Whole Wheat Honey Oatmeal Bread
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Hallee the Homemaker
Loving a Life of Biblical Womanhood
hey girl! I made this bread and OMG! i love it, dh loves it, the boys love it – YUM! :)
Yay, PK! That’s awesome! Thank you for telling me.
Made my way here from RFW… this looks amazing. Your photos are great!
Thank you so much!
I love homemade bread and the combination of whole wheat and oatmeal is GREAT!!!
Geri
Is this the bread I had the other night. It was amazing. I want to try and make my own.
This is the bread you had.
I’m going to make this bread today. I can’t wait!
Hallee, I make whole wheat bread every week but wanted to try your recipe because of the oatmeal. I do have a question, though. I have 25 lbs of oats but they are not the quick cooking oats. Rather than go out and buy yet more oats, do you think I could use what I have?
I did use old fashioned oats one time to make it (I was out of quick oats and use old fashioned when I make oatmeal). The pieces of oat were more apparent, but the bread was still good. When I use the quick oats, you don’t see them in the final product. I honestly don’t remember that much of a difference.
I love this recipe as does my husband. I make it with ww flour as well as white flour. We are going to slice it thick and make french toast out of it. Scott thinks it will be great. This has quickly become our everyday bread! Thanks for sharing the recipe!
Hi…
I made this bread yesterday and after 30 min of baking time checked it and it was completely
burnt. I was wondering if the temp. was typed wrong or the time for the bread. Maybe 325* for 30-45 min or 375* for 20 min?? Even with the burned exterior the flavor was wonderful inside and I would really love to try it again. Thanks….
Jenny
You are right. That should be 20-25 minutes. I don’t know how I made that error. I’ve corrected it. Thank you for bringing it to my attention. I’m sorry that my error caused your bread to burn!
no worries~ It was still eaten! I will try it again. Thanks for the quick response!
Does this bread freeze well?
Yes. I make 2 loaves and freeze one of them. I can’t tell the difference when I pull the second loaf out of the freezer. I don’t have any experience with long-term freezing, though. I’ve never had a loaf frozen for more than a week or two.
Awesome!
I’m a new reader of your blog…. loving it! I was wondering if I could use my bread maker for this recipe? Do you think it would work? Thanks!
Welcome to my blog! I don’t know anything about bread makers. I’ll ask a friend who uses them and see what she says.
According to my friend, Stephanie: I cut the recipe in half, and use the ‘dough’ setting. When it’s done I roll it out and roll it up and let it rise in the bread pan and then bake it in the oven.
Good luck! Let me know how it turns out!
I make all of our bread, and there is just NO comparison to store bought! I can’t wait to give to give this a try! I bet it’d be perfect to use as a base for Cinnamon Swirl French Toast! ;)
Hi! I was looking for recipes for the Daniel Fast when I stumbled upon your blog…I didn’t find any, but I hope to try this recipe soon when I’m done with the fast :)
http://www.halleethehomemaker.com/category/hallees-galley/recipes/diet/fast/
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Try any of these.
I made your recipe last night, first let me say…It is delicious!! I am an experienced baker and have been looking for a new bread recipe. My problem is that since moving to New Mexico I am having trouble with my bread rising! I don’t want to add vital gluten, do you have any suggestions? The flavor was so good I am willing to tweak this one for my neck of the woods. =0) Thanks so much!
forgot to add:
ps I followed the recipe exactly and it rose fine the for the 1st rise; it was the 2nd one that never rose. (in a warm oven, same exact for the first rise)
ok, getting ready to try this recipe again tomorrow. Going to see how it goes with just one rise in the pans. =0)
I hope that works — I haven’t had a minute to sit down and research your problem. I’m sorry I haven’t gotten back with you. let me know how doing one rise in the pans works out!
Here is good advice – about the doubling on the first rise: http://www.thefreshloaf.com/node/22287/newbie-problem-good-first-rise-not-so-good-second-rise
ok, no time to bake today (and wasn’t needed so that worked out well) Definitely will need to bake tomorrow (tues) and just happen to catch a series on yeast/bread baking with Alton Brown. Apparently, adding the fat into your recipe too early can inhibit the yeast. I’ll let ya know what I did and how it worked. =0) Thanks for your reply too. I had a moment to read your link. =0)
(sigh) still delicious, but barely any rise again, even after weighing my flours to make sure I didn’t add to much, proofing the yeast, etc. Just got the ingredients to make my own dough enhancer (recipe at the bottom of your link). Try, try again….
Have you bought new yeast? I also don’t proof the yeast in this recipe, but I don’t think that should affect your outcome.
I just started baking all of our bread and am excited to use your recipe. The ingredients are simple, which I appreciate. I also like your pictures and comments about kneeding with your mixer. My wheat breat wasn’t getting a lot of rise as compared to the white bread and your pictures confirmed that my bread looked normal and it was probably the weight of the whole wheat. Your recipe was the first I found that confirmed that I can let my mixer do the work – such a relief!
I have been reading your blog for about a month now and enjoy it very much. It is well written and thought through. Thank you for the work you put into it.
Hilary
Thank you so much – I’m so happy you found me.
