whole wheat honey oatmeal bread
Sometimes I like to be fancy.
Sometimes I like to wear high heels because it makes me feel fancy (this happens approximately once a year, though, maybe twice if a wedding is involved). Sometimes I buy and then eat expensive cheese because it feels like something fancy people do. Sometimes I get dressed and wear makeup and put on jewelry at home even when I know I’m not going out that day, for the fanciness of it (again, this happens approximately once a year, maybe twice).
And sometimes I make my own sandwich bread because it’s fancy without the fuss — and there’s food involved. My favorite kind of fancy.
If you’re an oatmeal bread lover or a whole wheat bread lover or a bread lover in general (which is probably why you’re here in the first place, hi hello), you’re going to love this bread. It’s a classic sandwich loaf through and through — light and fluffy, but dense enough to rock a grilled cheese or a PB & J or a deli sandwich or jammy toast. The flavor is mild but it doesn’t taste like air, either — it’s subtly sweet with an earthy undertone, thanks to that whole wheat action. And the oatmeal is da best addition — gives it just a hint of texture and a flavor boost. I mean, really, this sandwich bread is fancy.
It’s also, as I said, fuss-free: As in, I made it first thing in the morning and by lunchtime, I had warm, fresh-baked bread ready for the munching. And while it requires a teensy bit o’ patience (as all good breads do), it’s worth every minute of the wait. Must I remind you of the end result, a warm, fresh-baked bread ready for the munching? I thought not.
And oh, check it: I thought this bread would be the perfect segue for my next video! If you’re a baker, you probably know that not all flours are created equal. So what the heck is the difference between bread flour, all-purpose flour and whole wheat flour (the main players in my kitchen) anyway? Since all three can play a role in this bread, this video helps you sort it out:
Yeah, (fancy) toast!
Whole Wheat Honey Oatmeal Bread
- Prep Time: 2 hours
- Cook Time: 40 mins
- Total Time: 2 hours 40 mins
- Yield: 1 loaf 1x
- Category: Bread
- Method: Bake
- Cuisine: American
Ingredients
- 1 cup water
- 1 cup milk
- 2 1/4 teaspoons (1 packet) active dry yeast
- 2 tablespoons honey
- 2 1/2 cups whole wheat flour
- 2 cups bread or all-purpose flour
- 1 cup rolled oats, plus more for topping loaf
- 4 tablespoons (1/2 stick) unsalted butter, melted and cooled slightly
- 1 tablespoon salt
Instructions
- Pour water and milk into a microwave-safe bowl; heat 30 to 45 seconds until warm (about 115 degrees F). Pour into the bowl of a stand mixer.
- Add yeast and honey. Let sit 10 minutes until yeast is foamy.
- Stir in flours, oats, butter and salt. Using a dough hook, knead on medium speed 6 minutes until dough is smooth, elastic and only slightly sticky (alternatively, knead by hand 10 to 15 minutes on a lightly floured surface until smooth, elastic and only slightly sticky). Keep dough in bowl and cover with a tea towel. Let rise 1 hour until doubled.
- When dough is doubled, punch down and transfer to a lightly floured surface. Press into an 8-by-8-inch square, then tuck in sides slightly and roll up into a log. Transfer to a lightly greased 9-by-5-inch loaf pan, seam-side down. Cover with a tea towel and let rise 30 to 40 minutes until dough reaches the edges of the pan (but not doubled).
- Heat oven to 400 degrees F (375 degrees F if loaf pan is dark or nonstick). Sprinkle oats on top of risen loaf. Bake 40 to 50 minutes, rotating halfway through baking, until loaf is deep brown on top and sounds hollow when tapped on the bottom. Remove from loaf pan and transfer to a cooling rack to cool completely.
Homemade sandwich bread is my favourite kind of fancy too! Storebought bread just can’t compare. And this loaf looks amazing, I’m loving the oats addition. Pinning, so I can make it next time I have time to bake bread 😀
This is one of my go to recipe for bread too! honey whole wheat is not common down under, so I always have to make it myself. Bread has magical properties( as you should know!) but kneading process make me feel special. Like I putting my love in to my food, as corny as it sounds.
