Best Honey Oat Bread Recipes

HONEY OAT BREAD (BREAD MACHINE)

Steps:

• Combine ingredients in breadmaker per your manufacturer's instructions.
• You can replace 2 cups white bread flour with 2 cups whole wheat flour but include 1 tbsp vital wheat gluten (the original recipe suggested this).
• Makes a moist, sweet loaf.
• NOTE: cook time is for the basic/white cycle (medium crust; 1½ lb loaf) using a BreadmanPlus bread machine; your machine may differ.

BREAD MACHINE HONEY-OAT-WHEAT BREAD

Steps:

• Place the yeast, sugar, and water in the pan of a bread machine. Allow yeast to dissolve and foam, about 10 minutes. Meanwhile, mix the all-purpose flour, whole wheat flour, rolled oats, powdered milk, and salt in a bowl; set aside. Add the honey, vegetable oil, and butter to the yeast mixture, and pour the flour mixture on top.
• Select the Dough cycle; press start. Allow the bread machine to complete the cycle, about 1 1/2 hours, then transfer the dough to a 9x5-inch loaf pan sprayed with cooking spray. Allow the bread to rise for 1 hour in a warm place.
• Preheat oven to 375 degrees F (190 degrees C).
• Bake in the preheated oven until the top is golden brown, about 35 minutes.

HOMEMADE HONEY OAT BREAD

Steps:

• In a large bowl, or the bowl of a standing mixer, combine the flour, oats, yeast, and salt.
• In a small bowl, or two cup (450 ml) measuring cup, warm the milk so that it's hot enough to melt the butter, but not boiling. Add the butter, stirring until melted, then stir in the water and honey.
• Pour the milk mixture into the flour mixture, mixing with a dough hook until it just comes together to form a dough. Knead in the mixer, with the dough hook attachment, for 10 minutes, until the dough is smooth and elastic (if you're making this recipe by hand, the dough will be very sticky at first; flour your hands and work surface generously and be patient). If the dough is still very wet and sticky after 5 minutes of kneading, add more flour, 1 tablespoon at a time, until the dough is barely tacky. If the dough is too dry, add water, 1 teaspoon (5 ml) at a time, to soften it up.
• Place the dough in a lightly oiled bowl, cover, and allow to rise until doubled, about 1/2 to 1 hour.
• Once doubled, place the dough on a clean, dry work surface. If the dough is too sticky, lightly flour the surface before continuing. With your fingers, flatten the dough into a 9 by 12-inch rectangle. Tightly roll the dough, tucking the ends as needed, into a loaf. Place the shaped dough into a 9×5-inch loaf pan, cover with a clean dry towl, and allow to rise until doubled, about 1/2 to 1 hour.
• Preheat oven to 350 degrees (180 C). Place an empty loaf pan on the bottom rack of the oven and bring 2 cups of water to a boil.
• When the loaf is doubled again, brush the top with the warmed honey and sprinkle with the oats.
• Place the bread in the oven and pour the boiling water into the empty loaf pan on the bottom rack of the oven. Bake for 40 to 50 minutes, until the bread is deep golden brown and the internal temperature is about 190 degrees.
• Transfer to a wire cooling rack and allow to cool completely before serving.

OAT-N-HONEY BREAD

Steps:

• Place ingredients into the bread machine in order suggested by the manufacturer.
• Use the Light Crust or Whole Wheat settings. Start the machine.

HONEY OAT BEER BREAD

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x5 inch loaf pan.
• In a medium bowl, stir together the flour, oats, baking powder, salt and brown sugar. Drizzle honey over the dry ingredients, then pour the beer on top. Mix just until blended. Spoon into the prepared loaf pan. Drizzle melted butter over the top.
• Bake for 25 to 30 minutes in the preheated oven, or until golden brown. A knife inserted into the top of the loaf should come out clean.

HONEY OAT BRAN BREAD

Steps:

• Add the ingredients to your bread machine in the order recommended by the manufacturer, which is usually in the order given, being careful that the yeast doesn't come in contact with the salt.

HONEY-OAT CASSEROLE BREAD

Steps:

• In a large bowl, pour boiling water over cereal. Add butter, honey and salt. Let stand until mixture cools to 110°-115°, stirring occasionally. , In a large bowl, dissolve yeast in warm water. Add eggs, oat mixture and 2 cups flour. Beat on medium speed 2 minutes. Stir in enough remaining flour to form a soft dough (dough will be sticky). Cover and let rise in a warm place until doubled, about 55 minutes., Punch dough down. Transfer to a greased 1-1/2-qt. round baking dish. Cover and let rise in a warm place until doubled, about 30 minutes. , Preheat oven to 375°. Bake 35-40 minutes or until golden brown. Cool 10 minutes before removing from baking dish to a wire rack to cool. Cut into wedges.

