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Honey Orange Oatmeal Bread

Honey Orange Oatmeal Bread




1 loaf


1 hour 15 minutes


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  • 3-1/4 to 3-3/4 cups all-purpose flour
  • 3/4 cup old-fashioned oats
  • 1 (2-1/4 tsp.) envelope Fleischmann's® Quick Rise Yeast
  • 2 teaspoons freshly grated orange peel
  • 1/2 teaspoon salt
  • 1-1/4 cups water
  • 2 tablespoons honey
  • 1 tablespoon butter
  • 3/4 cup chopped dates OR pitted dates, snipped
  • 1 egg, lightly beaten



  1. Combine 1 cup flour, oats, undissolved yeast, orange peel and salt in large mixer bowl. Heat water, honey and butter until very warm (120° to 130°F). Add to dry ingredients; mix 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Mix 2 minutes at high speed. Stir in dates and enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 4 minutes. Cover; let rest 10 minutes.
  2. Roll dough to 13 x 9-inch rectangle. Roll up from short end as for jellyroll; pinch ends and seam to seal. Place loaf, seam side down, on greased baking sheet; flatten slightly to form oval. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 40 minutes.
  3. Brush with beaten egg. Make 3 diagonal slashes on top of loaf, about 3/4 inch deep.
  4. Bake in a 375°F oven for 30 minutes or until done. Remove from baking sheet; cool on wire rack.


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