Love your loaf and the spring on it is brilliant. No wonder you felt fancy afterwards!
Know this is an older comment but I had to reply!! I feel the exact same way about the kneading process. I just made this bread my husband asked why don’t I knead with the mixer ever. I told him EXACTLY what you said! I’m putting my love into it!
I have started making my own sandwich bread and am never turning back. I’ve been switching it up, so yours is next on this list. My PB and J won’t know what hit it.
Law students wife? Impressed!
I love making homemade sandwich bread, but living at such a high altitude can really be a problem! Last time I tried, I failed, but your looks so good I think I need to try again!
Hey Tieghen! I live at high altitude too, and I make this recipe all the time! High altitude means your dough has less atmosphere to rise against. Use about 1 and a 1/2 tsps yeast and only let the dough rise for 40 minutes. If you let it go too long your yeast wont be active enough to do its thing. I also put my dough in the oven with a wet tea towel over it so its less likely to be affected by fluctuating tempratures. One more thing! When you make the dough add another 1/4 cup of flour- that will help ensure that it doesnt fall while baking. Good luck!
Thanks Teighan and Katy! I live in Denver and was looking for a high altitude recipe to use today. This recipe came up in Google because of your comments. I’ll definitely be trying out Katy’s tips!
Hi, so I live at high altitude (Denver) and made this using your recommendations and while the bread tastes good, the texture is very off. It is very very dense . I had no problems with the rise so I am wondering if maybe it is the kneading or maybe I just need to play around with ratios? My dough to begin with was very tough and not very sticky. I kneaded by hand for a good 20 mins and it never became elastic…I don’t know what to change.
This looks amazing! Making some this afternoon!
I wish I could be fancy like you! This sounds great!! Can’t even imagine how great the smell from the oven is!
I love this bread! Such a simple flavour and gorgeous!
Looks so delicious, fluffy and light. Such a pretty loaf. 🙂 I bet it was out of this world wonderful!
You always make the most beautiful bread!
Total perfection!
I wear high heels about once a year too – it’s a big deal and pretty painful. 😉 This bread looks perfect in every way. I’m pinning it!
You So fancy, girl! Now pass the bread (please)!
Consuelo — There really is no comparison. 🙂 Thanks, dear!
Belinda — Yes! That is exactly why I love baking bread. 🙂 Thanks!
Erin — It makes a mean PB & J, that’s for sure. 🙂 Thanks, lady!
Tieghan — Ugh, that is so frustrating! But knowing your skills I’m sure you can make it happen!
Lisa — Yay! I hope you love it!
Steph — It did smell pretty magical. 🙂
Katrina — Thank you, love!
Maria — Oh, thank you! It was pretty tasty. 🙂
Kelli — Aww, thanks friend. 🙂
Marie — Thanks, lovely!
Grace — Ha, right? If they didn’t look so cute I’d do away with them altogether. 🙂 Thanks!
Ashley — You got it, sista! 😉
This dough is gorgeous! The rise you got on it is amazing and the pictures are art work. So so pretty. And I think I’ll be whipping up a batch to go with beef and barely soup this weekend. Thanks!
Sometimes I like to eat an entire life of homemade bread in one sitting. This would do nicely ;). P.S. Cool anchor! Caught a glimpse in your vid.
This bread looks a bjillion times better than store-bought sandwich bread (: Love the videos!
I like being fancy for no reason. Getting fancy when you have no place to go is the best because you don’t have to put on high heels or shoes of any kind for that matter! I am all for fancy bread! Yessss! Carb lovers unite!
This bread looks so delicious and fluffy! I need a piece right now, I think. Smothered in jam. <3 Pinning! 🙂
This is cute 🙂 And also, photos = knockout.
It’s funny you say that because I have a hunk of expensive Gouda in the fridge and all I can think about is getting home and eating Gouda and apple slices. Some of this bread would be the icing on the cake!
Melissa — Oh, thank you so much! This would be perfect with that soup — just let me know when dinnertime is, mmk? 😉
Laura — Been there, done that. 😉 And thanks about the tat! I kinda like it. 🙂
Caroline — Thank you, dear!