HONEY OAT BREAD

Steps:

• In a small bread machine pan, place all ingredients in order suggested by manufacturer. Select basic bread setting. Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).

HONEY & OAT YEAST BREAD

Steps:

• In a small saucepan, bring water and 4-1/2 teaspoons butter just to a boil. In a small bowl, pour boiling liquid over oats. Add the applesauce, honey and salt. Let stand until mixture cools to 110°-115°, stirring occasionally., In a large bowl, dissolve yeast in warm water. Add the oatmeal mixture, egg, whole wheat flour and 1 cup all-purpose flour. Beat until smooth. Stir in enough remaining all-purpose flour to form a soft dough (dough will be sticky)., Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Shape into an 8-in. round loaf on a greased baking sheet. Cover and let rise in a warm place until doubled, about 30 minutes., Melt remaining butter; brush over loaf. Bake at 375° for 25-30 minutes or until golden brown. Cool on wire rack.

HONEY-OAT BREAD

Steps:

• Stir 1/4 cup warm water and yeast in large bowl. Let stand 10 minutes to dissolve yeast. Stir in remaining 1 1/2 cups water, 3/4 cup oats, honey, oil, and salt. Stir in enough flour to form soft dough. Coat another large bowl with oil. Transfer dough to oiled bowl and turn to coat. Cover with plastic wrap, then kitchen towel and let rise at room temperature until doubled in volume, about 1 hour.
• Oil two 8 1/2x4 1/2x2 1/2-inch loaf pans. Punch down dough; shape into 2 loaves. Place 1 loaf in each pan. Cover and let rise in warm draft-free area until almost doubled in volume, about 20 minutes.
• Preheat oven to 350°F. Brush tops of loaves with egg; sprinkle with additional oats. Bake until brown on top and tester inserted into center comes out clean, about 40 minutes. Cool completely. (Can be prepared up to 1 day ahead. Store airtight at room temperature.)

HONEY OAT QUICK BREAD

Steps:

• Position rack in middle of over and preheat to 375 degrees.
• Generously coat a 9 x 5 inch loaf pan with cooking spray.
• Sprinkle 1 Tablespoon oats in the pan, coating the sides and bottom with the oats.
• Thouroughly stir together whole-wheat flour, all-purpose flour, baking powder, baking soda and salt in a large bowl.
• Using a fork, beat together 1 cup of oats, yogurt, egg, oil and honey in a medium bowl until well blended.
• Stir in milk.
• Gently stir the yogurt mixture into the flour mixture just until thoroughly incoporated but not overmixed (excess mixing can cause toughening).
• Immedieatley scrape the batter into the pan, spreading evenly to the edges.
• Sprinkle the reserved 1 Tablespoon oats over the top of loaf.
• Bake the loaf until well browned on top and a toothpick inserted in the center comes out clean, 40 - 50 minutes. (It's normal for the top to crack).
• Let stand in the pan on a wire rack for 15 minutes. Run a table knife around and under the loaf to loosen it and turn it outo the rack.
• Let cool until barely warm, about 45 minutes.

OAT AND HONEY CHALLAH (BREAD)

Steps:

• In a small bowl, combine 3/4 cup warm water with yeast. Let stand until yeast is dissolved and begins to bubble, about 5 minutes.
• Place the yeast mixture in your mixer (if you have one large enough for this recipe), or in a large bowl. Add the additional water, oats, honey, oil and salt. Mix well to combine.
• Gradually add in the flours, mixing/kneading well, until a soft dough is formed. Knead another 5 minutes, adding small quantities of flour, until the dough feels like an ear lobe.
• Place in a large, oiled bowl, turning dough to coat, and cover with a damp towel. Plase in a warm place and let rise until doubled in size, about one hour.
• Punch down the dough, divide into 6 pieces (or more ifyou are making rolls) and shape into loaves or braid or do whatever you do with your challah dough.
• Place on greased pans (I prefer using parchment paper, ungreased), and brush with beaten egg. Sprinkle with seeds or extra oats.
• Bake at 350F for about 35 minutes for loaves, or 20+ minutes for rolls.

HONEY CRANBERRY OAT BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease two 8x4 inch loaf pans.
• In a medium bowl, stir together flour, baking powder, baking soda, salt, cinnamon, and oats.
• In a large bowl, mix together honey, vegetable oil, eggs, and milk. Mix in flour mixture until just moistened. Stir in cranberries and walnuts. Divide batter into prepared pans equally.
• Cook for 40 to 45 minutes, or until a tester inserted in the center of the loaves comes out clean.

