Oat-N-Honey Bread

It turned out great and my husband loved it.

For those not having buttermilk on hand, simply place 1 tablespoon of vinegar or lemon juice in the bottom of a one cup measuring cup. Fill the cup with milk, and let it sit for 10 minutes. It’s a wonderful substitute.

Mmm, nom nom! Such a good recipe, great for breakfast. I made this exactly as written with the exception of regular milk for butter milk because I didn’t have any and it turned out great. I think next time I will add more honey, maybe double. FYI: throw in your milk and water together and then your egg if your bread maker doesn’t specify.

This is definitely a 5-star recipe. I was reviewing reviewer comments on an overnight French Toast recipe – when I noticed a reviewer used this recipe for the bread she used in that recipe. I was intrigued enough to read THOSE reviews and to end up making this bread myself. It’s a bread machine recipe but as long as you have a stand mixer with bread dough hook, you can make bread. I don’t bother proofing the yeast – just put all the dry ingredients in the bowl, add the wet ingredients (I had added the oats to the milk and let it sit for a few minutes) and let the hook do the work. I always take the dough out and finish kneading by hand because it allows me to get the feel of the dough. I did the lemon juice/milk to get buttermilk. I doubled the recipe – the resulting loaves are so large that next time I’ll just add about 1 c. more of each of the flours and the milk & increase the yeast to 1 tbsp, to get 3 more manageable loaves. Great crust, great crumb, great taste. I’ll be using this recipe a lot. P.S…I have to say that the loaf in the picture looks like it was taken out of the oven too soon and cut while hot. It looks doughy in the middle – it’s not representative of my loaves

I was sad to se this was a bread machine recipe but I followed another persons directions for making it by hand, I also used olive oil and 3 tabelspoons of honey, looks and smells amazing!!

I made this bread by hand warming the buttermilk with the water, then adding the yeast, 1/4 cup of honey and 3T olive oil. I kneaded the dough and placed in an bowl oiled with olive oil and covered it with a damp towel. I let it rise for just an hour, punched it down, covered it and let it double again in the loaf pan. The dough rose real high and I was pleased with the way it was turning out. I sprinkled some oats over the top of the bread right before baking it for added texture and appeal. I baked the bread @350 degrees for 35 minutes. The bread smelled sooo wonderful as it baked up. I am very happy with the way the bread turned out! The crust has a little crunch with the oats baked right on top adding a nice texture. It is very moist and soft. The loaf is very tasty and I can taste the hint of honey in each bite-very nice! I love the oats, honey and whole wheat flour in this recipe. The buttermilk is a must because it definitely adds moisture to the bread.

Although I substituted/changed some things, (almond milk instead of buttermilk; 1/4 cup honey, whole wheat bread flour with all-purpose flour, old fashioned oats, 2 Tbsp butter), this bread was excellent. It rose so high that it touched the top of the bread machine. It is light and fluffy, yet slices well for a sandwich. The kids love it. It tastes as good as it smells. Can’t wait to make some more.

Not amazing, but still very good. A solid 3 1/2 stars. will keep looking for another whole wheat oatmeal loaf.

This is a delicious homemade bread recipe! I followed it exactly as written, and the flavor and texture are perfect.

This bread has a really good flavor. Was a little dissapointed with the texture. But maybe a little tweaking will help. I am eating this warm. Perhaps when it is cooled completely, the texture will improve. Used 1 cup whole wheat flour and 2 cups white, everything I kept the same.

I loved this bread. I used a 1/4 cup of honey per the other reviews. It came out tasty and moist. It was a little too crumbly for sandwiches (bringing them to work) but I loved eating it with apple butter.

Awesome! I made this today n i didnt realize i didnt have enough whole wheat flour.. in fact I barely had enough all purpose flour so I made up the difference with oats.. just superb!

This was so delicious. I added a bit more honey along with 2 Tbs. molasses to sweeten it up a bit. I also divided the dough into 15 rolls and baked them in the oven at 400 degrees for 15 minutes. This has replaced my standard bread recipe.

Excellent! I use this recipe all the time and I use the 2 1/2 lb loaf setting.

I like a chewy moist bread but this was too heavy and wet for me. Almost seems like it wasn’t quite finished baking. I liked that the oatmeal completely disappears in the dough, but can’t taste the honey at all. If i make again, i’ll up the honey and use the dark setting to let it bake a while longer.

I have never been happy with a home made bread like this , I don`t have a bread machine , so I thought it`s not going to work out , but it was a huge surprise . I did`t have butter milk so I used 1 cup of milk + 1 TBS vinegar leaved them for 30 min, and I used more all porpuse flour (1/4 cup or more). the second time I`m going to use 1/4 cup of honey.

Don’t be concerned about the oats. We used regular cooking oats and they completely disappeared into the bread. Maybe they turn into flour during the mixing process? This bread was fluffy and delicious and my picky husband loved it. A definite keeper.

Wonderful bread! My whole family loved it. Only thing I did differently was I used butter instead of oil (I forgot I was out). This recipe is now on our top ten list!

I don’t have a bread machine but I do have a Kitchen Aid. I warmed the water and buttermilk together until the right temp, then set it to proof the yeast in the mixer bowl for ten minutes. When the yeast was ready, I added the remaining wet ingredients, then all the dry which I’d run a wisk through before slowly adding it into the mixer bowl. I did have to add a couple healthy spoonfuls of flour to the bread dough to get it to come together and jump on the bread hook. I let the hook knead the bread for five minutes, then set it to rise in my largest bowl,which I greased and covered with saran wrap, for an hour. After it doubled, I formed it into a loaf and set it in the loaf pan and covered it again and let it double again. This took about a half hour to bake @350. And the smell was so wonderful, not to mention the taste. I like the texture that the oatmeal lends to the bread and the flavor of the buttermilk with the honey and wheat. This bread is out of this world. I served it with Slow Cooker Creamy Potato Soup. This recipe’s a keeper. NOTE: You don’t need a bread machine for most bread recipes. If you have a stand mixer, you can do just about anything you could with a bread machine.

I made this exactly as written and was not disappointed. Loved the addition of the egg, oats and fresh buttermilk. While neither the buttermilk nor the oats were detectable, this is nevertheless a lovely, light wheat bread. Hubs proclaimed it soft and tender for his peanut butter and jelly sandwich, and I found it equally as good for my buttered toast this morning. And the ends will make great bread crumbs!

Yummy bread everyone loved it!