Honey Oatmeal Bread
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.
- 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
Directions
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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. |
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4) Place the dough in a lightly greased bowl, and allow it to rise, covered, for 2 hours; it's a slow riser. |
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7) Brush the top of the loaf with milk, and sprinkle with oats, if desired. |
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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. |
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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. |
Recipe summary
- Hands-on time:
- 20 mins.
- Baking time:
- 45 mins. to 50 mins.
- Total time:
- 5 hrs 25 mins.
- Yield:
- one 8 1/2" x 4 1/2" loaf, 16 servings.
- Recipe comments (7) »
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.
| Nutrition Facts | |
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| Serving Size 1 slice (56g)
Servings Per Batch 16 |
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| Amount Per Serving | |
| Calories 150 | Calories from Fat 45 |
| Daily Value* | |
| 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 each recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information. | |
Reviews
10/15/2009
Made this bread tonight. It was very very good. I will be making this bread again. I think this bread would make a great gift for family and friends. Again, I am impressed with the taste, it's moistness, and ease to make. I followed the recipe to the T, and it turned out perfect.
06/01/2009
This bread turned out delicious for me. I actually used old fashioned rolled oats and just let them soak a bit longer and it turned out fine. I did, however, forget to brush milk on the top of the loaf prior to sprinkling the oats atop it...so they all fell off, but oh well. I also used 1 cup of whole wheat flour with the remainder KAF All-Purpose unbleacehed and this also didn't seemed to affect this tasty bread. I will definately make this one again.
05/03/2009
Followed the recipe exactly... never quite got the pan rise in step 6 to occur (even after 2.5 hours of rising time) - it rose only to the top of the loaf pan, with a slight crown. As a result, the crumb was much denser than I like (or expected). More like a quick bread than a yeast bread... but the flavor was wonderful!
01/15/2009
This may be the best-smelling bread in the world. And it tastes great too. I only had rolled oats, so pulsed as best as I could in my food processor. I also only used 2 teaspoons of instant yeast, and substituted potato flour for the potato flakes. I mixed and knead this up, and let it rise all night in the fridge. The next morning I shaped it into a loaf pan. I guess it took close to 3 hours rising in the loaf pan, but then I have a fairly cold house. I changed the time and baking temperatures somewhat. I baked this at 425 degrees for 20 minutes, and then dropped the temp to 375, baked another 20 minutes, and then took it out of the pan, and put the loaf on an open rack in the oven for another 10 minutes. I could have let it bake another 5 minutes or so, because it was still a bit moist in the center. It tasted great toasted. As good as it tasted, I can't get over how it smelled while it was baking, when it was cooling on the counter, and now even a couple of days later, when I unwrap the bread to cut a couple of slices, it still smells great. I'll be making this quite often.
01/11/2009
I made this recipe today and, because my bread is still cooling, I don't know at this point how it came out. I do know, however, that it doesn't look very good.
It didn't rise well even after allowing it to rise for much longer rising times than are suggested in the recipe.
And the top of the loaf certainly isn't golden brown even though its internal temperature reached 193 degrees (F).
As I sit here reflecting on what errors I may have made as I prepared the recipe, a thought comes to mind.
The recipe said to add all the other ingredients after allowing the mixed oats and water to sit/rest for twenty minutes.
I did just that, but the way that I did it may have something to do with my results, i.e., I added each ingredient individually to the mixing bowl containing the oats and water.
I'm thinking now that perhaps I should have mixed (combined) all the dry ingredients before adding them to the oats and water.
I say that because as I was stirring all the ingredients, I noticed that one or more of my dry ingredients were not being absorbed very well by the dough.
Your thoughts, please.
Thank you.
Yes, the dry ingredients are blended, then added at once. Try that next time. Frank from KAF.
01/05/2009
YUM! I have been trying many bread recipes with almost as many disappointing results. Not so with this recipe. Just as the description says, this bread is moist and dense, keeps wonderfully, and is filling and nutritious. The only addition I made was 4 teaspoons of vital wheat gluten to help the rise. I haven't made the recipe without this addition, but have a feeling it wouldn't have risen as well. I did follow the rising times given, as it was indeed a slow riser. Thanks for this recipe!!
08/10/2008
Great, moist, delicious bread! I made one substitution, I had no applesauce, so I pureed some drained, canned pears and used that instead. I also cut back on the butter to eliminate some of the fat, only using 4T instead of 6. You would never know the difference. I have made many oatmeal breads, and this one is great!
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