Joy the Baker

Baking Bootcamp: Whole Wheat Oatmeal Honey Bread

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Baking Bootcamp: Whole Wheat Oatmeal Honey Bread

Sometimes I can’t believe the fun we get to have here!  All the biscuits, all the cookies, and all in the name of work!

Today we’re talking Whole Wheat Oatmeal Honey Bread!  It’s the last in our 4-challenge King Arthur Flour Baking Bootcamp!  

First we made Triple Berry Cinnamon Swirl Bread, a braided bread stuffed with loads of fresh berries, cinnamon and butter. 

We made Apple Pie Biscuits with sweet fall apples and tender biscuit dough.  

This Winter we made Gruyère and Green Olive Loaves, big salty, satisfying and cheesy loaves.   

Baking Bootcamp: Whole Wheat Oatmeal Honey Bread

Now!  Hearty loaves of honey, oat, and wheat!  

These oatmeal studded loaves bake up light and golden!  Perfect for slicing thick and topping with softened butter, ripe avocado, or fruity jam.  

As we move through January, I find myself craving staples… simple foods that I can slather in butter for warmth and comfort.  

Baking Bootcamp Essentials IV

Here’s what we’re going to need: 

1 • King Arthur Unbleached White Whole Wheat Flour.  A sweeter and more mild whole wheat flour.  Perfect for adding whole wheat goodness without being too dense.  

2 • I use this King Arthur Flour Bench Knife just about everyday in my kitchen. It’s perfect for scraping little dough bits from the countertop… something a sponge just pitifully attacks. You might also use the bench knife to slice though the center of the rolled dough. It’s sharp too! I love this tool!

3 • Kitchen fashion is important to me. Hedley & Bennett understands my needs for a functional, durable, totally chic apron. Not too frilly. I always want to be more badass than 50’s housewife-y in the kitchen.

4 • Lovely and durable kitchen towels for resting our dough from LoomedNOLA.  

5 • Having Colorful Mixing Bowls is the kitchen equivalent of having a great black dress in your closet. Necessary treat.

6 • Loaf pans for loaves of bread and pound cakes.  

7 • These wooden spoons just get better with time.

8 • Is it normal to have a completely mismatched set of Measuring Cups, or should I just treat myself to a matching set like this? Don’t answer that…

9 • The Pyrex glass measuring cup.  A forever kitchen classic.

10 • Same goes for the Measuring Spoons… it’s nice to have a full matching set.

Baking Bootcamp: Whole Wheat Oatmeal Honey Bread

 Let’s get baking!  We’re in this together.  Here are some important details!  

• All of these step-by-step photographs in the post were done by the incomparable Jon Melendez.

• Baking 101: The Difference Between Baking Flours for all the nitty-gritty on bran and germ and protein content.

• King Arthur Flour’s Baker’s Hotline is a fantastic resource for curious home bakers to discuss your fears, concerns and eventual successes. Give them a ring! It’s magic. 1-855-371-2253

Four Flours + Four Recipes Challenges + One Instagram #bakingbootcamp + Four Awesome Sets of Prizes!

The idea is simple!

• Make the Whole Wheat Oatmeal Honey Bread and take a picture of your creation!

• Follow @joythebaker and @kingarthurflour on Instagram

• Photograph your beautiful bread and post to Instagram with the hashtag #bakingbootcamp

• When you submit a photo, you’ll be entered to win a one year supply of King Arthur Flour and a Baking Essentials box valued at $250!! Official rules and details can be found here.

By entering the challenge you’ll also have amazing loaves in your kitchen, so… you really can’t lose.

Baking Bootcamp: Whole Wheat Oatmeal Honey Bread

Our ingredients!

Oatmeal, brown sugar, honey, butter, salt, cinnamon, and yeast.  

Two kinds of flour:  white whole wheat and all-purpose flour for heartiness and balance.  

Warm water to bring it all together.  

