Honey Oat Bread

With just a few pantry staples and minimal effort, you can enjoy the satisfying aroma and taste of a warm loaf of home-baked bread. Our honey oatmeal bread is homey and simple, and thanks to multiple rises that build structure in the dough, you don’t have to knead it at all (or wonder if you’ve kneaded it enough)—all you have to do is mix the ingredients together into a dough to get it started.

If you’re new to baking bread, this recipe is a beginner-friendly way to make a versatile loaf that can be used for toast and sandwiches. Its nutty flavor and light sweetness make it a great candidate for French toast casserole or bread pudding as well. Best of all? The recipe makes two loaves, so you can stash one in the freezer for later or gift it to someone who needs a dose of the comfort only homemade bread can provide.

Ingredients for Honey Oat Bread

• Water: Water hydrates the dry ingredients, activates the yeast and works with the gluten in the flour to develop the dough’s structure in this honey oat bread recipe.
• Rolled oats: These hearty grains add a chewy texture and nutty flavor to the finished product.
• Butter: Softened butter enriches the dough with flavor and contributes to a tender crumb.
• Honey: Honey adds a subtle sweetness and helps to brown the bread during baking.
• Salt: Essential for flavor balance, salt enhances the taste of the other ingredients.
• Active dry yeast: The yeast ferments the sugars in the dough, producing carbon dioxide gas that creates the bread’s rise. Learn more in our full guide to baking with yeast.
• Egg: The egg binds the ingredients together, adds richness and contributes crispness to the bread’s crust.
• All-purpose flour: The primary structure-building ingredient, flour forms the gluten network that gives bread its chewiness.
• Melted butter (optional): An optional finishing touch, melted butter adds a luscious sheen and flavor to the bread’s crust.

Directions

Step 1: Prepare the oat mixture

In a medium saucepan, boil 1 cup of water. Add the rolled oats, butter, honey and salt. Remove the pan from the heat and let the mixture cool to between 110° and 115°F.

Step 2: Activate the yeast

Warm the remaining cup of water to between 110° and 115°. In a large bowl, dissolve the yeast in the warm water. Let the mixture stand for five minutes, or until the yeast is foamy.

Step 3: Combine the ingredients

To the bowl with the activated yeast, add the cooled oat mixture, the beaten egg and 2 cups of flour, then beat until smooth. Gradually add the remaining flour, a cup at a time, until a soft, sticky dough forms. (Do not knead the dough.)

Step 4: Let the dough rise

Transfer the dough to a lightly greased bowl, turning once to grease the top, then cover it with plastic wrap. Let the dough rise in a warm place until it has doubled in size, about an hour.

Step 5: Shape, and rise again

Punch down the risen dough to release the air. Divide the dough in half and shape it into two loaves. Place each loaf in a greased 8×4-inch loaf pan, smoothing the tops. Cover the pans with plastic wrap and let the dough rise until it’s doubled in size, 35 to 40 minutes.

Step 6: Bake the bread

Preheat the oven to 375°. Using a sharp knife, make a shallow slash down the center of each loaf. Bake the bread until it’s golden brown and the loaves sound hollow when tapped, 40 to 45 minutes.

Step 7: Cool and serve

Remove the loaves from the pans to cool on a wire rack. For a richer flavor, brush the cooled bread with melted butter. Slice and enjoy.

Editor’s Tip: If you prefer a chewier crust, cover the loaves loosely with parchment paper before baking.

Honey Oat Bread Variations

• Add a mix-in: Incorporate dried fruits, nuts or seeds, such as raisins, cranberries, walnuts, sunflower seeds or flax seeds, into the dough for extra texture, nutrition and flavor.
• Give it a whole grain upgrade: Substitute up to a cup of the all-purpose flour with whole wheat flour for a nuttier taste and increased nutritional value.
• Add flavorful twists: Experiment with adding spices such as ground cinnamon, cardamom or ginger.
• Try a gluten-free option: Replace the all-purpose flour with a gluten-free flour blend, and use gluten-free oats, to make a gluten-free version of this bread. You may need to experiment with different flour ratios to achieve your desired texture.

How to Store Honey Oat Bread

To keep your honey oat bread fresh, store it at room temperature in an airtight container for up to three days. For longer storage, you can freeze it!

Can you freeze honey oat bread?

Yes, we recommend freezing bread if you’re going to store it for longer than a few days. Wait until the bread has cooled completely, then wrap it tightly in plastic wrap or aluminum foil and pop it in a freezer bag. When you’re ready to enjoy it, bring it to room temperature and let it defrost.

Honey Oat Bread Tips

Can you use quick oats instead of rolled oats?

While this recipe calls for rolled oats, quick oats (which are just rolled oats that have been further processed) can be substituted. Because they have a finer texture, the consistency of the bread might be slightly different.

How do you know when bread is done baking?

Bread is typically done when it’s golden brown and produces a hollow sound when tapped on the bottom. It’s difficult to assess that when baking it in a loaf pan, of course, so we recommend using a digital probe-style thermometer inserted into the center of the loaf. You’ll know it’s done when the temperature reaches about 190°.

Can I make this oat honey bread recipe with whole wheat flour?

Yes, you can substitute some or all of the all-purpose flour with whole wheat flour for a heartier bread. Generally, you can replace up to a third of the all-purpose flour with whole wheat flour without impacting the texture of a bread. More than that, and your bread may be more dense, but it’s a trade-off for the nutritional benefits of whole wheat.