Honey Oatmeal Bread II

Honey Oatmeal Bread II

180 Reviews 31 Pics
  • Prep

    30 m
  • Cook

    50 m
  • Ready In

    3 h 50 m
Leslie Vaughn
Recipe by  Leslie Vaughn

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

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Adjust Servings

Original recipe yields 2 - 9x5 inch loaves



  1. In a large mixing bowl, combine boiling water, oats, 1/2 cup honey, butter and salt. Let stand for 1 hour.
  2. In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
  3. 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.
  4. 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.
  5. Preheat an oven to 350 degrees F (175 degrees C).
  6. 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.

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Reviews (180)

Rate This Recipe


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!

More Reviews

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Amount Per Serving (20 total)

  • Calories
  • 160 cal
  • 8%
  • Fat
  • 1.9 g
  • 3%
  • Carbs
  • 31.8 g
  • 10%
  • Protein
  • 4.1 g
  • 8%
  • Cholesterol
  • 3 mg
  • 1%
  • Sodium
  • 242 mg
  • 10%

Based on a 2,000 calorie diet



previous recipe:

Honey Of An Oatmeal Bread


next recipe:

Butter Honey Wheat Bread