This Honey Oat Bread is incredibly easy to bake at home! It is soft, light, and fluffy, perfectly sweetened with honey, and has the goodness of whole wheat flour and rolled oats.
Making Homemade Honey Oat Bread requires only eight ingredients, and surprisingly, there is no need for butter or oil! You can enjoy the freshly made bread in various ways, from a slice with butter to delicious sandwiches.
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About This Honey Oat Bread
I regularly make bread at home, so I try to bring variations and experiment with making different types of bread.
I love the simplicity and wholesomeness of this Honey Oat Bread. It is slightly denser than White Sandwich Bread as it contains whole wheat flour and oats. However, the bread is absolutely satisfying, with a chewy exterior and fluffy interior.
Making the bread is easy, and the recipe requires only eight ingredients. I used milk instead of water, making the bread more decadent and flavorful. There is no need to add butter or oil while making the dough.
But if you are new to bread baking, you can start with this Homemade French Bread or this Artisan Bread (No Knead). I have also posted a few other bread recipes. Do not forget to check them out if you want to try various easy-to-make breads at home.
There are various ways to enjoy this fresh loaf of Honey Oat Bread. You can pair it with an assortment of appetizers, spread butter on top, or simply eat warm and straight from the oven.
Why You Will Love This Bread
- Honey Oat Bread is easy to make with a few ingredients.
- It is wholesome with the goodness of whole wheat and rolled oats.
- Honey provides slight sweetness and makes the loaf flavorful.
- It is perfect for toast, sandwiches, or as a side.
- This freshly baked homemade bread is immensely satisfying.
Ingredients
- All-Purpose Flour: I used unbleached all-purpose flour for the recipe. But you can also use bread flour to make honey oat bread.
- Whole Wheat Flour: Use your favorite whole wheat flour. I used Atta (the whole wheat flour we use to make Roti), which is finely ground.
- Rolled Oats: It is essential to use rolled oats. Do not use quick or steel-cut oats.
- Salt: Salt elevates the other flavors.
- Milk: I used 2% milk for the rich honey oat bread. But you can use half milk and half water.
- Yeast: I have used active dry yeast to make the honey oat bread, but you can also use instant yeast. With instant yeast, the dough rising time may be shorter compared to active dry yeast.
- Sugar: We only need a teaspoon of sugar to activate the yeast.
- Honey: Honey provides slight sweetness and flavor to this loaf.
- Butter: We only need a tablespoon of butter to spread on the top.
How To Make Honey Oat Bread
Making The Dough
- Stir the warm milk, yeast, and sugar in a small bowl or cup.
- Let stand for 5-10 minutes until foamy.
- If the yeast mixture does not foam, your water is too hot or too cold, or your yeast has expired.
- In a stand mixer fitted with the dough hook, combine all-purpose flour, whole wheat flour, oats, and salt on low speed.
- Slowly pour the yeast mixture and honey.
- Raise the speed to medium and mix until a dough forms, then continue mixing for an additional 4 to 5 minutes.
- The dough should be tacky to the touch, but pull away from the sides of the bowl.
Proofing The Dough
- Remove the dough from the bowl and shape it into a ball.
- Spray the bowl with cooking oil spray, set the dough back in the bowl, and cover it with plastic wrap or a kitchen towel.
- Allow the dough to rest in a warm spot for an hour until almost doubled in size.
Shaping and Proofing The Loaf
- Turn the rested dough onto a lightly floured surface and press into a 9×9-inch square.
- Roll the dough into a log, fold under each side, and press the seams together.
- Spray a 9×5-inch loaf pan with cooking oil spray and place the dough seam side down in the pan.
- Cover the loaf pan with a towel or plastic wrap and allow the dough to proof in a warm spot for one hour until it is doubled and about 1 inch above the loaf pan.
Baking The Honey Oat Bread
- Preheat the oven to 350°F (180°C).
- For the topping, stir 1 tablespoon honey and the melted butter.
- Gently brush the top of the loaf with the mixture and sprinkle with rolled oats.
- Bake for 35-40 minutes until the top is golden brown.
- You can also check the internal temperature; it should be 190°F.
- Let the bread cool in the pan for 10 minutes, then carefully remove it and place it on a wire rack.
- Allow the honey oat bread to cool completely before slicing.
Storing Suggestions
Store the Honey Oat Bread, covered tightly, at room temperature for five days.
Recipe Tips For Honey Oat Bread
Flour: Many factors can impact how much flour you need for the yeasted dough. So, you may need more or less flour than what is mentioned in the recipe. It is best to judge when to stop adding flour by looking at and feeling the dough. The goal should be for a soft, supple, and well-hydrated dough that is slightly tacky to the touch but should not leave a lot of residue on your finger.
Measuring: Measure all the ingredients beforehand and use a kitchen scale if you have one for the best results. I have added all the dry ingredients at once because I make this loaf often and weigh the ingredients using a kitchen scale. But if you are trying this recipe for the first time, add 1½ cups all-purpose flour, and then, while kneading, add more flour as needed.
Milk: Milk makes the bread soft, rich, and flavorful. You can use whole or low-fat milk or half milk and half water.
