Honey-Oat Bread Recipe

Name: Honey-Oat Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup honey; 1/3 cup vegetable oil; 1 3/4 cups water; 1 2/3 to 2 cups bread flour, divided; 1 cup uncooked regular oats; 1/2 cup unprocessed oat bran; 1 1/2 teaspoons salt; 3 (1/4-ounce) envelopes active dry yeast; 2 large eggs; 2 1/2 cups whole wheat flour; 1 egg white; 1 tablespoon water

Servings: persons

1/2 cup honey
1/3 cup vegetable oil
1 3/4 cups water
1 2/3 to 2 cups bread flour, divided
1 cup uncooked regular oats
1/2 cup unprocessed oat bran
1 1/2 teaspoons salt
3 (1/4-ounce) envelopes active dry yeast
2 large eggs
2 1/2 cups whole wheat flour
1 egg white
1 tablespoon water

1
Combine first 3 ingredients in a saucepan; heat to 120u00b0 to 130u00b0.
2
Combine 1 2/3 cups bread flour and next 4 ingredients in a large mixing bowl. Gradually add honey mixture and eggs, beating at low speed with a heavy-duty electric mixer until blended. Beat at medium speed 3 more minutes. Gradually stir in wheat flour and enough remaining bread flour to form a soft dough.
3
Turn dough out onto a well-floured surface. Knead until smooth and elastic (about 10 minutes). Place in a well-greased bowl, turning to grease top.
4
Cover and let rise in a warm place (85u00b0), free from drafts, 1 hour or until doubled in bulk.
5
Punch dough down; let rest 15 minutes. Divide in half, shaping each portion into 2 small balls. Place 2 balls, side by side, in each of 2 well-greased 9- x 5-inch loafpans.
6
Cover and let rise in a warm place, free from drafts, 20 minutes or until doubled in bulk.
7
Combine egg white and 1 tablespoon water; brush on tops of loaves.
8
Bake at 375u00b0 for 35 to 40 minutes or until loaves sound hollow when tapped. (Cover with aluminum foil the last 15 minutes to prevent excessive browning, if necessary.) Remove from pans immediately; cool on wire racks.
9
Honey-Oat Buns: After letting dough rest, divide into 12 portions; shape into buns. Place on greased baking sheets. Cover and let rise 20 minutes or until doubled in bulk. Bake at 375u00b0 for 15 minutes. Yield: 1 dozen.

868

kcal

Calories

Fat

124

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/2 cup honey, 1/3 cup vegetable oil, 1 3/4 cups water, 1 2/3 to 2 cups bread flour, divided, and more.

Yes, Honey-Oat Bread falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Honey-Oat Bread

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions