Recipe of the Week: Honey Oat Bread

So today I was feeling nostalgic. Although we live in an area that is sunny and 75 every day, all of our friends back home in the Midwest are gearing up for cooler weather and football season. In honor of them, I planned on making chili and cornbread and posting the recipe for both today.

When I woke up from an early afternoon power-nap, I had the sudden urge to make homemade bread. There’s nothing more comforting than eating a fresh, warm slice of bread with half-melted butter, right?

I found this awesome recipe from Bakingdom for Honey Oat Bread. Let me tell you, I was sold on the honey-brushed loaf the minute I laid eyes on the pictures. It was super easy and quick, and so so delicious!!

I kept true to the recipe, but used white whole wheat flour for a little added texture and fiber.


Honey Oat Bread (modified from Bakingdom)

3 cups whole wheat flour (white or brown)
3/4 cup oatmeal
1 packet/ 2 1/4 tsp instant yeast
1 1/2 salt
1 cup milk
1/4 cup water
2 Tablespoons butter/margarine
1/4 cup honey

In a mixer bowl fitted with a hook attachment, combine flour, oats, yeast, and salt.

In a heat-proof measuring cup, combine milk and water. Heat for 2 minutes in the microwave. Add butter and stir until melted. Add honey and stir.

Pour liquid ingredients into dry ingredients and mix using dough hook. This process should take about 2-3 minutes.

When a dough has formed and you can no longer see any dry ingredients, put the mixer on speed 2 and knead for 10 minutes.

Spray a loaf pan with cooking spray or line with parchment.

Place kneaded dough in an oiled bowl and cover and rest for 30 minutes.

Pat out dough into a rectangle, then roll into a loaf, tucking in ends as needed. Place in loaf pan and cover/rest for another 30 minutes or until doubled.

Preheat oven to 350 and place a pan of boiling water on the bottom rack of the oven. This will help the bread rise and stay moist.

Brush the risen loaf with a little warmed honey and a sprinkling of oats. Place bread into oven and bake 40-50 minutes.

Let cool in pan for 30-45 minutes, then transfer to a cooling rack to finish cooling. If you’re like me, you’ll cut a few pieces while its still a bit warm and slather it with butter, letting it deliciously melt as you enjoy each bite 🙂


P.S. I did make chili 🙂



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