Honey Oat Bread recipe made with part whole wheat flour, honey, milk and oats. It’s one of my favorite homemade bread recipes!
Recipe Ingredients for Honey Oat Bread
Here’s what you’ll need to make this bread:
–3 cups all-purpose flour (I used half whole wheat flour)
–3/4 cups oats (either instant or old fashioned)
–1 TBSP instant yeast
–1 cup milk
–1/4 cup lukewarm water
–2 tablespoons butter
–1/4 cup honey
Toppings:
- 1 1/2 to 2 tablespoons honey, warmed
- 1 1/2 to 2 tablespoons oats
HOW TO MAKE HOMEMADE HONEY OAT BREAD
If you’ve never made bread before, here is the basic formula for making your own at home. It really is an easy process and you’ll be thrilled with the results. Plus your entire house will smell like freshly baked bread which is amazing.
STEP 1: COMBINE DRY INGREDIENTS
In a large bowl, or the bowl of a standing mixer, combine the flour, oats, yeast, and salt. Set aside.
STEP 2: COMBINE LIQUID INGREDIENTS
In a small bowl, or a two cup measuring cup, warm the milk so that it’s hot enough to melt the butter, but not boiling. Add the butter, stirring until melted, then stir in the water and honey.
STEP 3: MIX & KNEAD THE BREAD
Pour the milk mixture into the flour mixture, mixing with a dough hook until it just comes together to form a dough. Knead in the mixer, 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 tablespoon at a time, until the dough is barely tacky. 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 oiled bowl, cover, and allow to rise until doubled, about 1/2 to 1 hour.
STEP 5: PUNCH DOUGH AND SHAPE IT
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 by 12-inch rectangle. Tightly roll the dough, tucking the ends as needed, into a loaf. Place the shaped dough into a 9×5-inch loaf pan and brush the top with the warmed honey and sprinkle with the oats. Allow loaf to rise in a slightly warm location until doubled, about 1/2 hour. (It’s winter so I find my bread rises best in the oven- I turn the oven on 350 for a minute or two, then turn it off. Place loaf on the oven rack with the light on.)
STEP 6: SECOND RISE
When dough has doubled, preheat oven to 350 degrees (180 C). I just leave the dough in the oven while preheating.
STEP 7: BAKE THE BREAD
Bake for 40 to 50 minutes, until the bread is deep golden brown and the internal temperature is about 190 degrees. Transfer to a wire cooling rack and allow to cool completely before serving.
I use a digital cooking thermometer near the end of the baking time to make sure the bread is fully cooked. Fully cooked bread will be 190-200 degrees F. Bread recipes that include milk will need to cook until 200 degrees. My all-time favorite cooking thermometer is the Thermapen. It’s super fast and incredibly durable. Another great thermometer is the ThermoPop which is a more basic version that works just as well!
STEP 8: COOL THE BREAD
Let the bread cool in the pan it cooked in so it can maintain it’s shape. Once it’s cooled you can transfer it to a cooling rack.
I prefer to cool it for at least 20 minutes. If you try and slice it while it’s too hot, the loaf will get smashed- it’s a soft bread!
AVOID SUNKEN BREAD
The easiest and best way to avoid sunken bread is to use a cooking thermometer to check the inside of the loaf. Fully cooked bread will register 200°F on a thermometer. My all-time favorite thermometer is the Thermapen. It’s super fast and incredibly durable. Another great cooking thermometer is the ThermoPop which is a more basic version that works just as well!
Soft & Sweet Honey Oat Bread
Ingredients
- 3 cups all-purpose flour can use half whole wheat flour
- 3/4 cups oats either instant or old fashioned
- 1 TBSP instant yeast
- 1 1/2 teaspoons salt
- 1 cup milk
- 1/4 cup lukewarm water
- 2 tablespoons butter
- 1/4 cup honey
Toppings:
- 1 1/2 to 2 tablespoons honey warmed
- 1 1/2 to 2 tablespoons oats
Instructions
- In a large bowl, or the bowl of a standing mixer, combine the flour, oats, yeast, and salt.
- In a small bowl, or a two cup measuring cup, warm the milk so that it’s hot enough to melt the butter, but not boiling. Add the butter, stirring until melted, 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 in the mixer, 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 tablespoon at a time, until the dough is barely tacky. If the dough is too dry, add water, 1 teaspoon (5 ml) at a time, to soften it up.
- Place the dough in a lightly oiled bowl, cover, and allow to rise until doubled, about 1/2 to 1 hour.
- 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 by 12-inch rectangle. Tightly roll the dough, tucking the ends as needed, into a loaf. Place the shaped dough into a 9×5-inch loaf pan and brush the top with the warmed honey and sprinkle with the oats. Allow loaf to rise in a slightly warm location until doubled, about 1/2 hour. (It's winter so I find my bread rises best in the oven- I turn the oven on 350 for a minute or two, then turn it off. Place loaf on the oven rack with the light on. You can see my set-up in the picture below.)
