I’ve partnered with Quaker and Collective Bias to create this Honey Oat Wheat Bread.
This bread is incredibly soft and flavorful…perfect for delicious sandwiches!
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Did you guys make any resolutions for the New Year? More importantly, have you broken them yet? (Be honest!) We don’t really make any sweeping New Year’s resolutions in our house, but we do commit to eating better. (I’ll be honest. I ate one too many Christmas cookies this year. Just one.) One of my favorite winter meals is a hot bowl of soup along with a half-sandwich. The key to a good sandwich is good bread, and this Honey Oat Wheat Bread might be one of my all-time favorite bread recipes!
We eat a lot of oats in the winter. (Heck, who am I kidding? Oats are a year-round staple in our house!) Weekday breakfasts usually consist of Greek yogurt topped with homemade granola. If I’m taking a break from yogurt, then I often turn to a bowl of hot oatmeal…especially since the thermometer seems stuck below freezing lately. And then there’s this bread. This Honey Oat Wheat Bread is absolutely delicious, y’all! My wife walked in from work as I was pulling this bread out of the oven, and it took all of the patience in the world for us to wait on this bread to cool before slicing it.
Is learning to bake homemade bread on your resolution list this year? A couple of weeks ago, I posted some tips on making the perfect loaf of Homemade Italian Bread. That bread is particularly easy because it only includes 5 ingredients. This Honey Oat Wheat Bread calls for a couple additional ingredients, but the advantage of this bread is that it’s baked in a loaf pan. That means you can skip the whole ‘shaping’ stage. Just mix up the dough, let it rise a bit and drop it into loaf pans. Let it rise a bit longer and then bake it up. I can promise you this will be one of the tastiest slices of bread you’ll ever eat!
Intimidated by the thought of using yeast or letting the bread rise? Don’t be! The yeast literally does the work for you! The hardest part of this recipe is just mixing the dough initially…and that’s really not all that difficult. After that, you just need to find a warm place to let the yeast hang out and party. In the summer, I often throw the bread on the back deck to rise. In the winter, I just turn my oven on until it hits 100°F, then I turn it back off. Now I’ve got a nice warm enclosed spot for the yeast to do its work.
Honey Oat Wheat Bread
My wife and I were walking through Target the other day doing some post-Christmas shopping. Since I knew we were heading into “soup and sandwich for dinner” season, I stopped by the cereal aisle and grabbed the big 42 oz. container of Quaker Old Fashioned Oats. The oats and the milk in this recipe combine to yield a soft bread that is perfect for sandwiches. (The honey also provides just a hint of sweetness that I find quite addicting!) Whenever I bake bread, I always like to make two loaves. We keep one out to eat right away, and I wrap the other in plastic wrap and freeze it. (Of course, you can cut this recipe in half if you only want to make one loaf.)
If homemade bread is still on your bucket list, then I highly recommend making a couple loaves of this Honey Oat Wheat Bread!
Did you make a loaf of this Honey Oat Wheat Bread at home? Leave a comment, or better yet snap a photo and tag me on Instagram (@Spicedblog). I’d love to see your version!
Honey Oat Wheat Bread
- Using the bowl of a countertop mixer, add 1¾ cups of oats and water. Stir and let stand for 15 minutes. Set remaining ¼ cup of oats aside for later.
- After 15 minutes, add the remaining ingredients (bread flour, whole wheat flour, milk, honey, butter, salt and yeast) to the bowl.
- Stir on low speed for 3-4 minutes, or until dough begins to come together.
- Increase speed to medium and mix for 3-4 more minutes.
- Transfer dough into a large, lightly oiled bowl. Cover and place in a warm (85°F) location for 1 hour.
- Turn dough out onto a lightly floured countertop and fold several times. Place dough back into bowl, cover and let rest in a warm location for 1 more hour.
- Divide the dough into 2 pieces of equal weight and shape each piece into a loose ball.
- Working with one piece of dough at a time, shape the dough into a 9"x9" square. Fold the dough into thirds (like a letter) and pinch the seam closed. Place the dough seam-side down into a greased 9"x5" loaf pan. Repeat with the remaining piece of dough.
- Spray the tops of the loaves (in the bread pan) with baking spray or olive oil and sprinkle remaining 1/3 cup of oats evenly on top of the loaves. (Tip: Press the oats gently into the top of the dough until they stick.)
- Cover pans loosely and place in a warm location. Let rest for 1 hour, or until loaves have risen about 1” over the top of loaf pan.
- Preheat oven to 425°F and bake for 15 minutes.
- Reduce oven temperature to 400°F and continue baking for another 15 minutes.
- Let loaves cool for 20 minutes in the pans and then turn loaves out onto cooling rack until fully cooled. (Tip: This bread freezes well. Just wrap loaves tightly in plastic wrap once cooled and freeze until needed.)
Looking for more homemade bread recipes? Check out these other favorites, too: