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.
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.
Sourdough Honey Oat Bread
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!
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.
Yeast Free Bread
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.
Honey Oat Bread (no Bread Machine Needed) / The Grateful Girl Cooks!
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.
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.
Honey Oat Bread Recipe
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.
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 @
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!
How To Make Honey Oat Wheat Bread
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.
Nutritional information is provided as a courtesy and should only be construed as an estimate rather than a guarantee. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.
Serving: 1 slice Calories: 156 kcal Carbohydrates: 28 g Protein: 5 g Fat: 4 g Saturated Fat: 1 g Sodium: 118 mg Potassium: 63 mg Fiber: 3 g Sugar: 4 g Calcium: 15 mg Iron: 1 mgThe process of making homemade yeasted bread can be fussy and complicated, but this no-knead honey oat bread recipe is straightforward and simple AND delivers delicious, flavorful results. Most of the “work” is completely hands off as the dough rises. If you’re new to working with yeast, reference myBaking with Yeast Guidefor answers to common yeast FAQs.
No Knead Honey Oat Bread
Can you make a good thing… better? Originally published in 2013, this deliciously chewy no-knead bread is EASY to make. But over the years, I’ve added clearer instructions which are extremely useful for a bread beginner. I also made some small improvements to the recipe including reducing the honey and cinnamon, plus adding a little more yeast to achieve a better rise. I also updated the photos and added plenty of step photos, too.
In a rush to start? You can find the full printable recipe below. If you have more time, the following headnotes will help you grasp a better understanding of the recipe before you begin.
Though this is a very hands-off recipe, let me show you a few process photos so you have a solid understanding of the instructions below.
Honey Oat Bread (quick Bread)
This is a sticky dough, so a mixer will not do you any favors. Mix it by hand with a wooden spoon or rubber spatula (photo below, left). The picture below on the right shows the dough after the 1st rise. Notice how the dough rises OUT more than it rises UP:
Pictured below is a close-up of the dough after rising—I pulled the dough inward so you can see the strands of dough. This dough is full of AIR and that’s exactly what you want:
Next you will add a little flour to the sticky risen dough—just enough so that you can gently shape it into a loaf. Careful not to deflate the dough:
Honey Oat Sourdough Bread Recipe
Shaping: The picture below on the left shows the loaf after you shape it. Do not overthink the shaping step because the less you handle and tinker with the dough, the better. As shown below on the right, place into a greased 9×5-inch loaf pan and use a sharp knife or bread lame to score it on top. Scoring allows the airy dough to “breathe” as it rises and bakes.
After that, it’s time to bake the bread. Before baking, you can sprinkle the top of the loaf with oats or add a cinnamon-sugar topping. See details for both optional toppings in the recipe notes below. Usually my loaf is just covered in baked flour leftover from the shaping step:
Cool for about 15 minutes before slicing and serving. Again, homemade honey butter is a fantastic finishing touch and you can quickly prep it as the bread cools. And if you love honey in your homemade breads, you’ll enjoy these honey butter rollstoo.
Honey Oat Artisan Bread.
If you’re a bread beginner, reference this Baking with Yeast Guide for helpful, easy-to-understand answers to many yeast FAQs. And/or get on the fast track to baking bread like a pro with my free Beginner’s Guide to Yeast email series.
The process of making homemade yeasted bread has the reputation of being fussy and complicated, but this honey oat bread recipe is straightforward and simple AND delivers delicious, flavorful results. Most of the “work” is completely hands off as the dough rises. If you’re new to working with yeast, reference my Baking with Yeast Guide for answers to common yeast FAQs.
Sally McKenney is a professional food photographer, cookbook author, and baker. Her kitchen-tested recipes and thorough step-by-step tutorials give readers the knowledge and confidence to bake from scratch. Sally has been featured onA lovely moist bread, flavoured with rolled oats and honey, with a bit of whole wheat flour as well. Makes great sandwich bread!
Big Batch Honey Oat Bread
A lovely, moist honey oat bread, with rolled oats, honey and a bit of whole wheat flour, as well. This bread stays fresh for days and makes a great sandwich bread!
When it comes to bread, I love a loaf that delivers some whole grain goodness, but that also maintains a lovely soft crumb, like my Seeded Multigrain Sandwich Bread. This Honey Oat Bread also falls into that camp, with a good bit of rolled oats and a touch of whole wheat flour added into the mix.
I love this loaf for its great flavour from the oats and honey, its tender, moist crumb and its rustic, oat-rolled appearance. This oat bread keeps well, slices beautifully and makes the most fabulous sandwiches!
Oatmeal Bread Recipe
If you are new to bread making, I highly encourage you to check out my Getting Started With Yeast Bread Baking resource page, to get a good understanding of the process of making homemade bread.
This loaf will need a solid 45 minutes in the oven or until it reaches at least 200F internal temperature when tested with an instant-read thermometer. Be sure you are inserting the thermometer in the dead centre of the loaf for the most accurate reading. It shouldn’t have over-browned in that time, but check your loaf at about 35-40 minutes and if it seems in danger of over-browning, lay a sheet of aluminum foil loosely over top for the last part of baking.
The addition of soaked oatmeal to this bread produces a lovely, moist loaf, but it also means the loaf will need longer in the oven to bake off some of that moisture. This loaf will need at least
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