Bread Machine Honey Wheat Oat Bread

4.38 from 8 votes

Bread Machine Honey Wheat Oat Bread

Soft, lightly sweet whole grain sandwich bread with honey, rolled oats, and a balanced mix of whole wheat and white flour. An easy bread machine recipe with 1 1/2 lb and 2 lb amounts.

Prep Time10

Cook Time2 50

Total Time3

Course: Bread

Cuisine: American

Keyword: Bread Machine, Bread Maker, whole grain bread, Whole Wheat

Servings: slices (2 lb loaf)

Author: Ashley Adamant

Equipment

Bread Machine

Ingredients

Liquid Ingredients (add first)

1 1/4 cups water
1/2 cup honey
2 Tbsp butter

Dry Ingredients (on top of wet)

1 1/2 cups whole wheat flour
1 1/2 cups white flour bread or all-purpose
1 cup oats instant or old-fashioned
1 1/2 tsp salt
2 1/2 tsp SAF Instant Yeast or 1 Tbsp active dry yeast

Optional oat topping (add right before bake cycle, about 1 hour before cycle ends):

1 tbsp butter melted
2 tbsp oats

US Customary - Metric

Instructions

Add liquid ingredients to the bread pan in this order: water, honey, butter pieces.
Add the flours on top, covering the liquid completely. Sprinkle the oats over the flour.
Make a small well in the flour. Place the salt on one side and the yeast on the opposite side.
Select the Basic White cycle, light or medium crust (don't use dark, the honey will burn).
Press start. Watch the first 2 to 3 minutes of kneading. Whole wheat absorbs water slowly, so the dough may look dry at first; if it's still dry after 3 minutes, add 1 tablespoon of water at a time.
Optional: about 1 hour before the cycle ends (after the last rise, before the bake), open the lid, brush the dough top with melted butter, and sprinkle with oats.
Let the machine complete the cycle.
Remove the loaf onto a wire rack. Cool completely (at least 1 hour) before slicing.

Notes

One-and-Half Pound Loaf Quantities

To make a 1 ½ pound loaf of Bread Machine Honey Wheat Oat Bread, you’ll need the following:

Liquid Ingredients (add first)

1 cup water
1/3 cup honey
1 1/2 Tbsp butter

Dry Ingredients (on top of wet)

1 1/4 cups whole wheat flour
1 1/4 cups white flour (bread or all-purpose)
3/4 cup oats (instant or old-fashioned)
1 1/4 tsp salt
2 tsp SAF Instant Yeast (or 2 1/2 tsp bread machine yeast)

1-Pound Loaf: Cut the 2-pound amounts in half.

Yeast conversions:

SAF instant yeast or bread machine yeast: 2 1/2 tsp (interchangeable 1:1).
Active dry yeast: 3 tsp, dissolved in the water for 10 minutes before starting. Not compatible with the delay timer.
For Whole Wheat cycle: add 1/2 tsp extra yeast to the amounts above.

Flour: All-purpose works fine; bread flour gives a slightly taller, firmer-crumbed loaf. Whole wheat absorbs water more slowly than white flour, so the dough may look dry early in kneading.

Substitutions:

Milk for water: 1:1, but the loaf is then incompatible with the delay timer.
Olive oil or any neutral oil for butter: 1:1.
Maple syrup or molasses for honey: 1:1 (molasses gives a darker flavor).

Storage: 4 to 5 days at room temperature in a bread bag. Do not refrigerate. For longer storage, slice and freeze.

100% whole wheat: Replace all 3 cups of flour with whole wheat. Add 2 Tbsp extra water and 1/2 tsp extra yeast. Loaf will be denser.

Low sodium: Substitute 1 tsp No-Salt (potassium chloride) plus 1/4 tsp salt for the 1 1/2 tsp salt in the 2-lb recipe (reader-tested).

Knead in machine, bake in oven: Use the Dough cycle. Turn dough into a greased 9x5 loaf pan, brush with butter and sprinkle oats, rise covered 60 to 90 minutes until 1 inch above the rim, bake at 350°F for 30 to 35 minutes until internal temp reaches 190°F.

Nutrition