HONEY OATMEAL BREAD II
This is a fine textured bread if the oatmeal is allowed to soak for the full hour.
Provided by Leslie Vaughn
Categories Bread Yeast Bread Recipes
Time 3h50m
Yield 20
Number Of Ingredients 10
Steps:
- In a large mixing bowl, combine boiling water, oats, 1/2 cup honey, butter and salt. Let stand for 1 hour.
- 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 : Calories 159.6 calories, Carbohydrate 31.8 g, Cholesterol 3.1 mg, Fat 1.9 g, Fiber 1.2 g, Protein 4.1 g, SaturatedFat 0.8 g, Sodium 242.1 mg, Sugar 8.8 g
SOFT & SWEET HONEY OAT BREAD
Honey Oat Bread recipe made with part whole wheat flour, honey, milk and oats. It's one of my favorite homemade bread recipes!
Provided by Jessica & Nellie
Categories bread
Time 2h30m
Number Of Ingredients 10
Steps:
- In a large bowl, or the bowl of a standing mixer, combine the flour, oats, yeast, and salt.
- In a small bowl, or a two cup measuring cup, warm the milk so that it's hot enough to melt the butter, but not boiling. Add the butter, stirring until melted, then stir in the water and honey.
- Pour the milk mixture into the flour mixture, mixing with a dough hook until it just comes together to form a dough. Knead in the mixer, with the dough hook attachment, for 7-10 minutes, until the dough is smooth and elastic (if you're making this recipe by hand, the dough will be very sticky at first; flour your hands and work surface generously and be patient). If the dough is still very wet and sticky after 5 minutes of kneading, add more flour, 1 tablespoon at a time, until the dough is barely tacky. If the dough is too dry, add water, 1 teaspoon (5 ml) at a time, to soften it up.
- Place the dough in a lightly oiled bowl, cover, and allow to rise until doubled, about 1/2 to 1 hour.
- Once doubled, place the dough on a clean, dry work surface. If the dough is too sticky, lightly flour the surface before continuing. With your fingers, flatten the dough into a 9 by 12-inch rectangle. Tightly roll the dough, tucking the ends as needed, into a loaf. Place the shaped dough into a 9×5-inch loaf pan and brush the top with the warmed honey and sprinkle with the oats. Allow loaf to rise in a slightly warm location until doubled, about 1/2 hour. (It's winter so I find my bread rises best in the oven- I turn the oven on 350 for a minute or two, then turn it off. Place loaf on the oven rack with the light on. You can see my set-up in the picture below.)
- When dough has doubled, preheat oven to 350 degrees (180 C). (I just leave the dough in the oven while preheating.) Bake for 40 to 50 minutes, until the bread is deep golden brown and the internal temperature is about 190 degrees. Transfer to a wire cooling rack and allow to cool completely before serving.
Nutrition Facts : ServingSize 1 g, Calories 198 kcal, Carbohydrate 37 g, Protein 5 g, Fat 3 g, SaturatedFat 2 g, Cholesterol 7 mg, Sodium 318 mg, Fiber 2 g, Sugar 9 g
HOMEMADE HONEY OAT BREAD
This delicious bread is from the blog Bakingdom. It's absolutely delicious (I know, I said delicious already), but it really is! And... you slather the top with honey (raw and local, if you've got it, or agave for vegans), and top it with oats. Sooooo.... delicious! While I haven't tried it with ww or spelt flour yet, I plan to. If you do try it, just know the weight of the flour will be different, so go by cups instead.
Provided by Katzen
Categories Yeast Breads
Time 3h10m
Yield 1 Loaf
Number Of Ingredients 10
Steps:
- In a large bowl, or the bowl of a standing mixer, combine the flour, oats, yeast, and salt.
- In a small bowl, or two cup (450 ml) measuring cup, warm the milk so that it's hot enough to melt the butter, but not boiling. Add the butter, stirring until melted, then stir in the water and honey.
- Pour the milk mixture into the flour mixture, mixing with a dough hook until it just comes together to form a dough. Knead in the mixer, with the dough hook attachment, for 10 minutes, until the dough is smooth and elastic (if you're making this recipe by hand, the dough will be very sticky at first; flour your hands and work surface generously and be patient). If the dough is still very wet and sticky after 5 minutes of kneading, add more flour, 1 tablespoon at a time, until the dough is barely tacky. If the dough is too dry, add water, 1 teaspoon (5 ml) at a time, to soften it up.
- Place the dough in a lightly oiled bowl, cover, and allow to rise until doubled, about 1/2 to 1 hour.
- Once doubled, place the dough on a clean, dry work surface. If the dough is too sticky, lightly flour the surface before continuing. With your fingers, flatten the dough into a 9 by 12-inch rectangle. Tightly roll the dough, tucking the ends as needed, into a loaf. Place the shaped dough into a 9×5-inch loaf pan, cover with a clean dry towl, and allow to rise until doubled, about 1/2 to 1 hour.
- Preheat oven to 350 degrees (180 C). Place an empty loaf pan on the bottom rack of the oven and bring 2 cups of water to a boil.
- When the loaf is doubled again, brush the top with the warmed honey and sprinkle with the oats.
