Honey Nut Oatmeal Bread Machine Mix

Honey Nut Oatmeal Bread mix is a deliciously moist bread with a dense texture of rich hearty oats. A hearty bread with a sweet aroma that is perfect for flavorful sandwiches or french toast.

You’ll Need:
1 cup oats
1/2 cup whole wheat flour
1 1/2 cups bread flour*
1 teaspoon salt
1/2 cup chopped walnuts

Combine all of the ingredients in a ziploc bag, mixing well to combine. Write the following instructions on the bag:

Remaining Wet Ingredients:
1 cup water (80F) or the temperature recommended by your bread machine model
2 tablespoons vegetable or walnut oil
2 tablespoons honey

To Make bread:
Pour water, oil and honey (80F) into the bread machine pan
Gently dump the contents of the bread machine mix onto the water
add 2 Tbs butter (or margarine) to the corners of the bread pan on top of the flour mix.
In the center of the mix, make a small well, add 1 1/2 tsp Bread Machine/ Fast Rise Yeast

Set the bread machine to the Basic (1.5 pound) loaf, with the desired bread crust color of your choice (light, med, dark).

*Bread Flour– Bread flour contains more gluten than regular all purpose flour. However, you can use all purpose flour in its place if you also add 1 tsp of Vital Wheat Gluten PER Cup of flour. So for 3 cups of all purpose flour you would also add 3 tsp of gluten. For 4 cups of all purpose flour, you would add 4 tsp of gluten. Wheat gluten is available in the baking aisle of most grocery stores (usually above the flour). It comes in a small box and should be stored in the fridge for increased longevity.

Bread Machine Note: The Bread machine that I used for the bread is the West Bend High Rise (dual paddle) model. Although this recipe should work fine in any Bread Machine.

Don’t have a Bread machine?- Here are the directions for making it by hand or by a mixer.

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Honey Nut Oatmeal Bread Machine Mix

Article or recipe authorAuthor: Melissa 'Liss' Burnell

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preparation timePrep 10 minutes mins

total timeTotal 10 minutes mins

This bread machine mix makes a hearty 1.5-pound loaf with oats, walnuts, and honey for a moist, slightly sweet bread that is ideal for sandwiches, toast, or French toast. Estimated total batch cost is $7.37, or about $0.61 per serving based on 12 slices.

ServingsServings 12 slices

CourseCourse bread

CuisineCuisine American

Budget101 Price BreakdownApprox Cost: $7.37

Ingredients

1/21x2x

• ▢ 1 cup oats
• ▢ ½ cup whole wheat flour
• ▢ 1 ½ cups bread flour
• ▢ 1 teaspoon salt
• ▢ ½ cup chopped walnuts
• ▢ 1 cup water 80F
• ▢ 2 tablespoons vegetable or walnut oil
• ▢ 2 tablespoons honey
• ▢ 2 tablespoons butter or margarine
• ▢ 1 ½ teaspoons bread machine or fast rise yeast

Equipment

bread machine

large zip-top bag

Measuring Cups

Measuring Spoons

Instructions

Prevent Sleep Mode Prevent Sleep Mode

1. Combine the oats, whole wheat flour, bread flour, salt, and chopped walnuts in a large zip-top bag and mix well.
2. Label the bag with the remaining wet ingredients and baking directions.
3. Pour the water, oil, and honey into the bread machine pan.
4. Gently dump the dry mix over the liquid.
5. Add the butter or margarine to the corners of the bread pan on top of the flour mixture.
6. Make a small well in the center of the mix and add the bread machine or fast rise yeast.
7. Set the bread machine to the Basic cycle for a 1.5-pound loaf and choose your crust color.
8. Cool the loaf before slicing.

Recipe Size Alteration

💡 If you altered the ingredients above by doubling or tripling the recipe, you may also need to change the pan/dish size and adjust the cook time.

Notes

Yield is estimated as 12 slices from one 1.5-pound loaf.
Prep time is an estimate for measuring the dry mix and loading the bread machine.
Cook time is listed as 0 minutes because the original recipe does not provide a bake-cycle clock time and the machine handles the baking automatically.
Dry mix shelf life is an estimate of up to 2 months in an airtight container in a cool, dry pantry, based on the walnuts being the shortest-lived ingredient.
Baked bread keeps about 4 to 5 days at room temperature once fully cooled and wrapped tightly, or up to 3 months in the freezer.

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