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! 

Yield: 1 loaf

Homemade Honey Oat Bread

Prep Time: 20 minutes

Cook Time: 25 minutes

Additional Time: 2 hours

Total Time: 2 hours 45 minutes

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.

Print

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

1. Melt butter over low heat in a small saucepan. Do not overheat it, you want it just melted.
2. In a the bowl of a stand mixer mix together melted butter, warm water, 1 1/2 cups of flour, honey and yeast.
3. Cover the bowl with a clean towel and set in a warm, draft free area for 30 minutes.
4. 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.
5. Place dough on a floured, flat surface and knead for about 5 minutes until all ingredients are well incorporated.
6. Place the dough back in the bowl, cover, and allow it to rise another 30 minutes or so or until doubled in size.
7. 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.
8. Place the loaf seam-side down in a loaf pan that has been generously greased with butter.
9. Place loaf pan, covered with a towel in a warm place to rise about 45 minutes, or until doubled in size.
10. While bread is rising, preheat oven to 350°F and be sure that the rack is in the center position.
11. 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.
12. Place bread in oven on center rack, bake at 350°F for 20-25 minutes until golden brown.
13. Remove from oven and allow to cool completely before removing from loaf pan. It should slide right out.
14. Tastes great warm with a bit of honey and butter, or even as a sandwich bread.
15. 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!

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