Active dry yeast: If you know your yeast is fresh it’s not necessary to proof the yeast in this recipe. Simply substitute an equal amount and add it in place of instant yeast.
To make ahead: Make the bread dough through step 2, before the first rise. Place in a large airtight container, and refrigerate for up to one day. Remove from fridge and allow to come to room temperature. Proceed with punching down and forming loaves.
Oatmeal Banana Bread (made With Greek Yogurt)
To freeze bread dough: Prepare the recipe through step 3, before the second rise. Place the shaped loaves into a freezer-safe or disposable aluminum bread pan. Cover tightly with a double layer of aluminum foil and freeze for up to 3 months. When ready to bake, allow the loaves to thaw and complete the second rise, at room temperature (about 5 hours). Bake as directed.
To freeze baked bread: Allow baked bread to cool completely. Place each loaf in a freezer-safe resealable bag and freeze for up to 3 months. Thaw at room temperature on the countertop, or overnight in the refrigerator.
For Active dry yeast: If you know your yeast is fresh it's not necessary to proof the yeast in this recipe. Simply substitute an equal amount and add it in place of instant yeast.
Brown Soda Bread With Steel Cut Oats
Make ahead Instructions: Make the bread dough through step 2, before the first rise. Place in a large airtight container, and refrigerate for up to one day. Remove from fridge and allow to come to room temperature. Proceed with punching down and forming loaves.
Calories: 1157 kcal Carbohydrates: 192 g Protein: 40 g Fat: 35 g Saturated Fat: 19 g Cholesterol: 79 mg Sodium: 2080 mg Potassium: 1323 mg Fiber: 28 g Sugar: 82 g Vitamin A: 940 IU Vitamin C: 1 mg Calcium: 375 mg Iron: 8 mg
Welcome! I’m Lauren, a mom of four and lover of good food. Here you’ll find easy recipes and weeknight meal ideas made with real ingredients, with step-by-step photos and videos.Mark is the head baker at Hjem Kensington, a Danish café in London. He has been developing recipes for home bakers for the last two years.
Easy Oat Bread
This is a hearty and moist oatmeal loaf made with old-fashioned oats, whole wheat flour, white bread flour, and honey. Oats not only add an earthy flavor, but they also hold onto lots of moisture, ensuring this bread stays tender. The loaf gets even more flavor from the nutty whole wheat flour and sweet honey.
Homemade oatmeal bread makes school or work lunches extra special. It makes superb sandwiches and stays soft for several days. Even then, it’s excellent for toast. The recipe makes two loaves, and it freezes well; it’s a great make ahead recipe. It’s the ideal Sunday baking project so you can enjoy homemade bread throughout the week.
The best oats for this bread are old-fashioned rolled oats. Old-fashioned rolled oats are whole oats that have been steamed, pressed in steel rollers, and flaked. They're the most common oats for oatmeal and baked goods. Old-fashioned oats have a nice balance of flavor, texture, and water absorption. Quick-cooking or instant oats are duller in flavor and tend to get gummy. They also hold less water, which would make this dough too sticky.
Flourless Irish Oat Bread Recipe
Whole wheat flour is made by grinding the entire wheat kernel, including the bran and germ. The bran is the fibrous outer layer of the wheat kernel. The germ is the sprouting section of the kernel that's rich in healthy fats. Whole wheat flour adds a nutty flavor and extra nutrients to bread recipes, but the tough bran can shred through the gluten structure, so it’s often blended with white flour.
White bread flour has been processed to strip the bran and germ, leaving just the starchy part of the wheat kernel. Certain
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