Baking Bootcamp: Whole Wheat Oatmeal Honey Bread

The old-fashioned oatmeal goes into a large glass measuring cup.   

Baking Bootcamp: Whole Wheat Oatmeal Honey Bread

Brown sugar along with the honey, butter, salt and cinnamon.

Baking Bootcamp: Whole Wheat Oatmeal Honey Bread

Warm water will help plump the oatmeal, dissolve the sugar and honey, and melt the butter.  

Baking Bootcamp: Whole Wheat Oatmeal Honey Bread

Stir stir for cohesive flavors.

Baking Bootcamp: Whole Wheat Oatmeal Honey Bread

White Whole Wheat plus unbleached All-Purpose Flour.

The whole wheat flour adds a hearty and nutty texture to the bread.  A lovely balance to the oats and honey.  

Baking Bootcamp: Whole Wheat Oatmeal Honey Bread

Active dry yeast stirred into the flour.  We’re going to need the umph.  

Baking Bootcamp: Whole Wheat Oatmeal Honey Bread

Stir the flour and yeast together to combine.  

Baking Bootcamp: Whole Wheat Oatmeal Honey Bread

Wet ingredients meet dry.  Oatmeal and all! 

Baking Bootcamp: Whole Wheat Oatmeal Honey Bread

A wooden spoon to bring it all together.  

Baking Bootcamp: Whole Wheat Oatmeal Honey Bread

The mixture will be fairly thick.  

Baking Bootcamp: Whole Wheat Oatmeal Honey Bread

In the bowl, the dough will be rather shaggy.  

We’re going to need some knead time.  

Baking Bootcamp: Whole Wheat Oatmeal Honey Bread

Generously flour a clean work counter.  

Baking Bootcamp: Whole Wheat Oatmeal Honey Bread

Transfer the shaggy dough to the floured counter.  

Baking Bootcamp: Whole Wheat Oatmeal Honey Bread

I use the heel of my hand to knead the dough together.  

Baking Bootcamp: Whole Wheat Oatmeal Honey Bread

Keep kneading into a smooth dough ball.  

Baking Bootcamp: Whole Wheat Oatmeal Honey Bread

I like to clear any dough scraps off the counter, still keep the space covered in flour, and then continue kneading.  

Baking Bootcamp: Whole Wheat Oatmeal Honey Bread

Knead and fold.  The dough will become cohesive and smooth.  

Baking Bootcamp: Whole Wheat Oatmeal Honey Bread

This little dough baby is ready to rest!

Baking Bootcamp: Whole Wheat Oatmeal Honey Bread

Into a large, lightly oiled bowl to rest and rise for 2 hours or until doubled in size.  

Baking Bootcamp: Whole Wheat Oatmeal Honey Bread

Look at that perfectly fluffy rise! 

Baking Bootcamp: Whole Wheat Oatmeal Honey Bread

The risen dough is dumped back onto the floured counter and, using a bench knife, sliced in half.  We’re making two loaves of bread! 

Baking Bootcamp: Whole Wheat Oatmeal Honey Bread

Each half of dough is sprinkled lightly with flour and then it’s time for shaping.  

Baking Bootcamp: Whole Wheat Oatmeal Honey Bread

Log-shaped.  Loaf-shaped.  Knead gently and fold under so any seams are on the underside. 

Baking Bootcamp: Whole Wheat Oatmeal Honey Bread

Perfect for the loaf pan!

Baking Bootcamp: Whole Wheat Oatmeal Honey Bread

Just make sure the corners are tucked in and the dough is ready to rise again.  

Baking Bootcamp: Whole Wheat Oatmeal Honey Bread

Simple loaves.  Risen and light.  Ready for the oven!

Baking Bootcamp: Whole Wheat Oatmeal Honey Bread

These loaves bake up perfectly hearty and pleasing.   Allow the bread to cool completely before slicing.  The loaves need time to rest so the inside texture is just right.  I like to serve this bread sliced thick, spread with salty softened butter, and either jam or cinnamon sugar.  

Print

Whole Wheat Honey Oatmeal Bread

Hearty and wholesome whole wheat loaves

  • Author: King Arthur Flour
Scale

Ingredients

  • 2 cups boiling water
  • 1 cup old-fashioned oats
  • 1/2 cup lightly packed brown sugar
  • 1 tablespoon honey
  • 1/4 cup (4 tablespoons) butter
  • 1 tablespoon kosher salt or 2 1/2 teaspoons table salt
  • 1 teaspoon ground cinnamon
  • 1 tablespoon instant or active-dry yeast
  • 1 1/2 cups King Arthur White Whole Wheat Flour
  • 4 cups King Arthur Unbleached All-Purpose Flour

Instructions

  1. In a large mixing bowl, combine the water, oats, brown sugar, honey, butter, salt, and cinnamon. Let cool to lukewarm, about 10 to 15 minutes.
  2. Add the yeast and flours, stirring to form a rough dough. Knead (about 10 minutes by hand, 5 to 7 minutes by machine) until the dough is smooth and satiny.
  3. Transfer the dough to a lightly greased bowl, cover the bowl with lightly greased plastic wrap, and allow the dough to rise for 1 hour. Since the dough is warm to begin with (from the boiling water), it should become quite puffy.
  4. Divide the dough in half, and shape each half into a loaf. Place the loaves in two greased 8 1/2″ x 4 1/2″ bread pans.
  5. Cover the pans with lightly greased plastic wrap and allow the loaves to rise until they’ve crowned about 1″ over the rim of the pan, about 60 to 90 minutes.
  6. Bake the loaves in a preheated 350°F oven for 35 to 40 minutes, tenting them lightly with aluminum foil after 25 minutes, to prevent over-browning. Remove them from the oven when they’re golden brown, and the interior registers 190°F on a digital thermometer.
  7. Turn the loaves out onto a rack to cool. Store at room temperature, well-wrapped, for several days; freeze for longer storage.

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Reader Interactions

Comments

  1. Rachel

    This has become my go-to homemade bread recipe. I have taken it in to work where it was an unexpected hit. It’s especially good as toast. As for the thread on when to add yeast, I follow the instructions as written and it has turned out well every time. Definitely a good recipe for beginning bread bakers.

    Reply

  2. Kathie

    I am trying this recipe replacing some of the flour with 1/4c almond flour and 1/4c coconut flour, adding 1/8c mixed seeds.. How long do you initially knead the dough? I’ve also added 1 teas. gluten

    Reply

  4. lisa b

    Hi Joy! I’m curious if you have used milk instead of water in this recipe? I have a very old time recipe for this bread and it calls for milk.

    Reply

  6. Holly

    I’m a little late to the Bootcamp, but I made this bread tonight and it’s so incredibly delicious! I love the slight sweetness and spice. Can’t wait to try more Bootcamp recipes!

    Reply

  7. katie

    I just made this loaf – WOW. It is SO good. The photos helped me make sure it was all looking right. :) Totally saving this one for the future!

    Reply

  8. Michele

    Joy thank you for sharing your gifts and talents of baking. You are amazing. I am just getting back into bread making. My efforts have not produced good loaves as of yet. I am going to keep trying of course. I have checked several stores around me that carry King Arthur Flour and none of them have the White Whole Wheat flour. Can I use the Hard white wheat that I grind up? Or is there a better substitute for the White Whole Wheat Flour. I am hoping to make this tomorrow if possible. Thanks agin

    Reply

  9. Joy H.

    My BFF and I love this recipe. I love it because it’s super easy to make and lasts me all week. She loves it because every time I bake it I give her the second of the loaves. I can never finish it by myself.

    I also highly recommend slapping some honey almond butter on at the end. So good.

