Recipes

Easy Homemade Honey-Oat Bread

September 20, 2023June 25, 2025

Nothing says “I love you” like a loaf of home-made bread. A combination of sweet honey and hearty oats creates a soft, delicious bread that smells incredible as it bakes. Spread it with butter in the morning or make a simple sandwich – this loaf feels like a hug in every bite. Plus, it’s easy to make—no fancy techniques, just a handful of ingredients that come together to create something truly special.

Easy Homemade Honey-Oat Bread

So simple to make. Whip up a loaf and watch it disappear!

Print Recipe

Prep Time:15

Cook Time:40

Rise time:2 30

Total Time:3 25

Ingredients

2 ¼ cups bread flour
¾ cup whole wheat flour
¾ cups old-fashioned oatmeal
1 package instant yeast
1 ½ teaspoons salt
3 tablespoons butter
1 cup whole milk
¼ cup water
¼ cup honey

Topping

1 tablespoon butter melted
1 tablespoon honey
2 tablespoons oatmeal

Instructions

Combine flours, oatmeal, yeast, and salt in a large bowl.
In a small bowl, microwave 3 tablespoons of butter until just melted. Add milk and water and microwave for one additional minute. Stir in ¼ cup honey.
Add wet mixture to dry ingredients in the large bowl, mixing well.
On a lightly floured counter, knead dough for 10 minutes until smooth and elastic. (May also use a stand mixer with the dough hook attachment.)
Place the dough in an oiled bowl. Cover with a towel and place in a warm place to rise until doubled, about 1 hour. (Time will depend on the temperature and humidity of the kitchen.)
Once the dough has doubled, punch down and form into a loaf.
Place the dough in a buttered 9 x 5 loaf pan. Cover with a towel and let rise in a warm place for about 90 minutes or until it is about doubled.
Bake at 350º for 35-40 minutes until lightly golden. Remove from oven.
Brush the warm bread with 1 tablespoon melted butter.
Warm 1 tablespoon of honey in the microwave for a few seconds so it will easily spread. Spread on top of the loaf, covering it completely. Sprinkle with oatmeal.
Let cool before slicing.