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!
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
Yeast dissolved in 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
- 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
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
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.
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.
More great bread recipes
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
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 salt¼ 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
- 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.
- 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
This recipe was originally published in March 2017. The post and pictures have been updated.
Sharon Knaub says
My mom always baked a loaf and use the other to make dinner rolls. Can you do that with this recipe?
Kathy says
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
Valentina says
This looks like the most lovely soft texture. I would love to spread butter on it and just snack it up. 🙂 ~Valentina
Dawn - Girl Heart Food says
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 🙂
David @ Spiced says
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!!
Jennifer says
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?
Kathy says
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!
Hannah says
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.
Kathy says
Thanks, Hannah! I'm so glad you love it! It's one of my favorites to bake and the kids' favorites to eat!
Barbara L Belt says
Can you use a bread machine for the oat bread. Thank you for the ideas. Love your blog.
Kathy says
Hi Barbara,
I haven't used a bread machine so I'm not certain how it would work in one.
Thanks!
annie@ciaochowbambina says
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!
Kathy says
This winter just seems to be holding on!
karrie @ Tasty Ever After says
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!!!
Kathy says
Yikes! You'd better stay inside and do some baking!
Anu-My Ginger Garlic Kitchen says
I can smell that awesome aroma coming from your kitchen. Honey oat bread is my favorite, Kathy. And yours look perfect.