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Honey Oatmeal Bread Recipe

Honey Oatmeal Bread Recipe

Learn how to make the best homemade honey oatmeal bread with this easy baking recipe. The combination of rolled oats soaked in hot milk and rich honey creates a tender, slightly sweet loaf perfect for everyday sandwiches or morning toast. A foolproof method for beginners wanting to master homemade bread.
Difficulty:
Beginner
Prep Time:
30 mins
Cook Time:
40 mins
Serves:
1 loaf (12 slices)
A freshly-baked honey oatmeal loaf captured in warm natural light, sliced to reveal its light golden crumb studded with tender oats. The thick-cut slice in the foreground shows the bread's impressive height and even texture, while the background features the rustic loaf resting on a wooden cutting board with scattered oats and a small jar of amber honey with a wooden dipper. A pat of melting butter glistens on the featured slice, emphasizing the bread's warmth. The soft crust has a beautiful caramelized finish from the honey, with a light dusting of oats on top adding visual texture and rustic appeal.

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">100g rolled oats</li><li class="ingredients-single-item">350ml milk, warm</li><li class="ingredients-single-item">60g honey</li><li class="ingredients-single-item">25g unsalted butter, softened</li><li class="ingredients-single-item">7g active dry yeast (1 packet)</li><li class="ingredients-single-item">60ml warm water (40-43°C)</li><li class="ingredients-single-item">1 large egg</li><li class="ingredients-single-item">450g bread flour (plus extra for dusting)</li><li class="ingredients-single-item">1 1/2 tsp salt</li><li class="ingredients-single-item">1 tbsp oats (for topping)</li><li class="ingredients-single-item">1 tbsp milk (for brushing)</li></ul>

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">Stand mixer with dough hook attachment</li><li class="equipment-single-item">23 x 13 cm (9 x 5 inch) loaf pan</li><li class="equipment-single-item">Digital kitchen thermometer</li></ul>

Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Begin by combining the rolled oats and warm milk in a medium bowl. Stir well and let stand for 15 minutes until the oats soften and absorb some of the liquid. This soaking step is crucial as it softens the oats, preventing them from creating hard bits in your finished bread.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>While the oats soak, dissolve the yeast in the warm water (40-43°C - use a thermometer to check if possible). The water should feel warm but not hot to the touch. Add a teaspoon of the honey to feed the yeast and stir gently. Let stand for 5-10 minutes until foamy and active. If your mixture doesn't foam, your yeast may be dead, and you'll need to start again with fresh yeast.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>To the soaked oats, add the remaining honey, softened butter, and beaten egg. Stir until well combined. Then add the activated yeast mixture and mix thoroughly. The butter provides tenderness while the honey adds sweetness and helps with browning during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>In the bowl of your stand mixer fitted with the dough hook, combine the bread flour and salt. Slowly add the wet oat mixture while mixing on low speed. The high protein content in bread flour develops stronger gluten, giving your bread better structure.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Increase the mixer speed to medium-low and knead for 6-8 minutes until the dough is smooth, elastic, and pulls away from the sides of the bowl. The dough will still be slightly tacky but should pass the windowpane test - you should be able to stretch a small piece until it's thin enough to see light through without tearing.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Transfer the dough to a lightly oiled bowl, turning once to coat. Cover with a clean kitchen towel or plastic wrap and let rise in a warm, draft-free place for 1-1.5 hours, or until doubled in size. An ideal temperature is around 24-27°C. You'll know it's ready when you gently press two fingers into the dough and the indentation remains.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Once risen, gently punch down the dough to release excess air bubbles. Turn out onto a lightly floured surface and shape into a rectangle roughly the length of your loaf pan. Roll the rectangle tightly into a log, pinching the seam and ends to seal. Place the shaped dough seam-side down in a greased 23 x 13 cm loaf pan.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Cover the pan loosely with a towel and let the dough rise again until it's about 2.5 cm above the rim of the pan, approximately 45-60 minutes. Meanwhile, preheat your oven to 180°C.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>When the dough has risen, gently brush the top with milk and sprinkle with the remaining tablespoon of oats. The milk wash helps achieve a golden, slightly shiny crust while helping the oats adhere to the surface.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Bake in the preheated oven for 35-40 minutes until deeply golden brown. The bread should sound hollow when tapped on the bottom, and if you have a thermometer, the internal temperature should reach 93-96°C. If the top is browning too quickly, tent with aluminum foil for the remainder of the baking time.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Remove from the oven and allow to cool in the pan for 10 minutes. Then turn out onto a wire rack to cool completely (at least 1 hour) before slicing. This cooling period is essential as it allows the crumb structure to set and prevents the bread from becoming gummy when cut.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Store your honey oatmeal bread in an airtight container or bread bag at room temperature for up to 3 days, or freeze sliced for up to 3 months. For the best texture when eating from frozen, toast the slices directly from the freezer.</li></ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Honey Oatmeal Bread?

