Honey Wheat Oatmeal Bread Recipes

HONEY-WHEAT OATMEAL BREAD

Steps:

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

BREAD MACHINE HONEY-OAT-WHEAT BREAD

Steps:

• Place the yeast, sugar, and water in the pan of a bread machine. Allow yeast to dissolve and foam, about 10 minutes. Meanwhile, mix the all-purpose flour, whole wheat flour, rolled oats, powdered milk, and salt in a bowl; set aside. Add the honey, vegetable oil, and butter to the yeast mixture, and pour the flour mixture on top.
• Select the Dough cycle; press start. Allow the bread machine to complete the cycle, about 1 1/2 hours, then transfer the dough to a 9x5-inch loaf pan sprayed with cooking spray. Allow the bread to rise for 1 hour in a warm place.
• Preheat oven to 375 degrees F (190 degrees C).
• Bake in the preheated oven until the top is golden brown, about 35 minutes.

HONEY-WHEAT YEAST ROLLS

Steps:

• In large bowl, mix whole wheat flour, 1 cup of the all-purpose flour, the salt and yeast. In 1-quart saucepan, heat water and 6 tablespoons each of the honey and butter until very warm (120°F to 130°F). Beat warm liquid and egg into flour mixture with electric mixer on low speed until moistened, scraping bowl frequently. Beat on medium speed 3 minutes, scraping bowl frequently. Beat in remaining 1 to 1 1/2 cups all-purpose flour until soft, smooth dough forms (dough will be sticky). Cover; refrigerate 8 hours or overnight.
• Lightly grease 12 regular-size muffin cups with butter. Place dough on floured work surface; gently push fist into dough to deflate. Divide dough into 12 equal pieces; divide each into 3 portions. Shape each portion into a ball, pulling edges under to make a smooth top. Place 3 balls, smooth side up, in each muffin cup. Cover; let rise in warm (80°F to 85°F) place 45 minutes to 1 hour or until doubled in size.
• Heat oven to 375°F. Uncover dough; bake 18 minutes or until golden brown. Immediately remove from pans to cooling racks. Cool 15 minutes.
• Meanwhile, in 1-quart saucepan, heat remaining 2 tablespoons each honey and butter until melted. Brush over warm rolls.

HONEY WHEAT OATMEAL BREAD - ALL WHOLE GRAIN VERSION

Steps:

• Put ingredients into bread pan in the order suggested by the manufacturer of the bread machine.
• If you're going to use a timer, it is vital to keep the yeast away from both the liquids AND the salt.
• I make this on the white bread cycle and it comes out great, but you may wish to use the whole wheat cycle.
• I never noticed any difference except that the whole wheat cycle took a lot longer.
• Your machine may yield different results, tho.
• If you like crusty bread, just let the finished bread set on a rack to cool.
• If you want a softer crust, slip the hot bread into a plastic bag so that the crust will get steamed and be nice& soft- and good for sandwiches.

HONEY WHEAT OATMEAL BREAD

Steps:

• Put into bread pan in the order suggested by your machine's manufacturer: Set the machine for the regular white bread cycle, and if you can adjust the darkness, you don't want this to get too dark.
• If you prefer a softer crust, easier to slice for sandwiches, then as soon as you take it out of the pan, put it right into a large plastic bag, and close tightly.
• The hot bread will steam the crust and make it very soft.

REBECCA'S OATMEAL HONEY WHEAT BREAD

Steps:

• Place ingredients in the above order (or in the the order your bread machine manufacturer recommends).
• I run my machine on "Basic", "Light Crust".

OATMEAL WHEAT BREAD

Steps:

• In a large bowl, pour boiling water over cereal. Add the molasses, shortening and salt. Let stand until warm (110°-115°), stirring occasionally. , In a small bowl, dissolve yeast in warm water. Add the orange juice, oat mixture and whole wheat flour. Beat until smooth. Stir in 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. Shape into two loaves; place in greased 8x4-in. loaf pans. Cover and let rise until doubled, about 45 minutes. , Bake at 350° for 40 minutes. Remove from pans to cool on wire racks; brush with butter.

NO-KNEAD HONEY OATMEAL BREAD

Steps:

• In a small saucepan, heat 1 cup water to boiling. Stir in the oats, butter, honey and salt. Let stand until mixture cools to 110°-115°, stirring occasionally. Heat remaining water to 110°-115°. , In a large bowl, dissolve yeast in warm water. Add the egg, oat mixture and 2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky). Do not knead. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Punch down dough; divide evenly between 2 greased 8x4-in. loaf pans. Smooth tops of loaves. Cover and let rise in a warm place until doubled, 35-40 minutes. Using a sharp knife, make a shallow slash down the center of each loaf. , Bake at 375° until golden brown, 40-45 minutes. Remove from pans to wire racks to cool. If desired, brush with melted butter.

HONEY OATMEAL BREAD I

Steps:

• Place ingredients in the bread machine pan in the order suggested by the manufacturer. Select the multigrain setting, and press start.