    Reply

  11. Alex

    I’m always scared yeast won’t activate when I bake bread. Do you think you could activate it in warm water and a pinch of sugar to ensure it is active or would this mess things up?

    Reply

  13. Jamie

    I really hope that was a technical glitch and not an intentional effort on your part. After receiving the same post on Oatmeal Bread for weeks on end, I asked, via (private) email to be removed from all JoytheBaker Posts to help stop the Oatmeal Bread loop. I looked for an Unsubscribe link at the bottom of the correspondence I had access to but found no such link. Fairly common I thought but I couldn’t find it in on the pages I had. Last night, I received 27 emails in my Inbox with Unsubscribe links in them.

    I do not know what to think here. I really don’t Technical difficulties or malicious intent? I am really praying for the former, truly. I have hit the Unsubscribe link, let us hope with that and this reply, the technical problems are resolved. Best of luck.

    Reply

    • joythebaker

      Malicious intent? Never. You’ve received the same Oatmeal Bread post for weeks on end? From Joy the Baker? Must certainly be a technical glitch. I believe I wrote you back yesterday (or the day before?) about the unsubscribe button at the bottom of any newsletter email, but let me look into why you might be receiving so many email. I can totally understand your frustration and I’m sorry!

      Reply

    • Jane Goodman

      I’ve also received several comments from Joy the Baker. They all began with Joy’s original post, but we’re generated because individuals participating in the contest had just tried the recipe, we’re about to or needed advice. No harm. No foul.

      Reply

  14. Kelsey

    I only want to make one loaf of bread as I only have 1 pan; I’m assuming I can just halve the ingredients? I only ask because you’re recipe says one tablespoon of yeast, and half of that is 1.5 teaspoons, but every bread recipe I’ve ever made requires one full envelope of yeast which measures to 2 1/4 teaspoons. Please let me know, Thanks!

    Reply

  15. Blissmamaof3

    I made this yesterday and now my dogs have the world’s biggest dog biscuit :( After spending time online and talking to the KAF baker’s hotline, my problems are solved! There are three gorgeous loaves cooling on my counter right now, cannot wait for breakfast! Thank you for this bootcamp ????

    Reply

  16. Nicole B.

    Ooooooh Joy, this bread looks delicious! I will definitely be making it this weekend! When is the deadline for this challenge?? I don’t see it posted on here…

    Reply

  22. Nicole Barreiro

    Joy! When is this bootcamp deadline?! I’ve got to schedule my baking and photography sessions around school and work :( Which is yucky but when I have the time to bake it feels like such a reward. And an excellent stress reliever!

    Reply

  27. JaneG

    Just completed the dough up to the rest time. It was a very tough dough. I’m afraid. Is there anything I can do now to soften it up? Or is this just a tougher dough?

    Reply

  29. Mary

    Mona, KAF told you that it didn’t matter if you didn’t proof the active dry yeast? My bread is an example of what happens when you just add the active dry yeast to the flour without proofing. The dough doesn’t rise. I thought the recipe was incorrectly written when it came to using the two different yeasts. Very disappointed.

    Reply

    • Mona Sherry

      I called KAF and they said it doesn’t matter if you don’t bloom active dry yeast….o was really taken aback as for all my life that’s what I know about yeast…instant..throw it in..ADY mist be bloomed. Something isn’t right here. Can you tell me what type of yeast you used ? Instant or ADY?

      Reply

  40. Julia Clark

    First of all, I have LOVED the baking boot camp! Second of all, I inadvertantly bought whole grain whole wheat flour, so I used it anyways. It turned out a little tougher, from all the gluten, but still so delicious!

    Reply

  43. Rob Stefanik

    I love this bread and make it quite frequently. I’ve even tweaked the recipe a bit. I add a bit of whole wheat flour and a bit of steel cut oats as well.

    Next up is adding bananas. Seriously. I have made a banana yeast bread before, using a recipe from the Tassajara Bread Book, and that one is quite delicious.

