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Soft Honey Oat Bread

April 21, 2015 By Jana Tolman 44 Comments

honey-oat-bread

If you asked me about my favorite smell, it would probably be a tie between earth after rain (which is called petrichor–isn’t that a cool word!?) and freshly baked bread. But what I love even more than the smell of freshly baked bread, is cutting it open while it’s hot, and slathering butter and jam all over a still steaming piece of crusty, golden goodness.

This soft honey oat bread is my absolute favorite bread to make at home. The crust has the perfect, nutty chewiness to it, and the inside is soft and delicate. It’s perfect for toast, sandwiches, or eating hot with butter and jam.

As far as bread goes, this is a really simple recipe. It only has a few ingredients and the steps are very straightforward. You basically throw everything in the bowl of your stand mixer (or you can work out some tension and knead by hand!)…

honey-oat-bread01

…knead, then let the dough hang out in a warm spot…

honey-oat-bread02

…stretch into a rectangle, then roll up and place in a loaf pan…

honey-oat-bread03

…let it rest a touch longer, then slather the top with honey and oats, and bake!

honey-oat-bread04

Super simple, right? 🙂

Print
Soft Honey Oat Bread

Ingredients

  • 2 cups all-purpose flour
  • 1 cup whole wheat flour
  • ¾ cup rolled oats, plus extra for sprinkling
  • 2¼ teaspoons instant yeast
  • 1½ teaspoons salt
  • 1 cup milk
  • ¼ cup water
  • 2 tablespoons unsalted butter, softened
  • ¼ cup honey, plus extra, warmed honey for drizzling

Instructions

  1. Add the flours, oats, yeast, and salt to the bowl of a stand mixer, or a large bowl.
  2. Warm the milk and the water in the microwave until comfortably warm–about 30-45 seconds. Add the milk/water mixture, butter, and honey to the bowl.
  3. Turn the mixer on low speed and knead until a rough ball forms. Then turn the mixer to medium speed and knead for 7-10 minutes, or until dough is smooth, elastic, and slightly tacky. If mixing by hand, mix in the bowl until a rough dough forms. Turn out onto a well floured surface and knead until the dough is no longer sticky, but smooth and slightly tacky.
  4. Place the dough in a greased bowl and cover with a damp cloth. Let rest in a warm place for 30-60 minutes, or until doubled in size.
  5. Turn out on to the counter and stretch into a 9x13" rectangle. Roll up and place into a greased or parchment lined loaf pan, tucking the ends of the roll under itself to fit in the pan.
  6. Cover and let rest for 45 minutes.
  7. Once rested, slather warmed honey over the top and sprinkle with oats.
  8. Add a second, empty loaf pan to bottom rack of the oven and preheat oven to 350º F. Once preheated, add 1/4 cup of water to the empty loaf pan, then place the bread in the oven on the upper rack. This will create steam in the oven–essential for a perfect crust.
  9. Bake the bread for 40-50 minutes, or until the crust is golden brown.
  10. Remove to a rack to cool.
3.1
https://mycookingspot.com/soft-honey-oat-bread/


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Jana Tolman

Jana is a wife and a momma. Food has always been a passion of hers, which led her to study Culinary Arts in college. After having her son, she put her dreams of owning her own restaurant on hold for a while and discovered a love for sharing her life and her culinary talent through blogging. Jana could easily spend all day creating magic in the kitchen...if she didn't have to do the dishes afterwards.
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Latest posts by Jana Tolman (see all)

  • Mexican Hot Chocolate Brownies with Dulce de Leche - May 5, 2015
  • Soft Honey Oat Bread - April 21, 2015
  • Smoked Salmon Farfalle - March 25, 2015
  • Breakfast Burrito Stuffed Peppers - February 11, 2015

Filed Under: Breakfast & Brunch, Brunch, Entertaining, Recipes Tagged With: bread

Comments

  1. Madison Wetherill says

    April 21, 2015 at 7:19 am

    You always make bread look so easy! I may have to make this today 🙂 Do you think it would work with just regular flour? I only have AP flour at the house!

