Honey Oatmeal Bread Recipe

Name: Honey Oatmeal Bread Recipe
Prep time: 185 min
Cook time: 30 min
Total time: 215 min
Yield: 2 loaves, 12 servings (slices) each
Ingredients: 2 cups boiling water; 1 cup old fashioned oats ((not "quick" or "instant")); 1/2 cup Sue Bee honey ((or your favorite brand)); 1/4 cup unsalted butter; 2 teaspoons kosher salt; 1 1/2 tablespoons active dry yeast; 1/4 cup 110F water; 3 1/2 to 4 1/2 cups bread flour; 1/3 cup vital wheat gluten; 1 egg; 1 teaspoon water; 2 tablespoons oats

September 7, 2014 by Marye Audet 58 Comments

553 Shares

Jump to Recipe Print Recipe Pin Recipe

Honey oatmeal bread is an old fashioned classic. It’s moist, soft, and a little chewy with a slightly sweet honey and oat flavor that makes it irresistible. This is my go to bread for peanut butter and jelly sandwiches — there is no bread that is better for that beloved classic.

I love peanut butter and jelly. I always have. I can’t eat them often because of the carbs and fat but … OhEmmGee I do love them. Serious comfort food.

Diclaimer: The honey for this recipe was provided by Sue Bee Honey.

The Restless Chipotle Channel

Anyway, this honey oatmeal bread recipe has been in my recipe box for years. I have my “top three” list of breads that I make often and it’s the honey buttermilk, the molasses whole wheat, and this one. If you can practice these three recipes to perfection you don’t even have to learn to make another kind. These are the best all-purpose bread recipes I have and with them you can make almost any variation.

I make bread several times a week. My family eats a lot of it and with school back in session lunches are sandwiches, again. That means that the house is smelling really good most days. I made this oatmeal bread on a stormy day. Here’s something that just fries my brain but it’s true. Your bread will rise higher and be lighter on rainy days than on sunny ones. You’d think it’d be the other way, right? Nope. It has something to do with the barometric pressure — when the pressure is lower the bread doesn’t have to work so hard to get light. It’s nice, too. There is something seriously comforting about a dark, stormy day outside my window while I am puttering around in my kitchen making bread. It’s warm and cozy and cocoon-like. Try it sometime!

Oatmeal does not have gluten in it so it can be hard to work with. I offset this a little by adding vital wheat gluten but the dough will still be just a little sticky. It won’t stick to your hands but it will feel like it leaves a tacky film on them. Also because of the lack of gluten you’ll need to knead this for a long time if you are doing it by hand. You should plan on kneading it no less than 20 minutes by hand and about 10 by machine.

(Warning… upcoming product recommendation with an affiliate link. If you click and buy I’ll get a commission – and that helps keep the blog up and running. This is a product I own and use frequently and the company did not give me anything at all to recommend it. It’s a product I think all serious bread bakers should have. )

I use a Bosch Universal Plus to make my bread. I have a Pro Series Kitchen Aid but it is just not as good as the Bosch for bread. I can make up to 6 loaves of 100 percent whole wheat bread at one time and very much of that burns the KA out. PLUS the KA doesn’t knead as well. I do not use my Bosch for cakes, meringues, and such because the KA is so much more superior in those things. If you are going to be doing a lot of bread baking get a Bosch if at all possible. You’ll be amazed at the difference. I love mine. I need to take the time to post a full review one of these days.

Be sure to allow at least a full hour for the oatmeal to soak or your bread will not work well. Don’t cut corners when you are making this bread!

It’s one of my favorites and I think you’ll like it, too.

peanut butter and jelly sandwich made out of honey oatmeal bread

Print Recipe

5 from 3 votes