Honey Oatmeal Bread II
This is a fine textured bread if the oatmeal is allowed to soak for the full hour.
This is a fine textured bread if the oatmeal is allowed to soak for the full hour.
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
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.
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.
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!
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.
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.
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!
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!
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.
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.
Super fantastic! I followed others suggestions and added about 1 extra cup of flour (I only had all purpose) and one extra packet of yeast. Very delicious! The whole family is raving; I took it out of the oven half an hour ago and we have already finished a loaf.
Those that are having to add more flour are NOT letting the oatmeal sit in the 2 cups of hot water for an hour. If you follow directions EXACTLY as this recipe is written then you will not need to do this. This is an excellent bread recipe!
AMAZING! Very delicious & excellent texture although I think I may have just gotten lucky. I didn't realize I was out of bread flour & already started soaking the oatmeal so decided to forge ahead. Super glad I did but I have to admit I was very doubtful throughout the entire process all the way up to my first taste. Outside of my unplanned change to All-Purpose Flour, I followed the recipe EXACTLY (including the oats soaking in 2 cups of water for an hour) up to the kneading part. And, although the dough was more like a really thick batter, I did not add additional flour or change the ingredients whatsoever. However, I could not knead the dough as it never came together despite letting it mix in the stand up mixer for 10 minutes. So, I just threw on the dough hook & with the mixer on med-high, let it knead the dough for 20 mins. Then I POURED the dough/batter into the oiled bowl and, convinced I'd just wasted an hour and a half, covered with a warm towel to rise. I couldn't believe my eyes when an hour later I came back & it was pushing the towel up over the top of the bowl! The towel had stuck just a little which is normally no big deal but being that the dough was so batter-like, when I pulled it off the dough sank like a deflated balloon. Hmm. I ended up once again POURING the dough into the loaf pans & it rose perfectly again! It jiggled a lot when I was carrying it to the oven but when it came out it looked gorgeous! The texture is divine & it tastes delectable!!!
Super easy and yummy bread. It definitely needs loaf pan.
Delicious!!!!!!! My husband loved it. I don't like buying bread from the store and I try to find bread recipes that I can continue making and this one is definitely a keeper.
Added Flax seed! One third cup whole flax seeds to the hot water mix hoping it would dissolve a little to let out the nutrients since I didn't have a grinder and I used half wheat and half white flour. I like braided bread so I baked a regular loaf and one braided. Voila! Best bread ever. Love trying new recipes!
I'm relatively new to breadmaking but I've tried at least a dozen different recipes so far and this one is my FAVORITE! My daughters also love it. The texture after toasting is very nice and this bread is delicious as a grilled cheese sandwich or for morning toast. I have made this recipe using the following flour blends: ~half all-purpose flour + half whole wheat flour ~half bread flour + half whole wheat flour ~ALL bread flour The all bread flour version is definitely my favorite, but the others were tasty too. With all three versions I made, I did throw in an additional 1 cup of flour on top of what the recipe calls for. The dough is still sticky with the extra cup, but it turns out fine! And it makes for a moist bread even 3-4 days later.
This bread tastes seriously fantastic. When I first took it out of the oven, I couldn't stop eating it. Strange thing is, I was about to give up on it at first. I had to add about what seemed like an extra 1-1 1/2 cups of flour to get it to come together. I wish I would have measured, so I knew how much extra I was adding. I thought I did something wrong, but re-read some reviews and found out that others had to do the same thing. As I added more flour, I also increased both rise times to 1 1/2 hours each. I let it knead about 15 minutes, on the lowest spead, in the kitchen aid mixer which helped some with time and work. I decided to braid mine just like the main pic and it did look pretty. The honey on top is a little sticky, but it really adds to the flavor. Despite the issue with the flour and the longer rise times the taste is very good. As it is kind of dense, moist, and sweet I think it is best, personally, as bread and butter. That works for me though.
