by Texas Homesteader ~
I’ve amended our favorite KitchenAid bread to include honey & a bit of oat flour. The healthy oats give the resulting soft homemade oatmeal / honey sandwich bread a hearty feel and it’s DELICIOUS!
(Note: Some links in this post will take you to other related articles for further information. But links preceded with * are affiliate links. If you click and buy something I could receive a tiny commission.)
Homemade Bread is Healthier
I try to supply my handsome RancherMan with his favorite Homemade Sandwich Bread, He loves it so much more than the commercial stuff.
And I feel good knowing that my bread is filled with only natural ingredients I recognize and can pronounce. None of those fillers & preservatives.
Plus DANG, the lazy-girl er, I mean efficient side of me loves that my *KitchenAid Mixer makes it so much easier!
But one day I found myself with an extra supply of oatmeal. Although I’m using it often with hearty Flavored Oatmeal as well as my own Homemade Pumpkin Granola for breakfasts, I also amended my bread recipe to use up some of these healthy oats too.
I’m extremely pleased with the taste of this oat version of my homemade bread. Plus it came out deliciously soft.
Ingredients For Homemade Honey/Oat Sandwich Bread
The ingredients for my homemade honey/oat sandwich are simple & basic:
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- 1/2 cup milk
- 3 Tablespoons honey or sugar
- 2 teaspoons salt
- 2 Tablespoons butter
- 1 Tablespoon bacon grease
- 2 pkgs active dry yeast
- 1.5 cups warm water
- 5 – 6 cups oat / all-purpose flour blend
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See? Simple ingredients for oh-so delicious homemade bread.
How To Substitute Whole Wheat Flour With ‘Oat Flour’
For my traditional KitchenAid bread recipe I use approximately 2/3 all-purpose and 1/3 (ish) wheat flour.
But with this recipe I replaced the whole wheat flour with ‘oat flour‘. I made the oat flour myself by putting dry whole oats in my coffee grinder and pulsing it until it was ground.
(I’m telling ya, my small collection of *Coffee Grinders is perhaps some of my most useful kitchen tools that I don’t necessarily use for their intended purpose of grinding coffee beans!)
This blend gives me a loaf with the same hearty feel of whole wheat but with healthy oats instead.
NOTE: you have to be careful when replacing flour made of wheat with oat flour. Since there’s no gluten in the oats, replacing too much hampers the rise of the bread.
The dough tends to be a little stickier with the oat flour addition so I add a touch more all purpose flour at kneading to get a workable dough.
Adding Whole Oats To The Crust
I like the look of breads with whole oats sprinkled on top. But I could never get the oats to stay after the bread was baked. Almost all of it falls off as I cut the bread.
So I turned to my panel of experts (aka: the Smarty-McSuperSmart followers on our Facebook Page) and asked them what they did to keep the oats on the tops of their own homemade bread.
As is typically the case, my FB followers came through for me with some great suggestions for me to try next time.
- ElleMental says: “brush sugar water on right before the bread goes in the oven. I brush the loaf, sprinkle oats then tap the oats with a silica brush with a little more sugar water. Then 5-10 minutes before they are done, I brush the loaves again.”
- Allan Swain says: “We sell an oatmeal molasses bread, amongst others, at the farmers markets we go to. Once risen and just before going into the oven we give it a liberal whole egg wash and then sprinkle oatmeal on top. We still lose a little but for the most part it stays on.”
Amending A Bread Recipe For A Bread Machine
UPDATE: In addition to the oven-baked recipe at the bottom of this post, I’ve also amended this favored honey/oat sandwich bread recipe to make a single 2-Lb Loaf for a Bread Machine.
Now I can make RancherMan’s favorite sandwich bread even during the hot months of summer. I simply set the bread machine outside on our covered porch to bake.
Homemade Oven-Baked Honey Oat Bread
If you’d like to bake a couple of loaves of this delicious soft honey / oat sandwich bread for yourself, I’m including the recipe below.
Did you make this Honey/Oat bread? Please rate the recipe in your comment below!
Honey/Oat Sandwich Bread - 2 loaves
I've replaced the whole wheat flour in my sandwich bread recipe with healthy homemade oat flour. The result was delicious! #TexasHomesteader
Ingredients
- ½ cup milk
- 3 Tablespoons honey (can substitute sugar)
- 2 teaspoons salt
- 2 Tablespoons butter
- 1 Tablespoon bacon grease
- 4½ teaspoons active dry yeast or 2 pkgs
- 1½ cups warm water (105 – 115 degrees)
- 5 - 6 cups flour using the blend below
(2.5 cups oat flour, 2.5 to 3.5 cups all-purpose flour)
Instructions
Instructions:
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Heat milk, honey, salt & butter until butter melts and sugar dissolves. Cool to lukewarm.
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Dissolve yeast in warm water, pour into * KitchenAid bowl and add lukewarm milk mixture and 2.5 cups oat flour as well as 2.5 cups of the all-purpose flour. Attach dough hook and mix on Speed 2 for about one minute or until all ingredients are incorporated.
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Continuing on speed 2 add remaining all purpose flour as needed, 1/2 cup at a time and mix until dough clings to hook and cleans the sides of the bowl (about 2 minutes) Continue kneading on Speed 2 for about two minutes longer or until dough is smooth and elastic. (Dough will be slightly sticky)
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Place dough in a greased bowl, turning to grease top. Cover and let rise in a warm place free from drafts until doubled in bulk, about 1 hour.
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Punch dough down and knead by hand on a floured surface for about two minutes. Divide in half and roll each half into a rectangle with a rolling pin. Then by hand roll each rectangle into a log, pinching the ends to seal, and place each log into a greased 9x5x2 loaf pan, turning to coat the top.
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Cover & let rise in warm draft-free location until doubled in size, approximately 50 minutes. Remove cover and turn oven to 400 degrees (375 for glass pan) and bake for 30 minutes. (If desired, you can use one of the suggestions in the post above to sprinkle raw oats on top of the loaf at this time). When only 5 minutes of baking time remains brush melted butter on top of each loaf and then allow to finish baking.
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When bread is done, allow the bread to cool 5 minutes in their pans, then remove the bread from the pans and place loaves on a wire rack. Cover loosely with kitchen towel and allow to cool completely. (or do as we do & cut a chunk while it’s still hot & ENJOY! LOL)
~TxH~
This post categorized in 
Tagged in 
Other Favorite Breads
Sandwich Bread Recipes
No-Knead Bread Recipes
Flavored Bread Recipes
Recipes For Buns
Biscuit Recipes
- Homemade Country-Style Buttermilk Biscuits
- Mix-n-Bake Cheddar Biscuits
- Snappy Jalapeno/Cheese Biscuits
Cornbread Recipes
Tortilla Recipes
Sweet Breads / Desserts
- Leftover Biscuit Dough Cinnamon Rolls!
- Cantaloupe Bread w/Pecan Praline Glaze
- Chunky Apple Bread With Honey Glaze
- Sweet Pumpkin Bread
Bread Tips
- Making Pre-Mix Bread Ingredient Packets
- Making My Own Oat Flour For CHEAP
- My Favorite Bread-Making Kitchen Feature
- Homemade Bread-Making Shortcuts, Tips & Tricks
- Make Self-Rising Flour From All-Purpose Flour
- Our Favorite Bread Recipes, All In One Post
All Bread Posts
C’mon by & sit a spell! Come hang out at our Facebook Page. It’s like sitting in a front porch rocker with a glass of cold iced tea. There are lots of good folks sharing! And you can also follow along on Pinterest, on Instagram or on Twitter.
Dear Homesteader,
I live in Central Texas and was thinking about getting a solar oven to bake bread in the summer heat. I am a city kid and want to set up the oven in my back yard. We get full sun most of the day in the back yard and I was wondering is the summer sun would be too strong for the solar oven.
