There’s something magical about the aroma of freshly baked bread filling your home, and this honey oatmeal bread is no exception.
Soft, slightly chewy, and naturally sweetened with honey, it’s a loaf that combines wholesome ingredients with comfort and flavor.
Whether you’re looking for a hearty breakfast option, a base for sandwiches, or just a slice to pair with your favorite spread, this recipe is the perfect choice.
Plus, it’s beginner-friendly, so even if you’re new to baking, you’ll have no trouble whipping up this delicious bread.
Why You’ll Love This Honey Oatmeal Bread
- Wholesome and Nutritious: Made with rolled oats, honey, and flour, this bread provides a dose of fiber and natural sweetness.
- Perfect Texture: The combination of oats and honey creates a soft yet slightly chewy texture that’s perfect for toasting or enjoying fresh.
- Versatile: Use it for breakfast, sandwiches, or a snack. It pairs beautifully with both sweet and savory toppings.
- Easy to Make: No fancy techniques or hard-to-find ingredients required. With simple steps, anyone can achieve bakery-quality bread at home.
- Homemade Goodness: Free from preservatives and artificial additives, this bread is as wholesome as it is delicious.
Ingredients Breakdown
- Oats: Rolled oats provide texture, nutrition, and a rustic feel. Quick oats can also be used, but avoid instant oats for best results.
- Honey: Adds natural sweetness and enhances the flavor of the bread. A great alternative to refined sugar.
- Flour: You can use all-purpose flour for a softer loaf or combine it with whole wheat flour for a heartier texture.
- Milk or Water: Acts as the liquid base, helping to activate the yeast and form the dough. Milk adds richness, while water keeps it lighter.
- Yeast: Active dry yeast ensures the bread rises properly, creating a soft and fluffy loaf.
- Salt: Balances the sweetness and enhances the overall flavor.
- Butter: Adds a subtle richness and softens the texture of the bread.
Equipment You’ll Need
- Mixing Bowls (2): One for combining dry ingredients and another for proofing the dough.
- Measuring Cups and Spoons: For precise measurements of ingredients.
- Stand Mixer (Optional): Speeds up the kneading process, but kneading by hand works just as well.
- Dough Scraper: Handy for shaping and transferring the dough.
- Loaf Pan (9×5 inches): For baking the perfect loaf.
- Kitchen Scale (Optional): Ensures accurate measurements, especially for flour.
- Whisk or Fork: For mixing wet ingredients.
- Clean Kitchen Towel or Plastic Wrap: To cover the dough during rising.
- Wire Cooling Rack: Allows the bread to cool evenly after baking.
Step-by-Step Recipe Instructions
1. Activate the Yeast:
- Warm ¾ cup (180 ml) of milk or water to about 110°F/45°C.
- Stir in 3 tablespoons (45 g) of honey and sprinkle 2 ¼ teaspoons (1 packet) of active dry yeast on top.
- Let it sit for 5–10 minutes until it becomes foamy. This indicates that the yeast is active.
2. Combine the Dry Ingredients:
- In a large mixing bowl, whisk together 1 cup (90 g) of rolled oats, 2 ¾ cups (350 g) of flour, and 1 teaspoon (5 g) of salt.
3. Mix the Dough:
- Pour the yeast mixture and 2 tablespoons (28 g) of melted butter into the dry ingredients.
- Stir until the dough begins to come together. If it’s sticky, sprinkle in a little extra flour.
4. Knead the Dough:
- On a floured surface, knead the dough by hand for 8–10 minutes until it’s smooth and elastic. Alternatively, use a stand mixer with a dough hook for 5–6 minutes.
5. First Rise:
- Transfer the dough to a greased bowl, turning it once to coat the surface.
- Cover with a clean kitchen towel or plastic wrap and let it rise in a warm place for 1–1.5 hours, or until doubled in size.
6. Shape the Dough:
- Punch down the dough to release air bubbles.
- Shape it into a loaf and place it into a greased 9×5-inch loaf pan.
7. Second Rise:
- Cover loosely and let the dough rise for 30–45 minutes, until it’s about 1 inch above the edge of the pan.
8. Preheat the Oven:
- Preheat your oven to 375°F (190°C) during the second rise.
9. Bake the Bread:
- Brush the top of the dough with water or melted butter and sprinkle with extra oats for a decorative touch.
- Bake for 30–35 minutes, or until the top is golden brown and the loaf sounds hollow when tapped.
10. Cool and Serve:
- Remove the bread from the pan and transfer it to a wire rack to cool completely.
- Slice and enjoy with your favorite toppings!
Tips for Perfect Honey Oatmeal Bread
- Ensure Your Yeast is Active: Always proof your yeast in warm milk or water (110°F/45°C). If it doesn’t foam after 10 minutes, the yeast might be expired or the liquid too hot/cold.
