Fresh Homemade Honey Oat Bread is great for sandwiches or toast. This delicious bread recipe is light and airy with a bit of texture from the oats.
Why make this bread
Several years ago I made a new year's resolution to strive to bake my own bread. I had always been a baker, but I was a baker of convenience. Before that I baked when I had extra time. I also baked when it was cold and snowy.
Baking bread doesn't take a lot of hands-on time. But you do need to plan time for bread baking. Once mixed, the bread needs to rise, then shaped and then it needs to rise again.
This honey oat bread is one of my go to recipes. It's perfect for sandwiches or toasted and topped with honey butter.
Anytime you make something homemade, it's just that much better. You get to control the ingredients and add your loving touch. You'll want to make this honey oatmeal bread!
If you're new to bread making, you may want to start with my Homemade White Bread. It has detailed instructions for a first-time baker.
Key ingredients
- White whole wheat flour - whole grain flour made with white spring wheat
- All purpose flour
- Old fashioned oats - also called rolled oats
Substitutions
Sometimes you might not have all the exact ingredients needed to make a recipe, but you still want to bake. For this recipe, there are several substitutions that will work.
- You can use all purpose flour instead of the white whole wheat flour
- Use one-minute oats instead of old fashioned oats
- Use canola or vegetable oil instead of olive oil
- Use instant yeast instead of active dry yeast - reduce yeast to 1 ¾ teaspoons of instant yeast.
Step by step directions
- Add water, yeast and honey to a mixing bowl
- Let set for 5 minutes until mixture is bubbly or foaming
- Mix in one cup of all purpose flour oats, oil, and salt
- Continue adding flour one cup at a time
- Once dough forms a ball, mix on low speed for a few minutes
- Add a bit more flour if dough sticks to side of bowl of becomes slack
- Knead dough for 5-7 minutes in stand mixer until the dough is soft, supple and has some stretch to it.
- Remove dough from mixer and form into a ball. Place in a greased bowl and cover with plastic wrap.
- Let rise until doubled - 1 ½ - 2 hours
- Gently deflate dough by pushing dough down in the center. Divide dough into two and form into loaves. Step by step directions for shaping loaves can be found in this bread recipe.
- Place in grease bread pans and allow dough to rise again - 1 hour
- Brush loaves with an egg wash and sprinkle on remaining oats
- Bake in a preheated 375° for 40 minutes
- Allow loaves to cool for 5 minutes in pans and then remove from pans and continue cooling on a baking rack
Tips for making bread
- Making certain water is between 100° and 120°
- When using active dry yeast, allow yeast to become active in a liquid for 5-10 minutes
- Preheat oven before baking
- Bake bread on the middle rack of your oven
- Allow bread to fully cool before slicing
Recipe Faqs
Yeast bread recipes rarely list the exact amount of flour needed in the ingredients. Instead, a range is listed - 3 ½ - 4 cups of flour. When making bread, the amount of flour varies from time to time. This depends on many factors - humidity in the air, exact measurements of liquids and flour, how compact the flour is, and more.
When making bread always add flour in small increments. Stop adding when you reach the final cup of flour. Gradually add flour until the dough comes together and forms a ball. Dough will still be a bit tacky, but not sticky. Be careful to not add too much flour or dough will become dry.
The more you make bread, the easier this becomes. And the more you make bread, you will realize that every time will be a bit different.
Yes, this bread freezes well. To freeze, allow bread to fully cool. I like to slice my bread and then place in a freezer safe bag. To thaw, let bread sit at room temperature for 3-4 hours.
Listen to all my tips for freezing homemade bread in this podcast episode.
Amount of time to make bread
Baking homemade bread takes a bit of time. Well, a bit of planning and waiting time. Not a lot of hands-on time. You do need to plan enough time to mix up the dough, let it rise, shape the dough, let it rise and then bake the dough.
I will often start a batch first thing in the morning on the weekends and by mid-morning, my bread making is all done.
Plan between 3 and 4 hours from start to finish when making bread. Time will vary depending on how long it takes for your dough to rise.