I’m in NE Texas Josie, and the sun gets plenty strong here too. I’ve never had it be too intense. The beauty of a solar oven is you can adjust it to help moderate temps. I point directly toward the sun to get the most heat, but direct it slightly off when I want the temps to be lower. Just keep an eye on your oven’s internal temps and adjust as needed. Have fun! ~TxH~
Still a delicious bread with or without the oats on top. Like my hubby always says; “who cares what it looks like as long as it tastes good.” Don’t know about you, But I’m ready for Spring to be here. Some of our neighbors have already mowed their yards and ours actually could use a mowing job as well.
You know Beth, I felt the same way as you. And I got frustrated when my bread didn’t rise like I wanted. But I was stubborn enough to keep trying to figure it out (and RancherMan’s enough of a bread eater that he still scarfed down ‘failed bread’ with enthusiasm. LOL) Read the post with my original Taylor-Made KitchenAid bread recipe, I detail what procedures I found that kept me failing time & time again – maybe it can keep you from making the same mistakes I did. (here’s the original link –> http://texashomesteader.com/finally-a-soft-delicious-sandwich-bread/ ) The original recipe just shows all-purpose flour – it’s easier since regular flour typically makes a lighter loaf. After my initial successes I began supplementing some of the white for wheat flour just because of the healthiness of it and to me it gives a more hearty loaf too. Start with all white flour and once you get the hang of it you can start substituting small amounts of different flours for some truly great loaves. After you’ve made a few batches, you just get a ‘feel’ for when the dough is right – I’d always heard that and it’s true. Don’t give up – you’ve got this! ~TxH~
Oh, wow!! This looks aaaaahmazing! I am going to try this recipe tomorrow (as I usually bake bread that day). I have wanted to find a good oatmeal bread recipe, so here’s hoping it turns out as well for me as it did for you! Thanks for adding this to From The Farm…yet another favorite this week! Hope to see you again Friday!
I just love homemade bread! I would like to make homemade bread every week and never have to buy the other stuff 🙂 Thanks for this recipe. It looks delicious!
Yes ma’am Renee. Bread day at Texas Homesteader is tomorrow (we don’t ‘work’ on Sundays) and I’m sure to be making several loaves of this oatmeal version. I was well pleased with the recipe. ~TxH~
I make a a bread similar to yours BUT My old fashion oats are soaked in hot water (cup for cup) and then added to whole wheat and AP flour – very light and fluffy bread CJ
This is exactly the bread recipe I’ve been searching for!! I needed to find a healthy bread that didn’t have too many pricey ingredients. Using oat flour is genius! I’ll have to give this bread a try this weekend. Thank you so much for experimenting and sharing this great recipe with us. I’ve already pinned this recipe to try within the next week or so. Looking forward to eating that grilled cheese sandwich!
Thanks so much for this recipe! I had to do some baking today anyways and I came across your bread recipe – I tried it and it turned out wonderful! Not too sweet, soft, and, I’m with you here, terrific when enjoyed warm – preferably with some butter :-). I didn’t have any bacon grease, so I added some canola oil instead, plus I added a sprinkle of baking soda after the first time of rising, because I wanted a real soft bread. I tried the tip with the sugar water and put some quick cooking oats on top. Delicious! Thanks again for the great recipe!
LOVE IT!! Thanks for swinging by & letting me know Daniela! ~TxH~
Putting the honey/oatmeal mixture on before you put your bread in the oven if gives the oatmeal a chance to bake right into the bread and will have less droppings.
Your bread looks Fantastic.
My mom would make oat bread and what she used was Honey. Spread or drizzle warm honey over the risen dough before it bakes (roughly 1 T.) onto the surface of the bread, sprinkle with about 1 tablespoon of oats
Hummm… Maybe my failure was waiting until the last 5 minutes of baking time? Thanks for the tip Colleen. ~TxH~