If I could give this recipe 10 stars, I would. I haven't baked bread in years, and have only done so with a bread machine. I disposed of the bread machine last year, and a friend of mine talked me into making bread (actually - guilted me - she makes it DAILY). Well, this made two generous sized loaves. Within 30 minutes, my 16 year old son ate one entire loaf by himself. Then, the other loaf was finished by the next morning. They begged for more, so I started the process again for two more loaves. My youngest asked me to pack it in her lunch box every day for school (nothing on it - just plain). It is SO soft (which was a complaint about homemade bread in the past by my husband). It also sliced very well and had an excellent texture. I used my kitchen-aid stand mixer so I didn't have to knead it for 20 minutes myself. As other reviewers noted, I needed about 6 cups of bread flour, total. I am now starting with 5, and adding more, as needed, to the mixer after about 10 minutes of kneading. Next time, I plan to use half whole wheat and half bread flour and see what happens! Also, I skipped the honey and oatmeal on top, and it still has a very nice browned loaf bread look. Also, the recipe says to preheat oven to 350, but to bake it at 375. I baked at 350, but it required about 45 minutes baking time, as opposed to the 30 minutes stated. Absolutely the best! Thanks! I have enjoyed making homemade bread for my family.
I can't believe I haven't rated this recipe yet. It is one of my favorite bread receipes. I've made it several times and each time I get wonderful results. My husband loves it, especially the honey/oat top. As other reviewers have mentioned the top can be quite sticky, but if you let the bread cool before eating it the top is fine. It's hard to do becuase this bread is so good hot and fresh! I hope you enjoy this bread as much as my family has!
Made this last week for a company potluck, turned out perfect - moist and just the right amount of sweetness. To 'gild the lily' I took fresh salted butter and creamed it with some honey...totally awesome!
This is my favorite bread to make. My husband loves it as well. I add vitamin C powder and substitute 1/2 cup of flour with flax seed for added nutrition. I did have to use more flour since I use AP flour. I put honey on one of the loaves and leave the other as-is. We eat the one with honey fresh out of the oven... it's so YUMMY! Thanks so much for this wonderful recipe.
This bread is perfect.
I love everything about this bread. The texture, chew, and especially the sweet honey flavor in this bread. Delicious!
My son recommended this recipe and I've made it several times. I follow the recipe exactly and it always comes out great! One thing I really like about it is, it's not crumbly like a lot of homemade bread. Sometimes I leave the honey and oats off the top and sometimes I put them on. It does tend to make the bread sticky, but Oh! So Good!
Please, please make this bread! You won't be sorry! I even messed up the bread at first, and was able to fix it (using techniques that would make seasoned bakers shed a tear or two), and it still came out fabulous. Since I didn't want anything too sweet, I opted out of the honey topping, but even without it the flavor of the fresh warm loaf straight out of the oven put a smile on my face. I also added a bit more flour, probably 3/4 cup. This is going to be another staple bread in my house!
excellent bread! I used 1/4 cup honey and 1/4 cup mashed squash. I also added 1/4 cup flax. Makes great raisin bread!
Amazing texture. The family cannot stop eating it. I'm going to have to bake another batch!
YUMMM!!!!! This is really great bread!!! I also halved with Whole Wheat Flour, im gonna make it again this weekend!!
5 Stars all the way! This bread was so good! I did need to add more flour and used 1 cup of wheat flour in it. I did not use the honey on top of the loaf, instead I brushed it with milk before baking and then sprinkled on the oatmeal. I have made 6 loaves of this bread and it disappears almost before it even cools. I will be making this bread much in the years to come!
reduced the recipes to 75% so i can bake 2 loafs in a 8x8 inch square pan side by side. i used my bread machine. soaked the oats as per instruction, then after the hour, just dumped the oat mixture into the machine, added flour and the yeast and had on the dough setting for kneading.. i did 2 cycles of kneading which is total of 40 minutes. i did add an add'l 1/2 cup of flour to help the dough come together which it never really did! anyway, i forged on...took it out, let it do the first rising which it did well and took about 2 hours, then took it out and tried to "shape" into loaf. didn't happen cuz it is just simply too wet and sticky of a dough so i just poured it into my 8x8 pan and made a cut straight down the center. let it do the 2nd rising, again looked good. popped in the oven for 38 min and out came a delicious, and chewy bread. this receipe is perfect. don't mind about the wet dough, think a cross between a pound cake dough and a bread dough.