More great bread recipes
- White Wheat Bread
- Pumpkin Seed Bread
- Apple Pull Apart Bread
- Multigrain Bread
- Potato Bread
- Braided Bread
If you make this recipe, I’d love to hear about it! Leave a comment below and snap a picture and tag me on Instagram @beyondthechickencoop
If you loved this recipe you'll LOVE all the others in this category. Check out all my bread recipes or this collection of bread here!
Honey Oat Bread
Equipment
- Measuring Cups
- Measuring Spoons
- Bread Pan
Ingredients
- 2 cups warm water
- 2 ¼ teaspoons yeast (active dry yeast, 1 packet)
- ¼ cup honey
- ¼ cup oil (use any light flavored oil)
- 1 cup old fashioned oats
- 1 ½ teaspoon salt
- 2 cups all-purpose flour
- 2 - 2½ cups white whole wheat flour
Topping
- ¼ cup oats (optional)
Instructions
- In a large bowl of a stand mixer, mix water, yeast and honey. Let stand for 5 minutes until bubbly.2 cups warm water, 2 ¼ teaspoons yeast, ¼ cup honey
- Mix in oil, oats and salt¼ cup oil, 1 cup old fashioned oats, 1 ½ teaspoon salt
- Mix in all-purpose flour.2 cups all-purpose flour
- Mix in white whole wheat flour ½ cup at a time. You might not need all the flour. Reserve the final ½ cup to determine if needed. Dough should be tacky, but not overly sticky.2 - 2½ cups white whole wheat flour
- Knead dough for 5-7 minutes in stand mixer until the dough is soft, supple and have some stretch to it.
- Place dough in a greased bowl, cover with plastic wrap and let sit for at least one hour, or until doubled.
- Gently deflate dough by pressing your fist into the center of the dough.
- Divide dough in two and shape into two loaves. Place loaves into greased bread pans. Cover with a clean towel and let rise for 30 minutes.
- Just before baking brush loaves with water, (or egg white mixed with 1 Tablespoon of water) and sprinkle with oats.¼ cup oats
- Place in a preheated 375 degree oven and bake for 40 minutes.
- Let cool in pan for 5 minutes. Remove and place on a baking rack until completely cooled.
Notes
- You can use all purpose flour instead of the white whole wheat flour
- Use one-minute oats instead of old fashioned oats
- Use canola, vegetable or olive oil
- Making certain water is between 105 and 110 degrees
- When using active dry yeast, allow yeast to become active in a liquid for 5-10 minutes
- Preheat oven before baking
- Bake bread on the middle rack of your oven
- Allow bread to fully cool before slicing
Nutritional Disclaimer:
Nutritional information is provided as a courtesy and should only be construed as an estimate rather than a guarantee. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.
Nutrition
This recipe was originally published in March 2017. The post and pictures have been updated.
BA Bonetti says
I have never made bread but this recipe caught my eye. Thank you for the link to the loaf pan.
If using a Kitchen Aid mixer, I am assuming you use the regular mixer paddle or do I use the whisk attachment to mix before the kneading part? I am itching to try this and want to make sure I do it correctly.
Please publish a cookbook. I love your recipes.
Kathy says
Hello,
Thanks so much! When using the mixer, I just start with the dough hook and use it the whole time. If you start with the paddle, you'll want to change it to the dough hook before the dough gets too thick. Do not use the whisk, it will not work.
I do have two cookbooks: Quick Breads and Quick Meals.
Let me know if you have any additional questions on making the bread!
Kathy 🙂
alongbella says
What size loaf pan is required? So many bread recipes do not include this guide, but maybe I missed it? Could you please advise? Thank you.
Kathy says
Hi,
I use a standard size loaf pan. My actual pan measures 8.5"x 4.5". A 9x5 will work fine too.
I hope you enjoy the bread!
Kathy 🙂
alongbella says
Thanks for your response Kathy.
I added half a recipe to the basic recipe and used two larger sized loaf pans.