    Reply

  45. matt meeks

    I have used the honey oatmeal bread recipe from your KAF bread flour bag for years. This looks similar but sweeter. I will definitely try this version. My question, can I use an organic seven grain breakfast cereal blend in place of the oatmeal? Any modifications? I have done this with the old recipe and it worked well. I enjoy the heartier flavor and texture. Thanks!

    Reply

  46. Rebecca Scotland

    IThe bread looks amaxing and your photo steps are wonderful. ‘ve been inspired to share this recipe and Blog with my Nutrion and Wellness classes. We will donate the breads to the Cougar Food Cupboard for the Feb 4th distribution. This will also fit into our FCCLA No Kid Hungry service project. Thanks so much

    Reply

  47. Jourdie Ross

    Um, if this is inappropriate you can totally delete it and I apologize in advance if it’s offensive. I’m also amazed nobody else has pointed it out. These photos, your breasts, stunning. I’m not a dude and I’m not hitting on you (though I’m sure many would). I say this purely from one gal pal to another. I hope that’s okay. If it’s not, yikes, sorry, I went there.

    Also, the bread looks delish, but that’s hardly new news around here. :)

    Reply

  48. Mona Sherry

    The original recipe called for instant yeast and you call for active dry yeast to be dumped right into the mix ? Wouldn’t you need to raise the active dry yeast in some warm water and sugar before adding it directly ? This part really seems confusing somI would appreciate your opinion ?

    Reply

    • Mary

      I made the bread by just adding the yeast to the flour. My bread didn’t rise as much as I thought it would and I wonder if it’s because I didn’t use instant yeast. Still tastes good though.

      Reply

      • Mona Sherry

        Mary, I called KAF today as this blog is co sponsored with them, and they agreed that absolutely “active dry yeast” must always be bloomed first, before adding as opposed to instant yeast. I was a bit annoyed as I am guessing other bakers wasted theme and ingredients with these faulty directions. I hope Joy the Baker fixes the issue, as KAF said they would be in touch with her re: the mistake in the blog directions.

        Reply

        • Mary

          Mona, Thank you for following up with me re: the yeast question. I’m truly disappointed that Joy didn’t respond. I bake for fun and not very often do I make bread with yeast, so I don’t understand how Joy could’ve missed this very important step in the recipe (if I caught it). As I said previously, my bread still tasted good but a little dense. Would have been much better if I had better directions and the bread had risen more. Somehow I felt I wasted my time with something that could have been much better. Thanks again.

          Reply

          • Mona Sherry

            Mary- I think when you have a trusted source such as KAF and sometimes Joy The Baker, certainly in a boot camp for new bakers, when a mistake is made..it should be corrected immediately so new bakers don’t experience disappointing results and become discouraged…throwing active dry in would def cause a leaden loaf…and then there’s Pepperidge Farm????. Also KAF is aware and should have called this …I hope you keep enjoying the process. I love baking and while I am def not a terrific baker, it’s. Fun and calming and my 10 grandkids enjoy it ! Have fun !

          • Kara

            I used active dry yeast and added it directly to the flour, no blooming, and my loaves came out amazing! I was nervous because I read your comments after I had already added the yeast to the flour. Perhaps there is another reason your loaves came out too dense. This is really my first loaf of bread without a bread machine so I can’t offer any ideas, sorry.

  49. Lara

    Joy, just made the bread! The smells in my kitchen were so amazing! And half the bread is already gone… Thanks so much!!!

    I love your bread recipes, they always work and they are definitely very popular here at home :)

    Reply

  52. Mary

    If you use active dry yeast, is there any need to dissolve it in warm water before adding to the flour? Your recipe does not state this step, so I want to make sure that it will work by just adding to the flour mix.

    Reply

  57. Jen

    Just pulled this bread out of the oven and our house smells amazing. I’m looking forward to enjoying a slice of this bread for breakfast tomorrow. Thanks, Joy! (And congrats on the Oprah article!)

