Go Back
–+ servings

Easy Honey Oat Bread | Oatmeal Honey Bread Recipe

Jyoti Behrani
Honey Oat Bread is made with basic ingredients easily available in our pantry. This homemade honey oatmeal bread recipe is simple, easy, and tastes amazing. If this is your first time baking bread, try this flawless, 5 steps easy recipe, perfect for beginners.
5 from 7 votes
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Proof TIme 2 hours
Total Time 3 hours
Course bread
Cuisine American
Servings 14 slices
Calories 146 kcal

Equipment

Ingredients
  

INGREDIENTS FOR DOUGH

  • 3 cup (390 g) all purpose flour; plus 1-2 tablespoon, as needed
  • ¾ cup (180 ml) whole milk
  • 1 cup (95 g) rolled oats
  • ¼ cup (85 g) honey
  • 2 tablespoon (28 g) unsalted butter
  • 2 ½ teaspoon (7.6 g) Active Dry Yeast
  • ¼ cup (60 ml) warm water [100 F – 110 F]
  • ½ tablespoon sugar
  • 2 large eggs room temperature, beaten [reserve 1 tablespoon]
  • 1 teaspoon salt
  • ½ tablespoon vegetable oil, to grease the bowl
  • 1 tablespoon unsalted butter, softened, to grease the baking pan

FOR THE TOPPING

  • 1 tablespoon reserved egg, for brushing
  • 1-2 tablespoon rolled oats, for sprinkling

Instructions
 

Step 1: Prepare the dough

  • In a saucepan, bring milk to a boil. Turn OFF the heat. Stir in butter, honey, and oats. Set it aside for 10-15 minutes.
  • In a cup, stir in warm water [100*F – 110* F], sugar, and yeast. Let the mixture stand for 10 minutes, or until it turns frothy, and doubles in volume.
    Note: If the yeast is active, the mixture turns frothy, and doubles in volume. If the mixture does not double in size, start the process again with fresh yeast.
  • Pour the oats mixture into the bowl of a standing mixer. Add flour, salt, yeast mixture, and beaten eggs. Using a dough hook attachment, knead for 5-7 minutes, or until the dough is smooth and elastic (dough will start to leave the sides of the bowl and form into a ball).
    Note: If you are kneading by hand, the dough will be very sticky at first. Transfer the dough to a lightly floured work surface. Add knead the dough until it is soft, elastic, springs back when pressed, and is not sticky around 15-20 minutes.
  • OPTIONAL: If the dough feels too sticky, add some flour and if it is too dry, add 1-2 teaspoons of warm milk, and knead the dough, until it is nice and soft.
  • Shape the dough into a ball and place it in a greased bowl.

Step 2: First Proofing

  • Place the dough in a greased bowl and turn it once to grease the top.
  • Cover the bowl with a kitchen towel, and place it in a warm place, for 60-90 minutes or until it doubles in volume.
  • If using Instant Pot for proofing, place the dough in the greased inner pot, and turn it once to grease the top. Place the lid, and cover the pot. Turn ON YOGURT (normal) for 1 hour.
    Note: I used a glass lid that fits, to cover the inner pot.

Step 3: Shape the bread

  • Grease a 9*5 inch baking pan with some softened butter.
  • Transfer the dough onto a lightly floured work surface and deflate it. Using your hands, roll out the dough into a 9*5 inch rectangle.
  • Tightly roll the dough into a log, starting from the short edge, and pinch the seam.
  • Place the loaf in a greased baking pan (seam side down). Press the dough to fill the corners of the pan.

Step 4: Second Proofing

  • Cover the shaped bread with a loose plastic wrap or a clean kitchen towel, and place it in a warm place, for 1 – 1.5 hours or until it doubles in size and is around half an inch above the rim of the baking pan.

Step 5: Bake

  • Pre-heat the oven to 350 F.
  • Brush the top of the bread with some reserved egg and sprinkle some oats.
  • Bake the bread for 30-40 minutes or until the top is golden brown and the wooden screwer inserted comes out clean.
    Note: If the top is browning quickly, loosely tent the bread with the foil.
  • Remove the bread from the oven, carefully remove it from the pan and transfer it to a wire cooling rack. Allow the bread to cool for 20 minutes before serving.
  • Using a sharp serrated (or bread) knife, cut the bread into desired slices. Enjoy this homemade Honey Oat Bread with some butter!!

Notes

This recipe yields 1 loaf 9*5 inches or 14 individual bread slices.
Please refer to the post for the following:
  1. Pro Tips for Best Honey Oat Bread
  2. Frequently Asked Questions

Nutrition

Nutrition Facts
Easy Honey Oat Bread | Oatmeal Honey Bread Recipe
Amount per Serving
Calories
146
% Daily Value*
Fat
 
3
g
5
%
Saturated Fat
 
2
g
13
%
Trans Fat
 
0.1
g
Polyunsaturated Fat
 
0.4
g
Monounsaturated Fat
 
1
g
Cholesterol
 
29
mg
10
%
Sodium
 
182
mg
8
%
Potassium
 
82
mg
2
%
Carbohydrates
 
30
g
10
%
Fiber
 
1
g
4
%
Sugar
 
6
g
7
%
Protein
 
5
g
10
%
Vitamin A
 
106
IU
2
%
Vitamin C
 
0.03
mg
0
%
Calcium
 
28
mg
3
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.

Disclaimer

Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.

Tried this recipe?Mention @livingsmartandhealthy or tag #livingsmartandhealthy
Subscribe to my YouTube Channel!Check out Living Smart And Healthy!

KEYWORD

honey oat bread, honey oatmeal bread, honey oatmeal bread recipe, oat bread recipe