Food & Swine

Honey Oatmeal Bread

Honey Oatmeal Bread

Since these past weeks have been filled with grilling trials and preparations for the Build A Better Burger cook-off, I’ve not been able to mess around and bake any bread.  That is what I love to do, so the first thing I did on Monday morning after returning home from CA, was throw a batch of dough together.  No recipe, just like I like it.  I’m glad I was sound of mind and took notes in my head while putting it together because it is a winner in my book.  This recipe is simple and yields an outstanding loaf with great soft texture and is excellent toasted.  Plus, it is a small recipe so you don’t have to worry about having leftovers to freeze as it makes only one loaf. *Full recipe at the end of the post.

Enlist amazing help.


Beautifully kneaded and risen dough.


Press the gasses out like this… after the first rise, prior to shaping into a loaf.


Risen loaf, ready to be egg washed and sprinkled with oatmeal.


That part sounds more confusing than it is!




We’re headed to the ballpark for a great night!  Go #8!


So fun to watch her play and grow up.  (Less fun on the ‘grow up’, time evaporates when your children are small.)


Seriously serious.  In all seriousness. (She was miffed that I was ON the field taking pictures.  Sorry kiddo.)


At least they get along well. (Most of the time.)


Basic Honey Oatmeal Bread

by Cristen
Servings: 1 large loaf
Author: Cristen


  • 2 1/4 tsp instant yeast 1 packet
  • 1 C warm water think of the temperature you'd bathe a baby in, over 115 degrees and you'll scorch the yeast
  • 3 TBSP honey
  • 3 TBSP vegetable oil
  • 1/3 C instant oats regular will work fine too
  • 1 1/2 tsp salt
  • 3 C flour more or less depending on humidity in your region and your style of flour measuring
  • 1 egg + 1 tsp water mixed well (for egg wash topping)
  • 1 TBSP oats for topping
  • PAM cooking spray for oiling work surfaces mixing bowls and loaf pans.


  • Add yeast, water, honey, oil and instant oats to a large mixing bowl.  Stir well.  Let sit for 5-10 minutes.  Add salt and flour.  Stir until shaggy mass forms.  Let sit a few minutes for water to absorb flour. Turn out onto floured or oiled (PAM Spray works wonders here) work surface and knead for 8-10 minutes until dough is smooth and elastic.  Place dough in clean, lightly oiled work bowl.  Cover with plastic wrap and let rise in a warm place until double in size. (60-90 mins)
  • When done rising, gently press air out of dough.  Shape into a loaf by rolling dough into a 7"x14" inch rectangle.  Roll dough up into a log. Seal seams by pinching them together.  Tuck ends under and pinch to seal.  Place in a well oiled 8"x4" or 9"x5" loaf pan, seam side down.  Spray top of loaf lightly with PAM cooking spray.  Cover with plastic wrap and let rise until double.
  • Meanwhile, preheat oven to 350 degrees F.  When fully risen and dough is light and expanded, remove plastic wrap.  Brush dough with egg wash, sprinkle on oats.  Place in oven, uncovered for 45-50 minutes until bread reaches an internal temperature of 190 degrees or sounds hollow when tapped.
  • Remove bread from oven, turn out onto cooling rack.  Resist the urge to slice into it right away.  Let cool 20 minutes or up to 1 hour. (I'm not taking the 'warm bread' experience from you!)  Slice and serve warm, at room temperature or toasted.  Store in a large zip top bag for up to 3-4 days.  If you need, freeze 1/2 the loaf by wrapping in plastic wrap, foil and storing in a zip top freezer bag.  Will store well for 2 months.  To defrost, bring bread out, unwrap and let sit at room temperature.
Previous Post Next Post

1 Comment

  • Reply smithlechelle May 23, 2014 at 3:41 pm

    Thanks so much for sharing! I love finding new recipes and this looks delicious!

  • Leave a Reply

    Recipe Rating