I made the recipe using my bread machines dough cycle and it turned out great. I prepared the boiling water, oatmeal, butter, etc. ahead of time as described in the instructions but only with 1 2/3 cups water then added 1/3 cup more water with the yeast to make a total of 2 cups water and adjusted the flour up to 4.5 cups so the whole recipe was closer to my usual ration of water and flour. The dough was easy to work with prepared like that. The oatmeal mixture was dumped directly on top of the flour which was waiting in the bread pan. Yeast on top of that then into the machine for the 90 minute bread cycle. I removed the dough and divided it 60/40 for 2 loaves of different sizes. Flattened and rolled up each, covered for 1 hour then baked for 25 minutes at 350. The big loaf was 90% gone 1 hour after it was baked (wife and 3 kids helping). The crust was very nicely crisp and the bread soft and hearty. The sweetness of the honye could be tasted but I put more on mine (no one else did).
This recipe makes FANTASTIC rolls. So far, I've eaten them plain with butter, put veggie burgers on them, and used them in a breakfast sandwich. Really a great recipe! I make the dough in my bread machine and then bake it in my regular oven.
EXCELLENT! Mixed the dough in my bread machine (had to add extra flour). Made into 20 rolls. Baked at 350 for 20 mins. Have made this recipe many times so far and passed the recipe onto my sister. They also love them. Thank you for the recipe!!
I love this bread! I tried to make it a bit healthier by subing white whole wheat flour, cutting back on the honey, ommitting the toping, and addding 2 tb ground flax. I also used 2 pkgs of yeast to help the whole wheat rise like bread flour. I let my kitchenaid do all of the kneading. This is my family's new everyday bread. Thank you!
I love this recipe! I've found that it's very important to use bread flour. When I switched, I found that I used less flour -- about 5 cups total. I also did not like the results when I doubled the yeast. Be sure not to rush! You can extend but not cut back on the recipe times. I use my Kitchenaid mixer to knead -- two minutes at level 2. I divide mine into three smaller loaves.
I added a cup of flour and an extra packet of yeast, per some suggestions. The texture of this bread is gorgeous, just lovely. It needs a little more salt, IMO, to balance the sweet honey. That is easily rectified and I will make this again!
This bread is delicious! The 4 of us in our family ate 1/2 of the first loaf while it was still warm out of the oven. I needed to add about 2 extra cups of bread flour because the dough is sticky. I recommend using something other than warm honey to stick the post baking oats to the top of each loaf, though. The brushed-on warm honey will remain sticky and makes handling and storing the loaves difficult. I'll apply egg wash and oats just prior to baking next time.
The first yeast bread with which I have had successful results! After decades of failure, this one was the charm. My husband has asked me to make this bread from now on. This bread is moist, tender, and tasty. After the first batch, I started adding two cups of freshly ground whole wheat flour to the oatmeal "sponge" because we want to add more fiber to our diet. Either way, this recipe is a "keeper"!
This is so good. I make the dough in my bread machine and then do the rest as directed. I've taken theis to friends with soup and get asked for the recipe every time.
This was a very delicious bread! The texture is wonderful, very soft and moist! I love the honey brushed on top; it looked so pretty and tasted great. I soaked the oatmeal for one hour just as the recipe stated, and the bread was great! My whole family loved it. The only change I made was to substitute whole wheat flour for half of the white flour. I added a tsp. of wheat gluten, as well. Thanks for a wonderful recipe!
this was excellent. I made in food processor. Only thing I did different was brush with honey after bread was done and sprinkle oatmeal on top. Light, airy, and a deffinate keeper. This made 1 loaf !!!!!
