Wheat-Oatmeal Honey Bread Recipe

Name: Wheat-Oatmeal Honey Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups whole wheat flour; 5 to 5-1/2 cups all-purpose flour, divided; 1 cup quick-cooking oats; 2 packages (1/4 ounce each) active dry yeast; 1 teaspoon salt; 1 cup warm water (120u00b0 to 130u00b0); 1 cup warm buttermilk (120u00b0 to 130u00b0); 1/2 cup honey; 1/3 cup butter, melted; 2 eggs, beaten; 1 egg white; 1 tablespoon water; 1/4 cup quick-cooking oats

Servings: persons

2 cups whole wheat flour
5 to 5-1/2 cups all-purpose flour, divided
1 cup quick-cooking oats
2 packages (1/4 ounce each) active dry yeast
1 teaspoon salt
1 cup warm water (120u00b0 to 130u00b0)
1 cup warm buttermilk (120u00b0 to 130u00b0)
1/2 cup honey
1/3 cup butter, melted
2 eggs, beaten
1 egg white
1 tablespoon water
1/4 cup quick-cooking oats

1
In a bowl, combine whole wheat flour, 2 cups of all-purpose flour, oats, yeast and salt. Stir in the water, milk, honey and butter; beat until smooth. Beat in eggs. Add enough remaining all-purpose flour to form a soft dough.
2
Turn onto a floured surface; knead until smooth and elastic, about 8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
3
Punch the dough down. Shape into two loaves; place in a greased 9x5-in. loaf pans. Cover and let rise until doubled, about 45 minutes. Beat egg white and water; brush over loaves. Sprinkle with oats.
4
Bake at 375u00b0 for 40-45 minutes or until golden brown. Remove from pans to cool on wire racks.

1509

kcal

Calories

Fat

183

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.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
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 13 ingredients. The key ingredients include: 2 cups whole wheat flour, 5 to 5-1/2 cups all-purpose flour, divided, 1 cup quick-cooking oats, 2 packages (1/4 ounce each) active dry yeast, and more.

Yes, Wheat-Oatmeal Honey 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!

Wheat-Oatmeal Honey Bread

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions