because what is life without good food?

Honey Oatmeal Bread

Honey Oatmeal Bread

There’s something so comforting and homey about baking bread. Every once in a while I like to make an old-fashioned bread, something like my grandmother might have made when I was a little girl. Memories of her house are so full of the scent of homemade bread. Gram (as we called her) was always baking bread, buns, or pie. Of course she did it all by hand. This little wooden cutting board is one of the things I was lucky enough to inherit from Gram, along with a LOT of bread pans, including a bunch of adorable mini-bread pans that my daughter and I both love, and some regular-sized loaf pans too. In fact, I think it was one of her loaf pans that I used for baking this bread.

Honey Oatmeal Bread

Honey Oatmeal Bread

Adapted from King Arthur Flour

  • 2 cups bread flour
  • 1 cup white whole wheat flour
  • 1 cup oatmeal (the recipe calls for the old-fashioned rolled oats, but I used the quick-cooking oatmeal and it worked fine)
  • 2 tablespoons vital wheat gluten
  • 2 tablespoons olive oil
  • 1 1/2 teaspoons salt
  • 3 tablespoons honey
  • 2 teaspoons active dry yeast
  • 1 1/4 cups milk + a little extra


  1. Place all of the ingredients into the pan of your machine, program machine for the dough cycle, and press Start. About 10 minutes into the cycle, check the dough and adjust its consistency as necessary with additional flour or milk–I had to add a little more milk. It should be holding together well and forming a nice ball of supple dough.
  2. Transfer the dough to a lightly oiled surface, and shape it into a log. Place the log in a lightly greased 9 x 5-inch loaf pan, cover the pan with a clean kitchen towel, and allow the dough to rise in a warm place for 1 to 1 1/2 hours, till it’s crested 1″ to 2″ over the rim of the pan.
  3. Bake the bread in a preheated 350°F oven for 35 to 40 minutes, until an instant-read thermometer inserted into the center registers 190°F or the dough sounds “hollow” when you thump the top of it. If the bread appears to be browning too quickly, tent it with aluminum foil for the final 10 minutes of baking. I didn’t need to tent it. The color came out a beautiful golden brown.

If you don’t have a bread machine, see King Arthur’s site for traditional instructions.

I used one of my new favorite bread spreads on my first slice of honey oatmeal bread … a mixture of light cream cheese and a bit of kumquat syrup. My son came home from his dad’s house today and the first thing he wanted was two slices of bread, toasted, with peanut butter and grape jelly. And a big glass of milk. He was happy I had some bread made when he got home. I’m happy he’s decided it’s okay to eat mom’s homemade bread.

Honey Oatmeal Bread

This recipe was shared at It’s a Keeper Thursdays, Full Plate Thursdays,  Tastetastic Thursdays, Thursday’s Treasures, Fit & Fabulous Fridays, and Everyday Mom’s Meals.

18 responses

  1. I am definitely making this this weekend Ann!! xoxo

    February 29, 2012 at 4:07 pm

    • Ann

      Awesome! let me know how it turns out:)

      February 29, 2012 at 4:25 pm

  2. I love baking bread. Gotta try this:)


    February 29, 2012 at 6:27 pm

  3. Sharon

    This sounds delicious. I definitely intend to try it. I don’t have a bread machine but I do have a Bosch Universal Plus so I’m assuming I can just dump the ingredients into it to mix and knead instead?

    February 29, 2012 at 6:58 pm

    • Ann

      Sharon, yes, I think that a Bosch Universal Plus would work just the same … I don’t have any experience with them, but it sounds similar to the dough setting on a bread machine.

      February 29, 2012 at 8:56 pm

  4. Ann, it’s the generations of memories, and the reuse of tools and techniques used by those who’ve cooked before us, that add up to all the richness of life being able to be represented in a loaf of bread…the memories of cooking with our grandparents and of teaching our children to cook are so intensely gratifying because they are associated with our sense of smell, that most important and most potent trigger of memory…memories of meals prepared and eaten together are always complete and vivid because of the food…in all good families, the kitchen seems to be the catalyst

    February 29, 2012 at 8:22 pm

  5. Somehow I find bread making very relaxing, :) This bread looks very delicious Ann. But what is vital weat gluten ? another flour sort or extra gluten ?
    hugs Misbah

    March 1, 2012 at 12:15 am

    • Ann

      It’s extra gluten … to help the whole wheat flour rise better.

      March 1, 2012 at 7:22 am

  6. Baking challah (Jewish bread) is my specialty and your bread look absolutely wonderful! !

    March 1, 2012 at 9:51 am

  7. Totally yummy delicious!!! I love baking (and eating!) bread. You are so very blessed to have your grandmother’s little wooden cutting board:) Thanks, dear Ann! (((hugs)))

    March 1, 2012 at 10:42 am

  8. This sounds just wonderful! I love it.

    March 1, 2012 at 8:44 pm

  9. Pingback: Grilled Corned Beef & Gouda Sandwich with Dill « Sumptuous Spoonfuls

  10. I can almost taste that hot slice of bread with that butter spread all over it. This is an awesome recipe that we will just love! Hope you are having a great week end and thank you so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

    March 3, 2012 at 9:57 am

  11. You know how much I LUV LUV LUV your work!! From Boho ally…one huge fan of yours!! xoxo

    March 3, 2012 at 3:02 pm

  12. Always looking for new bread recipes to try. This one sounds and looks delish. Thanks for sharing it.

    March 4, 2012 at 12:38 pm

  13. You are the bread master!!! I love all your delicious bread recipes! This one’s a keeper, for sure!:)

    March 7, 2012 at 8:33 pm

  14. Cat

    Second time making this recipe and love it. The bread came out soft and delicious. The vital wheat gluten made such a difference in keeping the texture soft for many days. Thank you for posting this bread machine recipe. I definitely enjoy using the dough option!

    July 7, 2013 at 1:47 am

    • Ann

      Thank you so much, Cat! It makes my day to hear comments like this.:)

      July 7, 2013 at 8:35 am

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