I have been making this bread for about 3 years now. Every time I try a new bread recipe, I always end up coming back to this one again! I do not use any shortening -- I use applesauce instead, and can never taste the difference. I also 1.5 this recipe and it makes 2 very nice size loaves. As is, my loaves always turned out very small. My only complaint about this recipe is that the dough is so sticky that it's very difficult to work with. But, it's our favorite bread, so we soldier through the sticky mess! :)
Great with a few revisions. We prefer wheat bread, so I used 2 C all-purpose flour (I didn't have bread flour) and 2 C wheat flour. I added another 1/4 t yeast to help it out. At this point it didn't remotely resemble something that could become a loaf of bread, so I kept adding more flour until it did. I also added a bit more yeast to compensate. I took other reviewers' advice and decided to skip the honey and oats on top because I wanted to be able to make sandwiches. Instead, before baking it, I warmed a small amount of honey and milk, brushed it on top, sprinkled some oats, and brushed some more milk-honey mixture on top. They turned out wonderfully!
We all had a great time making this bread. Plus the flavor was great. Would make again and add some extra different grains....nummy
needed 1 extra cup of flour and used an egg wash topped with oats before baking. It was delicious! I will make this again.
Very enjoyable...it wasn't as light as I'd read in some reviews, however I did follow the suggestions of some other reviewers and use half whole wheat flour and half bread flour. Wonderful texture for sandwiches or toasting. EXCELLENT taste! The honey/oat topping was very good, and not sticky as some had described since I gave it enough time to cool before eating.
I'm never making any other bread again. I made this using a bread machine. I soaked the oats in the boiling water, salt, honey, and butter (or oil, if you want to substitute). Then I put in the flour and the yeast. I set it to a standard bread setting, and it has come out flawless every time. My husband said tonight "wow, you must have worked out all of the flaws with bread making in the machine." I smiled and said no, I just found the right recipe. Canola oil can be substituted for butter. This is also the perfect recipe for anyone suffering from IBS. Using white flour and oats can really help the stomach digest unsolluable fiber.
We just love this in our house, had to make some for the neighbors for helping to shovel out the driveway.
My husband hates oats, but he needs to figure out a way to get them in his diet. I have tried all sorts of things, including pulverizing oats so they look like flour, but he still hates them. He loves this bread! My modifications: 2 packages yeast, over 6 cups flour (half wheat), left off the honey/oats topping, and baked at 350 for 45 minutes. It came out great, and my boys loved helping me knead. Thanks, Leslie!
Instead of 2 tablespoons of butter, I used the whole stick for the recipe. I also used some 10 grain cereal, prepared according to the package directions and allowed to cool while the oatmeal mixture soaked, used 1/3 whole wheat bread flour....also, i crused some oats and the ten grain cereal and used egg wash to help it stick to the bread. Even with all those changes, my friends and family swear that it is the best bread they've every tasted! this will be my go-to recipe (with my changes incorporated) for eternity! Thanks Leslie
This is my all time favorite oatmeal bread recipe. It didn't get five stars from me because the honey is overpowering in the original recipe as is. I've cut back the amount of honey to one tablespoon in the dough and didn't miss it. I've used the dough to make rolls and crusts for other recipes. I've made variations on this recipe dozens of times. It's a good bread for making croutons or bread crumbs, but I've found it doesn't hold up well in puddings and pain perdu. I think it's the extra moisture from the oatmeal.
I had great luck with this recipe - I made sure to soak the oats in the hot water/honey/butter liquid for the full hour and didn't find the dough too sticky at all. The only changes I made were that I split the called for flour to 2c. white and 2c. whole wheat, used from other suggestions I used 2 packets of traditional yeast which i proofed in hot water with sugar in it first. To make the wash, i used 1 egg and 1 tbsp of honey, and did a quick reapply 5 mins before the end of cooking to add some oat flakes to the top. Would defiantly make this again!
