Wheat-Oatmeal Honey Bread Recipe

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My husband, Steve, and I stay busy as bees harvesting honey from our 500 hives. The bees supply our ThistleDew Farm market with 80,000 pounds of honey! I won first prize at West Virginia's Honey Festival a few years ago with this recipe.—ThistleDew Farm, Ellie Conlon, Proctor, West Virginia
TOTAL TIME: Prep: 30 min. + rising Bake: 40 min.
MAKES:32 servings
TOTAL TIME: Prep: 30 min. + rising Bake: 40 min.
MAKES: 32 servings


  • 2 cups whole wheat flour
  • 5 to 5-1/2 cups all-purpose flour, divided
  • 1 cup quick-cooking oats
  • 2 packages (1/4 ounce each) active dry yeast
  • 1 teaspoon salt
  • 1 cup warm water (120° to 130°)
  • 1 cup warm buttermilk (120° to 130°)
  • 1/2 cup honey
  • 1/3 cup butter, melted
  • 2 eggs, beaten
  • 1 egg white
  • 1 tablespoon water
  • 1/4 cup quick-cooking oats

Nutritional Facts

1 slice: 152 calories, 3g fat (2g saturated fat), 19mg cholesterol, 104mg sodium, 27g carbohydrate (5g sugars, 2g fiber), 4g protein.


  1. In a bowl, combine whole wheat flour, 2 cups of all-purpose flour, oats, yeast and salt. Stir in the water, milk, honey and butter; beat until smooth. Beat in eggs. Add enough remaining all-purpose flour to form a soft dough.
  2. Turn onto a floured surface; knead until smooth and elastic, about 8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
  3. Punch the dough down. Shape into two loaves; place in a greased 9-in. x 5-in. loaf pans. Cover and let rise until doubled, about 45 minutes. Beat egg white and water; brush over loaves. Sprinkle with oats.
  4. Bake at 375° for 40-45 minutes or until golden brown. Remove from pans to cool on wire racks. Yield: 2 loaves.
Originally published as Wheat-Oatmeal Honey Bread in Country Woman September/October 1998, p10

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