Honey Oatmeal Bread

star rating (42) rate this recipe »
KAF guaranteed
Recipe photo
Hands-on time:
Baking time:
Total time:
Yield: one 8 1/2" x 4 1/2" loaf, 16 servings.

Recipe photo

If you're going to make oatmeal bread, don't accept some watered-down version, more white bread than whole grain. This dense-textured, moist sandwich loaf includes a generous measure of oats. It slices beautifully for sandwiches, makes absolutely delightful toast and, due to the oats, honey, and applesauce, stays fresh for days in your breadbox.

Our guarantee: This moist bread has a light-tan, even-textured interior, and mild flavor. It slices nicely, and is about 3 1/2" tall at its center point.

Honey Oatmeal Bread

star rating (42) rate this recipe »
KAF guaranteed
Hands-on time:
Baking time:
Total time:
Yield: one 8 1/2" x 4 1/2" loaf, 16 servings.
Published: 01/01/2010

Ingredients

  • 3/4 cup lukewarm water
  • 1 1/2 cups "quick" rolled oats
  • 2 packets "highly active" dry yeast; or 1 tablespoon active dry yeast; or 2 3/4 teaspoons instant yeast
  • 2 tablespoons honey
  • 1 tablespoon brown sugar
  • 6 tablespoons (3/4 stick) butter
  • 1/2 cup unsweetened applesauce
  • 1 1/2 teaspoons salt
  • 1/2 cup instant mashed potato flakes
  • 2 1/4 cups King Arthur Unbleached All-Purpose Flour
  • 2 tablespoons oats, to sprinkle on top, optional

Tips from our bakers

  • Because of its high oat content, this bread may have a slightly craggy surface, with minor hills and valleys in the top crust. Don't worry; that's the way it's supposed to look—rustic!
  • The type of oats you use DOES make a difference; quick oats absorb more liquid, more quickly, than old-fashioned rolled oats. If you don't have quick oats, pulse old-fashioned oats in the food processor several times, to break them up a bit before using.
  • When making yeast bread, let the dough rise to the point the recipe says it should, e.g., "Let the dough rise till it's doubled in bulk."Rising times are only a guide; there are so many variables in yeast baking (how you kneaded the dough; what kind of yeast you used) that it's impossible to say that bread dough will ALWAYS double in bulk in a specific amount of time.

Directions

1) Combine the 3/4 cup water and oats, and let rest for 20 minutes. This gives the oats a chance to absorb the water and soften up.

2) If you're using active or "highly active" dry yeast, dissolve it in 2 tablespoons of the lukewarm water with a pinch of sugar. It should start to bubble as the oats and water rest.

3) Add the remaining ingredients to the oats (including the yeast/water/sugar mixture, if you're using active dry yeast), 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.

4) Place the dough in a lightly greased bowl, and allow it to rise, covered, for 2 hours; it's a slow riser.

5) Gently deflate the dough, and shape it into an 8" log. Place it in a lightly greased 8 1/2" x 4 1/2" loaf pan. Cover the pan loosely with lightly greased plastic wrap.

6) Allow the dough to rise at room temperature for 1 3/4 to 2 hours, till it's crowned about 1 1/2" over the rim of the pan. Towards the end of the rising time, preheat the oven to 350°F.

7) Brush the top of the loaf with milk, and sprinkle with oats, if desired.

8) Bake the bread for 20 minutes. Tent it loosely with aluminum foil, and bake for an additional 25 to 30 minutes. When the bread is done, it'll be golden brown, and an instant-read thermometer inserted into the center will register 190°F.

9) Remove the bread from the oven, wait 5 minutes, then turn it out of the pan onto a rack to cool. Cool completely before slicing. Store well-wrapped at room temperature.

Nutrition information

Serving Size: 1 slice (56g) Servings Per Batch: 16 Amount Per Serving: Calories: 150 Calories from Fat: 45 Total Fat: 5g Saturated Fat: 3g Trans Fat: 0g Cholesterol: 10mg Sodium: 250mg Total Carbohydrate: 23g Dietary Fiber: 2g Sugars: 4g Protein: 4g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.

Reviews

1 2345  All  
  • star rating 03/29/2015
  • kimchi- from KAF Community
  • Followed the directions exactly. Weighed my ingredients. After 1.5 hours my dough had more than doubled in the proofing container. Shaped and put in loaf pan. After an hour it was 1.5 inches over the tip of the loaf pan. It passed the proofing test with my fingertip. Put it in the preheated oven, checked oven temp with various thermometers. Got no oven spring at all. The loaf never grew after being put in the oven. I used KA flour as stated and SAF instant yeast.

    I'm sorry this one didn't work out! Letting the dough more than double on the first rise weakens the strength of the dough for the second one, and consequently, the oven spring. Give this one a try again, though! Laurie@KAF

  • star rating 03/01/2015
  • from
  • star rating 10/11/2014
  • from
  • Odd preparation but I can't complain about the results
  • star rating 09/10/2014
  • Megan from Mesa, Arizona
  • Delicious and moist recipe! I have made it twice now, it turned out great both times. It takes a while, but is worth the wait.
  • star rating 09/06/2014
  • Rebecca from Oviedo, FL
  • I made this recipe today, and the bread turned out extremely hard on the outside and feels very dense. It actually looks burned on the bottom of the bread and does not look wonderful as i know fresh breads usually do. It's very dry looking actually. So I'm not sure if the time on the recipe is correct. But to be fair, I did leave out the potato flakes since I didn't have any on hand. But I'm not sure if that should have caused the entire recipe to be a flop. I have made several loaves of bread in my bread machine, but this was my first time doing it all by hand. Not sure what went wrong. I don't recommend this recipe.
    I'm sorry this bread recipe did not meet your expectations. Leaving out the potato flakes would give you a drier result, but I'm not sure it would cause the bread to be so hard and dark. This might be an oven issue. Please give our Baker's Hotline a call at 855-371-2253 to help you troubleshoot this recipe further. Barb@KAF
  • 06/21/2014
  • Feby from
  • I don't have apple sauce in my kitchen on a daily basis. What's the best substitute for it?

    In this particular case, there isn't a great way to substitute for the applesauce here. I would recommend trying one of our many other oatmeal breads (such as the Honey Oat Pain de Mie...yum!) which are designed to include similar ingredients but without the applesauce. Happy Baking! Jocelyn@KAF

  • star rating 05/07/2014
  • andy from way up north in Minnesota
  • Excellent taste, moist and perfectly delicious. I didn't have honey ( I know, who starts a "honey" oatmeal recipe and doesn't check for honey in the cupboard, go figure) so I substituted 3 tablespoons of brown sugar instead of one of brown sugar and two of honey, it rose perfectly in less than an hour ... was it the brown sugar? a different kind of sweet for the yeast to munch on? At any rate it was perfect. THANK YOU!
    Yes, it may have been that the brown sugar allowed the dough to rise a little more quickly. I've heard of honey slowing things down a bit. ~Amy
  • 03/24/2014
  • Diane from Merrimac, MA
  • Is there any other substitute for the potato flakes besides potato flour? I want to make this bread today and don't have either in the house. Thanks!
    If you don't have potato flour, you might replace it with additional all-purpose flour. Or, you could also add a little mashed baked potato. If you use the baked potato, you may need to adjust the liquids.~Jaydl@KAF
  • 01/21/2014
  • Ona from wv
  • I was just wondering if I could substitute the potato flour I ordered for the instant potato flakes. If so, what would be the conversion?
    Yes, you may but use half the amount if using potato flour. Enjoy! Elisabeth@KAF
1 2345  All  
bakershotline

Related recipes