Very good recipe...it took about a total of 6 cups of flour, not 4. Maybe next time, I'll decrease the water. Very tasty.
The first time I made this, the water I used to activate the yeast was too hot and our kitchen was too cold for the dough to rise well so the bread came out really tough, but today I made it right (left a cup of hot water and the bowl of dough in the microwave and the dough rose perfectly!) and the bread was soft and delicious. I also added one more cup of bread flour and one more packet of yeast. It was worth the long preparation time and I am definitely making this again.
I made this today with only a few minor changes. I substituted 1 cup of the bread flour for wheat flour. I also added approx 2 tbsp of flax meal. The rest of the recipe was the same. The flavor of this bread is INCREDIBLE. I put it in the bread machine for the dough cycle and then took it out for the rising and baking. The dough was a bit sticky but it turned out perfect. I would highly recommend this recipe. Thank you for sharing.
This is such a nice light flavorful bread. Like others, I needed to add additional flour, about 1 cup. The only other change I might make is using an egg wash rather than honey for the top of the bread, as the oats didn't adhere as much as I would have liked. Other than that, this is the oatmeal bread recipe that I have been looking for. Thank you so much Leslie!
Great flavor and texture! The loaves didn't even last the evening.
I am a novice at bread baking so my first attempt at this recipe was not successful. My dough would not rise, and the end result was a really dense/yeasty tasting mess. After reading some helpful hints on this site, I attempted again and was really pleased with the outcome. Not only did it look beautiful, but it sliced great and was really enjoyable toasted with alittle butter. Thanks for an easy recipe and a great learning experience. I will bake this bread again!
Great bread. I use the kneading hook on my mixer instead of had kneading it for 20 min by hand and it turns out just fine. I also omit the oatmeal and honey on top of bread so that a picky child of mine does not realize that there is something healthy in this bread.
I substituted whole wheat flour for 1/2 the bread flour and added 1/4 cup each of flax seed and sunflower seeds. It did require more flour than called for in the recipe. I let my Kitchen Aide do the kneading for me. It rose beautifully and it tastes great. Thanks for sharing!
This bread takes a long time to make but turned out great.
This bread is DELICIOUS! I took it to a work Christmas party and got rave reviews. I did make a couple changes. I used 1/2 all purpose and 1/2 wheat flour. It was a little sticky and while I was kneading it I had to add quite a bit of flour (I used wheat). But it turned out great! I will definitely be making this again.
I love this bread, it is my go to bread recipie. I love its texture. I always add a cup of whole wheat flour, and only use a cup extra flour then the original recipie calls for. It is really great when made into rolls too!
This is ta good honey and oatmeal bread I have made. The dough is like every saids very sticky and I didn't feel my bread rised as high as I liked, but it was delicious. Also, our family loves our bread very sweet, so I had to add about 1/4 - 1/2 cup of white sugar. I will definately make this bread again, Oh, I used regular flour instead of the bread flour and it was still great. I don't know if it is because I used regular flour or not, but my bread tends to go really dry after a day.
Great recipe, comes out delicious every time! Needs to cook a bit longer than 30 minutes or it comes out a bit doughy, I find. Also wondering how to get an awesome braided effect on the top of the bread... must experiment! This bread is SO good!
I just pulled the loaves out of the oven. they look great! In regards to the stickiness issue it wasn't an issue for me. You definitely need to soak the oats for the entire hour. Also if your having problems with it maybe you don't have the right oats, real rolled oats are a lot more absorbent than quick cooking or steel cut. I get mine from the health food store for about $2 a pound. I only used 1/4C of honey since I'm trying to get more of an all purpose bread and didn't want it too sweet. I also used wheat flour instead of bread flour, doubled the yeast (because of the change in flour density), and added two tbl. of golden flax seeds (whole) to the oats when steeping. They smell so good! I should have waited to write this until after dinner but I was too excited! UPDATE: Tastes as good as it smelled!
