If the oatmeal is allowed to soak for the whole hour, the bread has a delicate texture.
| Prep Time: | 30 mins |
| Cook Time: | 50 mins |
| Additional Time: | 2 hrs 30 mins |
| Total Time: | 3 hrs 50 mins |
| Servings: | 20 |
| Yield: | 2 – 9×5 inch loaves |
Ingredients
- 2 cups boiling water
- 1 cup rolled oats
- ½ cup honey
- 2 tablespoons butter
- 2 teaspoons salt
- 1 (.25 ounce) package active dry yeast
- ½ cup warm water (110 degrees F/45 degrees C)
- 4 cups bread flour
- 2 tablespoons honey, warmed slightly
- 2 tablespoons rolled oats
Instructions
- In a large mixing bowl, combine boiling water, oats, 1/2 cup honey, butter and salt. Let stand for 1 hour.
- In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
- Pour the yeast mixture into the oat mixture. Add 2 cups of flour; mix well. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 20 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
- Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into two equal pieces and form into loaves. Place the loaves into two lightly greased 9×5 inch loaf pans. Cover the loaves with a damp cloth and let rise until doubled in volume, about 40 minutes.
- Preheat an oven to 350 degrees F (175 degrees C).
- Bake in the preheated oven for about 30 minutes or until the top is golden brown and the bottom of the loaf sounds hollow when tapped. Remove loaves from pans, brush tops of loaves with 2 tablespoons honey and sprinkle with oats.
Nutrition Facts
| Calories | 160 kcal |
| Carbohydrate | 32 g |
| Cholesterol | 3 mg |
| Dietary Fiber | 1 g |
| Protein | 4 g |
| Saturated Fat | 1 g |
| Sodium | 242 mg |
| Sugars | 9 g |
| Fat | 2 g |
| Unsaturated Fat | 0 g |
Reviews
I love this recipe. I think the flavor is great as is. I add an egg, a little more butter, some potato starch and mingle wheat flour in, as other’s suggested. Then I have two loaves, with no stickiness. It is light and moist – fantastic! Thank you for the recipe. Bread is not my strong point, but thanks to you, I’m stepping up!
Three of my granddaughters ages 10 and under helped make bread (without a bread maker) for the first time using this recipe. My little ladies loved learning from start to finish how each step created our final masterpiece. We LOVED its moist, slightly sweet consistency. All went beautifully as we used half white bread flour, half whole wheat flour with a T. of Vital Wheat Gluten to make sure the rising went well. Also added 1/2 cup roasted sunflower seeds to mixture. As a final touch after baking, covered tops with a light brushing of honey-butter followed by sprinkling a bit of raw oats. Couldn’t have turned out better !!!!
I liked it it, is very good. easy to make, but being a higher moisture bread it is sticky and a little harder t handle if you aren’t used to this type of dough.
Great bread
I made two different batches at the same time one with water and one a substituted milk. I liked both but I thought the milk was better. Next time I might try half water half milk.
Great bread with excellent texture. I would say a teaspoon and 1/4 for each loaf of yeast. This particular recipe should win awards.
Great recipe – I modified it a a couple of times – the first time I used steel cut oats instead and added an extra cup of flour – everybody loved it – second time I used milk in place of water and added some cinnamon to the mix – soooo good !
I did not use the honey on top, I used melted butter and pressed in oats before I baked it. I used 4 cups of bread flour plus the all purpose flour that I used to knead. Really good with butter and blueberry jam. Planning to use the rest of it for PBJ and ham and cheese sandwiches for lunch this week.
Just finished sampling this amazing bread. I followed one of the other suggestions and added 1tsp of yeast and used half whole wheat flour. Amazing.
halved recipe to have 1 loaf and still baked up perfectly. no need to change a thing!
If you’re using whole rolled oats (not “quick oats”), I suggest cooking them with the water, honey, butter & salt for a few minutes before waiting the hour. Or, if you’re in a hurry, cook them with about 1/2 cup less water. After the oats are cooked, cool it down with some ice. As long as it’s under 115-120F, it should be safe to incorporate into the yeast. This bread has a delicious taste & wonderful texture. Not great for your diet, but a big hit with the family!
Absolutely delicious! I baked this for the first time yesterday and was only slightly disappointed when it came out very dense. Maybe it’s supposed to be a dense bread? Maybe I should’ve used rapid rise yeast? Maybe my kitchen wasn’t warm enough to get a proper rise? ?? But the taste is so dang good and I’m so determined to get it right that I tried again today. I did let the oats soak for an hour. I did end up having to use more flour than called for (at least 1.5/2c more by the time I stopped having to re-flour my countertop). Today I used rapid rise and still used more flour but I don’t think as much as last time. I tried proofing it in a crock rather than just a metal bowl. After 1 hour I still didn’t have much rise but I did get some more, and rather quickly, once I turned my oven on to preheat for the cookies I was making. I had high hopes. I allowed the first rise for 90 min and finally stopped it in fear of over proofing. The second rise was about 50 min. The density was about the same. Am I kneading too much? Not enough? I will try again! I will get this! Next time, I will try using two packets of rapid rise. If I knew that this was SUPPOSED to be a dense bread, I wouldn’t be so worried. I love this bread and my friend texted to say “Dude that bread is the sh**”, but my gf said as much as she loves the taste she won’t eat it because she doesn’t like the density. Most importantly, I want to get it right. I must.
Love this recipe, although i did have trouble with the dough not coming together right. I used an additional 2 cups of flour while it was still in the mixer (6 cups total), plus probably about a cup for kneading because it was very sticky. I let the oats sit for over an hour because someone said that it was user error in a different review, but the oats never fully absorbed the water even in the hour and a half it was there. I didn’t have any trouble with it rising though, unlike some other reviews that I read. It didn’t deflate when I took the towel off, it was perfect! I did let it rise a bit longer on the second rise just because i wanted to make sure the loaves would be big enough to make sandwiches and French toast and it was totally fine after about an hour and some change. Great recipe, my husband even told me to hide it becauze he swore he could eat an entire loaf!
Easy peasy and delish! The kids absolutely loved it. The dough is quite sticky to handle so you’ll need more flour than the recipe says.
It did not look like normal bread dough. It stayed very loose. I ended up adding about and extra half cup of flour and it was still gooey. Kneaded in Kitchen Aid for 15 minutes. After the first rise, I put about a whole cup of flour on the counter to pour the dough out onto. Then sprinkled liberally with flour on top. Used a metal scraper to fold it over on itself a few times so it wouldn’t be so sticky. then I was able to deflate and form loaves. Delicious!!! Don’t give up and think it failed because it looks gooey . The end product was great.
It was delicious! I did need to add extra bread flour though
Making for a 3rd time. Dough is a bit sticky. used all purpose instead of bread flour. Also used kitchen aid mixer start to finish. Turns out fantastic each time.
I had a hard time getting this dough to come together. It was difficult to work with. My family was divided on taste—some loved it, others were so-so. The honey brushed on top made it very sticky. I probably will search for a new recipe.
I needed to add more flour to make it conform to a dough ball. Next time I make it I would increase all ingredients by 1/3 in order to get 2 loaves that rise a little taller. These were delicious but the slices were on the small side.
I added half wheat flour. It came out excellent! And I will be making this again soon!
Made it following the recipe exactly And it is amazing! I wanted bread that would hold up to roasting, not being too crumbly and this is it! Don’t be fooled by the dough’s apparent stickiness, it’s perfect!