Name: Honey Oat Bread
Prep time: 15 min
Cook time: 40 min
Total time: 1 h 40 min
Cuisine: American
Ingredients: 3 cups all-purpose flour; 1 cup old-fashioned rolled oats; 2 1/4 tsp dry active yeast (1 packet); 1 tsp fine sea salt; 2 tbsp butter; 3/4 cup whole milk; 1/2 cup lukewarm water; 1/4 cup raw, natural honey; For topping: 2 tbsp honey; For topping: 2 tbsp oats

This homemade honey oat bread is a soft, slightly sweet loaf that I find perfect for sandwiches, toast, or enjoying with a pat of butter. Sweetened naturally with honey and free from processed sugars, it’s a wholesome choice that I love baking from scratch.

Honey Oat Bread

Why I Love This Recipe

I appreciate this recipe for its simplicity and versatility. Whether kneaded by hand or with a stand mixer, it yields a fluffy, golden loaf every time. The combination of oats and honey provides a delightful texture and flavor that my family can’t get enough of. It’s become a staple in our home, and I often bake it once or twice a week.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

all-purpose flour
old-fashioned rolled oats
dry active yeast
fine sea salt
butter
whole milk
lukewarm water
raw, natural honey
For the top of the bread: 2 tablespoons honey, 2 tablespoons oats

Directions

I start by combining the dry ingredients in a large mixing bowl or the bowl of a stand mixer.
In a small saucepan over medium-low heat, I warm the milk and butter just until the butter melts, ensuring the mixture doesn’t boil. Then, I stir in the honey and lukewarm water.
I add the milk mixture to the dry ingredients. If using a stand mixer, I use the dough hook attachment and knead for about 6-8 minutes, checking often to avoid over-kneading. When kneading by hand, I find the dough sticky and may need to add a small amount of flour, about 1 tablespoon at a time, until it’s no longer very tacky but still moist. I knead by hand for about 10 minutes.
I place the dough in an oiled bowl, cover it with a clean, dry kitchen towel, and allow it to rise until doubled in size, approximately 30 minutes to 1 hour.
After the dough has risen, I shape it into a loaf and place it in a greased bread pan. I brush the top with 2 tablespoons of honey and sprinkle with 2 tablespoons of oats.
I bake the bread in a preheated oven at 350°F (175°C) for about 40 minutes, or until the top is golden brown and the loaf sounds hollow when tapped.
Once baked, I remove the bread from the oven and allow it to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

Servings and Timing

This recipe yields one loaf, serving approximately 8 slices. The preparation time is about 15 minutes, with a rise time of 30 minutes to 1 hour, and a baking time of 40 minutes. In total, I spend around 55 minutes actively making this bread, not including the rise time.

Variations

I enjoy experimenting with this recipe by adding ingredients like chopped nuts or dried fruits for added texture and flavor. Sometimes, I substitute a portion of the all-purpose flour with whole wheat flour for a heartier loaf. For a different sweetener, maple syrup can be used in place of honey, adjusting the quantity to taste.

Storage and Reheating

To store the bread, I wrap it in a bread bag and keep it in a bread box at room temperature, which keeps it fresh for a few days. For longer storage, I place the loaf in a resealable bag or airtight container and refrigerate it, where it stays fresh for up to a week. When I’m ready to enjoy a slice, I toast it lightly or warm it in the oven for a few minutes.

FAQs

How do I know when the bread has risen enough?

I look for the dough to double in size, which typically takes about 30 minutes to 1 hour, depending on the room temperature. A good test is to gently press a finger into the dough; if the indentation remains, it’s ready.

Can I use instant yeast instead of active dry yeast?

Yes, I can substitute instant yeast for active dry yeast in equal amounts. Since instant yeast doesn’t require proofing, I mix it directly with the dry ingredients.

What type of oats should I use?

I prefer using old-fashioned rolled oats for this recipe, as they provide a hearty texture. Quick oats can be used in a pinch, but I avoid steel-cut oats, as they don’t soften adequately during baking.

Can I make this bread dairy-free?

To make a dairy-free version, I substitute the butter with a plant-based alternative and use a non-dairy milk like almond or oat milk. The results are still delicious.

How can I tell if the bread is fully baked?

I check for a golden-brown crust and tap the bottom of the loaf; if it sounds hollow, it’s done. An internal temperature of 190°F (88°C) also indicates the bread is fully baked.

Conclusion

Baking this honey oat bread brings a sense of comfort and satisfaction to my kitchen. Its wholesome ingredients and delightful flavor make it a favorite in my household. Whether I’m enjoying it fresh out of the oven or toasted with a spread of butter, this bread never disappoints. I encourage you to try this recipe and experience the joy of homemade bread.