Stefanie — Carb lovers and fancy gals unite! 🙂
Abbie — Wish I could pass you a slice right through the screen! Thanks!
Natalie — You sure know how to make my day. 🙂
Megan — Oh man, if I had Gouda in the fridge right now I’d be thinking the SAME THING. 🙂
I adore your bread. It’s like bakery quality. I would definitely buy your bread 🙂
Bread is my most favorite thing to bake! This loaf looks fabulous, I’ll definitely be giving the recipe a try. Who needs children when you can make a bread baby of your very own? Plus bread smells better than babies do.
Nic — Oh thank you, dear, you are too kind! 🙂
Stephanie — Ooo, I hope you love it! And ha — bread babies definitely smell better than real ones, that’s for sure 😉
Such a great looking loaf of bread!
Nosy nosers over here kept rewinding the video (wait…do people even SAY rewinding anymore or was that a VHS thing?) to try and get a sneak peek of your tat. Priorities.
Gimme dat bread.
Homemade bread – my absolute favorite homemade treat – ever!
Oh my gooooosh. So there’s this local chain nearby that everyone I know likes, but I do not. It’s like a typical steakhouse with nothing special EXCEPT for a bread that looks identical to this! Anytime I’m forced to go there, I seriously order plate after plate after freakin’ PLATE of the bread and eat it plain and steaming hot from the oven. I can’t wait to make this copycat recipe!!!!
This is definitely my kind of fancy!
Julie — Thanks, friend!
Stephie — Lol! It’s an anchor. Mystery solved. 🙂 Plus you can see it in person in a couple weeks, silly!
Eileen — Mine, too! 🙂 Thanks!
Hayley — Haha, sounds like something I would want to do normally (I love me some carbs :)) I hope this tastes just like it!
Kathryn — Thanks, dear! 🙂
Homemade oatmeal bread makes the best toast! So excited for cooler weather so I can do more bread baking!
Gorgeous! You are a bread pro 🙂 Seriously, I’m just loving this series. Keep it up, lady!
This is the only kind of sandwich bread we keep in the house, and I would LOVE to learn to make it from scratch with your recipe, Steph! Saving this to try very soon. Great video, too!
I LOVE the smell of fresh bread! I’ve never made my own bread although I’ve always wanted to give it a try! Your blog is so “dough” inspiring that I just might get myself a bread maker and start testing out some different combo’s. 🙂
http://www.prettybitchescancooktoo.com
This oatmeal bread looks great! I’ll have to try your version for myself soon! How do you make your slices so even and not squished? Mine always happen to be too fat and get squished even when I slice the bread on the side (with a serrated knife too).
I dont’ dress fancy that often either…but I’m always up for fancy in the kitchen! Especially if it involves a gorgeous loaf of bread!
I can’t even get over how gorgeous this is. I agree; it’s the best kind of fancy. 🙂
Love this fancy toast! I think I need to be fancy one of these days and bake this – nothing beats homemade bread!
Jessica — I agree: bring on fall baking weather! 🙂 Thanks, friend!
Laura — Aww, you’re too kind 🙂 Thanks, love!
Georgia — I hope you love the homemade version! Thanks, dear!
Tamara — Get ready: Once you make your own bread it’s hard to stop. 😉 Thanks!
Kara — I make sure the bread is completely, 100 percent cool before I slice into it — that seems to do the trick!
Joanne — Fancy in the kitchen is the best kind of fancy. 🙂 Thanks, friend!
Courtney — Thank you, dear!
Chung-Ah — Being fancy making homemade bread is a good way to be! 🙂 Thanks, friend!
I baked this bread yesterday and I love it. In fact, I love your entire blog. Greetings from Norway! 🙂
Bollefrua — Thanks! I’m so glad you liked it!
Yes and amen to the toasty conclusion of your video. Great information too – I have insecurities wrapped up in bread flour.
Love the look of this recipe; I’ll have to give it a try! Always looking for more “no-fuss” bread recipes to add to the collection – especially such high-functioning ones like this.
This bread looks great! I love homemade breads in the fall!
