Honey Oat Yeast Bread Recipes

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HONEY OAT BREAD



Honey Oat Bread image

Fresh Homemade Honey Oat Bread is great for sandwiches or toast. This delicious bread recipe is light and airy with a bit of texture from the oats.

Provided by Kathy

Categories     Bread

Time 3h10m

Number Of Ingredients 9

2 cups warm water
2 ¼ teaspoons yeast (active dry yeast, 1 packet)
¼ cup honey
¼ cup olive oil
1 cup old fashioned oats
1 teaspoon salt
2 cups all-purpose flour
2 - 2½ cups white whole wheat flour
¼ cup oats (optional)

Steps:

  • In a large bowl of a stand mixer, mix water, yeast and honey. Let stand for 5 minutes until bubbly.
  • Mix in olive oil, oats and salt
  • Mix in all-purpose flour.
  • Mix in white whole wheat flour 1/2 cup at a time. You might not need all the flour. Reserve the final 1/2 cup to determine if needed. Dough should be tacky, but not overly sticky.
  • Knead dough in stand mixer for 5 -8 minutes
  • Place dough in a greased bowl, cover with plastic wrap and let sit for at least one hour, or until doubled.
  • Gently deflate dough by pressing your fist into the center of the dough.
  • Divide dough in two and shape into two loaves. Place loaves into greased bread pans. Cover with a clean towel and let rise for 30 minutes.
  • Just before baking brush loaves with water, (or egg white mixed with 1 Tablespoon of water) and sprinkle with oats.
  • Place in a preheated 375 degree oven and bake for 40 minutes.
  • Let cool in pan for 5 minutes. Remove and place on a baking rack until completely cooled.

Nutrition Facts : ServingSize 1 slice, Calories 156 kcal, Carbohydrate 28 g, Protein 5 g, Fat 4 g, SaturatedFat 1 g, Sodium 118 mg, Fiber 3 g, Sugar 4 g

OAT-N-HONEY BREAD



Oat-N-Honey Bread image

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

1 cup buttermilk
1 egg
¼ cup warm water (110 degrees F/45 degrees C)
2 tablespoons honey
1 ½ cups whole wheat flour
1 ½ cups all-purpose flour
½ cup quick cooking oats
2 tablespoons vegetable oil
1 ½ teaspoons salt
1 ½ teaspoons active dry yeast

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

NO-KNEAD HONEY OATMEAL BREAD



No-Knead Honey Oatmeal Bread image

We especially enjoy this tasty bread because we like using honey as a natural sweetener means healthier eating. We use the bread for both toast and sandwiches. It's lovely during the holidays, too-or, for that matter, anytime! -Janice Dancer, Williamstown, Vermont

Provided by Taste of Home

Time 1h5m

Yield 2 loaves (12 slices each).

Number Of Ingredients 9

2 cups water, divided
1 cup rolled oats
1/3 cup butter, softened
1/3 cup honey
1 tablespoon salt
2 packages (1/4 ounce each ) active dry yeast
1 large egg, room temperature
4 to 5 cups all-purpose flour
Melted butter, optional

Steps:

  • In a small saucepan, heat 1 cup water to boiling. Stir in the oats, butter, honey and salt. Let stand until mixture cools to 110°-115°, stirring occasionally. Heat remaining water to 110°-115°. , In a large bowl, dissolve yeast in warm water. Add the egg, oat mixture and 2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky). Do not knead. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Punch down dough; divide evenly between 2 greased 8x4-in. loaf pans. Smooth tops of loaves. Cover and let rise in a warm place until doubled, 35-40 minutes. Using a sharp knife, make a shallow slash down the center of each loaf. , Bake at 375° until golden brown, 40-45 minutes. Remove from pans to wire racks to cool. If desired, brush with melted butter.

Nutrition Facts : Calories 132 calories, Fat 3g fat (2g saturated fat), Cholesterol 16mg cholesterol, Sodium 325mg sodium, Carbohydrate 22g carbohydrate (4g sugars, Fiber 1g fiber), Protein 3g protein.

HONEY OF AN OATMEAL BREAD



Honey Of An Oatmeal Bread image

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

1 cup water
1 tablespoon vegetable oil
¼ cup honey
1 teaspoon salt
½ cup rolled oats
2 ⅓ cups bread flour
1 teaspoon active dry yeast

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

OATMEAL HONEY BREAD



Oatmeal Honey Bread image

This recipe has been handed down for four generations. Whenever I make this, it takes me back to when I was a young girl on Grandpa's farm. We loved to toast it and smother it with honey.

Provided by Taste of Home

Time 55m

Yield 2 loaves (16 slices each).

