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?
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Mariana Portillo says
I am from Venezuela. We have an incredible high quality breads in there. This oatmeal bread is amazing and very similar to the quality and flavor of my Venezuelan bread. I didn’t modify at all the recipe. It is just perfection!
Nellie says
I’ve never tried Venezuelan bread but I’m glad you enjoyed the recipe!
Kdarimas says
can I sub the all-purpose flour with oatmeal flour?
Jessica says
I have zero experience with oatmeal flour, unfortunately.
Simrat says
I am using a mix of flour ( all purpose flour, whole wheat flour and oatmeal flour) …. it’s still baking in the oven and hoping it turns out nice. This is the first time I making it this way ….
Jessica says
Interesting! I’ve never baked with oatmeal flour before!
Kerrie says
This bread recipe is a hit whenever I make it. Love it! Thanks for sharing.
Jessica says
So glad you like it Kerrie!
Donna says
Anyone made this in their breadmachine?? Did it work??
Carol Weber says
I used a lot of extra flour during the mix, because the dough was really, really wet. Also, my oven must be super-nuclear, because the loaf was done (I could smell it) 5 minutes before the recipe time. Internal temp was over 190 degrees & crust was almost too dark. Otherwise, good, doable recipe.
Jessica says
Try laying a piece of foil on the loaf to prevent it from getting too dark. The dough is wet, but more manageable after it rises. : ) Hope this helps.
Tiffany says
Omg this is helllaaa good. I made one yesterday and gave half away now I’m making another! Thank you for an amazing recipe!
Anne-Marie says
Made this yummy bread, and it was super easy! My only issue is that the crust separated from the bread leaving a tunnel. I’m making another loaf today to figure out the issue and to share with my neighbors!
Jessica says
I’m so glad you enjoyed it!! I’ve never had that happen before- so odd. What type of pan did you use?
Beena says
Superb
Jessica says
Thanks Beena!
Erika says
This was really good! I didn’t even have time to do the full rise, and it worked OK. Thanks for a great recipe!
Kaylie says
Thank you, Erika!
ROBYN says
Great ever recipe! I try many many recipe shared but yours is the best, thanks you much!
Kaylie says
Thank you, Robyn!
Diya says
I made this bread today. Perfect! Thank you for the recipe
Kaylie says
Thank you, Diya!
Yuri Clingerman says
The dough was very dry. I added some more water but it didn’t help much. Not sure what happened. Disappointed.
Jessica says
It sounds like you added too much flour. Go slow and add just enough to make the dough tacky- not sticky & not so that it cleans the bowl perfectly.
Dena says
See step 1 and step 3. Can’t find step 2
Jessica says
It was a typo- the steps are correct, the numbers… are NOW correct. 😉
Sharan kaur says
Made it last night and it turned out absolutely beautiful. Thank you for such a great recipe!
Michele says
Looks so good and can’t wait to try! Can you use almond milk instead of milk in this?
Jessica says
I’ve not tried it with almond milk, but I usually am able to sub it in just fine!
Clau says
Amazing bread! It’s a hit every time. But now I have to be gluten free for 30 days. If I substitute for almond or oat flour, what kind of adjustments must I make (use less? More?) Thank you
Nellie says
I’m not very familiar with almond or oat flour so I’m not sure. Good luck going gluten free!
Steph K says
It’s one of my favorite homemade bread recipes!
Kaylie says
Thank you, Steph!
Katy says
I made this bread today. Perfect! Thank you for the recipe!
Nellie says
So glad you enjoyed it Katy!
Kaleb says
This bread recipe is a hit whenever I make it. Love it! Thanks for sharing.
Kaylie says
Thank you, Kaleb!
Carol says
Is this supposed to make 1 loaf or 2. Recipe doesn’t say?
Jessica says
It just makes 1 loaf.
Riley says
Can you put it in a bread maker and for how long?
Elaine says
My husband requests that I only make this bread!