HONEY OATMEAL BREAD
"My mother served this honey-flavored loaf at a family gathering, and I had to have the recipe," recalls Megan Schwartz of Burbank, Ohio.
Provided by Taste of Home
Time 3h5m
Yield 1 loaf (1-1/2 pounds).
Number Of Ingredients 7
Steps:
- In bread machine pan, place all ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available. Bake according to bread machine directions (check dough after 5 minutes; add 1 to 2 tablespoons of water or flour if needed).
Nutrition Facts : Calories 165 calories, Fat 2g fat, Cholesterol 0 cholesterol, Sodium 219mg sodium, Carbohydrate 32g carbohydrate, Fiber 1g fiber), Protein 4g protein.
HONEY OF AN OATMEAL BREAD
Our family goes through a loaf of this every day. Slightly sweet, and light. Great with dinner, and a favorite for sandwiches.
Provided by Merrilee
Categories Bread Yeast Bread Recipes
Time 3h5m
Yield 10
Number Of Ingredients 7
Steps:
- Place ingredients in bread machine pan in the order suggested by the manufacturer.
- Select Light Crust or Basic setting, and press Start.
Nutrition Facts : Calories 169.8 calories, Carbohydrate 33.1 g, Fat 2.2 g, Fiber 1.3 g, Protein 4.5 g, SaturatedFat 0.3 g, Sodium 234 mg, Sugar 7.1 g
HONEY OAT BREAD (BREAD MACHINE)
Make and share this Honey Oat Bread (Bread Machine) recipe from Food.com.
Provided by Tonkcats
Categories Yeast Breads
Time 3h10m
Yield 1 loaf, 8 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 255.3, Fat 4.3, SaturatedFat 0.6, Sodium 293.8, Carbohydrate 48.3, Fiber 2.1, Sugar 8.9, Protein 5.9
HOMEMADE HONEY OAT BREAD
This delicious bread is from the blog Bakingdom. It's absolutely delicious (I know, I said delicious already), but it really is! And... you slather the top with honey (raw and local, if you've got it, or agave for vegans), and top it with oats. Sooooo.... delicious! While I haven't tried it with ww or spelt flour yet, I plan to. If you do try it, just know the weight of the flour will be different, so go by cups instead.
Provided by Katzen
Categories Yeast Breads
Time 3h10m
Yield 1 Loaf
Number Of Ingredients 10
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.
Nutrition Facts : Calories 2619.5, Fat 45.4, SaturatedFat 22.4, Cholesterol 95.2, Sodium 3632.1, Carbohydrate 484.3, Fiber 26.7, Sugar 96.5, Protein 73.2
HONEY OATMEAL BREAD I
A tasty and healthy toasting bread for cold winter mornings.
Provided by Frank De Lisi
Categories Bread Yeast Bread Recipes Whole Grain Bread Recipes Wheat Bread
Time 3h5m
Yield 10
Number Of Ingredients 10
Steps:
- Place ingredients in the bread machine pan in the order suggested by the manufacturer. Select the multigrain setting, and press start.
Nutrition Facts : Calories 147.3 calories, Carbohydrate 27.5 g, Cholesterol 4.8 mg, Fat 2.4 g, Fiber 2.6 g, Protein 5.1 g, SaturatedFat 1.1 g, Sodium 251.1 mg, Sugar 4.6 g
OAT-N-HONEY BREAD
You can make a tasty loaf of oat-and-honey bread quite easily with your bread machine and this recipe.
Provided by Kathy Nowell
Categories Bread Yeast Bread Recipes Whole Grain Bread Recipes Wheat Bread
Time 3h5m
Yield 10
Number Of Ingredients 10
Steps:
- Place ingredients into the bread machine in order suggested by the manufacturer.
- Use the Light Crust or Whole Wheat settings. Start the machine.
Nutrition Facts : Calories 200.4 calories, Carbohydrate 35 g, Cholesterol 19.6 mg, Fat 4.3 g, Fiber 3.2 g, Protein 6.6 g, SaturatedFat 0.8 g, Sodium 383.7 mg, Sugar 4.8 g
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HONEY OAT BREAD RECIPE - BUTTER WITH A SIDE OF BREAD
From butterwithasideofbread.com
Ratings 43Calories 198 per servingCategory Bread
- In a small bowl, or a two cup 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 7-10 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.
HONEY OATMEAL BREAD - SEASONS AND SUPPERS
From seasonsandsuppers.ca
4.9/5 (24)Total Time 2 hrs 50 minsCategory BreadCalories 179 per serving
- Boil some water and measure out 1 1/4 cups. Add to a large bowl or the bowl of a stand mixer. Add the rolled oats, salt and butter and stir to combine. Let stand 20 minutes, to soak and cool. *Be sure your mixture has cooled enough before you add your yeast to the bowl. If it's too hot, you will kill your yeast. Use a thermometer to test the temperature. It should be around 110F before you add the yeast. If you don't have a thermometer, let cool 5 minutes more and make sure it's just lukewarm.
- Once the oat mixture is cooled enough, add the honey, proofed yeast mixture, whole wheat flour and the 1st cup of all purpose flour to the bowl. Mix to combine with the kneading hook. With the mixer running, begin adding the 2nd cup of flour in small increments, letting it mix in before adding more. Continue adding this cup and additional flour, if needed, until you have a quite moist dough, but one that wraps around the hook and cleans the bowl in spots. It may still have a sticky bit at the bottom of the bowl. That is ok. Remove the dough to a floured surface and knead a few minutes, adding a bit of flour as needed, to prevent it from sticking to your hands or the work surface. Form into a ball. Place into a greased bowl. Cover with plastic wrap and let rise until doubled, about 1 hour.
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