The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Honey Oat Bread - Bread Machine

Danni3ll3's picture

Honey Oat Bread - Bread Machine

Before I got into making bread by hand, this is the bread that I made in the bread machine. The original recipe is for a 1.5 lb loaf from the CD Kitchen website. I played with it adjusting the quantities for a 2 lb loaf since that is the minimum size loaf for the bread machine I have.

My daughter requested that I make this for Xmas dinner. So this weekend's bake was not very exciting. I did make 3 of these loaves for the soup kitchen as well. 

  1. 1 1/2 cups water 
    2 tablespoons and 2 teaspoons honey 
    2 tablespoons and 2 teaspoons butter, softened 
    1 2/3 teaspoon salt 
    2 tablespoons and 2 teaspoons powdered milk 
    2 1/4 cups multigrain flour 
    1 1/3 cup whole wheat flour 
    1/2 cup rolled oats 
    1 1/8 teaspoon yeast

  2. Directions: Choose whole grain or whole wheat setting, regular crust. Add ingredients to bread machine in order directed by machine manufacturer.

I apologize for the volume measurements. One day, I will convert these to weights. I am also thinking of trying this with sourdough rather than yeast. 


Lechem's picture
Lechem (not verified)

I don't have a bread machine anymore but my friend and I have come up with a great formula for a sourdough even if the machine hasn't got a setting for it. 

This formula works very well on the French Bread setting for the Panasonic SD2500/2501 series. Here is the manual  If you have a similar setting then it should work. 

Here is the formula... Using bakers percentages the flour within the starter should be 30%. So for example...


400g bread flour (100%)

218g water (54.5%, with the final hydration including the starter 65%)

8g salt (2%)

240g starter @100% hydration (120g flour within starter = 30%)


Try a plain bread flour sourdough first. You can toggle the hydration to suit you but the flour within the starter should be 30%. I suggest keeping the starter at 100% hydration and just toggle the added water. 

The method is as follows (very easy)...

  1. Night before in the bread pan (don't forget to include the paddle) build your starter and leave to mature overnight.
  2. Next morning mix the flour and salt in a bowl. Place to one side.
  3. Add the water to the starter and mix. 
  4. Sprinkle the flour over the top, close the lid and choose the French Bread cycle. 
Danni3ll3's picture

This is definitely something I need to try. I was planning on converting the recipe to Sourdough but then making it by hand. I didn't think of making it entirely in the machine!

Lechem's picture
Lechem (not verified)

This formula works very well for the Panasonic, however if your French bread setting is similar I don't see why it shouldn't be as good. We worked this one out for ease (the purpose of a bread maker) as necessity dictated. Took some trial and error but this formula has become to be known as "Abe's No Fuss". She named it so. 

Feel free to play around with the size of the dough (best for your machine) and hydration according to your needs. Just keep the starter formula the same. 

Let me know how it goes. 

Danni3ll3's picture

identical to the Emeril bread maker. It has a ton of settings that I don't use mostly because this is "the loaf" that is requested. I have shared the recipe with others and it has also turned into "the loaf" in their household as well. 

The original recipe calls for all purpose flour but I use the Robin Hood Multigrain Best for Bread flour. It isn't sold every where so it might be tricky to find if you decide to try this. Basically it is a flour with a mix of fine and coarse milled grains:  

"What is multi grain flour?This whole grain blend incorporates the bran, germ, and endosperm portions of the grains to make a nutritious flour. This blend is made up of whole wheat, rye, triticale, oat, corn, soy, barley, brown rice, millet, and flaxseed. Perfect for any baked good. There are approximately 3 3/4 cups per pound."  I am sure that other flour blends with a similar composition would work. 
Lechem's picture
Lechem (not verified)

The French bread setting is different! Panasonic gives the rising time as a range of 2-4 hours. It must detect how well it's rising, needs etc. Emeril is very exact and might not suit the sourdough option. 