    Reply
    • Jana says

      April 21, 2015 at 8:32 am

      Absolutely! You can make a 100% white all purpose flour version of this bread no problem–I just like the wheat flour in it. 🙂

      Reply
  2. Meme @ Living Well Kitchen says

    April 21, 2015 at 12:15 pm

    omg Jana — woah!!! Is there anything more perfect than freshly baked bread?! Your bread looks beautiful and I absolutely must try it soon 🙂

    Reply
  3. Katie says

    October 25, 2015 at 1:08 pm

    Just made this bread and it tastes amazing! Unfortunately when it came out the top had split open for some reason. Considering the top gets nice and crispy this made it extremely hard to slice. I even tried using a sharp electric knife. Any tips for preventing the crust from splitting open and staying perfectly rounded like your load pictured?

    Reply
    • Carmen says

      July 7, 2019 at 11:50 am

      is the bottom softer than the top? I would slice it upside down so it doesn’t rip into shreds

      Reply
  4. Cesia says

    August 3, 2016 at 9:41 am

    Can u use dry active yeast or does it have to be instant ??

    Reply
    • Lindsey says

      March 22, 2020 at 3:21 pm

      If you’re going to use dry active yeast, I would recommend activating it in water thats about 110 degree F before hand with the honey and maybe a little flour? I tried just mixing it in as the recipe called and it didn’t really rise. So just added some activated in with extra flour and re mixed it to try and save it.

      Reply
  5. Taylor says

    August 17, 2016 at 8:15 pm

    How do you store the bread after its made?

    Reply
  6. Sue Ring says

    August 21, 2016 at 4:24 pm

    Can I make tis in my bread machine? If so, is this a 1.5 loaf or 2 # loaf?

    Reply
  7. Morgan says

    September 7, 2016 at 4:28 pm

    Made this last week. I’m new to making bread but this was awesome! Turned out as some of the best bread I have ever had! Thanks for the recipe

    Reply
  8. Fern says

    November 6, 2016 at 5:05 pm

    What temp do I use while baking?

    Reply
  9. Laura says

    November 26, 2016 at 6:54 am

    Would it be alright to use salted butter, and just not add the plain salt? I don’t have unsalted butter around :/ Thanks!

    Reply
    • Teresa says

      March 29, 2017 at 8:57 am

      I made this yesterday using regular salted butter, it turned out great!

      Reply
  10. Teresa says

    March 29, 2017 at 9:03 am

    My very first attempt to make bread, this is the recipe I decided on, SO glad I did!!! The instructions were easy to follow and the end result was so good! Mine took an hour to double in size on the first rise. I used regular salted butter (all I had on hand) and brushed an extra good coating of local fresh honey on it before baking. My kitchen smelled wonderful while it was baking and tasted amazing! I will make this one again!

    Reply
  11. Patricia Racine says

    April 11, 2017 at 5:03 am

    This bread is very good. Making it for the second time today.

    Reply
  12. Sylvia says

    May 3, 2017 at 7:06 pm

    Wondering if instead of AP can I use strong bread flour instead? Will it change the texture of the bread? Thanks

    Reply
  13. Fran says

    July 17, 2017 at 7:09 pm

    I like this recipe because it makes one loaf. Love fresh out if the oven bread.

    Reply
  14. Meghan says

    July 25, 2017 at 5:24 am

    Could I use almond milk instead of regular milk?

    Reply
  15. Élo says

    August 21, 2017 at 10:26 am

    Can we toast the bread after in a toaster

    Reply
    • Timothy says

      June 3, 2018 at 7:46 am

      You can only toast it in a blender on Tueadays.

      Reply
  16. Sherry Gay says

    September 15, 2017 at 3:06 pm

    I just finished making and testing this delicious bread. I didn’t have instant yeast, so I substituted regular yeast, it just had to rise longer. I will definitely be making this bread again.

    Reply
  17. Sheebs says

    October 31, 2017 at 1:29 pm

    Do you think I could sub molasses for the honey? Just a thought.

    Reply
  18. pam says

    October 31, 2017 at 5:30 pm

    made this today. delicious

    Reply
  19. Andrea says

    December 31, 2017 at 11:54 pm

    Tastes excellent fresh out of the oven. The honey is so heavenly. I do find it difficult to slice the bread however. Anxious to see what i think about it tomorrow once it has cooled.

    Reply
  20. Cauline says

    January 6, 2019 at 7:18 pm

    Works great using the bread maker on the dough setting. Remove and form into the loaf and continue with the recipe.

    Reply
  21. Diana says

    January 19, 2019 at 11:52 am

    Thanks I have made twice already. Love this recipe. Never made bread before. Easy even kneading by hand

    Reply
  22. Sajida says

    April 25, 2019 at 6:50 am

    How do we bake bread in a convection oven where it is mentioned to use water in the lower rack

    Reply
  23. Nancy Doucet says

    October 29, 2019 at 5:17 am

    Can I put this bread in a dutch oven instead of a loaf pan ?

    Reply
  24. Petra says

    April 3, 2020 at 2:02 pm

    I followed the instructions very precisely, but the crust still came out hard? WHY?

    Reply
  25. Barbara Daggett says

    April 12, 2020 at 9:17 am

    What temp should this bread be baked at? It doesn’t say in the recipe.

    Reply
  26. Dom says

    April 14, 2020 at 7:01 pm

    I made this tonight. It was super fun to make and tastes amazing. I’m finding that it’s a little dense. Being an amateur bread baker perhaps there is something that I did, or didn’t do. Do you have any advice to make it a little fluffier? Thanks fellow baker.

    Reply
  27. Kim says

    April 22, 2020 at 9:20 am

    Has anyone tried to make a double batch of this bread? I made a loaf on the weekend and it turned out amazing! So delicious! I want to make more, perhaps a double batch depending on if someone has made it without any complications or changes in texture and outcome

    Reply
    • Lynn says

      October 24, 2022 at 9:20 am

      I doubled it! It worked just fine!!

      Reply
  28. Leslie Selkirk says

    May 11, 2020 at 12:14 pm

    Was so excited to have a mixer with a dough hook that I left out the oatmeal. I followed the rest of the instructions exactly. The bread is now Honey Wheat bread and it is so delicious even without the oatmeal. I did put the warm honey on the top with some oatmeal. The texture is wonderful. Had a warm end piece and look forward to toast in the morning. Thank you for a great Recipe. Will definitely make again with the oats.

    Reply
  29. Tana says

    July 11, 2020 at 9:38 am

    Have you ever tried baking this in a Cast-iron skillet. I see so many bread recipes but love this one and wondered if it would work.

    Reply
  30. Kanan says

    September 18, 2020 at 12:14 pm

    Delicious bread,though a bit heavy due to the whole wheat flour,the aroma was amazing,during baking!
    Will definitely make it again!!!

    Reply
  31. Sue OConnell says

    October 27, 2020 at 2:31 pm

    I made this with all regular flour. I also made it in the bread machine on the dose cycle, so when it was done I could roll it up and put it in a pan for the oven. It was nice and moist not dense. Tasted amazing.

    Reply
  32. Sue OConnell says

    October 27, 2020 at 2:33 pm

    I made this with all regular flour. I also made it in the bread machine on the dose cycle, so when it was done I could roll it up and let it poof in the oven. It was nice and moist not dense. Tasted amazing.

    Reply
  33. Sue OConnell says

    October 27, 2020 at 2:36 pm

    I made it in the bread machine on the dough cycle with regular flour. It was nice and moist not dense. Tasted amazing.

    Reply
  34. Cleopatra says

    October 20, 2021 at 12:50 pm

    Hii, what size bread pan did you use? I’m not sure what size pan to bake the bread in, thanks!

    Reply
  35. Karyn L Gingras says

    November 16, 2021 at 8:04 pm

    Made this today and it was so good.
    Didn’t have wheat flour so used oat flour and did have to add a bit more when mixing.
    It is a keeper and went well with my home made stew

    Reply
    • Nicki says

      December 21, 2023 at 9:52 am

      Love this bread! Has anyone tried to make rolls out of it? Would love to make for Christmas.

      Reply
  36. Para says

    October 20, 2022 at 11:48 am

    Tried it out super good!

    Reply
  37. Bernadette says

    January 5, 2023 at 9:50 am

    Absolutely love this bread! When I don’t have the time to do a sourdough and want a nice light and fluffy bread for the nostalgic PB&Js of childhood, I’ll whip this one up. This is my fiancé’s favorite bread for toast and sandwiches! I actually use 2 cups white whole wheat flour and 1 cup of AP as I try to keep my breads as whole grain as possible and it still turns out really light. Thanks so much for this recipe!

    Reply

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