This Kitchenaid honey oat bread recipe is adapted from the cookbook that came with my mixer. The oats add body and texture, so the bread can hold up to mayo, a big stack of cold cuts, or even just some plain old peanut butter and jelly. It also makes wonderful cinnamon toast. And, the honey adds a touch of sweetness.
The only problem with the recipe in the book is that it’s for two loaves. The bread is delicious, but this is a “single serving” blog, so two loaves is too much.
So, I’ve altered it to make just one loaf of honey oat bread. I also used instant yeast (and adjusted the quantities) to speed things up a bit. And, because I discovered that a big bag of instant yeast is a much better value than a few little packets of the regular kind!
The original recipe in the Kitchenaid cookbook calls for quick oats, which are simply ordinary oats that have been ground up. Grinding makes the oats smaller (obviously) so they cook faster. Don’t worry if you don’t have them (neither did I). That is easily fixed by taking some standard rolled oats, popping them in the mini-chopper, or a food processor, and grinding them for a few seconds. You can do this when you make oatmeal too. Then you have oatmeal in a lot less time.
As noted in the recipe, you can add an egg white to the water glaze for a shinier crust. I was low on eggs, so I didn’t bother.
Tip: Rinse the measuring cup with water before you measure out the honey. That way, it won’t stick and will pour out easily.
Single Loaf Kitchenaid Honey Oatmeal Bread Recipe
A single loaf of oatmeal bread, sweetened with honey.
Notes
If you want a shinier, browner crust, mix an egg white with the last 1 1/2 tsp of water and brush the loaf with it before baking.
Ingredients
- 3/4 C water
- 1/4C honey
- 2 2/3 T butter
- 2 3/4 to 3 1/4 C flour
- 1/2 C quick oats (or regular oats, ground up to smaller pieces)
- 1 tsp salt
- 1 1/2 tsp instant yeast
- 1 egg
- 1 1/2 tsp water
- 1 egg white
Instructions
- Measure the honey, water, and butter into a small saucepan. Stir to mix everything together and heat it gently until it gets warm (about 120-130 degrees) Don't let it get too hot or it will kill the yeast.
- Put the smaller amount (2 3/4 cups) of flour, oats, salt and yeast in the bowl of your Kitchenaid mixer.
- Using the dough hook (not the paddle), mix for 30 seconds on Speed 2.
- Slowly add the butter mixture to the flour mixture. This should take about a minute. Again, you don't want to kill the yeast with the hot liquid.
- Add the egg and mix another minute at the same speed
- Add 1/4 cup of the flour, continuing to mix the dough on Speed 2. Keep mixing until the dough pulls entirely away from the bowl and sticks to the dough hook in one large mass.
- Add the remaining 1/4 cup flour if necessary (if the mixture is too wet and doesn't come together)
- Keep kneading for 3-5 minutes more (same speed).
- Remove the dough from the bowl, clean the bowl, and grease it with about one capful of neutral cooking oil.
- Return the mixture to the bowl, and turn it over to coat the dough.
- Cover the bowl (I use a plastic grocery bag, so it doesn't stick) and put it in a warmish spot until it doubles in size. This should take about an hour.
- Punch the dough down (a good way to take out your frustrations) and remove it from the bowl.
- Shape the dough into a loaf shape by rolling it out into a rectangle with a rolling pin.
- The dough should be roughly the size and shape of a legal sheet of paper (9 x 14). Starting from the shorter end, roll up the dough into a cylinder. Then pinch the ends to close them.
- Grease your loaf pan (I use butter for this) and put the dough in the pan. Cover it, and let it rise again (for about another hour).
- Preheat the oven to 375 degrees about 10-15 minutes before the bread has finished its second rise.
- Combine the remaining water and the egg white and mix them together. Brush the top of the bread with the egg white mixture and sprinkle with oatmeal.
- Place bread in the oven and bake for 40 minutes.
- When the bread is done, remove it from the pan and let it cool on a wire rack.
Tools and Ingredients for this Recipe
Norpro Stainless Steel Bread Pan
I just love this pan. I know, in love with a pan?! What? But it’s wonderful. There’s no coating, but the food pops right out. It’s super-easy to clean (and I love cooking, but hate the cleanup). Whatever I use it for: sandwich bread, apple bread, banana bread, meatloaf it wipes right up. Still looks brand new too.
It was the pie that did it. Last Thanksgiving, my brother insisted I make apple pie (which I did). But getting that dough off the counter was a real pain. I told him that going forward I wanted a bench scraper. This little wonder tool picks the dough right up off the counter. You don’t get messy, and you can grab every bit of it. Works for moving chopped veggies from the cutting board to a pot too.
Saf Instant Yeast, 1 Pound Pouch
A great, and much more budget-friendly, alternative to those tiny packets. Those things cost a fortune (over a dollar each), and only make three loaves. This large bag lasts for months and months. I keep it in the freezer (so it stays fresher longer). There’s another bonus: it’s instant yeast. That means it starts working right away. You don’t have to wait for it to dissolve.
J.K. Adams FRP-1 Maple French Rolling Pin
Most rolling pins are short and chunky. This one is long and has tapered ends. It’s a lot easier to handle and roll out your bread dough. I find it’s also easier to hold on to when my hands are floury and requires less pressure.
More Kitchenaid Bread Recipes
Single Loaf Easy White Bread Recipe
If you’re nervous about making bread, start with this one. It’s super simple. There are only five ingredients to worry about, and you don’t have to shape it.
Kitchenaid Potato Bread Recipe
Just as moist and tender as the bread in a package. The secret is adding potatoes. The extra starch attracts moisture, so the bread is softer. That also makes it easier to shape, so your bread will both taste and look better.
Milk and Honey Whole Wheat Bread
Soft, nutty, and tender (from the milk). The honey makes it a bit sweeter and moister too. You can make one standard loaf, or two mini ones. Eat one, and freeze the second one.
One Loaf Kitchenaid Sandwich White Bread
Crusty bread is great, but sometimes you need something better suited to a sandwich. This is just the thing. It’s soft, rises well, and holds up to meat, tuna, and PBJ.
Single Loaf Challah Recipe for Kitchenaid Stand Mixer
Challah is traditionally served on Friday nights, as part of the Sabbath meal. The usual version is long and braided. However, for the High Holidays (Rosh Hashanah and Yom Kippur) we make them round to symbolize the fact that the years go around and around, repeating the seasons.
Egg is not listed in ingredient list. But is mentioned to add in instructions. Would that be a whole egg or just yolk from the egg used for egg white wash?
Hi Jasmine,
You need a whole egg for the bread dough plus an egg white (mixed with water) to make an egg white wash. Save the yolk from the second egg for something else (like an omelette). I updated the recipe to reflect that. Sorry about the error!