Honey Oatmeal Bread

Soft, beginner-friendly honey oatmeal bread made with cooked oats and honey for a mellow sweetness. This homemade oatmeal bread bakes into two golden loaves that stay soft for days and make the best sandwiches or toast.

Course Bread

Cuisine American

Keyword beginner bread recipe, bread with oats and honey, easy honey oatmeal bread recipe, homemade oatmeal bread, honey oat bread, honey oat sandwich loaf, honey oatmeal bread, simple sandwich bread, soft oatmeal bread

Prep Time 25

Cook Time 35

Rise Time 2

Total Time 3

Servings loaves

Calories 176kcal

Author Cathy Pollak

Equipment

Stand Mixer with dough hook. For easy kneeding, but can knead by hand.
2 loaf pan 8x4 (20x10 cm). Standard size for this recipe.
kitchen scale For accurate measuring.
Saucepan To cook the oats.
cooling rack For cooling the loaves.

Ingredients

Dough:

½ cup (50 g) old-fashioned oats (yields about 1 cup / 250 g cooked oatmeal)
1 cup (240 ml) water (for cooking oats)
5½ cups (715 g) all-purpose flour
2¼ tsps (7 g or one packet) RapidRise yeast
2 tsps (12 g) table salt
¼ cup (80 g) honey
¼ cup (60 ml) canola oil (sunflower, light olive oil or vegetable oil also work)
1 cup (240 ml) lukewarm water (for the dough)

Egg Wash:

1 large egg
1 tbsp (15 ml) water
Additional old-fashioned oats for sprinkling on top

Instructions

Combine the oats and 1 cup (240 g) water in a small saucepan. Cook over medium heat for 3 to 5 minutes until thick and creamy. Let cool completely to room temperature; this should yield about 1 cup (250 g) cooked oatmeal.
½ cup (50 g) old-fashioned oats, 1 cup (240 ml) water
In a stand mixer, combine the flour, yeast, salt, honey, oil, 1 cup (240 g) room temperature water, and the cooled oatmeal. Mix on low speed for 2 to 3 minutes, then knead on medium speed for 6 to 8 minutes until smooth and elastic.
5½ cups (715 g) all-purpose flour, 2¼ tsps (7 g or one packet) RapidRise yeast, 2 tsps (12 g) table salt, ¼ cup (80 g) honey, ¼ cup (60 ml) canola oil , 1 cup (240 ml) lukewarm water
For hand mixing, stir the ingredients together in a large bowl until a rough dough forms. Transfer to a lightly floured surface and knead for 8 to 10 minutes until smooth and tacky. If the dough is too wet, add flour 1 tablespoon (8 g) at a time. If it is too dry, add water 1 tablespoon (15 g) at a time.
Shape the dough into a smooth ball and place it in a clean, lightly oiled bowl. Cover with a damp towel or plastic wrap and let rise in a warm spot until doubled in size, about 1 to 1½ hours.
Deflate the dough and divide it into two equal pieces. On a lightly floured surface, flatten each piece into a rectangle about 8 inches (20 cm) wide. Roll tightly from the short side into a log and place seam side down in greased 8x4-inch (20x10 cm) loaf pans.
Cover loosely with a damp towel or lightly oiled plastic wrap and let rise until the dough is about 1 inch (2.5 cm) above the pan edges, 30 to 45 minutes.
Preheat the oven to 375°F (190°C). Whisk the egg and 1 tablespoon (15 g) water for the egg wash. Brush the loaves and sprinkle oats on top. Bake for 30 to 35 minutes, until golden brown and hollow when tapped. The internal temperature should reach 190°F (88°C).
1 large egg, 1 tbsp (15 ml) water, Additional old-fashioned oats
Remove the loaves from the pans and cool on a wire rack for at least 1 hour before slicing.

Notes

If using active dry yeast, proof it first in warm water with a pinch of sugar before mixing.
The dough should feel soft and slightly tacky, not sticky. Adjust with small amounts of flour or water if needed.
Use old-fashioned oats, not quick oats, for the best texture.
Let the bread cool completely before slicing for clean, even cuts.
This recipe makes two loaves, ideal for sandwiches, toast, or freezing for later.

If you’re making this honey oatmeal bread, check out the full post. That’s where I keep extra tips, FAQs, and details that don’t always make it into the recipe card.

Nutrition info is an estimate and will vary depending on the brands you use.

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Nutrition