The finished breads took 40 minutes to rise with fast acting yeast. You can bake them 20 minutes and turn the pans in the oven and then bake 20 more minutes.


The easy to work with Honey Whole Wheat dough is rising happily in my kitchen now.

I have never followed “to the T” exactly what the Kitchen Aid users manual says to make yeast breads with the dough hook before….and it makes bread making close to effortless.

This was adapted from the recipe for Honey Oatmeal Bread. I used whole wheat flour in place of all purpose and margarine in place of butter. I used rapid rise Fleischmann’s yeast and decreased the rising time by about half. ..basically just let it rise in a warm, draft free place until it doubles in size.

To stream line heating the liquids, I heated the water,& honey and margarine in a small Pyrex measuring bowl in my microwave only about a minute and a half, until it reached about 120 degrees.


The whole wheat honey oat bread dough after it kneaded on the hook.

5 cups King Arthur Whole Wheat Flour
1 cup regular oats
2 teaspoons Salt
2 packages rapid rise yeast
1-1/2 cups water
1/2 cup honey
2 eggs -added after you incorporate the heated water, honey and butter.


Mix all the dry ingredients in the Kitchen Aid mixer bowl and attach thr dough hook and mix at speed 2 for 30 seconds.

Mix all liquid ingredients, except eggs, and heat until they reach about 120 degrees, test either by touching with your finger (for experienced bakers) or by a food thermometer.

Add the heated liquids and the eggs mixing at speed 2 with thr dough hook. The dough is going to cling to the hook, which is what you want it to do.
I used a spatula to scrape the flour off the sides of the bowl, incorporating the dry ingredients more thoroughly.

Time the kneading to about 7 minutes with a kitchen timer….then the dough is ready when it feels elastic and not sticky. If you have to add water, add a little if it’s too dry. ..if it’s too wet a little flour.. until you can touch the bread dough and you can pat it without it feeling sticky or dry in any way.

Let the dough RISE in a greased bowl 1 hour if using regukar yeast, 10 Minutes to a half Hour if using Rapid Rise yeast…when it’s double in size.

Once risen, divide into as many loaves as you want to bake. ..2 or 3 are good. You could even do 4 small ones.

Just the baking time accordingly depending on the size of the loaves.

Once loaves are shaped into circles or small loaves, let rise until doubled again.

Brush with egg white water wash and sprinkle with additional oats.

Bake at 375 degrees for up to 40 minutes, checking at 25 minutes to see how they’re browning.

These make excellent gifts for holidays or for no reason at all.

1 tablespoon water and 1 egg white mixed and brushed on the loaves before baking. The egg white makes the tops of the lowest nice and shiny and also it here’s a little sprinkling of oatmeal.

Photography by Paulette L Motzko and photo editing and Digital Arts by Paulette L Motzko, PLM Studios, Copyright December 2015

The First Day of Winter,
December 22, 2015
10:17 a.m
Finished baking at 12:52 p.m
Edited on December 30th, 2015
8:17 p.m.