Just made this. Beautiful dough and very tasty. It made a GIGANTIC loaf (luckily it didn’t hit the top rack in the oven, but it was close!). It’s just for one loaf, right? I wondered if I was supposed to divide the dough and missed it. Super delicious as written but I might add just a bit more honey next time? Also, I used quick oats and it seemed to work just fine. Thanks for this winner of a recipe!
Hailey — You read right: It does make one hefty loaf! 🙂 If you wanted two smaller loaves next time though you can definitely divide the recipe between two loaf pans. So glad you enjoyed the recipe!
I might be a little obsessed with your blog now! haha This bread is my favorite that I have ever made from scratch. It’s perfectly delicious and still healthy!
Have you tried freezing this? Would like to make a few loaves at once. Thanks
Jennifer — I have frozen a loaf — it stayed fresh for about 3 months, but after that it didn’t have the same level of freshness. I wrapped it in plastic wrap, then in foil.
Hi Stephanie, I found your blog since this recipe was highlighted on Tasty Kitchen today. This looks so good! Question though – I would love to make a non-dairy version of this. Would it work to use 2 cups of water instead of 1 c water + 1 c milk? Or does the milk do something chemistry-ish for the baking? And can I skip the melted butter? (I try to avoid margarine but can use it if necessary.)
Marnie — Hi and welcome! 🙂 Yes, it would definitely work to swap the milk out for water. As for the melted butter, I think it’s pretty necessary and I’m not well-versed enough in non-dairy baking to know of an alternative. So maybe vegan butter or margarine would be good! Hope that helps!
Thanks for the quick reply! I might just try olive oil, and if that doesn’t work I’ll use margarine the next time.
I love ur website setphanie .I made whole wheat pizza using ur recipe, it was so good.I am goign to try this one too as u said may be fancy or some curiosity dont know i have instant yeast, that work ?.I posted the pizza recipe in my website as well.Guess this is ok for you .
Priya
I love baking bread at home and just started getting back into it. This looks like a great recipe that I am going to try this week. Thanks for the share.
Could I use quick cooking oats?
Gloria — You could, but they won’t have quite the same texture/look as regular old-fashioned rolled oats. But it will work!
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Can you make this recipe in a bread machine?
Thanks!
xiaobao12 — You probably could, but I honestly don’t know how (I don’t own a bread machine). If you decide to go for it though, let me know how it turns out!
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Baked the bread last night. Flavor was great. Next time I will use less salt. However, the crumb on the bread was still moist and the bread was heavy, somewhat like Irish soda bread. I baked according to recipe. Next time should I bake longer? What internal temperature should the bread reach? Thanks for your help.
Ron — Hi there. The internal temperature of the bread should reach about 200 degrees F. Generally when the dough is heavy and dense, like soda bread, it’s because a) too much flour was added or b) the dough didn’t rise long enough. Sometimes using whole wheat flour can affect the texture, too, which is why there is some AP flour in this recipe. I suggest maybe giving it another go and making some adjustments based on “feel” — so the dough is smooth and elastic but only slightly sticky. And make sure it is fully doubled before punching it down. I hope that helps!
Im going to try this
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By “rotating”, do you mean rotating the bread or the pan?
Chery — Rotate the pan.
I’ve just made this and it turned out great! I only had nutty high bran wheat flour so that’s what I used in place of wholewheat flour (or are they the same thing?) And I didn’t have oats so I just did without and it all worked out in the end. Thank you for the recipe and I love the look of your blog 🙂
Mutsa — Great! So glad you liked it. 🙂
Thank you. I will be baking two loafs today……im so happy i found a recipe that explains how to make the bread in such a easy hassle free mode. I love it. Thank you
I made this into bread rolls and one loaf (my loaf pan is a bit small than most). A little too much salt in my opinion. I gave it an egg wash which have it a beautiful golden brown color. I will make this again, but with less salt.
