Honey Oat Bread Recipe

Honey Oat Bread sliced on a wooden serving board.

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This homemade Honey Oat Bread is made with rolled oats, honey, and the essential bread ingredients for soft and light honey bread, and it's the best sliceable sandwich bread recipe.

Prep Time15

Cook Time25

Rising Time1 30

Total Time2 10

Course: Bread

Cuisine: American

Servings:

Calories: 232kcal

Author: Judy Wilson

Ingredients

2½ cups all-purpose flour
1 cup rolled oats
1 packet active dry yeast
1 teaspoon salt
¼ cup honey
1 cup milk (warm to 110º)

Instructions

Combine flour, oats, yeast, and salt in a stand mixer bowl.
Add in the honey and milk and stir to combine. The mixture may be a little wet, so give the oats 5 minutes to absorb the liquid and allow the yeast to activate before you add more flour. If the dough is still too wet to knead after 5 minutes, add a sprinkle of flour until you get the right consistency. The dough should be slightly tacky. Once ready, add the dough hook and knead the dough (or knead by hand).
Knead dough for about 7 minutes.
Form the dough into a ball and brush or spray with a little oil.
Cover with a dry kitchen towel and let rise until it doubles (usually takes 45-60 minutes).
Gently deflate the dough with your fist, then shape it into a loaf.
Roll the dough in additional rolled oats.
Place in a greased 9x5 inch loaf pan.
Cover with a dry kitchen towel, and let it rise again until it doubles about 45 minutes.
When the dough has risen, preheat oven to 350ºF.
Bake bread in the center of the oven for 25 minutes, until golden brown and cooked through.
Remove from oven and allow to cool on a wire rack.
Slice and enjoy!

Notes

Follow your stand mixer instructions for using the dough hook. My stand mixer says speed 2 is the only speed that should be used with a dough hook.

The bread can be stored at room temperature in a sealed container. It is important to let the bread cool completely before you place it in a storage container.

Nutrition