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Home » Yeast Bread » Honey Oat Bread

Published: May 4, 2020 · Modified: Jan 30, 2022 by Kathy · This post may contain affiliate links

Honey Oat Bread

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A sliced loaf of bread on a cutting board.

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. 

A loaf of wheat bread topped with oats.
Table of Contents
Why make this bread
Key ingredients
Substitutions
Step by step directions
Tips for making bread
Recipe Faqs
Amount of time to make bread
More great bread recipes
Honey Oat Bread

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!

A loaf of sliced homemade bread on a bread board.

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
  • A silver bowl filled with yeast and water.
    Yeast dissolved in water
  • A sliver bowl with bubbly water.
    Yeast bubbly and ready
  • Mix in one cup of all purpose flour oats, oil, and salt
  • Continue adding flour one cup at a time
  • A mixing bowl with oats on top of a creamy mixture.
  • Bread dough being mixed in a mixing bowl.
  • 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 10 minutes in stand mixer
  • 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
Loaves of unbaked bread in bread pans.

Tips for making bread

  • Making certain water is between 105° and 110°
  • 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

Why do bread recipes call for a range of flour?

Yeast bread recipes rarely list an 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 compacted 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. 

Can I freeze this bread?

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. 

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 in 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. 

Fresh Baked Homemade Honey Oat Bread

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!

  • English Muffin Bread
  • Braided Bread
  • Lime Zucchini Bread
  • Pizza Biscuits
A loaf of wheat bread topped with oats.

Honey Oat Bread

Kathy
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. 
4.94 from 15 votes
Print Recipe Pin Recipe Save Saved!
Prep Time 30 mins
Cook Time 40 mins
Rise Time 2 hrs
Total Time 3 hrs 10 mins
Course Bread
Cuisine American
Servings 2 loaves
Calories 156 kcal

Equipment

  • Stand Mixer
  • Measuring Cups
  • Measuring Spoons
  • Bread Pan
  • Cooling Rack
Prevent your screen from going dark

Ingredients
  

  • 2 cups warm water
  • 2 ¼ teaspoons yeast (active dry yeast, 1 packet)
  • ¼ cup honey
  • ¼ cup olive oil
  • 1 cup old fashioned oats
  • 1 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 olive oil, oats and salt
    ¼ cup olive oil, 1 cup old fashioned oats, 1 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 in stand mixer for 5 -8 minutes
  • 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

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.
Tips for making bread
  • 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

Nutrition

Serving: 1sliceCalories: 156kcalCarbohydrates: 28gProtein: 5gFat: 4gSaturated Fat: 1gSodium: 118mgPotassium: 63mgFiber: 3gSugar: 4gCalcium: 15mgIron: 1mg
Keyword honey oat bread, oat bread
Tried this Recipe? Tag me Today!Mention @BeyondTheChickenCoop or tag #beyondthechickencoop!

This recipe was originally published in March 2017. The post and pictures have been updated.

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Comments

  1. Sharon Knaub says

    February 28, 2021 at 9:08 am

    My mom always baked a loaf and use the other to make dinner rolls. Can you do that with this recipe?

    Reply
    • Kathy says

      February 28, 2021 at 9:50 am

      Hi Sharon,
      What a great idea! Yes, that would work for this bread as well. To bake the rolls, I'd follow these directions - Oatmeal Dinner Rolls.

      Enjoy,
      Kathy

      Reply
  2. Valentina says

    May 05, 2020 at 2:05 pm

    5 stars
    This looks like the most lovely soft texture. I would love to spread butter on it and just snack it up. 🙂 ~Valentina

    Reply
  3. Dawn - Girl Heart Food says

    May 05, 2020 at 5:50 am

    5 stars
    You always have such yummy bread recipes, Kathy, and this one is no exception. Honey oat? What's not to love! I bet this one is so good generously smeared with butter! Pinned 🙂

    Reply
  4. David @ Spiced says

    May 05, 2020 at 4:52 am

    5 stars
    Bring on the bread recipes! We've been making bread every week or so here, and it's been so much fun. It's a way to brighten the mood a bit given that we're locked down. I love the honey + oat combination here. Pass me a knife!!

    Reply
  5. Jennifer says

    April 14, 2020 at 12:36 am

    I’m quarantine baking and haven’t been able to find flour. Like, in any form. All I have at home is all purpose...can you use all purpose for the whole recipe or is the 50/50 flour mix imperative?

    Also, I’ve only got one bread pan so I’m going to have to bake each loaf separately. Can the other half of the dough be left covered while the first half is in the oven baking or is that going to over-prove it?

    Reply
    • Kathy says

      April 14, 2020 at 6:45 am

      Hi Jennifer,
      You can use just all purpose flour in this recipe. Also, you could cut the recipe in half. If you decide to do a full batch and cook one loaf at a time, I would take the extra dough, cover it and refrigerate it. You could keep it refrigerated for a full day and bake your second loaf the next day. The rise time for the refrigerated dough will take much longer, but your bread should still be delicious!
      Happy Baking!

      Reply
  6. Hannah says

    September 25, 2017 at 9:29 am

    5 stars
    I made this recipe last night - one of my fall goals is to bake a loaf of bread every weekend. It turned out great! 5 stars! It was easy and delicious.

    Reply
    • Kathy says

      September 25, 2017 at 5:05 pm

      Thanks, Hannah! I'm so glad you love it! It's one of my favorites to bake and the kids' favorites to eat!

      Reply
  7. Barbara L Belt says

    April 23, 2017 at 6:16 am

    4 stars
    Can you use a bread machine for the oat bread. Thank you for the ideas. Love your blog.

    Reply
    • Kathy says

      April 23, 2017 at 6:41 am

      Hi Barbara,
      I haven't used a bread machine so I'm not certain how it would work in one.
      Thanks!

      Reply
  8. annie@ciaochowbambina says

    March 16, 2017 at 8:09 am

    5 stars
    Yep! we're right there with you! I'm looking out my window at snowbanks higher than my knees! This calls for bread! Your bread! So cozy and delicious!

    Reply
    • Kathy says

      March 18, 2017 at 5:10 am

      This winter just seems to be holding on!

      Reply
  9. karrie @ Tasty Ever After says

    March 15, 2017 at 7:01 pm

    We just got 16-20 inches of snow from yesterday's blizzard and I feel like it's won't be gone any time soon. I'll just stay inside and bake your honey oat bread. I love eating a big thick slice of bread hot out of the oven with some real butter. YUMMMMMMMY!!!

    Reply
    • Kathy says

      March 16, 2017 at 5:24 am

      Yikes! You'd better stay inside and do some baking!

      Reply
  10. Anu-My Ginger Garlic Kitchen says

    March 15, 2017 at 12:42 pm

    I can smell that awesome aroma coming from your kitchen. Honey oat bread is my favorite, Kathy. And yours look perfect.

    Reply
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I'm Kathy, a busy working mom who loves to cook from scratch, grow a garden, and raise farm animals. Take a look around and find all my recipes, gardening tips, and country living antics..

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