Honey & Oat Yeast Bread Recipe
Honey & Oat Yeast Bread Recipe photo by Taste of Home
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Honey & Oat Yeast Bread Recipe

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This recipe meets the three most important requirements I have for a recipe: easy, healthy, and kid approved! A woman my husband knows shared the directions for this moist, multi-grain bread with us.—Lisa Bedord, Power, Montana
TOTAL TIME: Prep: 30 min. + rising Bake: 25 min. + cooling
MAKES:12 servings
TOTAL TIME: Prep: 30 min. + rising Bake: 25 min. + cooling
MAKES: 12 servings


  • 1/2 cup water
  • 6-1/2 teaspoons butter, divided
  • 1/2 cup old-fashioned oats
  • 1/2 cup unsweetened applesauce
  • 1/4 cup honey
  • 1 teaspoon salt
  • 2 teaspoons active dry yeast
  • 2 tablespoons warm water (110° to 115°)
  • 1 egg
  • 1-1/2 cups whole wheat flour
  • 1-1/4 to 1-3/4 cups all-purpose flour

Nutritional Facts

1 wedge: 162 calories, 3g fat (2g saturated fat), 23mg cholesterol, 219mg sodium, 30g carbohydrate (7g sugars, 3g fiber), 5g protein. Diabetic Exchanges: 2 starch, 1/2 fat.


  1. In a small saucepan, bring water and 4-1/2 teaspoons butter just to a boil. In a small bowl, pour boiling liquid over oats. Add the applesauce, honey and salt. Let stand until mixture cools to 110°-115°, stirring occasionally.
  2. In a large bowl, dissolve yeast in warm water. Add the oatmeal mixture, egg, whole wheat flour and 1 cup all-purpose flour. Beat until smooth. Stir in enough remaining all-purpose flour to form a soft dough (dough will be sticky).
  3. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
  4. Punch dough down. Shape into an 8-in. round loaf on a greased baking sheet. Cover and let rise in a warm place until doubled, about 30 minutes.
  5. Melt remaining butter; brush over loaf. Bake at 375° for 25-30 minutes or until golden brown. Cool on wire rack. Yield: 1 loaf (12 wedges).
Originally published as Honey & Oat Yeast Bread in Church Supper Bookazine 2013, p114

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