Number Of Ingredients 10

2 packages (1/4 ounce each) active dry yeast
1/2 cup warm water (110° to 115°)
1-1/2 cups boiling water
1/2 cup shortening
1/2 cup honey
1 cup quick-cooking oats
2 eggs
1 tablespoon salt
6 to 7 cups all-purpose flour
1 tablespoon butter, melted

Steps:

  • In a large bowl, dissolve yeast in warm water; set aside. In another bowl, stir boiling water and shortening until shortening is melted. Add honey; cool to 110°-115°. Add the oats, eggs, salt, shortening mixture and 3 cups flour to yeast mixture. Beat until smooth. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down. Turn onto a lightly floured surface; divide in half. Shape each portion into a loaf. Place in two greased 9x5-in. loaf pans. Prick tops with a fork. Brush with butter. Cover and let rise until doubled, about 40 minutes., Bake at 350° for 30-35 minutes or until golden brown. Remove from pans to cool on wire racks.

Nutrition Facts : Calories 147 calories, Fat 4g fat (1g saturated fat), Cholesterol 14mg cholesterol, Sodium 230mg sodium, Carbohydrate 24g carbohydrate (5g sugars, Fiber 1g fiber), Protein 3g protein.

HONEY-OAT CASSEROLE BREAD



Honey-Oat Casserole Bread image

The appetizing aroma of Honey-Oat Casserole Bread often fills Beverly Sterling's Gasport, New York kitchen. The round yeast loaf is tender and moist with a wonderful flavor.

Provided by Taste of Home

Time 55m

Yield 1 loaf (12 wedges).

Number Of Ingredients 9

1 cup boiling water
1 cup quick-cooking oats
1/4 cup butter, softened
1/4 cup honey
1 teaspoon salt
1 package (1/4 ounce) active dry yeast
1/4 cup warm water (110° to 115°)
2 large eggs, room temperature
3-1/2 cups all-purpose flour

Steps:

  • In a large bowl, pour boiling water over cereal. Add butter, honey and salt. Let stand until mixture cools to 110°-115°, stirring occasionally. , In a large bowl, dissolve yeast in warm water. Add eggs, oat mixture and 2 cups flour. Beat on medium speed 2 minutes. Stir in enough remaining flour to form a soft dough (dough will be sticky). Cover and let rise in a warm place until doubled, about 55 minutes., Punch dough down. Transfer to a greased 1-1/2-qt. round baking dish. Cover and let rise in a warm place until doubled, about 30 minutes. , Preheat oven to 375°. Bake 35-40 minutes or until golden brown. Cool 10 minutes before removing from baking dish to a wire rack to cool. Cut into wedges.

Nutrition Facts : Calories 455 calories, Fat 11g fat (5g saturated fat), Cholesterol 91mg cholesterol, Sodium 494mg sodium, Carbohydrate 77g carbohydrate (12g sugars, Fiber 4g fiber), Protein 12g protein.

HONEY OATMEAL BREAD II



Honey Oatmeal Bread II image

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

2 cups boiling water
1 cup rolled oats
½ cup honey
2 tablespoons butter
2 teaspoons salt
1 (.25 ounce) package active dry yeast
½ cup warm water (110 degrees F/45 degrees C)
4 cups bread flour
2 tablespoons honey, warmed slightly
2 tablespoons rolled oats

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

HONEY & OAT YEAST BREAD



Honey & Oat Yeast Bread image

This recipe meets the three most important requirements I have for a recipe: easy, healthy, and kid approved! A woman my husband knows shared the directions for this moist, multi-grain bread with us.-Lisa Bedord, Power, Montana

Provided by Taste of Home

Time 55m

Yield 1 loaf (12 wedges).

Number Of Ingredients 11

1/2 cup water
6-1/2 teaspoons butter, divided
1/2 cup old-fashioned oats
1/2 cup unsweetened applesauce
1/4 cup honey
1 teaspoon salt
2 teaspoons active dry yeast
2 tablespoons warm water (110° to 115°)
1 egg
1-1/2 cups whole wheat flour
1-1/4 to 1-3/4 cups all-purpose flour

Steps:

  • In a small saucepan, bring water and 4-1/2 teaspoons butter just to a boil. In a small bowl, pour boiling liquid over oats. Add the applesauce, honey and salt. Let stand until mixture cools to 110°-115°, stirring occasionally., In a large bowl, dissolve yeast in warm water. Add the oatmeal mixture, egg, whole wheat flour and 1 cup all-purpose flour. Beat until smooth. Stir in enough remaining all-purpose flour to form a soft dough (dough will be sticky)., Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Shape into an 8-in. round loaf on a greased baking sheet. Cover and let rise in a warm place until doubled, about 30 minutes., Melt remaining butter; brush over loaf. Bake at 375° for 25-30 minutes or until golden brown. Cool on wire rack.

Nutrition Facts : Calories 162 calories, Fat 3g fat (2g saturated fat), Cholesterol 23mg cholesterol, Sodium 219mg sodium, Carbohydrate 30g carbohydrate (7g sugars, Fiber 3g fiber), Protein 5g protein.

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