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
Using just a few simple ingredients you can make this delicious Homemade Honey Oat Bread!
Ingredients
- 3 cups Flour
- 3/4 cups Oats instant or old fashioned
- 2 1/4 teaspoons Instant yeast
- 1 1/2 teaspoons salt
- 1 cup milk
- 1/4 cup Warm water
- 2 tablespoons unsalted butter
- 1/4 cup honey
- 3 tablespoons honey warmed slightly
- 2 Tablespoons Old Fashioned Oats
Instructions
- In your Kitchen Aid, Bosch 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!
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?
Make sure and subscribe to my email newsletter if you like these ideas and also follow me on Pinterest – I have a whole board full of Happy thought ideas!
this look wonderful and I love the tags too! **Ya know your sharing kindness type posts? Have you seen Trisha yearwoods cooking show? She does a raisin bread in a can and I think you would love it….okay I KNOW you’d make it cute and probably make very cute gift tags to boot! just a thought.. 🙂
Great idea…I will have to check that out!
I made this yesterday. It was very good. I made the dough in my bread machine. Thank you for the recipe!
Wonderful! So glad you liked it! (It IS Yummy…isn’t it?) I think I need to go and make another loaf soon.
Hi Karrie! I am loving all of your amazing recipes and ideas! I have been wanting to make bread, but my Kitchen Aid broke during our move =( so now I don’t have a mixer or the means to buy one right now. Am I understanding your directions right that you can knead the bread instead of use a mixer?
Yes! I made this recipe this morning and kneaded it by hand. That’s the fun part. Turned out great!
Hi! Just wanted to tell you I love your blog! I made this bread last night, using freshly ground whole wheat flour, and it came out perfectly. It was delicious! I did change the cooking time, mine only took about 30 minutes or so, but other than that I followed the recipe to a “T”! Thank you so much for sharing, and I just love reading your blog, it is so refreshing and original. Keep up the good work!
Thank you so much!!
Hello Karrie,
I ground my own flour and tried this recipe twice but each time its to dry and hard and doesnt rise very well….could you tell me perhaps what your doing to make it work because I’m not sure…I followed the recipe just like it says…..I am still new to home ground flour and so far everything else like muffins, pancakes, waffles, etc turn out great its just the bread recipes I seem to fail at….any help would be greatly appriciated…
Just found your site, and I love it! I made the honey oat bread and honey butter last night. It was my first time making bread completely from scratch and it was absolutely delicious!! Cant wait to try out some more recipes and whatnot. Thanks for the inspiration!
P.s. I especially love the cost effective breakdown at the end. My husband appreciates the math and it can be a good tool to convince him to let me try/buy new stuff. 🙂
Can i add more honey in the dough mix?
Question…. Step 6… What does adding the empty pot to the oven do? Then filling it with boiling water?
Keeps the oven nice and hot and steamy 🙂
Is it necessary to put that extra pot of water in the oven? Also, if I am making it with whole wheat flour instead how much should I use?
Just pulled my bread out of the oven not too long ago, it’s amazing! Thank you very much! I braided the dough (no loaf pan) and added flax seeds into and on top of the bread. This is only my second time baking bread from scratch and your recipe has done wonders for my (wavering) novice baking self-esteem. Thanks again!
Yeay! Congrats Anita! Oh great, now I need to make this again… hee hee.
I adapted your recipe to metric and postet the “sabo-version” on my Blog. It is soooooo to die for! http://www.sabotagebuch.de/wordpress/2014/04/07/honig-haferflocken-brot/
Thx for sharing!
Sandra
This was my first time making bread and it turned out delicious! I will definitely make this again. The only thing I did differently was activate the yeast in a separate bowl (I’d had some trouble getting yeast to activate properly in the past) then added it to the rest of the liquids before adding it all together.
Hi! Just found your blog and made this recipe today. It’s so delicious and looks picture perfect. Thank you!
Hello, is there a specific type of flour to use? If the recipe calls for wheat, is there is substitute (and how much)? Thank you!
I used all-purpose flour!
Just made this, it is delicious! Can you double the recipe?
You can double it but you need to divide it up during the first rise or use a big bowl so it doesn’t overflow. What I like to do is whip up a quick batch and get it rising and then start the next batch. It usually equals out timewise in the end but I feel like I have a better hold of the bread!
I just wanted to say, I used a round 6 qt. plastic food container (commercial Rubbermaid, I think) and the recipe doubled came to the 2 quart mark, so when it rose to 4 qt. I removed it and patted it into a square, but in half and then put the halves into two 9 x 5 USA pan loaf pans for the final rise. This worked out really well for me. So I guess I am trying to say that a 5/6 qt container would be plenty big for a doubled recipe to rise.
Hi there! I never post comments on anything (not very tech savvy) but as a mother of two I just Adore your site! I just got a kitchen aid for my anniversary and was looking for bread recipes so I was really excited to find this its my boy’s favorite kind of bread and he loves to bake with mommy
That’s sweet! Hope you enjoy it!
Hi! What’s the shelf life of the bread? And is it okay to keep it in the fridge/freezer? Thanks!
It only has lasted three days at my house–and that was a challenge! Most times I am lucky to make it a day…or an hour! 🙂 I like the consistency of the bread so I keep it on my counter. I haven’t tried freezing this bread yet!
I made a loaf on 1/25 and let it cool and then sliced it. I wrapped the slices in twos. First, I wrapped them in wax paper, then in plastic wrap and then put them in a baggie and then put them in the freezer. I pulled one set out last night (1/31) and put it in the refrigerator to thaw. I heated it up in the microwave this morning and it tasted just like it did when it came out of the oven.
Can I use bread flour instead of APF? If yes, would it be the same amount?
I haven’t ever tried using bread flour in this recipe so I am not sure. Sorry!
Hi, I’ve baked this with bread flour . It was actually much more softer than when I baked with the APF.
Lol..though this reply is a few years too late.
hello, lovely recipe. can i use just oatflour for this bread, would it work out please?
I just made two loaves of this bread, I doubled the recipe, and it is VERY good, thanks for sharing the recipe! I used old fashioned oats and I think I will do a few pulses in a food processor for the oat topping next time, just to have them in smaller pieces and also, I drizzled the honey and it went down the side of the pan and burnt on the bottom of my oven and there are really sticky spots on the loaves, so next time I will be lightly brushing the top with honey instead, just enough to get the oats to stick.
But, absolutely wonderful bread, I will be making this regularly!
This recipe is a keeper for sure!
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!
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 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!
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!