Honey-Oat Bread Recipe

Name: Honey-Oat Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 3/4 cups water; 1/2 cup vegetable oil; 1/2 cup honey; 3 2/3 cups bread flour, divided; 1 cup regular oats, uncooked; 1/2 cup unprocessed oat bran; 1 1/2 teaspoons salt; 2 packages active dry yeast; 1/2 cup egg substitute; 2 1/2 cups whole wheat flour; 1/2 cup bread flour; Vegetable cooking spray; 1 egg white, lightly beaten; 1 tablespoon water

Servings: persons

1 3/4 cups water
1/2 cup vegetable oil
1/2 cup honey
3 2/3 cups bread flour, divided
1 cup regular oats, uncooked
1/2 cup unprocessed oat bran
1 1/2 teaspoons salt
2 packages active dry yeast
1/2 cup egg substitute
2 1/2 cups whole wheat flour
1/2 cup bread flour
Vegetable cooking spray
1 egg white, lightly beaten
1 tablespoon water

1
Combine first 3 ingredients in a medium saucepan; heat to 120u00b0 to 130u00b0.
2
Combine 1 2/3 cups bread flour, oats, and next 3 ingredients in a large mixing bowl; gradually add honey mixture, beating at low speed of an electric mixer until blended. Beat 2 additional minutes at medium speed. Add egg substitute; beat well. Gradually add whole wheat flour, beating 2 minutes at medium speed. Gradually stir in enough of 2 cups bread flour to make a soft dough.
3
Sprinkle 1/2 cup bread flour evenly over work surface. Turn dough out onto floured surface, and knead until smooth and elastic (about 10 minutes). Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85u00b0), free from drafts, 1 hour or until doubled in bulk.
4
Punch dough down; turn out onto work surface, and knead lightly 4 or 5 times. Divide dough in half. Roll 1 portion of dough into a 14- x 7-inch rectangle. Roll up dough, starting at short side, pressing firmly to eliminate air pockets; pinch ends to seal. Place dough, seam side down, in a 9- x 5- x 3-inch loafpan coated with cooking spray. Repeat procedure with remaining portion of dough.
5
Cover and let rise in a warm place, free from drafts, 30 minutes or until doubled in bulk.
6
Combine egg white and 1 tablespoon water; gently brush egg white mixture evenly over loaves. Bake at 375u00b0 for 35 minutes or until loaves sound hollow when tapped. (Cover loaves with aluminum foil the last 15 to 20 minutes of baking to prevent excessive browning, if necessary.) Remove from pans; cool on wire racks.

1229

kcal

Calories

Fat

184

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 3/4 cups water, 1/2 cup vegetable oil, 1/2 cup honey, 3 2/3 cups bread flour, divided, and more.

Yes, Honey-Oat Bread falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Honey-Oat Bread

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions