Honey Oat Skillet Bread is a moist loaf of honey oat bread that cooks in a cast iron skillet. This simple bread recipe is dairy-free, egg-free, and is made with just 7 pantry-staple ingredients.
Honey oat skillet bread is one of my favorite easy bread recipes. It’s quick, easy, made from pantry-staple ingredients, and tastes great!
This recipe was adapted from my popular skillet bread recipe. Like that recipe, this recipe is made from simple, shelf-stable, pantry ingredients.
It’s also really easy to make. Most of the time in the recipe is just rising time, and there isn’t much hands-on prep. So, this recipe is perfect for new bread bakers and seasoned bakers alike!
Ingredient notes and substitutions
- Water: If you don’t have a thermometer, feel the water. It should feel a little warmer than bath water but shouldn’t feel uncomfortably warm. If it’s too hot for you, it will be too hot and could kill the yeast.Â
- Honey: Any type of honey will work. I recommend choosing a honey that you like the flavor of.
- Oil: I like to use olive oil in this recipe. Another neutral oil should work in place of the olive oil.Â
- Flour: All-purpose flour will also work in this recipe. You may find that you need to adjust the amount of flour, and that’s ok! Just go by feel to avoid adding too much flour.
How to make honey oat skillet bread
Here you’ll find instructions and step-by-step photos showing how to make this recipe. The full recipe, including ingredients, is given below.
Step 1: In the bowl of a stand mixer fitted with the dough hook, stir the water, honey, and yeast together.
Step 2: Let mixture sit for 5-10 minutes, or until foamy.
Step 3: Add 1 ½ cups of flour, oats, oil, and salt.
Step 4: Knead on low, continuing to add flour ¼ cup at a time until it forms a soft, smooth dough that clears the sides of the bowl.
Step 5: Once it forms the dough, continue to knead for 5 minutes on low.
Step 6: Cover and let rise for 30 minutes.
Step 7: Form the dough into a tight ball and place in a cast iron skillet. I use a 12-inch skillet.
Step 8: Cover and let rest for 30 minutes.
Step 9: Toward the end of the second rising time, set your oven rack to the lower middle position and preheat oven to 400F.
Step 10: Just before you place the bread in the oven cut two slits width-wise and one lengthwise.
Step 11: Bake for 15-25 minutes. The bread will brown quickly toward the end of the baking time, so keep an eye on it.
Recipe Tips!
- Cast iron skillet: I’ve only used a cast iron skillet to bake this bread.Â
- Skillet prep: Feel free to lightly coat your cast iron skillet with a little oil. I don’t recommend using nonstick spray as it can damage a cast iron skillet.
How to freeze
If you would like to freeze a loaf for later, let it cool to room temperature on a wire cooling rack. Wrap it tightly in plastic wrap and place in a freezer-safe container. Freeze for up to 1 month.
Storage
Store any leftover bread in an airtight container at room temperature. The bread will keep for 2-3 days when properly stored.
More bread recipes!
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Honey Oat Skillet Bread
Equipment
- cast iron skillet
Ingredients
- 1 ½ cups warm water 105–115F
- 1/4 cup honey
- 2 ¼ teaspoons active dry yeast
- 2 ½ – 3 cups all-purpose flour
- 1 cup old fashioned oats
- 2 tablespoons neutral oil
- 1 teaspoon salt
Instructions
- In the bowl of a stand mixer fitted with the dough hook, stir the water, honey, and yeast together.1 ½ cups warm water, 1/4 cup honey, 2 ¼ teaspoons active dry yeast
- Let mixture sit for 5-10 minutes, or until foamy.
- Add 1 ½ cups of flour, oats, oil, and salt.2 tablespoons neutral oil, 1 cup old fashioned oats, 1 teaspoon salt
- Knead on low, continuing to add flour ¼ cup at a time until it forms a soft, smooth dough that clears the sides of the bowl.
- Once it forms the dough, continue to knead for 5 minutes on low.
- Cover and let rise for 30 minutes.
- Form the dough into a tight ball and place in a cast iron skillet. I use a 12-inch skillet.
- Cover and let rest for 30 minutes.
- Toward the end of the second rising time, set your oven rack to the lower middle position and preheat oven to 400F.
- Just before you place the bread in the oven cut two slits width-wise and one lengthwise.
- Bake for 15-25 minutes. The bread will brown quickly toward the end of the baking time, so keep an eye on it.
Notes
- Water: If you don’t have a thermometer, feel the water. It should feel a little warmer than bath water but shouldn’t feel uncomfortably warm. If it’s too hot for you, it will be too hot and could kill the yeast.Â
- Honey: Any type of honey will work. I recommend choosing a honey that you like the flavor of.
- Oil: I like to use olive oil in this recipe. Another neutral oil should work in place of the olive oil.Â
- Flour: All-purpose flour will also work in this recipe. You may find that you need to adjust the amount of flour, and that’s ok! Just go by feel to avoid adding too much flour.
- Nutrition values are estimates.Â
Nutrition
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