I am new to bread baking and have been adding an uncertain amount of flour to make it more workable. The results are always delish! The next time I will follow the recipe as written. I'll bet that it will be even more wonderful with a more concentrated honey flavor. Great recipe.
I followed the recipe exactly and made it in the bread machine, I wouldn't change a thing about it. I can imagine without the machine doing all the work it would be tempting to add flour while kneading, but the sticky dough is what makes it so soft. Just a touch of sweetness too, yum!
Flavor is definitely yummy but the original recipe is too heavy/dense. I followed the recipe to a T and it left dense compacted unbaked dough on the base. Definitely add more yeast or flour next time and bake a bit longer covered to avoid overbrowning but baking through.
I also sprinkle some oatmeal on top of the bread before baking and it turned out really nice. I doubled it too! Yummy!
OMG! This is such a good simple recipe. First time that I ever bake bread and I was very pleased with the outcome. This is a keeper!
Very good recipe! I substituted half of the flour for whole wheat flour and it turned out great! The dough was a little sticky but I just added flour as I kneaded it. Great!
love it!! so good, just sweet enough. My husband loved it. Will be baking this often. Thank you! Followed the recipe as written, which is unusual for me, I'm always tweeking recipes to our taste. This one did not need it.
I substituted 2 cups bread flour with 2 cups whole wheat flour and, for diabetic considerations, used 1/3 cup honey. Easily worked in additional 1-1/2 C flour - like everyone else. I'm VERY pleased with the results.
I love how this turned out. Wonderful texture and crumb! The flavaor is amazing. Next time I make it though I will decrease the water by 1/2 cup, the loaves are too heavy.
This bread has the most amazing texture because of the oats. It's also quite sweet and has a strong honey flavour, so it's excellent served with butter or peanut butter, but not cheese. I've also made it with 1/4 cup of honey instead of 1/2 cup, and it was still sweet, but with less honey flavour. I don't put the honey/oatmeal topping on it. Instead, I wet the tops of the loaves and sprinkle oatmeal on them before baking.
I make this bread probably once a month with a homemade soup. My family of six think this recipe makes the best homemade bread they have ever tasted. And we have used plenty of recipes in the past. I definitely recommend sticking to bread flour for sturdiness since the loaves are so moist. And the suggested 4 cups has never been enough. I would say that I easily use between 5 to 6 cups of flour total, counting the flour to dust my counter with. Even after dough rises, you MUST use extra flour for dusting. But it is well worth it, as it will produce two outstanding loaves of moist bread that everyone will love!
I made this as written and the dough was too sticky. Rather than add extra flour, I used it as was, and the result was not as much rise as I would have liked. HOWEVER....the taste I would give 5 stars. Very yummy, and 3 days later it is still moist and fresh tasting. My husband ate almost half a loaf the first night. This one is a keeper; just have to play around with it.
Very nice bread. Takes some time, but most bread recipes do, and it is worth it. I ended up with a soft loaf with a flavorful crumb. The household seemed to enjoy it. Thanks for the recipe!
The taste is 5 star...but every time I make this it never rises like I want it to. I make plenty of different types of bread and this is the only one I have trouble with rising. I tried letting it rise longer-tried different pans... I just can't get that big beautiful dome!
After a second attempt, 4 stars for the flavor and texture - great bread. The first time around, I followed the recipes exactly and the dough turned out very wet and sticky - impossible to knead and after baking, the bread was still wet. The second time around, I halved the amount of water and everything turned out perfectly.
By far, the best bread ever. I've made this recipe several times and always need an extra cup to cup & 1/4 of bread flour. Moist, slightly sweet and delicious. Also wonderful toasted.
Cooked this in my oven, turned out really great, made some french toast out of it, under cooked it a little bit and the spots of dough were fantastic.
Great bread. Made the first time as written except I did have to add 2 cups of flour. It was totally delicious. The second time, I added 1tsp yeast and used 4 cups whole wheat and 2 white and threw in 4 tablespoons of ground flax seed. It still had the wonderful texture of the original but healthier. Yum!!