Can thie recipe be increased to make Two loaves….live full time in a motor home,have made my own bread for many years,but am not skilled in making adjustments….my grand daughter just made your bread and tells me it is delicious….please help me with adjustments…..thank you Mary
Mary — Yes, it can definitely doubled! Just double everything in the recipe, make one big dough, and divide the dough in half before shaping it for the second rise. Measurements for two loaves would be as follows:
2 cups water
2 cups milk
4 1/2 teaspoons (2 packets) active dry yeast
4 tablespoons honey
5 cups whole wheat flour
4 cups bread or all-purpose flour
2 cups rolled oats, plus more for topping loaf
8 tablespoons (1 stick) unsalted butter, melted and cooled slightly
2 tablespoons salt
Can oil be used in place of butter?
i use oil instead of butter (and also more water instead of milk) to make it dairy free since my family has problems with dairy. it works perfectly!
Carol — I’m not sure, to be honest. But if you give it a try and it works, let me know!
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this is my go-to bread recipe from this day forward! i’m a 23 year old mom who just recently (last week, actually!) decided to start baking my family’s bread because the ingredients list on store bought, and even BAKERY bread disgusted me. it took me a while to commit to it (had some bad experience with yeast!) but upon the success of baking potato bread, i tried this one.
this is 10x better than ANY honey wheat bread i’ve ever had…and so much better for you! i make it dairy-free by using all water, and oil instead of butter. no more need to check ingredients labels, i know exactly what my family is getting 🙂 thank you so much!
btw…this bread is the base for the most AMAZING pb & j 🙂 try it!
Kayla — Oh, I am so glad you love it! Thank you! And I am totally making a PB&J with this next time I bake it. 🙂
Had some problems–very heavy bread and too salty. After some web-searching, the humid Florida weather may be part of the problem. I’ll try it again with less liquid and less salt. Beautiful–smelled great–perfect crust—I want perfection!
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Made this bread with white corn syrup instead of honey, and totally forgot the butter until it was in the rising phase. Ended up salvaging it, I think.
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Post by Janet Lucas-Reynolds.
This is a fool proof recipe! I have made a record 3 successful loaves so far and each has come out delicious. I am not an experienced bread maker (unless you count several attempts that turned out like weapons), so this is easy and reliably good.
LeAnne — Yay! I’m so glad this bread works well for you. Enjoy! (Also, weapons = been there, done that ;)).
Any “clean” substitutions for the butter???? I love butter, but trying to make better substitutions for fat in cooking our family meals.
Tracy — Hmm, I’m not sure what to suggest, sadly. The butter really helps with the flavor and texture of the dough, so my only possible suggestion as a substitute would be a spread like Smart Balance (but I can’t guarantee the same results). Sorry I can’t be more helpful!
just finished baking my bread but feel disappointed at d result as it fell during baking
Bizarre. Googling whole wheat honey bread today, September 12, 2014 and your recipe from September 12, 2013 came up!
I live at 6300 feet. Is your recipe above adjusted for high altitude? I made my first loaf last night and it’s going to make a great doorstop.
Any help is greatly appreciated.
Shari — Ha, what are the odds? 🙂 And I’m sorry, but I am no expert at all in high altitude baking. I’d suggest heading over to Mountain Mama Cooks (http://www.mountainmamacooks.com/high-altitude/) for tips!
High altitude does require a double rise. Punch it down, and let it rise again, then rise again in pans according to recipe. But add an extra rise for high altitudes,
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hi there, really want to try this recipe as love home made bread, I have just one question though, could I proof the bread in the fridge overnight instead of on the counter for 1 hour? Thanks
Andrea — I haven’t made the recipe that way before, but you can certainly try it! Just punch down the dough after its first rise (it’s best to let it rise first outside of the fridge), shape it into a ball, place it in a bowl covered with plastic wrap and let it sit in the fridge overnight. The next morning, let it sit on the countertop for about 30 minutes before proceeding with the second rise. Hope that helps!
Thanks Stephanie! This looks so good! Question — there are lactose intolerant folks in my household. Can I substitute soy milk for the milk? Or substitute… something else? Thanks again!
Becky — You can certainly use a non-dairy milk; it just might alter the flavor (but I’m not sure because I’ve never baked it with anything other than regular milk). Hope that helps!
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What a great recipe! This is the loveliest loaf to ever come out of my oven! It looks exactly like your picture!! Thanks for the recipe!
