I love homemade honey oat bread, have you ever tried it? You will die. Simply die. And then go right to bread heaven.
Recently Karrie did a post on her Happy Homesteading series on how to make her own Homemade Whole Wheat bread. It gave me happy thoughts of times when friends have brought me a warm loaf of fresh baked bread. I love homemade bread! It doesn’t last long in my house. When my kids ask for more, I tell them, “No, you already had a slice!” Then I eat it all before they get the chance {insert evil laugh}. Anyways… no one’s going to want to bring me bread anymore (ahem). Homemade bread is a great thoughtful gift to give to really anyone, for any occasion. Everyone loves it, and believe me, they will think you are super cool for making it. So I wanted to share one of my personal favorite bread recipes with you all and show you how I gifted it.
Honey Oat Bread recipe
Using just a few simple ingredients you can make this delicious Homemade Honey Oat Bread recipe. I originally found this recipe at Bakindom and fell in love. The coolest part of making Honey Oat Bread is when you drizzle warm honey over the risen dough before it bakes….
Then, sprinkle old fashioned Oats all over the honey. In’t dat perty?
Hot and fresh out of the oven!
This bread doesn’t need anything fancy, it speaks for itself. So I just took some twine and created a super simple tag. Perfecto! Ready to make someone happy!
Honey Oat Bread
Ingredients
- 3 cups Flour
- 3/4 cups Oats instant or old fashioned
- 2 1/4 tsp Instant yeast
- 1 1/2 tsp salt
- 1 cup milk
- 1/4 cup Warm water
- 2 tbsp unsalted butter
- 1/4 cup honey
- 3 tbsp honey warmed slightly
- 2 tbsp Old Fashioned Oats
Instructions
- In your stand mixer or in a large mixing bowl, combine the Oats, Flour, Yeast and Salt.
- Heat your milk and butter until melted. Allow to cool until warm. Then stir in the honey and water.
- Add the liquid mixture to the dry mixture until it comes together to form a dough. Knead by hand or with a dough hook on your mixer for 10 minutes, until the dough is smooth and elastic.
- Place your dough in a oiled bowl. Cover and let rise until double in size (45 minutes to an hour).
- Shape your loaf and place it into a 9x5 loaf pan. cover with a towel and allow to rise until doubled.
- Preheat oven to 350 degrees. Add an empty pot or pan to the lower rack to heat up. Bring 2 cups water to a boil and add to pan.
- When your loaf is raised to double the size, heat up your honey and spread a nice layer over the top. Sprinkle oats on top.
- Bake in oven for 40-50 minutes until the bread is a nice dark golden brown.
- Remove from pan and cool completely before eating. Enjoy!
Nutrition
recipe originally created by Bakingdom.
Lucky you I am giving you access to the tag I created for this yummy bread recipe. Click this link or image below, to download it to your computer. Print it out and enjoy!
This post is part of our Happy Thoughts series where we feel it’s important to be thoughtful of others. Have you done any good in the world today? 
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I tried it. I really liked it
Hi there! I’m just making this bread right now and the method of leaving some previously boiled water in the oven is new to me. Am I meant to leave it in the oven while the bread is cooking as well?
Also, it says to kneed the bread for 10 minutes before the first rise but it doesn’t say anything about whether or not to use extra flour during the process. I did not, as it didn’t seem sticky or tacky to me and I thought extra flour might dry it out. Did I do this right?? Halps!! :p
I’m sorry but I don’t understand this, “Add an empty pot or pan to the lower rack to heat up. Bring 2 cups water to a boil and add to pan.” Then, what will you do next on this water in the oven? Please help
Its basically just there to create steam! 🙂
Do you oil the bread pan? I don’t see that in the directions. My loaf turned out heavy and uncooked near the bottom and I did use butter spray in the pan.
Is it necessary to use honey? I don’t have any at the moment. Can I substitute it? I really don’t feel like going to the store again lol… I’m making this for a dear friend at work for tomorrow. Thanks…
Try some sugar perhaps?
I made this delicious bread today with a couple of minor changes that made it a perfect loaf. I mixed a little butter with some honey, warmed them until the butter was melted, then gently spread a light coating on the top with a silicone pastry brush. Then, I slightly chopped the oats in my food processor before sprinkling over the top. This time none of the honey dripped down the sides, so no sticky loaf, plus the oats don’t fall off as easily. Wonderful!
I made this bread the other day, and it was delicious! I did use bread flour as, from my years of bread making experience, it’s better than AP flour for bread, and it turned out perfectly. I did have two small issues, so will make a couple of changes today to address them. First, since I had the same problem with the honey dripping down the sides of the loaf someone else had mentioned, making the sides sticky and hard to store in my bread bag, I plan to mix it with a few drops of melted butter to thin it a touch for easier brushing on the top, then gently brush a light coating on. I also had a problem with the oats falling off everywhere when I sliced the bread, plus whenever I took a slice to eat. So, I plan to chop them in my food processor a bit, then sprinkle them on all the honey to avoid stickiness when storing. Hopefully this will solve the small issues I had. I’d post a picture of it if there were a place to do so here as it’s a beautiful loaf, besides being delicious. Thanks for sharing the recipe!
This is one of those LOVE IT recipe…amazing and delightfully soft and fluffy bread! I used unbleached hard wheat flour, added the juice of 1/2 a lemon and 1/4 cup cracked flax seeds to infuse it with some Omega3 goodness. Also replaced half the milk with 10% cream. Thank you for this easy to follow recipe and the awesome gift idea!
I have tried this recipe 3 times. Every loaf was dense and chewy, but it was still delicious. I am new to baking, and realized yesterday that I have been using “expired yeast”. I just tried this again with fresh instant yeast. THIS BREAD IS RIDICULOUSLY GOOD. Thank you so much for this recipe!