HONEY OAT BREAD RECIPE

Name: Honey Oat Bread
Prep time: 15 min
Cook time: 45 min
Total time: 150 min
Ingredients: 3 cups all-purpose flour (can use half whole wheat flour); ¾ cups oats (either instant or old fashioned); 1 TBSP instant yeast; 1 ½ tsp salt; 1 cup milk; ¼ cup water ( lukewarm ); 2 TBSP light olive oil; ¼ cup honey; 2 TBSP honey (warmed); 2 TBSP oats

Published by Jessica on May 14, 2020

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Honey Oat Bread is a loaf of soft, utterly delicious homemade bread made with classic ingredients including oats, milk, olive oil & honey.

Honey Oat Bread is truly my favorite! There’s something special about baking fresh bread at home, and when I stumbled upon this recipe, I couldn’t wait to give it a try. The result was incredible! I believe homemade bread tastes best on the day it’s baked, so I sliced some for my kids’ after-school snack and served the rest at dinner.

Ingredients for Honey Oat Bread

Dry Ingredients

3 cups all-purpose flour (or half whole wheat flour): Provides the structure and texture of the bread.

¾ cups oats (either instant or old-fashioned): Adds flavor and a chewy texture.

1 TBSP instant yeast: Acts as the leavening agent, helping the dough rise for a light and airy loaf.

1 ½ tsp salt: Enhances the overall flavor

Wet Ingredients

1 cup milk: Adds moisture and richness, contributing to the bread’s soft crumb and enhancing flavor.

¼ cup lukewarm water: Activates the yeast, helping it to rise effectively when combined with other ingredients.

2 TBSP light olive oil: Provides richness and a tender texture, contributing to the overall flavor and mouthfeel of the bread.

¼ cup honey: Naturally sweetens the bread

Toppings

1 ½ to 2 TBSP oats: Sprinkled on top for added texture and visual appeal

1 ½ to 2 TBSP warmed honey: Adds a glossy finish and an extra touch of sweetness on top of the loaf.

Making Homemade Honey Oat Bread

If you’ve never made bread before, here is the basic formula for making your own at home:

Step 1: Combine Dry Ingredients

In a large mixing bowl, whisk together the flour, oats, yeast, and salt until evenly combined.

Step 2: Combine Wet Ingredients

Warm the milk until it’s just slightly warm to the touch (not hot). In a small bowl mix the warmed milk, water, melted butter, and honey.

Step 3: Mix and Knead the Dough

Stir the wet and dry ingredients together until a soft dough forms. Mix with a dough hook until it just comes together. Continue to knead in the mixer, with the dough hook attachment, for about 7-10 minutes. You want the dough smooth and elastic.
Tip: If the dough feels too sticky still after 5 minutes of kneading, add a little flour, one tablespoon at a time. If the dough is too dry, add water, 1 teaspoon (5 ml) at a time, to soften it up.

Step 4: First Rise

Place the dough in a lightly greased bowl and cover it with a clean towel or plastic wrap. Let it rise in a warm place until doubled in size, about 30–60 minutes.

Step 5: Shape the Dough

Once doubled, transfer the dough to a lightly floured surface if needed. Flatten into a 9×12-inch rectangle, then roll tightly into a loaf, tucking in the ends. Place in a greased 9×5-inch pan, brush with warmed honey, and sprinkle with oats.

Step 6: Second Rise

Cover the loaf loosely and let it rise again in a warm spot until doubled, about 30 minutes. (In colder weather, I use a slightly warmed, turned-off oven with the light on.)

Step 7: Bake the Bread

Bake for 40–50 minutes, or until the top is deep golden brown and the internal temperature reaches 190–200°F (Breads with milk should reach closer to 200°F.)

Step 8: Cool the Bread

Let the bread cool in the pan for about 10–15 minutes, then transfer it to a wire rack to cool completely.

Allow at least 20 minutes before slicing—cutting too early can cause the loaf to collapse or become gummy.

