Real Recipes From Real Home Cooks ®

honey oatmeal bread

★★★★★ 4
a recipe by
Sue Lally
Vacaville, CA

I've been making all of my bread for a couple of years now, and this is one of my favorites. Enjoy!

Blue Ribbon Recipe

Homemade bread is delicious and this honey oatmeal bread is out of this world good. It's a sweet bread sweetened solely with honey. Soaking oats makes it hearty. This bread recipe encourages you to use less flour when kneading making it a stickier dough to work with, but a lighter bread when baked. Warm honey is brushed on the piping hot bread when fresh out of the oven. The honey soaks into the bread giving it a tender crust. The aroma of this honey oatmeal bread will make it impossible to resist.

— The Test Kitchen @kitchencrew
★★★★★ 4
serves 12
prep time 3 Hr
cook time 30 Min
method Bake

Ingredients For honey oatmeal bread

  • 2 c
    boiling water
  • 1 c
    old-fashioned oats
  • 1/2 c
  • 1 1/2 tsp
  • 2 Tbsp
  • 1/2 c
    warm water
  • 1 1/2 Tbsp
    active dry yeast
  • 4-6 c
    bread flour (you can use all-purpose as well)
  • 2 Tbsp
    honey, warmed
  • 2 Tbsp

How To Make honey oatmeal bread

Test Kitchen Tips
In step 7, you could also use a dough hook to knead the bread. Knead it in a mixer, using the dough hook, on low for 10 minutes dusting it with a small amount of flour and scraping the sides occasionally.
  • Oats, honey, salt, and butter in a bowl.
    In a large bowl, combine 1 cup of oats, 1/2 cup honey, salt, and butter.
  • Pouring boiling water into the bowl.
    Pour boiling water over, stir, and let stand for one hour.
  • Dissolving yeast in warm water and honey.
    After your mixture has been sitting for about 50 minutes, dissolve yeast in a small bowl with 1/2 cup of warm water. I add about 1 tsp of honey so the yeast has something to "eat", ha. Let stand until creamy (about 10 min).
  • Mixing yeast into oat mixture.
    Add the yeast to the oat mixture.
  • Slowly adding flour to the bowl.
    Then add about 2 cups of flour. Stir until it's well mixed. Then start adding flour a half cup at a time until the dough pulls away from the bowl.
  • Dough on a floured surface.
    Turn the dough out onto a lightly floured surface.
  • Kneading the dough.
    Knead (adding small amounts of flour when needed), until smooth and elastic (about 10-20 min).
  • Dough in a greased bowl to prove.
    Oil a large bowl (or spray with cooking spray). Place dough in the bowl, turning to coat. Cover with a damp towel or loosely with plastic wrap.
  • Dough after it doubled in size.
    Let rise in a warm place until doubled in size (about 1 hour). Tip: You'll know it's ready if you press two fingers in and the indents stay.
  • Punching down the dough.
    Punch down the dough and turn it out on to lightly floured surface.
  • Dividing the dough into two pieces.
    Divide in two.
  • Dough shaped into two pans and ready to rise.
    Shape each half into loaves. Place each loaf in a greased 9x5 inch bread pan. Cover.
  • Dough after it has risen in a pan.
    Let rise until doubled (about 30 min).
  • Bread baked until golden brown and sounds hollow.
    Bake at 350 for about about 30 minutes, until the top is golden brown and the loaf sounds hollow when tapped.
  • Brushing warm bread with honey and sprinkling with oats.
    When done, remove from pans and brush with slightly warmed honey and sprinkle with oats.
  • Honey Oatmeal Bread ready to be sliced.
    Note: You can also brush the loaves BEFORE baking with milk or an egg wash and sprinkle with oats, so the top isn't sticky from the honey. Also, you can substitute 1 cup of wheat flour for 1 cup of bread flour if you like (I do).