    Reply

  60. Katie

    i ended up having to add an additional 3/4 cup of water during the kneading process! Not enough moisture! Probably the cold winter we’re having!

    Reply

  61. Chrissy

    We’re in the middle of our second serious snow storm this week. I made this today and it’s so easy and delicious. The bread was perfect for being storm stayed. Thanks for sharing.

    Reply

  62. Bearsmama

    Hi. Could I sub white whole wheat flour??? I usually have whole wheat on hand, but not today! And I want this bread today, dang it!:) TU in advance!

    Reply

  63. Morgan

    This bread looks unreal! Instead of buying bread this week, I think I’ll go ahead and make some! I do have one obnoxiously annoying question though… that shirt. So simple, so cute. Can you share from where you acquired it? Thanks!!

    Reply

  66. Robin

    This sounded so delicious that my kids and I are making it today. The dough is rising right now. However, I noticed that in the recipe it says to let dough rise an hour before dividing, and in your instructions with photos you say to let rise two hours. Which one is correct? Thank you! (Hoping it’s an hour so the kids can see the finished product before bed…)

    Reply

  67. tinkerbelle86

    ive been having a go at bread recently, and i have real issue with it – it always seems ot be doughy in the middle! I think its to do with the proving but i cant work it out!

    Reply

  80. Lynn

    Sunday I am making this! It is suppossed to snow all day and yummmmmmo, the smell of bread wafting through the house!!! Cannot wait!!

    Reply

  81. Beth R.

    I would have been much more interested in the whole Baking Bootcamp concept if a video had been included. Watching someone do what they are explaining is so much more helpful than pictures.

    Reply

  85. Nutty Nutritionist

    These pictures just make me want to bake! There is something really therapeutic about kneading bread. I tried to look at that apron posted and it gave me a page not found message. So I don’t know if the link is broken or if its just broken for me?

    Reply

  87. Rebecca @ Bring Back Delicious

    I love bench scrapers (bench knives). I have about 10 of them and that was after whittling them down.

    I love the step by step and it looks like the bread came out great. It would look good brushed with a light egg wash to give it a golden crust as well. Thanks for sharing!

    Reply

    • joythebaker

      I tink freezing the dough will kill the yeast and prevent this bread from properly rising in the oven. Letting it rise in the refrigerator overnight might be a better option!

      Reply

    • Yiskah

      I freeze bread all the time to bake later. Doesn’t kill the yeast. Once you’ve kneeded and shaped, wrap in plastic wrap and put it in a ziploc. When you want to bake it, take it out, remove the plastic wrap and pop in a loaf pan. Let it thaw overnight in the fridge and then let it rise on the counter the 2nd time like normal (2-4 hrs). Works great

      Reply

  92. Kaye

    Would you be willing/able to give gram measurements for those if us in the UK who, no matter how hard we try, still struggle with cups?

    Reply

  96. Girl Named Allyn

    I made a similar recipe from Orangette that was so delicious, but considering I have all of these ingredients on hand already… might be trying this version soon. Just feels like the right thing to do.

    Reply

  97. Olivia File

    Would it be bad to let the rise go in the fridge for a longer rise? I know typically it lets the flavors develop more but I was unsure if it would be not as good for this type or yeast bread.

    Thanks! It looks great! I’m excited to make it!

    Reply

  99. Ksenia @ At the Immigrant's Table

    I love the step-by-step journey, and the resulting loaves are sure to be comfort food perfection! I love whole wheat bread with a touch of honey, so these seem right up my alley (though I usually go the sourdough round). Thanks for sharing – and too bad the challenge is only open to U.S. residents!

    Reply

  100. DessertForTwo

    My friends keep inviting me to this bootcamp workout thing in the park. I’m having a hard time telling them the only bootcamp I want to go to is the of the baking variety. Butter > lunges.

    Reply

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