HONEY OAT BANANA BREAD

Steps:

• Preheat oven to 350. Spray 3 4 by 8 loaf pans with non-stick spray.
• Mash bananas in a small bowl. Set aside.
• Mix together flour, baking powder, baking soda and salt in a medium bowl. Set aside.
• In a large bowl, cream together margarine, crisco and sugars. Mix in eggs and vanilla.
• Slowly add flour mixture. Mix in 2 1/4 cups of oats by hand.
• Pour half of the batter into the pans. Drizzle half of the honey over batter. Top with remaining batter. Sprinkle 1/4 cups of oats on each pan. Drizzle with remaining honey.
• Bake for 45-55 minutes. Cool on wire racks in pans for 15 minutes. Remove from pans and cool completely on wire racks.

BUCKWHEAT, OAT, HONEY WHEAT SANDWICH BREAD

Steps:

• Mix warm water, yeast, honey, buttermilk, salt, oil together.
• Mix all flours and buckwheat together.
• Add half the flour mix to the wet mix and blend on a low speed of your mixer until combined
• Add the second half of the flour mixture a cup at a time until completely blended. You may need a little more or little less flour. It should form a nice ball and not creep up your dough hook.
• Let the mixer knead the dough for 7 or 8 minutes.
• Place in an oil bowl, turn dough to cover with oil. Cover and rest in a warm draft free place for around an hour (may need longer). Dough should double, you will know when you push a finger in the center and it does not come back up.
• Punch down, form into two loaves and put in two loaf pans -- I do a big and small 9x5 pan and 8 1/2 by 4 /12. Be careful to shape as you want it, they will not smooth out as they rise.
• Cover and rise again until the dough is rounded over the tops of the pans.
• Cook at 375 for 35 minutes or until they sound hollow when tapped on the bottom.
• Remove to wire racks to cool to avoid the bottoms getting soggy. Top with the melted butter.

HONEY WHEAT OAT FLOUR BREAD MACHINE BREAD

Steps:

• Place warm water, milk, oil, honey, salt, oats, oat flour, wheat flour, baking flour, and yeast in the pan of a bread machine in the order listed.
• Set cycle for light crust according to manufacturer's instructions.

HONEY-OAT CASSEROLE BREAD

Steps:

• In lg. mixing bowl, dissolve yeast in warm water.
• In another bowl, combine the butter, honey and boiling water. Stir til butter is melted.
• Cool til warm, 110-115º.
• Add the eggs, oats, salt, butter mixture and 2 cups flour to the yeast mixture; beat on medium speed for 2 minutes.
• Stir in enough remaining flour to make a soft dough, (dough will be slightly sticky).
• Cover and let rise in warm place til doubled, about 1 hour.
• Punch down dough.
• Transfer to a greased 1-1/2 quart round baking dish.
• Cover and let rise in warm place til doubled again, about 30 minutes.
• Uncover and bake in 375º oven for 35-40 minutes til golden brown.
• Cool 10 minutes.
• Remove from baking dish and cool on wire rack.

HONEY OAT CASSEROLE BREAD

Steps:

• 1. In lg. mixing bowl, dissolve yeast in warm water. In another bowl, combine the butter, honey and boiling water. Stir til butter is melted. Cool til warm, 110-115º. Add the eggs, oats, salt, butter mixture and 2 cups flour to the yeast mixture; beat on medium speed for 2 minutes. Stir in enough remaining flour to make a soft dough, (dough will be slightly sticky). Cover and let rise in warm place til doubled, about 1 hour. Punch down dough. Transfer to a greased 1-1/2 quart round baking dish. Cover and let rise in warm place til doubled again, about 30 minutes. Uncover and bake in 350º oven for about 1 hour til golden brown. Cool 10 minutes. Remove from baking dish and cool on wire rack.

HONEY AND PRUNE OAT BREAD

Steps:

• Preheat the oven to 180C/250F/Gas mark 5. Base line a 2 lb loaf tin with greaseproof paper. Place the prunes, oats, bicarbonate of soda and coconut oil in a bowl and pour over 125ml of boiling water.
• Meanwhile in a large bowl, whisk together the eggs and honey until well combined. Stir in the flour and ground cinnamon and then finally the prune and oat mixture.
• Mix well and pour into the prepared loaf tin. Bake 45 minutes until a knife inserted into the loaf comes out clean.
• Cool out of the tin on a cooling rack before slicing.
• Per Serving 234 kcalories, protein 5g, carbohydrate 40.5g, fat 7g, saturated fat 4.5g, fibre 4g, sugar 22.5g, salt 0.5g.

VAL'S HONEY AND OAT BREAD ABM

Steps:

• You can use 3 cups bread flour or 2 cups bread flour and 1 cup rye or bran or whatever flour. You can also use half and half instead of the honey/molasses. Add ingredients according to your bread machine's manual, or as listed. Usually wet, then dry, then yeast. Bake using Bread or Regular cycle.