This is a fine textured bread if the oatmeal is allowed to soak for the full hour.

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Ingredients

20
Original recipe yields 20 servings
The ingredient list now reflects the servings specified
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Directions

Instructions Checklist
  • In a large mixing bowl, combine boiling water, oats, 1/2 cup honey, butter and salt. Let stand for 1 hour.

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  • In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.

  • Pour the yeast mixture into the oat mixture. Add 2 cups of flour; mix well. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 20 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.

  • Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into two equal pieces and form into loaves. Place the loaves into two lightly greased 9x5 inch loaf pans. Cover the loaves with a damp cloth and let rise until doubled in volume, about 40 minutes.

  • Preheat an oven to 350 degrees F (175 degrees C).

  • Bake in the preheated oven for about 30 minutes or until the top is golden brown and the bottom of the loaf sounds hollow when tapped. Remove loaves from pans, brush tops of loaves with 2 tablespoons honey and sprinkle with oats.

Nutrition Facts

159.6 calories; protein 4.1g 8% DV; carbohydrates 31.8g 10% DV; fat 1.9g 3% DV; cholesterol 3.1mg 1% DV; sodium 242.1mg 10% DV. Full Nutrition

Reviews (248)

Read More Reviews

Most helpful positive review

Rating: 5 stars
10/13/2006
This recipe is fantastic; I swapped half the bread flour for wheat flour and added an extra 1/2 tsp of yeast--the result was a gorgeous bread that's pleasantly sweet. Read More
(102)

Most helpful critical review

Rating: 3 stars
02/15/2010
Meh. I had a very different take on this recipe from most. Incorporating the suggestions of many reviewers I used half whole wheat and half bread flour. The bread was good not great certainly nothing that rocked my world. It was moist and the flavor was OK. However I'd suggest that the last 1/2 cup of water is unnecessary and contributes to a very sticky dough. Even after adding another 3/4 cup flour to try to give the dough some body it was still soft. I went ahead with it which I now know I shouldn't have done. There wasn't sufficient structure to support the loaf when it rose (I did not experience the problems others reported of the dough not rising.) It looked gorgeous nice and high. But as soon as the heating element kicked on in the bread machine POOF! it all deflated. The result was a relatively flat loaf - the outsides were higher than the middle which was less than attractive. That aside as I said the flavor was still reasonably good and let's face it: homemade bread even so-so homemade bread still tastes wonderful when fresh. I suspect that if I had left out the later addition of water the results would be a lot lighter and higher. Because of the extra pain-in-the-butt step to allow the oats to steep for an hour this is just too fussy a recipe for me to want to try again. I'm going to cut my losses on this one and move on. Read More
(19)
292 Ratings
  • 5 star values: 223
  • 4 star values: 49
  • 3 star values: 12
  • 2 star values: 4
  • 1 star values: 4
Rating: 5 stars
10/13/2006
This recipe is fantastic; I swapped half the bread flour for wheat flour and added an extra 1/2 tsp of yeast--the result was a gorgeous bread that's pleasantly sweet. Read More
(102)
Rating: 5 stars
12/01/2008
Nice loaf very tasty. Next time I will skip the final brushing with honey. It leaves the loaf sticky. I will sprinkle a handful of oats on top of an egg or milk wash just before baking. This is good with a mixed grain type of rolled grain hot cereal mix instead of just oatmeal. Substitute one cup of whole wheat flour for one of the white flour too. More fiber/flavor. Also I cooked the rolled grain cereal with potato water (water saved from boiling potatoes for mashing)so whatever vitamins and minerals are boiled out of the potatoes are now in the bread. Read More
(67)
Rating: 4 stars
06/06/2008
This recipe produces excellent bread with a few changes! As some other reviewer I also found that with the fluid-flour ratio as stated in the recipe the dough turns out very sticky... I needed to use 3 more cups of flour in oder to get a workable dough. Also I used half wholemeal half plain bread flour and it tastes great. Definitely worth the 4 hours! Read More
(63)
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Rating: 5 stars
03/09/2012
I don't know if my dough had issues because it's been raining for a week nonstop and the humidity is a b***h. I followed the recipe exact and it was super sticky. Even with about a 1/4 c. added flour. I couldn't stop eating the dough, though. Good stuff. I used my Kitchen Aid mixer from start to finish. Let the dough rise in my huge metal bowl then transferred it to two greased loaf pans and let it rise again. Smells unbelieveable--taste is incredible. EDITED: Grandma tells me that the wetness of the dough is to be expected with an oatmeal based bread. The taste and texture of this bread is unbelieveable. So wonderful. This one's a keeper for sure. Read More
(46)
Rating: 5 stars
01/27/2003
Nice light loaf, although dough was quite sticky. Baked them in a smaller pan for a higher loaf. Won a blue ribbon at a county fair on this, will be entering it in the state fair, too. Read More
(36)
Rating: 5 stars
01/27/2003
This recipe produces a great loaf of bread. It's nice and light with just a hint of sweetness. The only thing was that I had to add a couple more cups of flour as the dough was too sticky. My relatives are begging me to make more! Read More
(27)
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Rating: 5 stars
11/04/2006
My husband said this was the best bread he has ever eaten. I also took it to a class I teach at night and everyone loved it and wanted the recipe. I did not have bread flour so I used all purpose. also I had to add about an extra 3/4 cup of flour but it was perfect after that. Will make this many more times. Read More
(21)
Rating: 5 stars
01/06/2008
Excellent bread. I did add an additional cup of flour and some more while kneading. I am a novice bread maker and this is a great first time recipe. Easy simple and tasty! 5 stars & beyond! Read More
(21)
Rating: 3 stars
02/15/2010
Meh. I had a very different take on this recipe from most. Incorporating the suggestions of many reviewers I used half whole wheat and half bread flour. The bread was good not great certainly nothing that rocked my world. It was moist and the flavor was OK. However I'd suggest that the last 1/2 cup of water is unnecessary and contributes to a very sticky dough. Even after adding another 3/4 cup flour to try to give the dough some body it was still soft. I went ahead with it which I now know I shouldn't have done. There wasn't sufficient structure to support the loaf when it rose (I did not experience the problems others reported of the dough not rising.) It looked gorgeous nice and high. But as soon as the heating element kicked on in the bread machine POOF! it all deflated. The result was a relatively flat loaf - the outsides were higher than the middle which was less than attractive. That aside as I said the flavor was still reasonably good and let's face it: homemade bread even so-so homemade bread still tastes wonderful when fresh. I suspect that if I had left out the later addition of water the results would be a lot lighter and higher. Because of the extra pain-in-the-butt step to allow the oats to steep for an hour this is just too fussy a recipe for me to want to try again. I'm going to cut my losses on this one and move on. Read More
(19)