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–+ servings
Two loaves of honey oat bread on a wire cooling rack with oats on top.

Honey Oat Bread

With step-by-step pictures and plenty of helpful tips, learn how to make Honey Oat Bread using a few baking ingredients like flour, oats, water, honey, yeast, salt, and milk. This simple sandwich bread has a super soft interior with an extra chewy crust. This recipe yields 2 standard loaves and comes together in just a few hours, so it’s perfect for a growing family.
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Prep Time 10 minutes
Cook Time 55 minutes
Rising Time 1 hour 15 minutes
Total Time 2 hours 20 minutes
Course bread
Cuisine American
Servings 36 slices
Calories 153 kcal

Equipment

  • 2 9X5 bread pans
  • large bowl or stand mixer

Ingredients
  

  • 2 cups whole milk
  • 1 cup water
  • ½ cup butter
  • 7 cups bread flour
  • 1 cup oat flour *see note
  • 6 tablespoons honey
  • 2 teaspoons salt
  • 9 teaspoons yeast

Optional Topping

  • ¼ cup oats rolled or quick
  • 2 tablespoons butter melted

Instructions
 

  1. Using a large glass measuring bowl, add the milk, water, and cubed butter. Heat it in the microwave or a saucepan until warm, but not boiling. The butter will melt, but there should be some solid pieces floating. The temperature needs to be warm enough to activate the yeast, but not so hot that it kills it. Aim for 110°F.
  2. In a stand mixer, combine all of the dry ingredients EXCEPT one cup of bread flour. This will be added as needed. Mix the ingredients together and then pour in the warm liquid mixture. Attach the bowl and dough hook to the stand mixer and begin kneading on about a speed two (slow and gentle).
  3. Continuing on a slow speed, add the remaining one cup of flour, a few tablespoons at a time until the dough begins to form. I usually have to add the entire cup of flour, for reference. This is a very sticky dough! Resist the urge to keep adding flour. Knead for two minutes more.
  4. While the dough is kneading, bring a cup of water to a boil in the microwave and leave the door shut. This will create a warm and humid proofing box to help the dough be even fluffier.
    Transfer the dough too a lightly greased large mixing bowl (or grease the mixing bowl it was made in) and cover the dough with a loose tea towel.
    Quickly put the dough into the microwave and close the door. Let it rise for thirty minutes to an hour. In my kitchen, 40 minutes is perfect.
  5. Spray two 4X9 inch bread pans or 1 13X4 pan with cooking spray. Turn dough onto a lightly floured surface.
    Shape the loaf (or loaves) and place them in the pans. Pour 1 tablespoon of melted butter over each loaf and sprinkle the oats on top. Cover with a tea towel and let them rise for 25-30 minutes until the top of the loaf has domed over the pan.
  6. Preheat the oven to 350°. Bake the bread for 50 to 60 minutes, until the crust is golden brown and the sides of the loaf feel firm. The internal temperature of the loaf should be about 195°F.
  7. Remove the loaf from the oven. Let the bread cool in the pan for 10 minutes and then remove it from the pan and place it on a cooling rack to cool. Let it cool completely before slicing.

Notes

*Note about oat flour:  Oat flour can be found in most grocery stores in the specialty baking section or purchased online.  If you are milling oat flour at home, here's how to do it!  To make milled oat flour for this recipe, process ⅔ cup of oats through your mill. For a more rustic flour blend, use a food processor or high speed blender or leave the oats whole.  
Fresh bread is best enjoyed within 3 days. Store bread at room temperature in a linen bread bag, bread box or parchment bread bag. 

Nutrition

Calories: 153kcalCarbohydrates: 24gProtein: 4gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 10mgSodium: 162mgPotassium: 69mgFiber: 1gSugar: 4gVitamin A: 121IUVitamin C: 0.02mgCalcium: 24mgIron: 0.4mg
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