Honey Oat Bread

This honey oat bread recipe is super easy to make and delivers a loaf rich with flavor and texture. The rolled oats and honey make this bread perfect for serving with soup, stews and chili.

Honey Oat Bread

Ingredients needed

  • Flour. I used bread flour but you can substitute half of the flour with wholewheat flour if preferred. This will deliver a slightly denser loaf but will also add more nutrition value and a nuttier flavor.
  • Oats. Rolled oat or old fashioned oats work best.
  • Instant yeast. 
  • Water. 
  • Honey. 
  • Salt. 
  • Olive oil. Avocado oil can also be used.

Honey Oat Bread

How to make honey oat bread

This recipe can be made by hand or with a stand mixer. It’s not necessary to knead this dough for ages, just make sure all the ingredients are well-combined.

Combine the lukewarm water, honey and yeast in a mixing jug or bowl then allow to stand for 5 minutes until frothy.

Stir together the flour, oats and salt in a large mixing bowl, or in the bowl of a stand mixer fitted with the dough hook attachment. Pour the honey mixture and oil into the flour mixture. Mix until all the ingredients are completely combined. Cover the dough with plastic wrap then place in the fridge overnight to rise. Allowing the dough a slow, overnight fermentation improves the flavor and makes it easy to prep ahead.

Approximately 1 hour before you’re planning on baking the bread, remove the dough from the fridge and allow to come up to room temperature for approximately 45-60 minutes. Turn the dough out on a surface dusted with flour and form into a loaf. Transfer to a greased loaf pan (the one I used was 9x5in / 23x13cm). Sprinkle a little extra oats on top of the loaf (optional).

Bake the loaf for 45 minutes in a preheated oven until risen, golden brown and cooked through. To check if the bread is cooked, gently tap it on the bottom. If it sounds hollow, the bread is cooked.

Remove the loaf from the oven and brush with melted butter then allow to cool for at least 30 minutes on a wire rack before slicing and serving.

Can I make this ahead?

The dough can be made and kept covered in the refrigerator for up to 48 hours. The baked bread is best eaten within a day of baking but will last for up to 5 days on the counter, wrapped in foil. Slices of the bread can also be frozen in a freezer bag for up to 3 months and toasted from frozen.

What to serve with honey oat bread

This bread is fantastic served as a side dish for any soup, stew and chili. It’s even delicious with curries (really anything saucy). We love it with chunky chicken soup and it’s perfect with my Irish beef stew recipe.

  1. Instant Pot Irish beef stew
  2. Easy healthy chicken broccoli soup
  3. Chicken chili

Honey Oat Bread

Easy bread recipes

  1. Easy focaccia bread
  2. Healthy sandwich bread
  3. Easy crusty bread
Honey Oat Bread

Honey oat bread

This honey oat bread recipe is super easy to make and delivers a loaf rich with flavor and texture. The rolled oats and honey make this bread perfect for serving with soup, stews and chili. 
4.83 from 17 votes
Print Pin Rate
Course: Bread, Side Dish
Cuisine: American
Keyword: honey bread, honey oat bread, oat bread
Prep Time: 10 minutes
Cook Time: 45 minutes
Rising time: 12 hours
Total Time: 12 hours 55 minutes
Calories: 275kcal
Author: Alida Ryder
Servings: 8

Ingredients

  • 3 cups (360g) flour
  • 1 cup (80g) rolled oats + extra for sprinkling on top
  • 2 tsp (10g) instant yeast
  • cup (375ml) water
  • 4 tbsp (60ml) honey
  • 1 tsp salt
  • 2 tbsp (30ml) olive oil

Instructions

  • Combine the lukewarm water, yeast and honey together in a large measuring jug or separate bowl and mix well. Allow to stand for 5 minutes until frothy.
  • Combine the flour, oats and salt in a large mixing bowl, or in the bowl of a stand mixer fitted with the dough hook attachment, and stir together.
  • Pour the wet ingredients into the flour mixture.
  • Mix until all the ingredients are completely combined.
  • Cover the dough with plastic wrap then place in the fridge overnight to rise.
  • Allowing the dough a slow, overnight fermentation improves the flavor and makes it easy to prep ahead. 
  • Approximately 1 hour before you're planning on baking the bread, remove the dough from the fridge and allow to come up to room temperature for approximately 45-60 minutes.
  • Preheat the oven to 180°C/350°F.
  • Turn the dough out on a surface dusted with flour and form into a loaf.
  • Transfer to a greased loaf pan (the one I used was 9x5in / 23x13cm).
  • Sprinkle a little extra oats on top of the loaf (optional). 
  • Bake the loaf for 45 minutes in a preheated oven until risen, golden brown and cooked through.
  • To check if the bread is cooked, gently tap it on the bottom. If it sounds hollow, the bread is cooked. 
  • Remove the loaf from the oven and brush with melted butter then allow to cool for at least 30 minutes on a wire rack before slicing and serving.

Nutrition

Calories: 275kcal | Carbohydrates: 52g | Protein: 7g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 295mg | Potassium: 102mg | Fiber: 3g | Sugar: 9g | Vitamin C: 0.1mg | Calcium: 15mg | Iron: 3mg

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11 Comments

  1. I didn’t see where to add the olive oil so I didn’t add it. I already put the dough in the fridge to rise. Will this make a huge difference?

  2. I found the instruction about when to add the olive oil. I made the bread and it was fantastic! So easy! I look forward to making your other recipes 🙂

  3. I don’t see in your instructions where you are adding the 2 TB oil. Are you putting that in with the yeast mix? Brushing the loaf to hold on sprinkled oats?? Greasing the pans with it?? Please clarify. Thanks

  4. Thank you for the recipe. I did exactly what you described. However, I noticed that after mixing both dry and wet ingredients together. The dough looks liquidy. Is this how it suppose to be or I did something wrong. Thank you:))

  5. If 25% of the AP flour is substituted with Whole Wheat flour OR White Whole Wheat flour, I assume more liquid is needed b/c those flours absorb more water. How much should be added?

    1. It’s not entirely necessary, the loaf will just be slightly denser. If that’s an issue to you, add 3-4tbsp extra water to the Dough and allow to proof for a little longer.