This homemade honey oat bread is sure to please. A lightly crusted outside and a smooth, soft inside make it the perfect all purpose bread. Eat it plain with a bit of fresh butter and honey for breakfast or a light snack, or use it to make your favorite afternoon sandwich. This bread is just what you need to make a good sandwich, great.
It’s no secret. I love bread. There are few things as gratifying as pulling out a fresh loaf of delicious homemade bread from the oven. The aroma that permeates the entire house, the beautiful product that resulted from. your own hands working and kneading the dough. Ahhh… I love it! My children also love it, so it often becomes a whole family event.
I have a few recipes for whole wheat sandwich bread that I love, one in particular is a honey wheat sandwich bread that I love. But, I wanted to make a sweeter, more delicious loaf than just plain ol’ sandwich bread. While this bread is awesome for sandwiches, it’s also fantastic as a treat, and that, my dear friends, is what I was going for.
What flour should I use to make honey oat bread?
I really like whole wheat flour, white or red, to make almost all sandwich loaves. The red wheat imparts an earthier flavor than white, but they’re both delicious. Plain white all-purpose flour can work in this, but I don’t recommend it.
You will likely need to add more white flour if you choose to go that route as it soaks up the moisture differently. The wheat flavor in this, even with red wheat, is not at all overpowering and the wheat provides a more densely textured loaf that can’t be beat.
If you’re worried about the flavor of red wheat, I highly suggest supplementing white wheat before you go to white flour. The flavor isn’t as earthy and the loaf will appear a lot lighter in color, closer to an all-purpose flour.
Tips for making Honey Oat Bread
- Make sure you let this rise completely both times. The times posted are only a guide. It needs to double in size during both rises, this will make a much better loaf of bread. Bread making cannot be rushed.
- To make a loaf, you need to flatten it into a 9X12 rectangle after the first rise. Then, simply tightly roll and tuck the ends in as needed to form the loaf shape and add it to your loaf pan to allow the second rise.
- If your bread isn’t rising, it’s the yeast. If the yeast isn’t fresh, it will likely not work. If it winds up flat, it is almost 100% guaranteed the yeast. If you had it in the refrigerator, allow what you need to get up to room temperature before you begin baking. If yeast isn’t something you frequently use, I recommend you buy packets.
- Another issue with yeast breads and activating the yeast is the temperature. If the room is cold, it will take a lot longer for it to rise. If your water is too hot (more than 110F) it will kill the yeast.
- Rolled oats do not soak up as much moisture as quick oats. If you only have quick oats, use less so the loaf doesn’t dry out.
This bread is also a cinch to make, costs loads less than its store-bought version plus, the actual act of making bread, I’m telling you… it just can’t be beat. Alright, if I haven’t convinced you now, I never will. Lets bake some bread!
Homemade Honey Oat Bread
This homemade honey oat bread is sure to please. A lightly crusted outside and a smooth, soft inside make it the perfect all purpose bread. Eat it plain with a bit of fresh butter and honey for breakfast or a light snack, or use it to make your favorite afternoon sandwich. This bread is just what you need to make a good sandwich, great.
Ingredients
- 3 Tablespoons Butter, melted
- 1 1/4 Cup Warm Water, 90-110°F
- 2 1/2 - 3 Cups Whole Wheat Flour, divided
- 1/2 Cup Rolled Oats
- 1/4 Cup Honey
- 2 1/4 teaspoons Active Dry Yeast
- 1 1/2 teaspoon Sea Salt
Instructions
- Melt butter over low heat in a small saucepan. Do not overheat it, you want it just melted.
- In a the bowl of a stand mixer mix together melted butter, warm water, 1 1/2 cups of flour, honey and yeast.
- Cover the bowl with a clean towel and set in a warm, draft free area for 30 minutes.
- Uncover the bowl and slowly add oats, sea salt, and remaining flour 1/2 cup at a time until you have a workable dough. It should be very lightly sticky. Using the dough hook, mix until just combined.
- Place dough on a floured, flat surface and knead for about 5 minutes until all ingredients are well incorporated.
- Place the dough back in the bowl, cover, and allow it to rise another 30 minutes or so or until doubled in size.
- Remove the dough from the bowl and roll it into a 12X9" rectangle.Tightly roll it and tuck in the edges to form a loaf.
- Place the loaf seam-side down in a loaf pan that has been generously greased with butter.
- Place loaf pan, covered with a towel in a warm place to rise about 45 minutes, or until doubled in size.
- While bread is rising, preheat oven to 350°F and be sure that the rack is in the center position.
- Once dough has doubled in size, brush on a generous amount of warmed honey. Then, sprinkle a handful of rolled oats on top of the honey.
- Place bread in oven on center rack, bake at 350°F for 20-25 minutes until golden brown.
- Remove from oven and allow to cool completely before removing from loaf pan. It should slide right out.
- Tastes great warm with a bit of honey and butter, or even as a sandwich bread.
- Store tightly covered after cooling.
That’s it! I love that it doesn’t take a terrible amount of time. Really, start to finish less than 2 hours as long as your dough cooperates and rises in a timely fashion! I hope you and yours enjoy this as much as we do. It doesn’t take long for it to disappear and then it is time to make some more!
Are you looking for a group of like-minded people that love the heritage way of life??
Me too. Join our facebook group, where we learn about growing a garden, cooking a meal, and living life like our grandparents did. You’ll be glad you did. Join The Self Sufficient Life group here.
Other Bread Recipes You’ll Love:
Kimberlee says
I make homemade bread a lot. I will have to try this recipe with the steel cut oats – usually just use the thick cut from Bobs Red Mill.
Danielle McCoy says
I prefer the steel cut! I love this recipe, it’s one of those that I just meshed a few recipes together and viola! It’s our favorite bread recipe for sure, and that’s saying a lot because I make a lot of bread!
Carlee says
Homemade bread is the best! I have never used steel-cut oats in baking. I can’t wait to try it!
Danielle McCoy says
They’re delicious! Thanks for stopping by, hope you enjoy it as much as we do!!
Janet Vinyard says
Hi Danielle, Sounds like a really delicious bread! I’ll have to try it! Blessings,Janet
Danielle McCoy says
Let me know how you like it!
swathi says
I have a weakness to Homemade bread, this hone oat bread looks delicious, thanks for sharing with Hearth and soul blog hop, pinning ,tweeting and featuring on this week’s hop.
Danielle McCoy says
It is probably the best loaf that comes from my kitchen! Thanks for featuring and sharing!
Bonnie V says
Looks tasty. I haven’t tried using steel cut oats. How is the texture?
Thanks for sharing on the Homestead Blog Hop.
Danielle McCoy says
It’s not really a large amount, I don’t feel it effects the texture too much. It’s a little more dense than your typical sandwich loaf, but still light enough for me. I’ve used rolled oats as well, I just don’t typically have them on hand.
Sandy says
I made this bread and love the extra texture that the steel cut oats give it. The oatmeal and honey on top is wonderful. I have a granola bread rising right now. I plan to brush honey on top and sprinkle with granola.
Danielle McCoy says
Hi, Sandy! I’m so glad you liked it. The granola bread sounds wonderful as well! I need to get in the kitchen and whip something new and interesting up! lol