Honey & Whole-Grain Quick Bread: A Stir-and-Dump Recipe

Full of a mixture of five grains and seeds, plus a touch of honey!

Today’s recipe? Honey & Whole-Grain Quick Bread! For long-time readers, you’ll know that in addition to my love affair with chocolate, I also love bread. But I also try to be healthy. So, I developed an easy recipe for a whole grain bread that will have you thanking the bread gods (and possibly me) for your free pass to eat copious amounts of carbs.

This is what I call a ‘Stir-and-Dump’ recipe, in that you basically stir all the ingredients together, dump it in a pan, and away you go! That’s right, it’s a one-bowl recipe! AND it’s a quick bread, so there’s no waiting for the bread to rise, then punching it down, then letting it rise again. As much as I love yeast breads (my Pesto Swirl Bread, for example), I also love having a loaf of bread ready for dinner in only 45 minutes.

And the short-cut to make this delicious bread? A hot-grain cereal! I used one that had three different types of whole grains in it: steel-cut wheat, rye, and whole flax. And because my bread recipe adds in oatmeal and cornmeal, it’s suddenly got a mixture of 5 whole grains and seeds! See? Healthy!

Let’s get our bread on!


  • 1/2 c. hot grain cereal, uncooked
  • 1/4 c. cornmeal
  • 1 1/2 c. boiling water
  • 1 c. oats
  • 2 c. flour
  • 2 1/4 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 1 c. yoghurt (I used my homemade yoghurt)
  • 1 egg
  • 1/4 c. oil
  • 1/4 c. milk
  • 1 tbsp. honey

Mix the cereal, cornmeal, and boiling water together. Let sit for 15 min. Stir in remaining ingredients. Pour into two greased loaf pans. Sprinkle a few oats on top of the loaves. Bake in a 400 degree oven for about 30 minutes or until the top of the bread is nicely browned. Let cool in pan for 5 minutes, then turn out on to a cooling tray to cool fully before slicing. And then enjoy your freshly baked Honey and Whole Grain Bread!

By the way, if you use steel-cut oats instead of rolled oats, just be sure to add them in to the other whole grains in the beginning, so that they can soak for 15 min. as well.

Honey and whole grains, in muffin form!

This recipe will make two small loaves, or one small loaf and a half dozen muffins/buns. I think the buns are great when served warm and with maple syrup! They end up tasting a bit like oatmeal pancakes — yum! I also plan to use any leftover bread to make homemade French Toast with; with more maple syrup, because I’m Canadian, eh!

Next Post: Greens! All the greens. I’ve got some purple leafy kale in my fridge that I want to do something with. Or maybe I’ll mix up some Glazed Orange Scones with the candied orange peel I made last night. Or maybe share my 10-Minute Mesquite Sweet Potato Mash? Let me know your preference in the comments!  

Linking Up at Meal Plan Monday, Foodie Friday, and Happiness is Homemade! Plus at Full Plate Thursday!

9 thoughts on “Honey & Whole-Grain Quick Bread: A Stir-and-Dump Recipe

  1. Jeannie

    Margaret, at the risk of sounding stupid, what is hot grain cereal?

    I am from southern middle Tennessee, USA, and I consider hot grain cereal to be either “oatmeal” or “grits.” Would these work in the recipe? I would like to give it a try.

    Jeannie @ GetMeToTheCountry.blogspot.com

    1. Margaret Post author

      Hi Jeannie! By a “hot grain cereal”, I just meant a boxed cereal that one can buy in the super-market, that is a ready-made mix of grains. Usually all you have to do is boil it with water to create a grain porridge. I used a Red River brand of hot grain cereal, simply because it was what I had on hand, but you could make your own mix. You could certainly try a mixture of oatmeal and grits in the cereal! My recipe calls for cornmeal and oatmeal in addition to the grain mix, so it would certainly be a different sort of bread, but I think it would work out. If you make it, let me know how it goes! 🙂

  2. Jeannie

    Thank you for explaining. I searched Red River brand and it is not available in my area. I did get the ingredient list and now know what it contains. Plan “B” will be to take your recipe and improvise.

    I will keep you apprised of my adventures.

    Jeannie @ GetMeToTheCountry.blogspot.com

  3. Jeannie

    Plan “B”
    I followed your recipe as close as possible, even using my own homemade yogurt.

    Substitutions were buckwheat flour, not a hot grain cereal and stevia instead of honey. After tasting it, I think I will omit the stevia next time. I was concerned the buckwheat flavor would be too strong, but it was fine. The cornmeal was a surprise because it added a hint of sweetness. I did not expect it since it was not a sweet corn grain but regular old field (dent) corn.

    I ground the buckwheat and the cornmeal right before I put it in the recipe. Often fresh ground grains are very flavorful and change the taste of bread. This time it was perfect.

    Love it,
    Jeannie @ GetMeToTheCountry.blogspot.com

    1. Margaret Post author

      Freshly ground buckwheat and cornmeal sound delicious! That’s about as fresh as a loaf of bread can get! Thanks for letting me know how it all went — sounds soooo good! 🙂

      1. Jeannie

        UPDATE: My sons did not care for the bread because it was not sweet enough. I don’t ever eat sugar so replacing the honey with stevia worked for me but not for my family. I recommend following the recipe exactly and adding the honey.

        I am happy because I am going to eat the whole loaf myself.

        Jeannie @ GetMeToTheCountry.blogspot.com


Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.