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Honey Oatmeal Bread

in quick and easy whole grain dairy free gluten free overnight guaranteed classic

Author: PJ Hamel

Honey Oatmeal Bread Recipe Honey Oatmeal Bread Recipe

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.

At a glance

Prep
Bake
Total
Yield
one 8 1/2" x 4 1/2" loaf, 16 servings.
Nutrition information

Ingredients

Choose your measure:

  • 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

Instructions

  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.