Honey Oat Bread

Honey Oat Bread is a loaf of soft, utterly delicious homemade bread made with classic ingredients including oats, milk, olive oil & honey.

4.66 from 50 votes

Print Pin Rate

Course: bread

Cuisine: American

Keyword: honey oat bread

Prep Time: 15

Cook Time: 45

Rise time: 1 30

Total Time: 2 30

Servings: servings

Calories: 194kcal

Author: Jessica & Nellie

Ingredients

3 cups all-purpose flour can use half whole wheat flour
¾ cups oats either instant or old fashioned
1 TBSP instant yeast
1 ½ tsp salt
1 cup milk
¼ cup water lukewarm
2 TBSP light olive oil
¼ cup honey

Toppings

2 TBSP honey warmed
2 TBSP oats

Instructions

In a large bowl, or the bowl of a standing mixer, combine the flour, oats, yeast, and salt.
In a small bowl, warm the milk slightly, but not boiling. Add the olive oil, then stir in the water and honey.
Pour the milk mixture into the flour mixture, mixing with a dough hook until it just comes together to form a dough. Knead with the dough hook attachment, for 7-10 minutes, until the dough is smooth and elastic (if you’re making this recipe by hand, the dough will be very sticky at first; flour your hands and work surface generously and be patient). If the dough is still very wet and sticky after 5 minutes of kneading, add more flour, 1 TBSP at a time, until the dough is barely tacky. If the dough is too dry, add water, 1 tsp at a time, to soften it up.
Place the dough in a lightly oiled bowl, cover, and allow to rise until doubled, for about 30-60 minutes.
Once doubled, place the dough on a clean, dry work surface. If the dough is too sticky, lightly flour the surface before continuing. With your fingers, flatten the dough into a 9×12-inch pan. Tightly roll the dough, tucking the ends as needed, into a loaf. Brush the top with the warmed honey and sprinkle with the oats. Allow the loaf to rise in a slightly warm location until doubled, about 30 minutes.
When dough has doubled, preheat oven to 350 degrees (180 C). Bake for 40 to 50 minutes, until the bread is deep golden brown and the internal temperature is about 190-200 degrees. Transfer to a wire cooling rack and allow to cool completely before serving. Slice, serve, & enjoy!

Video

Notes

Store the bread tightly wrapped or in an airtight container at room temperature for 2–3 days.

For longer storage, freeze once completely cooled. It can be frozen whole or sliced for up to 2–3 months. Thaw at room temperature or warm slices before serving.

Nutrition

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How do you store homemade bread?

Fresh honey oat bread is best enjoyed within 2–3 days when stored at room temperature. Keep it tightly wrapped or in an airtight container to maintain softness. These bread bags are pretty amazing!

Freezing is also highly recommended if you want it to last longer. Wrap tightly in plastic wrap and place in a freezer bag or airtight container. It keeps well for about 2–3 months in the freezer.

To use, thaw at room temperature, or warm slices in the toaster or oven for a fresh-baked feel.

Can I use all whole wheat flour?

Yes, but the bread will be denser. For best results, I recommend using half all-purpose and half whole wheat flour so the loaf stays soft and light while still having a hearty flavor.

Why didn’t my dough rise?

This usually happens if the yeast is expired or the liquid was too hot or too cold. Make sure your yeast is fresh and your milk is warm—not hot—to help activate it properly.

Best Bread Pan?

I bake a lot of bread and the pans I prefer are either ceramic, glass or cast iron. These pans will bake bread more evenly and release the bread more easily after baking. I don’t like using dark or nonstick pans because the bread cooks unevenly. It darkens on the outside before the bread is cooked on the inside, so the coloring is uneven. Read more about which bread pan is the best here!

Why is my bread dense?

This can happen if too much flour was added, the dough wasn’t kneaded enough, or it didn’t rise long enough. The dough should be soft and slightly tacky, not dry.

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This honey oat bread is made with wholesome ingredients like whole wheat flour, milk, and honey. It’s the kind of cozy homemade loaf that works just as well for snacks as it does alongside dinner.

HONEY OAT BREAD RECIPE

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