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I just made this bread… it was a really good recipe to follow, as I am a newbie bread maker! I did everything by hand, no bread maker for me…
I skipped the last part with kneading it and then letting it rise again, i was worried it wouldn’t rise again after punching it down! I ended up with two pretty small dense loaves if bread…. with a very crispy crust.
I will have to follow the recipe exactly next time, and perhaps add some more yeast to my mixture!
Thanks for the recipe!
Can I prepare this recipe in a bread machine?
Tried this recipe tonight and I must say it was delish! My boyfriend and I loved it. So glad I found your recipe! We will have bread for the whole week <3 Thanks so much for sharing! :]
Cristina — Yay! So glad you made the recipe and liked it. Happy bread eating! 🙂
The best whole wheat bread recipe ever!!! OMG…love it! Thank you so much!
Happy New Year!
i donot understand rotating halfway through baking
Nivedita — It means turning the pan 180 degrees halfway through the baking time, so the bread bakes evenly on both sides.
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Just reporting in that I made this recipe in my Zojirushi bread machine and it turned out great. I used the Quick cycle, light crust and reduced the salt to 1/2 tablespoon.
I’m dying to make this bread but want to make it dairy free. Can I use oil instead of butter and almond milk instead of milk? Will the oil change the consistency of the bread? Thanks!
Carey — I’ve never made this loaf before with those ingredient swaps, so I can’t say for sure about the oil. The almond milk should swap well for regular milk, though.
I love this recipe and have made it several times now! Thank you for sharing all of your wonderful recipes.
Just made this! Turned out beautifully!! My hubby took the first taste and said it was “no good” with a mischevious glint in his eyes that I know means he wants it all to himself 🙂
I have whole wheat bread flour, can I use that in place of the bread flour or should I just stick with the all purpose?
Emily — I have never made it with whole wheat bread flour before so I don’t know how it will affect the results; my best suggestion is to stick with the recipe but it’s possible the whole wheat will work just fine!
Thanks. I actually found some bread flour up in my cabinet so I will just use that. Thanks for getting back to me.
There are only so many recipes that I tape to the inside of my cupboard door above my baking area. My mom’s chocolate chip cookie recipe, my perogy dough recipe, my pizza dough recipe…I am currently making a pristine copy of this bread recipe to tape up. This is the easiest, tastiest bread recipe. The only…only…thing I change is the amount of white flour. I add 1 1/2 cups at first and then add in small amounts until I get the right consistency. Love, love, love this recipe. Thank you so much for the time and effort put into all of your offerings.
Catherine — Oh, I’m so happy to read this! I’m glad you love the recipe. Thank you for sharing. 🙂
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Hi,
I’ve seen your recipe on Pintrest and decided to bake your bread today.
Great,amazing,easy and tasty.
Thx4sharing.
Does it have to be rolled oats, or do quick oats work too?
Lucy — They could, but the consistency might not be the same as with rolled oats (it might end up a little “mushier”).
Hi,
I’m no baker but I’ve baked this bread twice now. We love it. The first time it came out great. Although on my last try the bread became very crumbly. As in the slices started falling apart in the middle. Any thoughts on what could have gone wrong. Taste was spot on, just the bread itself was not holding up. Thanks in advance 🙂
Avni — So glad you like this bread! It’s one of my faves. 🙂 I’m not exactly sure why the bread was more crumbly the last time you baked it, but I know for me that usually happens because I didn’t let the bread quite bake fully or let it cool completely before I sliced into it. It’s a pretty fragile/soft loaf in general, as you probably already know, so I would try baking it just for a little longer, letting it cool completely before slicing and also cutting larger slices with a sharp serrated knife. Hope that helps!
I just made the Wholewheat Honey Oatmeal bread. My first time with wholewheat and it was a dazzling success! It looks exactly like your photos, which was reassuring as I completed the various steps. THANK YOU!
I made this tonight after my bread machine died recently. Many bread recipes, I find I have to adjust the flour as there isn’t usually enough to make a proper dough. I added a bit of flour but this was nearly spot-on. I didn’t realize it would make so much, fortunately I had two loaf pans. It’s delicious! I think I will add a bit more honey next time for my taste, but the texture is perfect.
I followed your recipe to the T and this is the first time I’m baking bread. Thank you! I was so impressed and proud of my own self it came out soooo good look wise and taste wise. Wish I could to attach the picture.
Can you make this is a bread machine on dough cycle and then bake in oven?
Jessica — I haven’t done it but it’s worth a try!
Are you sure the salt amount is correct ? 1 tablespoon for one loaf of bread seems like a lot to me I making it right now with 1/2 tablespoon
This is the best whole wheat bread I’ve made so far! It’s so light and full of flavor. Love it! Thanks for the recipe:)
I have one question. Rotate the bread how? Flip the top of the loaf to the bottom?
Made it a couple of times using ground steel cut oats flax seed ground and I ground the walnuts to a fine powder. It came out amazing the portion of water was too much only used half a cup added all the milk.
This is definitely my go to bread now. It’s easy and tastes great!
Do you know how long this bread stays fresh? Would it last better on the counter or in the fridge? Debating on making two loaves because my family loves sandwiches and I don’t want to have to bake every 3 days- but I don’t want it going stale either. About how many slices would you say it apprx gives you? Thanks so much- I look forward to trying this recipe. It looks wonderful!
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Newbie to bread making and this loaf came out perfect! Well, it would have if I hadn’t left my husband responsible for hearing the timer ?. But it really is still a great loaf, not dense at all and not losing crumbs all over the cutting board! Can’t wait to try the cinnamon roll recipe ?
I was wondering if you can use all whole wheat flour instead of a mix? Thanks! It sounds awesome!
Hi Amy, Using 100% whole wheat flour will likely make this bread too dense and tough. That’s why I recommend a mix of flours. I hope that helps!
This was my first successful attempt at making bread. I followed the directions exactly and it came out perfect. And it is so delicious. We couldn’t wait to cut it and slather it with butter. I’m making another loaf today!!
Cathy, I’m so glad!! Enjoy and happy baking! 🙂
This bread came out perfectly. I cut down salt to 1 tsp and used 8.5 x 4.5 pan since that’s all I had. I definitely could have used a bigger pan because it rose quite a bit. Still tasted great!
★★★★★
I made this today and it turned out beautifully!
★★★★★
I never made this type of bread before. I woke up early this morning and started the process so we could have a slice with our egg salad. My husband and daughter said it was delicious and dense not light all. He said this is a keeper and don’t change a thing. He also said this is the type of bread you get at a 5 star restaurant in a beautiful bread basket.
I did warm up 3-4 tablespoons of honey and brushed the top and sprinkle oatmeal on top of the bread before baking it. The honey did dripped on the sides and it was a little crispy and so delicious. I did let it cool for 1 hour before I had a slice with my egg salad…it was still a little warm. One slice was enough for me. ?I try to use all organic ingredients. Will definitely make this again.
★★★★★
I just made this bread, and it is terrific! It’s all you promised and easy to make. I used instant yeast instead of active dry (because that’s what I had), and it worked fine. I do have one very unimportant question: how do you make the dusting of oats stick to the top ? Mine came off as soon as I turned the loaf pan to transfer the loaf to the cooling rack. Thank you for a great recipe!
★★★★★
Excellent recipe! The only suggestion I have is to mix the dry ingredients before adding to the wet.
★★★★★
Made this bread today. Great texture and made some great toast. I can only imagine how good this will tasted with as BLT.
Hi, am trying this bread but my only suggestion would be instead of cup measures if you could put weights as it’s more accurate
Thx
This bread is awesome. I used 1/4 cup less water and added a room temp egg. I put the dough in a 10×5 inch pan and it rose way over the top and baked up tall and soft. Thank you so much for this recipe. My husband will love it!!!!!
★★★★★
Easy and tasty
★★★★
This is a really easy-to-bake loaf. I think I’ll add some seeds next time.
★★★★★
This recipe was a dream to follow, and it produced deliciously soft loaves! I disused the dough in half after the first rise and made two smaller loaves which fits our needs better. Bake time for the smaller loaves was about 35 minutes at 400F. This recipe is a keeper, for sure!
★★★★★
Thanks for the recipe. I added some molasses, Kamut flour, and milled my own organic soft wheat flour for this batch. I will let you know how it turned out. T.