The bread turned out fantastic.
Thank you for the recipe. =)
Kathy says
Thank you so much! 🙂
Tina H. says
I haven't tried making this yet, but I love how under the instructions you include the ingredients. Makes is so much simpler. Usually I'm scrolling back and forth between ingredient list and instructions.
Kathy says
Thank you!
Tina H says
I made two loaves yesterday (I'm just a beginner and I don't have a bread mixer). They are by far my favourite so far (I've made three other types of bread - italian, whole wheat and cheddar/garlic)..
Kathy says
Way to go!!! No need to get a bread mixer if you enjoy doing it by hand! You are doing a great job!!! 🙂
Abby says
Omg yes and the way she has the check marks next to the ingredients makes my life (a person with severe ADHD) so much easier lol. It means so much to me when recipe creators do that!
Love this recipe btw this is the main recipe I use to make sandwich bread for my mom. I add a little spelt flour and vital wheat gluten and I also sometimes use oat flour instead of oats but it always comes together perfectly no matter what 🙂 I usually half and make 1 loaf tho since I don’t eat much bread and we are only a 2 person house hold
Kathy says
Thanks so much! 🙂
Elaine says
I made this bread yesterday in my Kitchenaid. I followed the recipe except for the flour - used 1/2 cup whole wheat flour and the rest all purpose. It turned out amazing, I will definitely be making again. Thank you for a wonderful recipe!!
Kathy says
Thank you so much!
Andrea Hulme says
I don't have a stand mixer so how long do I need to kneed the bread?
Kathy says
Hi Andrea,
You'll want to knead for 10 minutes.
Enjoy 🙂
Lorilyn Wilkes says
I made this recipe last night again, after a long break of not baking bread.
It comes out wonderfully time after time. I wanted to tell you thank you!
and that I feel like i should pay you for such a great recipe. :}
Today for lunch we made your bread into braunschweiger sandwiches.
I had mine with avocado spread and whipped cream cheese.
Hubby used mayo and spicy mustard. Yum!
While I was browsing your site...I found two other recipes I have been looking for; easy buttermilk pan biscuits and flatbread. I keep printing things.
It would be much easier if you had a cookbook. (I looked for one in a search engine. No luck! hint hint).
I have a question on a discrepancy in the directions-the above page states to knead 10 minutes in stand mixer. The printed version says knead 5 minutes in the stand mixer. Which is correct? Thanks!
Kathy says
Hi Lorilyn,
Thanks so much for your email! I really appreciate your kind words. I don't have a cookbook out there, yet. It is something I'm thinking about but it's still just in the thinking phase!
I need to go in and adjust the recipe for the kneading times. I usually knead on a low speed in my Kitchenaid mixer (speed of 2) for 5-8 minutes.
Thank you and Happy Baking!!!
Kathy 🙂
Lorilyn says
I made another batch of loaves the next day. We have had cinnamon toast, pb&j toast, toast with eggs on top, bologna sandwiches,
sliced and froze one for next week and even gifted a loaf.
Sunday, we are planning on making your battered fish and onion rings.
I finally joined your email list:}.
Kathy says
So glad you're loving this bread! Enjoy the beer battered fish and onion rings. 🙂
Kat says
Can i use regular whole wheat?
Kathy says
Hi Kat,
Regular whole wheat flour can be used in place of the white wheat flour.
Kathy 🙂
Cathleen says
How long would you recommend kneading by hand for those of us without a stand mixer?
Kathy says
When I make this by hand, I still knead for 10 minutes.
Enjoy!
Lindsay James says
It doesnt say what size bread tin you should be using, please can you advise?
Thank you
Kathy says
Hi Lindsay,
I usually use a 9x5" inch bread loaf pan.
Let me know how it turns out!
Enjoy 🙂
Marlene VanDerSchie says
Best bread recipe and it has come out consistently perfect every time. This is a favorite! Great flavor and so good toasted too.
Kathy says
Thanks, Marlene! This is one of my favorites to make and I love it toasted with butter and honey! 🙂