Yeast Proofing: The first step is mixing milk, sugar, and yeast and allowing it to rest for 5-10 minutes. This mixture should be frothy and bubbly. If this does not happen to your mixture, the yeast is inactive, or the water is hot or cold.
Salt: Always add salt with flour; otherwise, it may inactivate the yeast.
Troubleshooting For Honey Oat Bread
The Bread Is Dry
There could be more than one reason bread comes out dry. Measuring the ingredients correctly is essential; using more flour makes the bread dry. The dough should be soft and supple and look hydrated, not dry. Also, overbaking makes the bread dry. So, always check the bread in the oven a few minutes before the baking time mentioned in the recipe. As every oven is different, your bread may be baked earlier or take a little longer.
The Dough Did Not Rise
The first reason could be yeast! If yeast is not active, the dough will not ferment. Also, the yeast will not be activated if you use cold water, and hot water will kill it. So, it is best to proof yeast for at least five minutes. Proofing will ensure that your yeast is active. The other reason could be the cold temperature in your kitchen. If your kitchen is cold, place your dough bowl in the oven and turn on the proofing.
Frequently Asked Questions
You can use your favorite whole wheat flour for this bread. Sometimes, I use Indian Atta (used to make Roti), which has a fine texture and does not contain bran. Other times, I use whole wheat flour from the Canadian store, which does contain bran. Both are good for making this Honey Oat Bread. You can also use whole wheat bread flour.
Yes! You can use white bread flour instead of all-purpose flour and whole wheat bread flour instead of whole wheat flour.
More Homemade Bread
Recipe Card
Honey Oat Bread
Ingredients
- 1⅓ cups (320ml) warm milk
- 2¼ teaspoon active dry yeast
- 1 teaspoon sugar
- 2 cups (240g) all-purpose flour
- 1½ cups (180g) whole wheat flour
- ½ cups (45g) rolled oats
- 1 teaspoon salt
- 3 tablespoon (63g) honey
For The Topping
- 1 tablespoon honey
- 1 tablespoon unsalted butter melted
- 2 tablespoon rolled oats
Instructions
Making The Dough
- In a small bowl or cup, stir the warm milk, yeast, and sugar together. Let stand for 5-10 minutes until foamy.
- If the yeast mixture does not foam, your water is too hot or too cold, or your yeast has expired.
- In a stand mixer fitted with the dough hook, combine all-purpose flour, whole wheat flour, oats, and salt on low speed.
- Slowly pour the yeast mixture and honey. Raise the speed to medium and mix until a dough forms, then continue mixing for an additional 4 to 5 minutes. The dough should be tacky to the touch, but pull away from the sides of the bowl.
Proofing The Dough
- Remove the dough from the bowl and shape it into a ball. Spray the bowl with cooking oil spray, set the dough back in the bowl, and cover it with plastic wrap or a kitchen towel.
- Allow the dough to rest in a warm spot for an hour until almost doubled in size.
Shaping and Proofing The Dough
- Turn the rested dough onto a lightly floured surface and press into a 9×9-inch square. Evenly roll the dough into a log, fold under each side, and press the seams together.
- Spray a 9×5-inch loaf pan with cooking oil spray and place the dough seam side down in the pan. Cover the loaf pan with a towel or plastic wrap and allow the dough to proof in a warm spot for one hour until it is doubled and about 1 inch above the loaf pan.
Baking The Honey Oat Bread
- Preheat the oven to 350°F (180°C).
- For the topping, stir 1 tablespoon honey and the melted butter. Gently brush the top of the loaf with the mixture and sprinkle with rolled oats.
- Bake for 35-40 minutes until the top is golden brown. You can also check the internal temperature; it should be 190°F.
- Let the bread cool in the pan for 10 minutes, then carefully remove it and place it on a wire rack. Allow the honey oat bread to cool completely before slicing.
Storing Suggestions
- Store the Honey Oat Bread, covered tightly, at room temperature for five days.
Notes
- Flour: Many factors can impact how much flour you need for the yeasted dough. So, you may need more or less flour than what is mentioned in the recipe. It is best to judge when to stop adding flour by looking at and feeling the dough. The goal should be for a soft, supple, and well-hydrated dough that is slightly tacky to the touch but should not leave a lot of residue on your finger.
- Measuring: Measure all the ingredients beforehand and use a kitchen scale if you have one for the best results. I have added all the dry ingredients at once because I make this loaf often and weigh the ingredients using a kitchen scale. But if you are trying this recipe for the first time, add 1½ cups all-purpose flour, and then, while kneading, add more flour as needed.
- Milk: Milk makes the bread soft, rich, and flavorful. You can use whole or low-fat milk or half milk and half water.
- Yeast Proofing: The first step is mixing milk, sugar, and yeast and allowing it to rest for 5-10 minutes. This mixture should be frothy and bubbly. If this does not happen to your mixture, the yeast is inactive, or the water is hot or cold.
- Salt: Always add salt with flour; otherwise, it may inactivate the yeast.
Thanks for coming! Let me know what you think.