Honey Oat Bran Bread Recipes

HONEY OAT BREAD

Steps:

• In a small bread machine pan, place all ingredients in order suggested by manufacturer. Select basic bread setting. Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).

OAT BRAN BREAD

Steps:

• Place ingredients in the pan of the bread machine in the order suggested by the manufacturer. Select the Dough setting, and Start.
• After the dough has risen once, remove it from the machine. Knead it a few times, and then shape into a loaf. Place in a greased 9 x 5 inch loaf pan. Allow to rise until doubled in bulk.
• Bake at 350 degrees F (175 degrees C) for 35 to 40 minutes, or until done.
• Alternatively, choose the Basic or White Bread setting, and Start.

HOMEMADE HONEY OAT BREAD

Steps:

• In a large bowl, or the bowl of a standing mixer, combine the flour, oats, yeast, and salt.
• In a small bowl, or two cup (450 ml) measuring cup, warm the milk so that it's hot enough to melt the butter, but not boiling. Add the butter, stirring until melted, then stir in the water and honey.
• Pour the milk mixture into the flour mixture, mixing with a dough hook until it just comes together to form a dough. Knead in the mixer, with the dough hook attachment, for 10 minutes, until the dough is smooth and elastic (if you're making this recipe by hand, the dough will be very sticky at first; flour your hands and work surface generously and be patient). If the dough is still very wet and sticky after 5 minutes of kneading, add more flour, 1 tablespoon at a time, until the dough is barely tacky. If the dough is too dry, add water, 1 teaspoon (5 ml) at a time, to soften it up.
• Place the dough in a lightly oiled bowl, cover, and allow to rise until doubled, about 1/2 to 1 hour.
• Once doubled, place the dough on a clean, dry work surface. If the dough is too sticky, lightly flour the surface before continuing. With your fingers, flatten the dough into a 9 by 12-inch rectangle. Tightly roll the dough, tucking the ends as needed, into a loaf. Place the shaped dough into a 9×5-inch loaf pan, cover with a clean dry towl, and allow to rise until doubled, about 1/2 to 1 hour.
• Preheat oven to 350 degrees (180 C). Place an empty loaf pan on the bottom rack of the oven and bring 2 cups of water to a boil.
• When the loaf is doubled again, brush the top with the warmed honey and sprinkle with the oats.
• Place the bread in the oven and pour the boiling water into the empty loaf pan on the bottom rack of the oven. Bake for 40 to 50 minutes, until the bread is deep golden brown and the internal temperature is about 190 degrees.
• Transfer to a wire cooling rack and allow to cool completely before serving.

HONEY OAT BRAN BREAD

Steps:

• Add the ingredients to your bread machine in the order recommended by the manufacturer, which is usually in the order given, being careful that the yeast doesn't come in contact with the salt.

OAT-N-HONEY BREAD

Steps:

• Place ingredients into the bread machine in order suggested by the manufacturer.
• Use the Light Crust or Whole Wheat settings. Start the machine.

HONEY OAT BREAD (BREAD MACHINE)

Steps:

• Combine ingredients in breadmaker per your manufacturer's instructions.
• You can replace 2 cups white bread flour with 2 cups whole wheat flour but include 1 tbsp vital wheat gluten (the original recipe suggested this).
• Makes a moist, sweet loaf.
• NOTE: cook time is for the basic/white cycle (medium crust; 1½ lb loaf) using a BreadmanPlus bread machine; your machine may differ.

KITCHENAID HONEY OATMEAL BREAD

Steps:

• Place water, honey, and margarine in small saucepan.
• Heat over low heat until mixture is very warm (120-130°F).
• Place 5 cups flour, oats, salt and yeast in mixer bowl.
• Mix with dough hook on speed 2 (low) about 15 seconds.
• Continue mixing, gradually adding warm water mixture and mix for 1 minute.
• Add eggs and mix 1 minute longer.
• Still on speed 2, add remaining flour, 1/2 cup at a time, and mix about 2 minutes, or until dough clings to hook and cleans side of bowl.
• Knead on speed 2 about 2 minutes longer.
• Place dough in greased bowl, turning to grease top.
• Cover.
• Let rise in warm place, free from draft, about 1 hour, or until doubled.
• Punch dough down and divide in half.
• Shape each half into a loaf.
• Place in greased 8 1/2 x 4 1/2 x 2 1/2 inch baking pan.
• Beat egg white and water together with a fork.
• Brush top of loaves with mixture.
• Sprinkle with oatmeal.
• Bake at 375°F for 40 minutes.
• Remove from pans immediately and cool on wire racks.

HONEY OAT BEER BREAD

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x5 inch loaf pan.
• In a medium bowl, stir together the flour, oats, baking powder, salt and brown sugar. Drizzle honey over the dry ingredients, then pour the beer on top. Mix just until blended. Spoon into the prepared loaf pan. Drizzle melted butter over the top.
• Bake for 25 to 30 minutes in the preheated oven, or until golden brown. A knife inserted into the top of the loaf should come out clean.

OAT BRAN BREAD

Steps:

• Warm water/ milk to lukewarm temperature.
• Melt shortening.
• Warm mixer bowl with warm water.
• Dissolve yeast in a little water.
• Add water/milk and shortening.
• Add salt and sugar.
• Add flour and bran.
• Stir all ingredients for 30 sec.
• Mix on Speed 2 for 2 minutes or until elastic.
• Dough should be moist. If it looks dry add water as needed but not more than 1/4 cup.
• Place dough in greased bowl and cover.Allow dough to double in size (approx 1 hour).
• Punch down and form into a loaf, allow to rise for 30 minutes.
• Preheat oven to 350 degrees and grease large loaf pan.
• Bake for 40 minutes.
• I used a Kitchen Aid Mixer to mix this dough so if using a different mixer you may need to use different settings.

OAT-BRAN BREAD

Steps:

• In a large bowl, dissolve yeast in 1/2 cup warm water. Add oil, sugar, molasses, salt, wheat germ, bran and remaining warm water; mix well. Add oats, whole wheat flour and 2 cups all-purpose flour; beat until smooth. Add enough remaining all-purpose flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down and shape into four loaves. Place in a greased 8x4-in. loaf pans. Cover and let rise until doubled, about 30 minutes. Bake at 350° for 30-35 minutes. Remove from pans and cool on wire racks.