Discover the delight of homemade Honey Oat Bread with this simple, seven-ingredient recipe. Perfectly moist and ideal for sandwiches, this bread is a healthier, more affordable alternative to store-bought loaves.

Baking bread has become a cherished part of my life, but it wasn’t always so. Once upon a time, I thought store-bought bread was the only way to go. But as I adopted a simpler lifestyle and began reading labels, I realized that many of those store-bought loaves were packed with ingredients I couldn’t even pronounce.

So, I decided to give bread-making a try. My first loaf wasn’t perfect, but it wasn’t a failure either. Over time, I refined my recipe and created this delightful Honey Oat Bread. It’s moist, made with just seven simple ingredients, and ideal for making delicious sandwiches.

My family loves this bread—it’s light, fluffy, and far better than anything we used to buy. Whether I use whole red wheat, white wheat, or even unbleached all-purpose flour, this bread always turns out great. It’s also more affordable than store-bought bread, making it a win-win!

Ingredients for Honey Oat Bread

To make a single loaf of this wholesome bread, you’ll need:

Melted Butter: Adds flavor and helps the dough rise beautifully, keeping the loaf fresh longer.

Warm Water (90°F to 110°F): Activates the yeast and adds moisture.

Honey: Enhances flavor and provides nourishment for the yeast.

Rolled Oats: Adds texture. Old-fashioned oats are best, but quick oats can work in a pinch.

Flour: I usually use whole white wheat, but whole wheat or all-purpose flour can also be used. Adjust the amount depending on the type of flour to avoid a dense loaf.

Dry Active Yeast: Gives the bread its rise and delightful flavor.

Sea Salt: Enhances the bread’s taste.

How to Make Honey Oat Bread

Step One: Proof the Yeast

Start by activating the yeast. In the bowl of a stand mixer fitted with a dough hook, combine 2 1/4 teaspoons of yeast, 1 1/2 cups of flour, 1 1/4 cups of warm water (90°F-110°F), cooled melted butter, and honey. Mix well with the dough hook. Cover the bowl and let it sit in a warm place for about 30 minutes until the mixture is bubbly and light.

Step Two: Combine Remaining Ingredients

Once the yeast has proofed, it should be frothy and light. Add the oats, salt, and flour (1/2 cup at a time) gradually to the mixer until you have a dough that’s slightly sticky but manageable. You should be able to handle the dough without it sticking excessively to your hands.

Step Three: Knead the Dough

You can either knead the dough by hand or use the dough hook on low speed for about 5 minutes. If kneading by hand, lightly flour a surface and knead the dough into a tight ball. If using the mixer, continue kneading with the dough hook.

First Rise

Place the dough back in the bowl, cover it, and let it rise in a warm spot until doubled in size, about 30 minutes.

Step Four: Form a Loaf

After the first rise, punch down the dough, shape it to fit your loaf pan, and fold it over itself a few times. Place it seam side down in a buttered loaf pan.

Second Rise

Cover the pan with a tea towel and let the dough rise again in a warm area until it doubles in size, about 45 minutes to an hour. The dough should rise above the edges of the pan.

Step Five: Bake the Bread

Preheat your oven to 350°F. Brush the top of the loaf with warmed honey and sprinkle with a few oats if you like. Place the loaf pan on a cookie sheet to catch any drips and bake for 20-25 minutes until the top is golden brown and the internal temperature reaches 190°F.

Step Six: Cool and Slice

Let the bread cool completely on a rack before slicing. If you cut it while it’s still warm, it may become a bit squished.

Tips for Perfect Honey Oat Bread

• Allow the dough to rise fully during both rises. Don’t rush it; patience will reward you with a better loaf.
• When shaping the dough, create a seam and place it on the bottom of the pan to ensure even rising.
• If your bread isn’t rising, check the freshness of your yeast. If it’s old, it may not work. Store yeast at room temperature, or if it’s been refrigerated, let it come to room temperature before use.
• Ensure your water isn’t too hot or too cold; it should be just warm enough to activate the yeast without killing it.
• Rolled oats absorb less moisture than quick oats, so if you’re using quick oats, use less to avoid a dry loaf.

I hope this Honey Oat Bread brings joy and deliciousness to your home. Baking it is a simple, loving way to nurture your family with wholesome goodness!

Other Bread Recipes You’ll Love:

• Foolproof Buttermilk Biscuits
• Southern Style Skillet Cornbread
• No Knead Dutch Oven Bread

I hope you enjoy making and savoring this Honey Oat Bread as much as my family does. For more delicious recipes and baking tips, follow me on Facebook at The Rustic Elk and on Instagram @TheRusticElk. Let’s continue to support and inspire each other on this journey of simple, wholesome living!