I always think it is easier to buy bread than to make it. And sometimes in certain circumstances, it is. But “homemade” bread is so much better tasting, is not loaded with preservatives, and healthier than store bought versions. This week, when I needed packable lunches for long volunteer days at the arboretum, I made a loaf of bread.

There was a little work involved. Heating up some water, melting some butter, and combining all the ingredients in the bread machine. And I had to choose a setting on the machine and then hit the start button. Not all that much work really, and certainly better than getting in the car, driving to the grocery store, parking, going inside, finding what I want, checking out, and then driving home again.

When I think of it in those terms, it was less work to stay at home and put the bread ingredients together, push a few buttons, and then, with the aid of a bread machine, all the rest of the work was done! Making this bread completely by hand would be a bit of a different story, but still very worth the effort! (I’ve included directions for both methods.)

Oatmeal Honey Bread (adapted from tasteofhome.com) Total Time Required: 4 hours, Prep: 30 minutes, Bake Time: 25 minutes, Additional Time: rising and cooling time, Makes: 1 loaf (12 slices)

Ingredients:

• 1/2 cup water
• 6-1/2 tablespoons 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
• 1 large egg
• 1-1/2 cups whole wheat flour
• 1-1/4 to 1-3/4 cups all-purpose flour

Directions:

To make in a Bread Machine: In a small saucepan, bring the water and 4-1/2 teaspoons butter just to a boil.

Place the oats in a small bowl and pour the boiling liquid over them.

Stir the applesauce, honey, and salt into the bowl.

When the mixture has cooled to below 110°F, whisk in the egg.

Add the wet ingredients, whole wheat flour and 1-1/2 cups all-purpose flour along with the yeast to the bread pan in the order specified by the manufacturer.

Choose the wheat bread setting and push the start button. When the bread has finished the final rising time and is ready to start baking, melt the remaining 2 teaspoons of butter and brush it over the top of the loaf.

When the loaf is done, remove the pan from the bread machine and allow it to sit on a cooling rack for 10 minutes.

Turn the bread out of the pan to cool completely before slicing. Store the bread in an airtight container.

To make without a bread machine: In a small saucepan, bring the water and 4-1/2 teaspoons of butter just to a boil. In a small bowl, pour the boiling liquid over the oats. Add the applesauce, honey, and salt to the bowl. Let the mixture stand until it cools to 110°F, stirring occasionally.

In a large bowl, dissolve the yeast in 2 tablespoons of warm water (110°F – 115°F). Add the oatmeal mixture, egg, whole wheat flour and 1 cup of the all-purpose flour to the bowl. Beat the mixture until smooth. Stir in enough of the remaining all-purpose flour to form a soft, sticky dough.

Turn the dough onto a floured surface and knead it until it is smooth and elastic, about 6 – 8 minutes. Place the dough in a greased bowl, turning it once to grease the top. Cover the bowl and let the dough rise in a warm place until it is doubled, about 1 hour.

Punch the dough down. Shape it into an 8-inch round loaf on a greased baking sheet. Cover the loaf and let it rise in a warm place until doubled in size, about 30 minutes.

Melt the remaining 2 teaspoons of butter and brush it over the top of the loaf. Bake the loaf at 375°F for 25-30 minutes or until the top is golden brown. Cool the bread on a wire rack. Allow the bread to cool before slicing. Store the bread in an airtight container.

The smell of baking bread throughout our home is wonderful!  ~Linda

Oatmeal Honey Bread (adapted from tasteofhome.com) Total Time Required: 4 hours, Prep: 30 minutes, Bake Time: 25 minutes, Additional Time: rising and cooling time, Makes: 1 loaf (12 slices)

Ingredients:

• 1/2 cup water
• 6-1/2 tablespoons 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
• 1 large egg
• 1-1/2 cups whole wheat flour
• 1-1/4 to 1-3/4 cups all-purpose flour

Directions:

To make in a Bread Machine: In a small saucepan, bring the water and 4-1/2 tablespoons butter just to a boil. Place the oats in a small bowl and pour the boiling liquid over them. Stir the applesauce, honey, and salt into the bowl. When the mixture has cooled to below 110°F, whisk in the egg.

Add the wet ingredients, whole wheat flour and 1-1/2 cups all-purpose flour along with the yeast to the bread pan in the order specified by the manufacturer. Choose the wheat bread setting and push the start button. When the bread has finished the final rising time and is ready to start baking, melt the remaining 2 teaspoons of butter and brush it over the top of the loaf.

When the loaf is done, remove the pan from the bread machine and allow it to sit on a cooling rack for 10 minutes. Turn the bread out of the pan to cool completely before slicing. Store the bread in an airtight container.

To make without a bread machine: In a small saucepan, bring the water and 4-1/2 teaspoons of butter just to a boil. In a small bowl, pour the boiling liquid over the oats. Add the applesauce, honey, and salt to the bowl. Let the mixture stand until it cools to 110°F, stirring occasionally.

In a large bowl, dissolve the yeast in 2 tablespoons of warm water (110°F – 115°F). Add the oatmeal mixture, egg, whole wheat flour and 1 cup of the all-purpose flour to the bowl. Beat the mixture until smooth. Stir in enough of the remaining all-purpose flour to form a soft, sticky dough.

Turn the dough onto a floured surface and knead it until it is smooth and elastic, about 6 – 8 minutes. Place the dough in a greased bowl, turning it once to grease the top. Cover the bowl and let the dough rise in a warm place until it is doubled, about 1 hour.

Punch the dough down. Shape it into an 8-inch round loaf on a greased baking sheet. Cover the loaf and let it rise in a warm place until doubled in size, about 30 minutes.

Melt the remaining 2 tablespoons of butter and brush it over the top of the loaf. Bake the loaf at 375°F for 25-30 minutes or until the top is golden brown. Cool the bread on a wire rack. Allow the bread to cool before slicing. Store the bread in an airtight container.