- Measure Accurately: Use a kitchen scale for the flour to avoid adding too much, which can lead to dense bread.
- Don’t Skip Kneading: Kneading develops gluten, essential for a soft and airy loaf. Knead until the dough is smooth and elastic.
- Control Rising Conditions: Let the dough rise in a warm, draft-free spot. If your kitchen is cold, place the bowl near a warm oven or in a microwave with a cup of hot water.
- Avoid Over-Baking: Check for doneness by tapping the bottom of the loaf; a hollow sound means it’s ready. Over-baking can dry out the bread.
- Experiment with Add-Ins: Enhance your loaf with dried fruits, nuts, or seeds for added texture and flavor.
Frequently Asked Questions
Can I make this bread gluten-free?
Substituting gluten-free flour is possible but requires a different approach, as gluten-free dough lacks elasticity. Consider adding xanthan gum for structure.
What’s the best way to ensure the bread rises well?
Use fresh yeast, proof it properly, and ensure the dough rests in a warm, draft-free area during rising.
Can I use a bread machine for this recipe?
Yes! Simply follow your bread machine’s instructions for adding wet and dry ingredients, and use the “Basic” or “Sweet Bread” setting.
How long does the bread stay fresh?
When stored in an airtight container, the bread remains fresh for 2–3 days at room temperature. It can also be frozen for up to 3 months.
Why is my bread dense?
Common causes include under-kneading, not allowing enough rising time, or using too much flour.
Conclusion
Honey oatmeal bread is the perfect combination of health, flavor, and comfort. Whether you’re an experienced baker or a beginner, this recipe will reward you with a delicious loaf that’s soft, hearty, and naturally sweet. Its versatility makes it a staple in any household, suitable for breakfast, snacks, or even dinner pairings.
Ready to give it a try? Share your baking journey in the comments below, and don’t forget to snap a photo of your creation. Spread the joy of homemade bread by sharing this recipe with friends and family.
Happy baking!
Honey Oatmeal Bread Recipe
A hearty and wholesome bread made with rolled oats, honey, and flour. Perfectly soft yet slightly chewy, this honey oatmeal bread is naturally sweetened and makes a versatile option for breakfast, sandwiches, or as a snack.
Equipment
- 2 Mixing Bowls – 2 large bowls
- Measuring Cups and Spoons – For precise measurements
- Stand Mixer (optional) – With a dough hook attachment
- Loaf Pan – 9×5 inches
- Dough Scraper – For shaping the dough
- Kitchen Scale (optional) – For accurate measurements
- Whisk or Fork – For mixing wet ingredients
- Clean Kitchen Towel or Plastic Wrap – To cover the dough
- Oven
- Wire Cooling Rack – For cooling the bread
Ingredients
- ¾ cup (180 ml) warm milk or water (around 110°F/45°C)
- 2 ¼ tsp (1 packet) active dry yeast
- 3 tbsp (45 g) honey
- 2 tbsp (28 g) unsalted butter, melted
- 1 cup (90 g) rolled oats, plus extra for topping
- 2 ¾ cups (350 g) all-purpose or whole wheat flour
- 1 tsp (5 g) salt
Instructions
- In a small bowl, mix warm milk (or water) with the honey. Sprinkle the yeast over the top and let it sit for 5–10 minutes until foamy.
- In a large mixing bowl, combine the oats, flour, and salt. Stir to mix evenly.
- Add the yeast mixture and melted butter to the dry ingredients. Stir until a dough forms.
- Knead the dough by hand on a floured surface for 8–10 minutes, or use a stand mixer with a dough hook for 5–6 minutes, until smooth and elastic.
- Place the dough in a greased bowl, cover with a clean towel or plastic wrap, and let it rise in a warm place for 1–1.5 hours, or until it has doubled in size.
- Punch down the dough to release air. Shape it into a loaf and place it into a greased 9×5-inch loaf pan.
- Cover the pan loosely and let the dough rise for 30–45 minutes until it has risen about 1 inch above the edge of the pan.
- While the dough is rising, preheat your oven to 375°F (190°C).
- Brush the top of the dough with a little water or melted butter and sprinkle with extra oats. Bake for 30–35 minutes, or until the top is golden brown and the loaf sounds hollow when tapped.
- Remove the bread from the pan and transfer it to a wire rack. Let it cool completely before slicing.
Notes
- Flour Variations: You can use a mix of whole wheat and all-purpose flour for a heartier loaf.
- Honey Substitutes: Maple syrup or agave can be used as a 1:1 substitute for honey.
- Freezing Tips: Freeze slices individually for up to 3 months. Reheat in the toaster or microwave.
- Troubleshooting Rising Issues: If your dough doesn’t rise, make sure your yeast is fresh, and check the temperature of the liquid.