Honey Oatmeal Bread requires rolled oats, milk, honey, butter, yeast, water, egg, bread flour, and salt. The unique combination of oats soaked in warm milk and the natural sweetness of honey creates the signature flavour and tender texture of this wholesome loaf.

How to cook Honey Oatmeal Bread at home?

Learn how to cook Honey Oatmeal Bread by first soaking oats in warm milk, then combining them with activated yeast, honey, butter, and egg before adding flour and salt. After two rises, the dough is shaped, topped with oats, and baked until golden brown. The result is a fragrant, tender loaf that's perfect for sandwiches or toast.

Why should I soak the oats in milk before making the bread dough?

Soaking oats in warm milk softens them, preventing hard bits in your finished bread. This pre-hydration step also allows the oats to release their natural starches, which contributes to a moister crumb, more tender texture, and slightly sweet, nutty flavour throughout the loaf.

Can I use quick oats instead of rolled oats in homemade bread?

Yes, you can substitute quick oats for rolled oats in bread, though the texture will be slightly different. Quick oats absorb liquid faster and create a smoother texture, while rolled oats provide more distinct texture and bite. Reduce the soaking time to 5-10 minutes if using quick oats.

What's the best way to store freshly baked bread to keep it fresh longer?

Store freshly baked bread in an airtight container or bread bag at room temperature for up to 3 days. For longer storage, slice the cooled loaf and freeze it in a freezer bag for up to 3 months. Avoid refrigerating bread as this actually accelerates staling due to retrogradation of starches.

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My kids request it for their lunch sandwiches now instead of store-bought bread.", "name": "Perfect for Sandwiches", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Liam O'Connor", "datePublished": "2024-05-10", "reviewBody": "I'm a beginner baker and this was my first successful bread loaf! The instructions were so clear and the result was better than any bakery bread I've bought. The honey flavor is subtle but delicious, and the crust is perfectly golden. Will definitely make again!", "name": "Great for Beginners", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Mei-Ling Wong", "datePublished": "2024-05-12", "reviewBody": "This bread makes incredible toast with jam! I've been making it weekly for my family and we all love it. The texture is so tender and the oats give it a nice hearty quality without being heavy. I've even given loaves as gifts to neighbors who all ask for the recipe.", "name": "Best Breakfast Toast", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Ibrahim Nasser", "datePublished": "2024-05-09", "reviewBody": "I've tried many bread recipes but this one is exceptional! The honey oatmeal combination creates the perfect flavor profile - not too sweet, but with a delicious depth. It slices beautifully and freezes well too, which is great for meal prep. My new go-to bread recipe!", "name": "Exceptional Flavor", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Annika Johansson", "datePublished": "2024-05-14", "reviewBody": "So tender with amazing crust! I've been baking bread for years but this recipe has become my family's favorite. The added step of soaking the oats really makes a difference in the texture. I sometimes add a handful of sunflower seeds for extra crunch. Absolutely perfect every time!", "name": "Perfect Texture", "reviewRating": { "@type": "Rating", "ratingValue": "5" } } ] }
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