My mom is the bread baker in my family, so I usually leave all my bread requests up to her. It’s not that I can’t make bread. It’s just that she makes bread daily anyways, so why bother making my own when I can easily pop over to her house and grab a loaf that’s fresh from the oven? If I don’t eat it, her chickens will! That said, sometimes the aroma of warm, yeasty bread filling my home is too enticing to pass up, so I have a host of go-to recipes for those occasions. When I’m in the mood for an artisan bread that takes no time at all, I always go for the no knead bread. When I want something a little fancier, I bake some ciabatta. And when I want a sandwich bread, I have several loaves to pick from, including mom’s whole wheat bread and this delicious oatmeal honey sandwich bread.
Recipe source: Brown Eyed Baker
A delicious and healthy bread perfect for morning toast or afternoon sandwiches.
Ingredients
Instructions
- Place the boiling water, oats, butter, salt and honey into a medium bowl, stir, and let the mixture cool to lukewarm.
- Mix the remaining dough ingredients with the oat mixture, and knead – by hand, mixer or bread machine – until you’ve made a soft, smooth dough. Place the dough in a lightly greased bowl, cover it, and let it rise for 1 hour; the dough should be doubled in bulk.
- Lightly grease a 9×5-inch loaf pan. Gently deflate the dough – it’ll be sticky, so oil your hands – and shape it into a 9-inch log. Place it in the prepared pan. Cover it gently with lightly greased plastic wrap, and allow it to rise until it has crowned 1½ inches over the rim of the pan, about 1 to 1½ hours. Near the end of the bread’s rising time, preheat the oven to 350 degrees F.
- Uncover and bake the bread for about 45 minutes, tenting it with foil after 20 minutes to prevent over-browning. The bread is done when it’s golden brown and an instant-read thermometer inserted in the center registers 190 degrees F. Remove it from the oven, and after a minute or so turn it out onto a rack. Brush with melted salted butter and sprinkle with additional oats (if desired). Cool the bread completely before cutting it.
5 responses so far ↓
1 terri // Dec 9, 2011 at 10:45 am
Im so making this! Thanks!
2 LeAnn // Dec 9, 2011 at 11:09 am
Well, that’s right up my alley! And we were just talking about baking with honey.
3 Deb // Dec 10, 2011 at 8:51 pm
Today it really felt like December; sunny but with a cold crispness in air. The Oatmeal and Honey Bread is very seasonal, timely and comforting. Perfect with a bowl of soup on a chilly evening.
4 LeAnn // May 8, 2012 at 5:08 pm
I finally made this, and WOW! So good! Unlike my previous attempts at sandwich bread, the texture is perfect – not too crumbly. And it’s pretty simple. A keeper for sure. Thank you!
5 Gladdie // Mar 5, 2013 at 4:14 pm
Has anyone tried this with a bread machine?