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.
Ingredients needed
- Flour. I used bread flour but you can substitute half of the flour with whole wheat 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.
How to make honey oat bread
- Make the dough: This recipe can be made by hand in a large bowl 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 remaining dry ingredients in a large mixing bowl, or in the bowl of a stand mixer fitted with the dough hook attachment. Pour the wet ingredients into the flour mixture and mix well.
- Allow to rise: 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.
- Form and bake: 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 lightly floured surface 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.
- Allow to cool: Remove the loaf from the oven and brush with melted butter then allow to cool for at least 30 minutes on a wire cooling 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.
Easy bread recipes
Servings: 8
Calories: 275kcal
Ingredients
- 1½ cup (375ml) water
- 2 tsp (10g) instant yeast
- 4 tbsp (60ml) honey
- 3½ cups (420g) flour
- 1 cup (80g) rolled oats + extra for sprinkling on top
- 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 (with the 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.
- 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
Tried this recipe?Let us know how it was!
Hello; Loved this recipe. What flour did you use? Your photo seems darker than how mine came out with All Purpose Flour.
I always use all purpose flour for baking 🙂
What do I do with the 2 TBSP of oil? It doesn’t say in the recipe.
As stated in step 3, you pour all the wet ingredients into the flour mixture before kneading.
This bread is wonderful. I don’t bother putting it in the fridge overnight….just a rise under a towel, and then into the pan….perfect every time.
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?
The olive oil adds richness and moisture to the bread but it’s not a train smash if you didn’t add it.
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 🙂
Absolutely delicious, and no kneeding or knocking back etc!
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
It’s added to the dry ingredients along with the other wet ingredients.
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:))
The dough shouldn’t be liquidy. It’s fine if it’s sticky and soft but not liquidy. Are you sure you measured the wet ingredients correctly?
Wonferful! Thank you so much for the recipe
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?
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.