Oats 'n Honey Wheat Bread Recipe

Name: Oats 'n Honey Wheat Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup scalded milk; 3 tablespoons honey; 3 tablespoons vegetable oil; 2 ¼ teaspoons active dry yeast; ¼ teaspoon sugar; ¼ cup warm water; 1 egg, slightly beaten; 1 teaspoon salt; ¼ cup unprocessed oat bran (I use Quaker Oat Bran Hot Cereal); ½ cup oatmeal; 1 cup whole wheat flour; 2 cups all-purpose flour, plus; additional all-purpose flour, as needed

Servings: persons

1 cup scalded milk
3 tablespoons honey
3 tablespoons vegetable oil
2 ¼ teaspoons active dry yeast
¼ teaspoon sugar
¼ cup warm water
1 egg, slightly beaten
1 teaspoon salt
¼ cup unprocessed oat bran (I use Quaker Oat Bran Hot Cereal)
½ cup oatmeal
1 cup whole wheat flour
2 cups all-purpose flour, plus
additional all-purpose flour, as needed

1
Combine milk, honey, and oil; set aside to cool; meanwhile, sprinkle yeast and sugar over warm water; let stand about 5 minutes until foamy.
2
Stir together cooled milk mixture, proofed yeast mixture, egg, salt, oat bran, oatmeal, and wheat flour; gradually stir (in KitchenAid stand mixer on low speed #1) until a soft dough comes together to form a smooth ball; add additional bread flour a tablespoon or two at a time if necessary.
3
Knead (in KitchenAid stand mixer on medium speed #2) about 10 minutes until dough is smooth and elastic.
4
Place dough into oiled bowl; cover bowl and place in a warm place; allow dough to rise about an hour until doubled.
5
Punch down dough; let rise again 30-45 minutes until once-again doubled; you may, if desired, skip this second rise and simply let the dough rest 10 minutes before shaping it into a loaf.
6
Shape dough into a loaf; place in a greased loaf pan; cover and let rise again about 30 minutes.
7
Bake at 350 for 35-40 minutes, or until loaf sounds hollow when tapped.
8
NOTE: The honey in this recipe may be replaced with your choice of molasses, corn syrup, brown sugar, or white sugar.

528

kcal

Calories

Fat

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.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
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

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 13 ingredients. The key ingredients include: 1 cup scalded milk, 3 tablespoons honey, 3 tablespoons vegetable oil, 2 ¼ teaspoons active dry yeast, and more.

Yes, Oats 'n Honey Wheat 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!

Oats 'n Honey Wheat Bread

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions