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! Serve these Oatmeal Chocolate Chip Cookies for dessert!
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
- 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
- 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!
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!