Honey oat bread is an easy, one-bowl bread recipe. This quick recipe makes a loaf of no-knead, soft honey oat bread with almost no prep!
Honey oat bread is an easy bread recipe that’s perfect for new and experienced bakers alike. This simple recipe is made entirely in one bowl, and there’s no kneading required.
The bread has one shorter rise, and the entire time to make the bread is about as long as the rising time on traditional yeast loaves.
And the bread is delicious! It’s soft and tender and has a light honey wheat flavor that makes it equally good for spreading with butter or serving alongside soup!
Ingredient notes and substitutions
- Milk: You can use any milk, from skim milk to whole milk, in this recipe. Using milk with more fat, like whole milk, will give you softer bread.
- Honey: Feel free to use any honey that you like.
- Yeast: If you would like to use instant yeast, you can use an equal amount of instant yeast, and there will be no need to proof the yeast (let it sit). However, if you aren’t sure about the freshness of your yeast, feel free to proof it before continuing.
- Oil: You can use any type of neutral oil that you would like. Olive oil, canola oil, or vegetable oil all work well.
- Flour: The most accurate way to measure flour is to weigh it. You can find the ingredient weights by clicking on “metric” just above the ingredients.
- Oats: I’ve only used old-fashioned oats in this recipe. I haven’t tried using quick oats.
How to make honey oat bread
Here you’ll find step-by-step photos showing how to make this recipe. The full recipe, including instructions, is given below.
Step 1: Grease an 8×4-inch loaf pan. Set aside.
Step 2: Stir together the milk, honey, and yeast in a large mixing bowl.
Step 3: Let the mixture sit for 5-10 minutes, or until foamy. If the mixture doesn’t foam, start over. Otherwise the bread won’t rise.
Step 4: Stir in the egg and oil until combined.
Step 5: Add the all-purpose flour, whole wheat flour, oats, and salt. Stir until combined.
Step 6: Pour the bread batter into the prepared pan.
Step 7: Cover and let rise in a warm, draft-free spot until doubled in size, about 40 minutes.
Step 8: Toward the end of the rising time, preheat the oven to 350F.
Step 9: Uncover the bread.
Step 10: Brush with remaining 1 tablespoon milk and sprinkle on remaining 1 tablespoon oats.
Step 11: Bake for about 35-45 minutes, or until the bread sounds hollow when thumped. If the bread browns too quickly, tent with foil.
Step 12: Remove the bread from the baking pan and place the loaf on a wire rack to cool.
Recipe Tips!
- Dairy-free: To make the bread dairy-free, you can use nondairy milk like almond milk.
- Rising spot: If you don’t have a warm, draft-free spot, you can make one! Just turn your oven on to preheat and 350F. Turn it back off after exactly 60 seconds. This will give you a great spot to let the bread rise.
- Doubling the recipe: I often double the recipe when I make it. The recipe doubles well, and the extra loaf can be frozen for later.
- Freezing: The bread freezes well. Simply let the bread cool to room temperature. Wrap tightly in plastic wrap and then place in a freezer-safe container. Freeze for up to 1 month.
Storage
Store any leftover honey oat bread in an airtight container at room temperature. The bread will keep for up to 3 days when properly stored.
More easy bread recipes!
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Honey Oat Bread
Equipment
- 8×4-inch loaf pan
Ingredients
Bread
- 1 cup warm milk about 110F
- 1/4 cup honey
- 2 ¼ teaspoons active dry yeast 1 packet
- 1 large egg
- 2 tablespoons neutral oil like vegetable oil or olive oil
- 1 ¾ cups all-purpose flour properly measured
- 3/4 cup whole wheat flour properly measured
- 1/3 cup old-fashioned oats
- 3/4 teaspoon salt
Topping
- 1 tablespoon milk
- 1 tablespoon old-fashioned oats
Instructions
- Grease an 8×4-inch loaf pan. Set aside.
- Stir together the milk, honey, and yeast in a large mixing bowl.
- Let the mixture sit for 5-10 minutes, or until foamy. If the mixture doesn’t foam, start over. Otherwise the bread won’t rise.
- Stir in the egg and oil until combined.
- Add the all-purpose flour, whole wheat flour, oats, and salt. Stir until combined.
- Pour the bread dough into the prepared pan. It will be wetter than a traditional bread dough.
- Cover and let rise in a warm, draft-free spot until doubled in size, about 40 minutes.
- Toward the end of the rising time, preheat the oven to 350F.
- Uncover the bread.
- Brush with remaining 1 tablespoon milk and sprinkle on remaining 1 tablespoon oats.
- Bake for about 35-45 minutes, or until the bread sounds hollow when thumped. If the bread browns too quickly, tent with foil.
- Remove the bread from the baking pan and place the loaf on a wire rack to cool.
Notes
- Milk: You can use any milk, from skim milk to whole milk, in this recipe. Using milk with more fat, like whole milk, will give you softer bread.
- Yeast: If you would like to use instant yeast, you can use an equal amount of instant yeast, and there will be no need to proof the yeast (let it sit). However, if you aren’t sure about the freshness of your yeast, feel free to proof it before continuing.
- Flour: The most accurate way to measure flour is to weigh it. You can find the ingredient weights by clicking on “metric” just above the ingredients.
- Nutrition values are estimates.
Nutrition
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Reader Interactions
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Comments & Reviews
Kathryn says
New at bread making. If it didn’t rise/double in size in 40 minutes, was the environment too cold? Should the egg be room temp to help not cool down the yeast mixture too much?
Kate says
It may have been either the egg or the environment. That variation is the reason that recipes will say “or until doubled in size” because it’s not exact on the timing.
If you have a cooler kitchen, you can create a good, draft-free spot for bread to rise by turning your oven on to preheat 350F for 60 seconds. Then turn it off. That little bit of warmth should help encourage the dough to rise well. I hope that helps, and if you have any other questions, please feel free to ask!
Nita says
Delicious bread recipe. Easy to make. I did use Quaker one minute oats. Seemed no different than regular oats. My oven was deliberately under set at 29 minutes. I’m glad because bread had hollow sound and slightly brown. I had to restrain and not eat the whole loaf. 🙂
Kate says
Thank you!
Cindy says
What if I dont have wheat flour can I use all purpose?
Kate says
Hi! I haven’t used all-purpose flour in place of the whole wheat flour to say for certain. However, whole wheat flour necessitates more moisture in the bread, so you may need to make other adjustments to the recipe.
Markel Gee says
Tried this bread, delicious!
Easy to make recipe.
Highly recommended!
Kate says
Thank you!