Simple Table Recipes
Bread & Dough

Honey Oat Bread

A soft, lightly sweet sandwich loaf with rolled oats and honey.

By Simple Table Recipes · · Updated

An oat-topped honey loaf on a wooden board, partly sliced, with butter and a bowl of oats nearby
Prep
25 min
Cook
38 min
Rise
1 hr 45 min
Total
2 hr 48 min
Makes
1 loaf
Difficulty
Easy
  • Measurements grams + cups
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A soft, lightly sweet sandwich loaf with rolled oats and honey.

Recipe

Honey Oat Bread

A soft, lightly sweet sandwich loaf with rolled oats and honey.

Prep
25 min
Cook
38 min
Rise
1 hr 45 min
Total
2 hr 48 min
Yield
1 loaf
Difficulty
Easy
Save on Pinterest

Ingredients

Scale

Instructions

  1. Combine the warm milk or water, honey, and yeast.
  2. Add the bread flour, oats, and salt and mix to form a dough.
  3. Knead 5 minutes, then knead in the softened butter until smooth and elastic.
  4. Cover and rise 60 to 75 minutes.
  5. Shape into a loaf and place in a greased 9 x 5 inch pan.
  6. Cover and rise 35 to 50 minutes, until the dough rises just above the rim.
  7. Brush with milk and sprinkle with a small handful of oats.
  8. Bake at 180 C / 350 F for 35 to 40 minutes, until golden. Cool completely before slicing.

Notes

  • If using very thick old-fashioned oats, soak them in the recipe liquid for 10 minutes before mixing the dough.

Honey Oat Bread — Simple Table Recipes · https://simpletablerecipes.com/recipes/honey-oat-bread/

Equipment

  • 9 x 5 inch loaf pan
  • Pastry brush

Substitutions

Honey
Maple syrup or molasses. Molasses gives a much darker, stronger loaf.
Milk
Water works and gives a slightly less tender crumb.

Storage & Freezing

Storing: Keep in a sealed bag at room temperature for up to 4 days.

Freezing: Freeze sliced for up to 3 months.

Frequently Asked Questions

Can I use quick oats instead of rolled oats?

Rolled oats are better — they stay as visible flakes through the bake. Quick oats disappear into the crumb, which is fine texturally but you lose the character.

Why is my oat bread dense?

Oats absorb a lot of liquid and add no gluten, so the dough needs a proper rise. Judge by size rather than the clock, and do not add extra flour if it feels sticky.

Should I soak the oats first?

With very thick old-fashioned oats, yes — ten minutes in the recipe liquid softens them so they do not draw moisture out of the dough. Standard rolled oats do not need it.

Why did the oats on top burn?

They toast faster than the crust browns. If they are colouring too fast, tent the loaf loosely with foil for the last ten minutes.

Can I make this without honey?

Maple syrup or brown sugar in the same weight. Honey gives the characteristic flavour but the loaf works without it.

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