Recipe was great. I followed exactly and it is a very wet dough to start. I let my stand mixer knead it for 8 minutes and it came right together no extra flour needed. I would just say don't add more flour. You may be concerned about how wet it is after you add everything together but as you Knead by hand or mixer for enough time it'll come together and be a much lighter loaf than if you added that extra flour.
incredible yummy bread! Loved it and definitely making it again!
So, I just made this bread. It quite literally just came out of the oven (the oven is still hot) and already one of the loaves is gone. I followed the directions exactly, apart from the fact that I did need to add about a cup and a half more flour than was called for, and I did end up kneading for close to half an hour (my arms were killing me!). To top it, before I put the loaves in the oven I brushed them with milk and then sprinkled oats over their tops. Other than that, exactly what the directions called for, and it's delicious! Thanks so much for posting this recipe.
I didn't use the topping and used 1/2 wheat flour(total 5 cups). It's fantastic!
Great recipe, very sticky but is to be expected when using oats. Very easy to customize. Great with rolled raisins.
After FIVE cups of flour I still had a sticky, unkneadable mess which finally dislocated my pinky finger. No idea what went so wrong when I followed the directions exactly up until I added more flour to get the dough to pull together.
This bread is delicious! I replaced half of the bread flour with whole-wheat, as some of the other reviewers did, and it gave it a wonderful nutty taste. I used quick-cooking (instant) oats, and still got wonderful results, so don't worry if you don't have just plain rolled ones. However, I found that the amount of flour called for was not enough... It took about two cups more than it stated in the recipe. And, it did not rise very much. I finally gave up waiting for it to double, after going longer than the rising time on each rise. Even this would be okay, except the reason that I didn't give it five stars: the baking time is off. I cooked one 9-by-5, as called for, and two smaller loaves. The thirty minutes was perfect... for the mini loaves. The other was still doughy in the middle! I had to cover it with foil and put it back in the oven. When it finally became bread, not dough, it was very tasty, and worth all the extra effort.
It is a very good recipe. I have been making it for my very fussy grandson. I used egg wash and oats on top vs honey. I've made 6 loaves so far. Delicious
I used milk instead of water. And I soaked the oatmeal in the milk for about 30 minutes before putting it in the bread maker.
The bread came out great. I made one regular loaf and two 'baguette' shaped loaves, and they're delicious. It would have gotten five stars, except that the ratios are WAY off, the recipe wouldn't have worked as written. I reduced the liquid by 1/2 cup based on other reviews and still had to add significantly more flour than the recipe called for. If I make it again, I'll take the time to document the exact tweaks that were needed to make it work.
Turned out great! As many other people already mentioned before, the 1/2 cup of water may not of been necessary because I ended up adding a LOT of flour while kneading as the dough was so soft. I also suggest putting the bread in three pans instead of two as mine ended up being too big and not cooking throughly. I also put the honey and oats on top of the bread before cooking it so the oats were golden and crispy. Overall, really loved the recipe and even my little brother who is usually very picky liked it.
This bread is delicious and easy! After reading some of the reviews and to avoid the super sticky dough, I extracted some water from the soaking oatmeal/honey mixture, warmed it up and activated the yeast in that The dough was still sticky, but it came together with kneading.
This recipe was great. I used wheat flour and added an extra 1/2 teaspoon of yeast like somebody else had recommended. The honey sweetens it and really adds to the flavour. It’s a very hardy bread, my mother and I had to split a piece! My only problem was that Because I used wheat flour I took it out a little too soon so the middle was a bit doughy. I should have left it in ten more minutes.
The bread was great. I followed the recipe to the tea but ended up adding almost 2 extra cups of bread flour. Am I reading the recipe wrong?
While this version is good, I'm partial to the version we've been making for years, which includes molasses, wheat germ, and a variety of seeds (e.g., sesame, poppy, flax, others).