Honey Oat Bread

Honey oat bread recipe makes a loaf of soft bread in one bowl with no kneading required.

Course bread

Cuisine American

Prep Time 15

Cook Time 40

Rising and Resting 45

Total Time 1 40

Servings servings

Calories 164kcal

Grease an 8x4-inch loaf pan. Set aside.
Stir together the milk, honey, and yeast in a large mixing bowl.
1 cup warm milk, ¼ cup honey, 2 ¼ teaspoons active dry yeast
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.
1 large egg, 2 tablespoons neutral oil
Add the all-purpose flour, whole wheat flour, oats, and salt. Stir until combined.
1 ¾ cups all-purpose flour, ¾ cup whole wheat flour, ⅓ cup old-fashioned oats, ¾ teaspoon salt
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.
1 tablespoon milk, 1 tablespoon old-fashioned 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.

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.