Either risk one basic loaf and see what happens. Or just do your original plan. 

PalwithnoovenP's picture

It really looks like it was panned. How was the texture with the oats directly added without soaking?

Danni3ll3's picture

You would never guess there were oats in there. I think that all the kneading of the machine breaks them down. 

dabrownman's picture

Yours says - Make a loaf of bread in the bread machine for me Mom and mine said, no matter what the subject.  Don't ever do that again Dad!  A very nice loaf, with healthy ingredients for a bread machine loaf too!  No wonder she asks for it!

The great recipes for bread made at home were once all in volume measurements.   Now we want weights:-)  My how things change!  Can't wait for Laser Measures or ingredients that weight themselves in the future.... and robot mixers too!  Oh Oh ....we might be working ourselves out of a job or hobby like so many others if we aren't be be replaced by machines and software......

Well done and Happy Holidays Danni

Danni3ll3's picture

If we end up going the robot route, that will spell the end of happy accidents that makes us try different things to improve our bread. Artisan bread will become like the The awful baguettes or white bread that is sold in stores!

joc1954's picture

When reading your post I remembered that my farmer  who is providing me the wheat grains is looking for a good recipe to bake bread in the bread machine. I have to check what kind of bread machine they have and we will definitely try to use your recipe. It is really a shame that they produce wheat, they have a home mill and bread machine, but most of the time they simply buy the bread. The reason behind is that they have not enough time but on the other side they would love to bake SD as they really enjoy in eating it.

Merry Christmas Danni!


Danni3ll3's picture

which is what most bread machines are. 

  • 1 ¼ cup water
  • 2 tablespoons honey
  • 2 tablespoons butter, softened
  • 1 ¼ teaspoon salt
  • 2 tablespoons powdered milk
  • 1 ⅔ cup multigrain flour (can use all purpose)
  • 1 cup whole wheat flour
  • ⅓ cup rolled oats
  • 1 ⅛ teaspoon yeast

I hope your farmer enjoys it!

joc1954's picture

Will contact them soon but I am afraid that they will have no time before new year. Most likely I will take their bread machine to my kitchen and run some test bakes and then give them precise instructions when I will return the bread machine. Will let you know the results. I hope that their bread machine will have a suitable program which is long enough to bake with SD.


Danni3ll3's picture

with turning this into a sourdough recipe. I could see this being prepared by the dough cycle and then left to rise conventionally in tins and being baked in the oven but that defies the ease of using a bread machine from start to end. 

I am surprised that people like my lowly recipe. It does taste good but as far as i am concerned, it isn't up to the caliber of what is usually posted. Thank you all for the kind comments. 

cgmeyer2's picture

OMG. That's the most beautiful bread from a bread machine. i will definitely try to re-create it.


On a roll's picture
On a roll

For many years I've been baking a very similar loaf from a recipe I found on a long-forgotten web site. I have a bread machine (an ancient Toastmaster) that I inherited from my mother, but I use it only to mix the dough; then I put it in a 5x9" loaf pan or--even better, I think--shape it into 57-gram rolls and bake in a 375-degree oven. I agree with you that the bread machine liquefies the oats so that there's no need to soak them at all. Here's the formula (in volumes, as I found it on the web) for comparison.


1 cup water

2 Tbs honey

1-1/2 Tbs softened butter

2/3 cup rolled oats

2-1/3 cups bread flour

1 Tbs wheat germ

1-1/4 tsp salt

2-1/4 tsp instant yeast

I should add that I usually cut the yeast in half to get a longer rise for flavor's sake, and that I often substitute whole wheat for up to half of the bread flour.

alfanso's picture

Lovely looking loaf, bread machine or otherwise.  About 20 years ago we received a bread machine as a gift and used it a few times before finding a nice dark corner for it in a closet somewhere.  It may still be there, but we've moved at least three times since!  Not putting them down as they have their place and a very real value, it just wasn't our cup of tea.