Honey Oat & Wheat Bread

From the Kitchen of Kathy Bauer of Greenville, IL


  • 1 Cup (Plus 2 Tbsp.) Old Fashioned Rolled Oats

  • ½ Cup Warm Water

  • 2 Cups Milk

  • 2 – 4 Oz. Packages Active Dry Yeast

  • ½ Stick Butter, Melted

  • 3 Cups Whole Wheat Flour

  • ½ Cup Honey

  • 2 Cups All Purpose Flour

  • 1 Tbsp. Salt

  • Vegetable Oil

  • 1 Large Egg


  Heat milk in 2 quart sauce pan over low heat until warm. Stir in 1 cup of oats. Remove from heat and let stand, uncovered, stirring occasionally until cool. In small bowl, add the warm water, yeast, honey, and melted butter together, mixing well. Combine flours, salt, and oat mixture together. Add the yeast mixture. Stir until a soft dough forms.

Place dough on a well floured surface and kneed with floured hands for about 10 minutes. Form dough into a ball. Oil the sides of a large bowl and place dough into it. Rub the top of dough with oil and cover. Let dough rise until doubled in size or over night.

Preheat oven to 375ºF. Punch dough down and break into 2 loaves. Place into oiled and floured bread pans.Brush tops with egg wash and sprinkle with 2 Tbsp. oats. Bake for 25-30 minutes or until bread is golden brown on top. Allow bread to cool before cutting into it.