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.
Healthy Oatmeal Banana Bread
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.
For Softer, Longer Lasting Bread, Add Leftover Oatmeal
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.
No Knead Oatmeal Bread (yeast, Flour)
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!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.
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.
Banana Oat Bread
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.
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.
Ingredient Healthy Banana Oatmeal Bread (no Flour, Refined Sugar Or Butter)
White bread flour has been processed to strip the bran and germ, leaving just the starchy part of the wheat kernel. Certain types of wheat are selected for bread flour to give it a higher protein content than all-purpose flour. These proteins are what create the gluten structure necessary for bread.
Most bread relies on yeast fermentation to aerate, or leaven, the dough. Yeast is a living organism that consumes the sugars present in the dough and excretes carbon dioxide and alcohol. The carbon dioxide collects in air bubbles throughout the dough. As these bubbles fill with more air, they inflate and cause the dough to rise. The fermentation process aids in gluten development when the air bubbles stretch the dough. It also adds flavor by breaking down large molecules into simpler, more flavorful ones.
This recipe uses instant yeast to leaven the dough. I like to use instant yeast because it doesn’t need to be bloomed before mixing. Blooming the yeast is the process of dissolving the yeast in liquid with a bit of sugar and letting it sit until it bubbles, “proving” that it works. If it still hasn’t begun to bubble and foam after about 15 minutes, then the yeast is probably dead. This process is necessary when using active dry yeast in lower hydration bread recipes or when you’re unsure of the yeast’s freshness.
Back Of The Bag Oatmeal Bread Recipe
This oatmeal bread recipe is easy to adapt and very forgiving. If you get started and realize that you don't have the right type of flour or the correct yeast, chances are you can still go ahead with baking.
I love to make this bread over the weekend and use it up during the week for lunches. This bread makes excellent sandwiches, from simple peanut butter and banana to flavorful stacks piled high with deli slices. The oats make this bread incredibly soft and moist, but after several days you may find that slices are better destined for toast or grilled sandwiches.
You can also freeze oatmeal bread for up to 3 months. Slice the bread before freezing or leave it whole. Wrap it in a couple of layers of plastic wrap and a layer of foil, or place it in a freezer bag, then freeze. Defrost the loaf at room temperature, still wrapped.
Oatmeal Bread {healthy And Old Fashioned Recipe}
To make the bread vegan, you can substitute maple syrup for the honey, and either water or your favorite plant-based milk for the whole milk. Skipping the egg for the topping is fine too, but the oats may not stick too well.
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2, 000 calories a day is used for general nutrition advice.
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.
Sourdough Oatmeal Bread: No Fuss Sourdough Porridge Bread
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The smell of bread baking is one of the most comforting smells. It just warms the house. Banana bread and pumpkin bread are probably two of my favorites to smell baking. Mmmmmm. It’s like a hug for your senses!
Yeast breads are a little more of a commitment when it comes to making bread, that’s why I love a good quick bread recipe. No yeast needed. There is a still a long baking time with the size of the loaf, but of course the time spent waiting for it to finish baking is totally worth it.
Honey Of An Oatmeal Bread Recipe
Do you love baking with oats as much as I
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