Honey Oat Bread

Happy Friday, everyone! I’m still truckin’ along on my 3 week tri-state journey! Today, I’m in Utah visiting with some friends! Yesterday, I had the privilege of meeting some other food bloggers that I’ve been following ever since I started Lauren’s Latest. Barbara from Barbara Bakes, Dara from Cookin’ Canuck and Donna from Our Apron Strings. These ladies are wonderful and inspiring. We had a great lunch together! The blogging community, especially the food blogging community, is one of the best ones out there! I love what I do!

Anyways, this recipe is one I came up with last week and it turned out to be delicious. Usually wheat bread is the thing nobody craves and is last item to leave my pantry. But making it from scratch, pulling it out of the oven and slathering a thick slice with some honey butter? I tell ya, it doesn’t get much better then that! Our loaf was gone in 24 hours…quite possibly less! Delicious plain, with butter and jam, toasted or turned into french toast.

I LOVE my carbs!

Because it’s the weekend, you guys can take your time to make this and then reap the delicious benefits all the while making your kitchen smell wonderful! Nothing beats fresh baked bread!

Does your family like wheat bread or white bread? Just wondering!

Have a great weekend! 🙂

Honey Oat Bread
yield: 1 loaf
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Ingredients:
1 cup warm water
1 envelope active dry yeast
1/4 cup honey
3 tablespoons butter, melted and cooled
1 teaspoon salt
1 1/2 cups whole wheat flour
2 1/4 cups bread flour
2 tablespoons milk
oats

Directions:
In a large bowl, proof yeast in warm water and honey for 10 minutes or until it starts to foam. Stir in butter, salt and flours. Once everything is incorporated, knead dough 5-7 minutes or until stiff and soft dough forms. {You may need to eye ball the last cup of bread flour to get the right texture of dough.} Lightly grease ball of dough and place into a clean dry bowl. Cover with plastic wrap and kitchen towel and let rise 1 hour or until doubled in size. Punch down dough and let rest 10 minutes. Remove dough and place into a greased bread pan. Cover with plastic wrap and kitchen towel and let dough rise until doubled again, 45 minutes or so. Brush the top of loaf with milk and sprinkle oats on. Bake at 375 degrees for 30-40 minutes. Let cool 20 minutes in pan before removing. Cool completely before slicing.

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  1. This sounds yummy, we like wheat! But we really like the 9 or 12 grain even better!!

    Reply
  2. You are right I immediately thought of Honey Butter when looking at this.

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  3. Ooh…this looks so good! I’m such a bread-lover…I will have to make this real soon!

    Swing by my blog and check out my avocado giveaway! {www.janedeereblog.blogspot.com}

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  4. This is such a perfectly baked loaf!

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  5. It was so fun to get together for lunch! You’re little one is an angel. The bread looks great. I can almost smell it baking.

    Reply
  6. This loaf appears to have been baked in a bread machine. Was it? And if so what are those directions?

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  7. i think you need to add oats to the dough, not just sprinkle some on top. just saying…

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  8. I don’t think it’s been baked in a machine – I think that’s just the shape that a loaf tin will give if the dough bursts out a little bit too much. It looks beautiful!

    I have to say though, I agree with auntiemaryann that it’s not really oat bread unless you actually put oats in it!

    I made a similar honey and sunflower seed bread yesterday, with some wheatbran added in for extra texture. You can really taste the honey – I think it’s a great addition to any loaf.

    Reply
  9. I made this bread and substituted 1/2 cup of the wheat flour with oats. I added 1 tbsp of vital gluten and also needed to add a touch more water. The bread is excellent.

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  10. I was wondering if I missed something and didn’t see where oats were added to the dough. But since others mentioned it too, I guess I didn’t. Any reason why you didn’t add oats to the dough since it’s an oat bread?

    Reply

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