I read somewhere recently that you can’t substitute wheat flour for white flour in bread recipes. However, I have not found that to be the case at all. I’ve had no trouble replacing wheat with white. I’ll let you know if I ever encounter a problem with it.
Hallee
I only had old fashioned oats but I put a smidge more than one cup throught the blender and the bread is terrific!
The loaves are delicisous! So…what do you store your loaves in? I’m trying to find something to keep them fresh for the day or two that we’re eating them!
I’m so happy you’re enjoying them!
I use bread bags. I’ve been able to find them in the grocery store where you would buy sandwich or freezer bags. They’re called “bread and food storage bags”. They’re big enough for a loaf. Before I discovered those, I’d cut the loaves in half and use gallon-sized ziplocks.
I made this today and it was super dense and crumbly. I assume it shouldn’t be like this? I have made many loaves of bread before but never using only whole wheat flour…. and I’ve gotten bread from Great Harvest that is very similar to how this turned out which was disappointing because it crumbles so easily I could never use it for sandwich bread! Please tell me I messed something up because the flavor is pretty good. (i’m going to make bread crumbs with these loaves)
It should not be super dense and crumbly. It sounds like maybe you over-rose the dough?
I use mine for sandwiches all the time. The inside is soft, not dense and crumbly.
That’s kind of what I figured. I will have to give it another whirl. Thanks for the reply!
Will this work in a bread machine if a halve it?
Yes. I have friends who have done that.
I have been enjoying this recipe, and getting closer and closer to perfection, but I’m still having troubles, and I thought I’d stop by and see if you had any suggestions.
Are you using the dough hook on your mixer for all the preliminary mixing? It doesn’t seem to get well-mixed, and I have to turn it off and use a rubber scraper a couple of times to get everything incorporated.
I’m also not sure how much flour I should be adding. It seems to be a gooey ball one minute, then quickly becomes fairly dense and dry-ish — but that’s the soonest it starts cleaning the sides of the bowl.
I’ve been a little worried about it a couple of times, but today it actually did overheat the KitchenAid so that it shut off. I have the big one, too! The dough is just really dense and tough… Which was going to be my next question, too, because it’s not easy to shape into loaves.
Am I doing something horribly wrong??
I should add that after struggling through this the last couple of times, it did rise and bake well, and came out lovely. (Although it never has tasted QUITE as wonderful as that very first time).
Not sure how today’s is going to do, with the KitchenAid out of commission…
I very slowly add more flour – a little bit at a time – using a rubber spatula when I have to. I do use the dough hook the whole time, and have often considered using the paddle for the initial mixing of the dough – I just never have before. I don’t think that would hurt, though.
My mixer overheats sometimes, too. Make sure you pull it out away from the wall or out from under any cupboards so that air can get to it.
My dough starts really sticky, then slowly more flour brings it together — but once it does, it does it fast. You just have to be slow with it.
Thanks! I will try going more slowly next time with the additions, and see if that helps.
At least I know the overheated mixer doesn’t mean I’m totally on the wrong track! :)
(Today’s overheating-the-mixer bread still came out lovely!)
It’s rising now … we’ll see. I wanted to do it in my breadmaker, but I’m new to that too so gave it the old fashioned whirl! What size loaf pans do you use? About how long does this last you? And why do you opt not to use a breadmaker if you bake all your own bread? The more I make, the more I want to invest in a good one. And the NutriMill (my kitchenaid mill died 3 cups in, so I have 1 1/2 cups bread flour added in and some leftover flour from yesterday’s grinding.It just can’t do too much at a time). Can’t wait to eat it later!
I have a bread maker I’ve never used. I keep meaning to give it a go, but I just haven’t.
Some friends have told me that if you halve this recipe, you can use the bread maker.
I make 1 1/2 of the recipe and use a larger size bread pan. This is what I use: http://www.breadbeckers.com/store/pc/Norpro-Extra-Large-Loaf-Pan-12-x-4-5-x-3-30p2291.htm
It makes 2 loaves and lasts us about a week.
I am going to try it in the bread maker, but since we needed bread in the house and mine is small, I am giving it a go as is. My general problem here is always the 2nd rise (that’s where it is now, so fingers crossed!), but I’m hoping it’s going better. I’ve got it in the {off} oven, so hopefully that will be a good spot for it (suggested by many friends). Love the size of those loaf pans! There are 5 of us eating 2 or more slices of bread a day (and it goes faster yet when it’s home made), so I am guessing I’ll have to make 4 loaves a week … but it’s so healthy for us that I won’t mind at all :) I just discovered the Bread Beckers because of their free CD someone told me to listen to and I can’t wait to keep learning more.
I’ve been wanting to make my own bread now for some time. I’m so geeked to try this recipe since I don’t have a bread maker and your recipe doesn’t seem to need one.
One question: is there any way to increase the fiber without changing the taste? (or maybe there’s enough fiber in each slice; don’t really understand serving size of 64 g as I’m used to serving size being listed in slices; please clarify).
Thanks.
Thanks for sharing your recipe. It looks really good. Check out some of the recipes on my blog, you may find some you like and can use. Blessings, Deborah H. Bateman-Author