- When dough has doubled, preheat oven to 350 degrees (180 C). (I just leave the dough in the oven while preheating.) Bake for 40 to 50 minutes, until the bread is deep golden brown and the internal temperature is about 190 degrees. Transfer to a wire cooling rack and allow to cool completely before serving.
Video
Nutrition
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How do you store homemade bread?
You’ll store bread in an airtight container. I bought bread bags off Amazon.
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!
Can I use raw honey?
Enjoy this bread recipe? Here are even more recipes for homemade bread to try:
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- Homemade Hawaiian Bread
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The_Book_Queen says
Again, *drools* Fresh baked bread? WANT!<br /><br />Enjoy,<br />TBQ
Julia - "Vintage with Laces" says
I made the bread some days ago. Something came up and I couldn't bake it that day. So, after the bread had risen for the first time, I put it in the fridge until the next morning. It still turned out great and we love it as a breakfast bread. I'll make it again soon. I'm not a fan of food additives and did not use any.<br />Thank you for sharing the recipe!
harsha raut says
I made this yesterday. It came out really well. Thanks
Jessica says
So glad you enjoyed it!
Nicole says
Hello there! Can i add more honey? I did this but the honey is not the flavorful inside the bread but it tastes good
Jessica says
I’d instead add honey to each slice when you’re serving/ eating it!
Lim may says
Is one tablespoon of yeast a bit too much? Sorry need to clarify cos never use one tablespoon of yeast b4
Jessica says
1 TBSp is correct!
Amy says
Wow! This bread is so delicious! It was a VERY wet dough so I had to add a lot more flour than the recipe called for. But it still turned out really great. It’s soft and sweet…almost like cake! I will be making this again. I would like to try it as a dinner roll. I think that would be great!
Alison says
Amy, glad to hear it worked out for you with more flour! This is a favorite of ours as well!
Elizabeth says
I made this yesterday and it turned out amazing. I love how soft the texture is but yet sturdy enough for a sandwich. I will be making this again for sure.
Brenda says
Can the recipe be doubled?
Jessica says
It can be doubled- just make sure your mixer can accommodate the larger amount!
Melissa says
Oh my goodness!!! I love the bread! Thanks for a great simple recipe! I love the honey and oats in it!! Have made this three times so far and plan to make it more!! 😊
Deena says
Just made this bread. I mixed some melted butter in with the honey to brush on before baking. Turned out fantastic! Half of the loaf was gone within 5 minutes of cooling.
Jessica says
Wow!! Made this today, DELICIOUS and easy bread recipe. Can taste the honey just enough- the bread is sweet but not too sweet. I made this with white bread flour, so can confirm that works great too 🙂
Alison says
Thanks so much Jessica! Glad you enjoyed this one 🙂
Felicia Hamm says
This was my first time making bread and this was so easy. I even made my own dough enhancer. Instead of AP Flour I used 2 cups bread flour and 1 cup white wheat flour. It had the best flavor.
Alison says
Happy it turned out well for you Felicia!
Terry Nance says
Absolutely 💯!
Stefanie says
I only have all purpose flour. Do you think I’ll be ok with just using that?
Alison says
Yes! You can use all purpose or bread flour!
Karrisa Moore says
Thanks for this delicious recipe I’m gonna try it!! Did I read correctly tho that u said not to use non stick pans since they cook unevenly but when I looked up your “all time favorite” pan it was a non stick pan?? Sorry I’m confused now which pans to use.
Jessica says
I find the quality in non-stick pans vary A TON. My favorite non-stick in an Anolon, and yes, you should NOT grease that one. My favorite pans to use are a ceramic or glass pan.
April Cloer says
I only have fine ground whole wheat flour. Do you think I would be OK with that?
Nellie says
I’m sure that will work fine!
Olga says
Can you replace the instant yeast with active?
Jessica says
You can!
Chantal says
Delish! I made this today. so good. i was worried because I’ve never put my yeast in with the dry ingredients. The crust is so good, im so happy I made this today. Great with butter and honey! Im going to go cut myself another slice.
Alison says
Enjoy that slice! and the next and the next 😉
Elizabeth says
Hi, in case I want to make 2 loaves can I double the recipe, including the yeast? 2Tbsp?
Can’t wait to try it…
Jessica says
Yes, you can double the recipe but just make sure your mixer can accommodate the doubled amount!
Melanie says
Want to try this right away! Thanks for the recipe:)
Jessica says
You’re welcome!
David Mack says
“3/4 cups”
Should that be read as three quarters of a cup”, or “three or for cups”?
Jessica says
It’s 3 quarters of a cup.
Lorie says
Love, love, love this bread. I have been making it as directed for a few weeks. My husband bought me a bread maker, how do I adapt the recipe for the bread maker? Any changes or just make it the same? Suggestions would be appreciated.
Jessica says
I’ve not tried this in my bread maker, so I’m not sure… let me know if you do! So glad you like it!
Judith says
Delicious! My husband’s new favorite bread!