- Place the bread in the oven and pour the boiling water into the empty loaf pan on the bottom rack of the oven. Bake for 40 to 50 minutes, until the bread is deep golden brown and the internal temperature is about 190 degrees.
- Transfer to a wire cooling rack and allow to cool completely before serving.
Nutrition Facts : Calories 2619.5, Fat 45.4, SaturatedFat 22.4, Cholesterol 95.2, Sodium 3632.1, Carbohydrate 484.3, Fiber 26.7, Sugar 96.5, Protein 73.2
OAT-N-HONEY BREAD
You can make a tasty loaf of oat-and-honey bread quite easily with your bread machine and this recipe.
Provided by Kathy Nowell
Categories Bread Yeast Bread Recipes Whole Grain Bread Recipes Wheat Bread
Time 3h5m
Yield 10
Number Of Ingredients 10
Steps:
- Place ingredients into the bread machine in order suggested by the manufacturer.
- Use the Light Crust or Whole Wheat settings. Start the machine.
Nutrition Facts : Calories 200.4 calories, Carbohydrate 35 g, Cholesterol 19.6 mg, Fat 4.3 g, Fiber 3.2 g, Protein 6.6 g, SaturatedFat 0.8 g, Sodium 383.7 mg, Sugar 4.8 g
HONEY OF AN OATMEAL BREAD
Our family goes through a loaf of this every day. Slightly sweet, and light. Great with dinner, and a favorite for sandwiches.
Provided by Merrilee
Categories Bread Yeast Bread Recipes
Time 3h5m
Yield 10
Number Of Ingredients 7
Steps:
- Place ingredients in bread machine pan in the order suggested by the manufacturer.
- Select Light Crust or Basic setting, and press Start.
Nutrition Facts : Calories 169.8 calories, Carbohydrate 33.1 g, Fat 2.2 g, Fiber 1.3 g, Protein 4.5 g, SaturatedFat 0.3 g, Sodium 234 mg, Sugar 7.1 g
HONEY AND PRUNE OAT BREAD
Recipe came from a little book called "Taste the quality of California Prunes" which was handed out at Holland & Barrett
Provided by McCarthy
Categories Dessert
Time 1h
Yield 1 bread, 10 serving(s)
Number Of Ingredients 8
Steps:
- Preheat the oven to 180C/250F/Gas mark 5. Base line a 2 lb loaf tin with greaseproof paper. Place the prunes, oats, bicarbonate of soda and coconut oil in a bowl and pour over 125ml of boiling water.
- Meanwhile in a large bowl, whisk together the eggs and honey until well combined. Stir in the flour and ground cinnamon and then finally the prune and oat mixture.
- Mix well and pour into the prepared loaf tin. Bake 45 minutes until a knife inserted into the loaf comes out clean.
- Cool out of the tin on a cooling rack before slicing.
- Per Serving 234 kcalories, protein 5g, carbohydrate 40.5g, fat 7g, saturated fat 4.5g, fibre 4g, sugar 22.5g, salt 0.5g.
Nutrition Facts : Calories 317.9, Fat 7, SaturatedFat 4.8, Cholesterol 42.3, Sodium 205.1, Carbohydrate 62.4, Fiber 4.8, Sugar 30.4, Protein 5.7
MULTIGRAIN HONEY OAT BREAD
Make and share this Multigrain Honey Oat Bread recipe from Food.com.
Provided by Cooking in Wis.
Categories Yeast Breads
Time 4h10m
Yield 1 loaf, 18 serving(s)
Number Of Ingredients 12
Steps:
- Combine boiling water, cornmeal, and steel cut oats. Let stand for 20 minutes.
- Put cornmeal mixture into bread machine followed by the remaining ingredients.
- Set on medium or wheat setting.
- Bake and enjoy!
Nutrition Facts : Calories 157.3, Fat 4.4, SaturatedFat 1.9, Cholesterol 7.3, Sodium 152.1, Carbohydrate 25.9, Fiber 2.7, Sugar 3.1, Protein 4.4
HONEY OAT PRUNE BARS
Make and share this Honey Oat Prune Bars recipe from Food.com.
Provided by littleturtle
Categories Bar Cookie
Time 55m
Yield 48 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F.
- In a blender, blend prunes and orange juice until almost smooth, turning on and off and scraping sides as needed.
- Stir in nuts.
- Cook over medium heat, stirring until mixture boils and becomes very thick (5-8 minutes); set aside.
- In large bowl, cream butter, sugar, honey, and orange zest.
- Beat in eggs.
- Mix in flour, oats, wheat germ, cinnamon, baking soda, and salt, blending for 2 minutes.
- Evenly spread half of the flour mixture on bottom of greased 9x13-inch baking pan.
- Cover evenly with prune mixture to within 1/2-inch from edges.
- Crumble the remaining flour mixture over top to cover prune mixture.
- Pat down gently.
- Bake until browned and springy to the touch (30-35 minutes).
- Cool on wire rack; cut into 1x2-inch bars.
Nutrition Facts : Calories 86.8, Fat 4.2, SaturatedFat 2.1, Cholesterol 16.4, Sodium 85, Carbohydrate 11.4, Fiber 1.1, Sugar 6.5, Protein 1.6
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