Honey Oat Bread boasts a soft crumb, a hint of sweetness from honey, and a beautiful golden crust. It is the perfect bread for sandwiches, breakfasts, and so much more! If you are looking for delicious bread recipes, make sure to check out our Ciabatta Bread and our Rustic Bread too!

A loaf of honey oat bread on a wooden cutting board

Big Batch Bread

This recipe makes three loaves! That might sound a little intimidating, but this is the perfect opportunity to freeze extras or share them with friends and family! So ditch the store-bought bread and try this easy, homemade recipe for delicious honey oat bread! Here are some important things to know about this recipe.

  • Honey: Raw honey is recommended for the best flavor, but most honey variations will work.
  • Temperature: The water in needs to be 130°F initially, then cool to 110°F before adding yeast.
  • Double Rise: The dough undergoes two separate rising times. Plan ahead and don’t rush the process. The rise times allow the dough to develop its structure and achieve its signature soft and airy texture.
A loaf of honey oat bread on a wooden cutting board

Honey Oat Bread

Prep Time 15 minutes
Cook Time 35 minutes
Resting 2 hours
Total Time 2 hours 50 minutes
Honey Oat Bread boasts a soft crumb, a hint of sweetness from honey, and a beautiful golden crust, perfect for sandwiches, and so much more!

Ingredients

  • 7 cups all-purpose flour, divided
  • 2 ¼ cups old-fashioned oats, divided
  • ½ cup honey
  • ½ cup vegetable oil
  • 3 cups very warm water, 120°F-130°F
  • 1 tablespoon kosher salt
  • 2 tablespoons active yeast

Instructions

First Rise

  • In the bowl of a stand mixer fitted with the paddle attachment, add 2 cups flour, 2 cups of oats, honey, oil, warm water, and salt. Mix on low until combined, about 2 minutes.
  • Once the mixture has cooled to about 110°F, add yeast and mix ion low until the yeast is just combined.
  • Remove the bowl from the stand mixer and cover with a towel. Rest for 10 minutes, allowing the yeast to bloom. The mixture will look foamy and will still be fairly wet.
  • Add the bowl back to the stand mixer, now fitted with the dough hook. With the mixer on low, add the remaining flour, one cup at a time, until you have a smooth, soft dough (5-7 minutes).
  • Continue to knead the mixture with the dough hook for 5 more minutes.
  • Transfer the dough to a separate large greased bowl. Cover with a towel and place in a warm dark area for 1 hour or until doubled.

Second Rise

  • When ready, punch down the dough and separate it into 3 equal loaves.
  • Place each loaf into a greased 8.5×4-inch loaf pan. Brush the tops of the loaves with water and sprinkle the remaining oats evenly on the tops of each.
  • Cover the pans loosely with lightly greased plastic wrap. Allow the dough to rise in a warm dark area for 45-60 minutes, or until the dough rises 1-2 inches above the edge of the loaf pan.

Baking

  • Arrange an oven rack to the middle position in the oven. Preheat the oven to 350°F.
  • Evenly space the loaves of bread on the middle oven rack. Bake for 30-35 minutes (or until the tops are golden brown and sound slightly hollow inside when tapped).
  • Let the bread cool before slicing or storing.

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