Recipe

Healthy Seeded Honey Oat Bread

A cozy, wholesome loaf with whole wheat, oats, and seeds, plus a touch of honey for that can’t-stop-snacking slice.

By Matt Campbell

•

4.8

A golden brown loaf of seeded honey oat bread cooling on a wire rack on a wooden counter with a linen towel nearby

If you’ve ever wanted a homemade bread that feels like a warm hug but still checks the “healthy and wholesome” box, this is your loaf. It’s lightly sweet from honey, hearty from whole wheat, and packed with oats and seeds for that nutty, toasty vibe that makes butter melt faster out of pure excitement.

This is not the kind of bread that demands you clear your schedule and emotionally prepare. The ingredients are easy to find, the steps are straightforward, and the dough is forgiving. You will get a soft, sliceable crumb with a sturdy enough structure for sandwiches, toast, and the very important mid-afternoon snack situation.

A close-up photograph of a sliced seeded oat bread loaf showing a soft crumb with visible seeds

Why It Works

Wholesome texture without being heavy: Whole wheat plus bread flour gives you lift and structure, while oats keep the crumb tender.
Big flavor from simple ingredients: Honey, toasted seeds, and a little olive oil make the loaf taste richer than it looks on paper.
Reliable rise and oven spring: A short rest plus a couple rounds of folds help the dough hold onto gas, so you get a proud, tall loaf.
Crisp edges, cozy center: The top gets gorgeously browned, but the inside stays soft and slice-friendly for days.

Pairs Well With

Storage Tips

Room temp: Let the loaf cool completely, then store in a bread bag or wrapped in a clean kitchen towel for up to 3 days. If you want a crispier crust, go with the towel. If you want softer slices, go with a bag.

Refrigerator: Not my favorite because it speeds up staling, but if your kitchen is very warm, you can refrigerate tightly wrapped for up to 5 days. Toast slices to bring it back to life.

Freezer: The best move. Slice the loaf, place parchment between a few slices if you want easy grab-and-toast access, then freeze in a zip-top bag for up to 3 months.

Revive it: For a whole loaf, spritz the crust lightly with water and warm at 350°F for 8 to 12 minutes. For slices, toast until the edges go crisp.

Common Questions

Can I make this bread 100% whole wheat?

You can, but it will be denser. For a 100% whole wheat version, add an extra 2 to 4 tablespoons water and expect a slightly tighter crumb. Also consider adding 1 tablespoon vital wheat gluten if you keep it around.

Do I need a stand mixer?

Nope. This dough is very hand-friendly. The kneading is simple, and a couple rounds of folds during the first rise help a lot (and are easy, I promise).

Why does my bread crack on the side?

Usually it is under-proofed or the top crust set too fast. Let it rise until the dough passes the gentle poke test, and make sure you slash the top so the loaf expands where you want it to.

Can I reduce the honey?

Yes. You can drop it to 1 tablespoon for a more savory loaf. The bread will brown a little less, so keep an eye on color near the end of baking.

What seeds work best?

Sunflower and pumpkin seeds give the best crunch. Flax and sesame add great flavor. Chia works too, but it can drink up moisture, so keep the amounts modest.

My dough feels stiff. Did I mess up?

Probably not. Whole wheat flour and rolled oats are thirsty. This dough should feel slightly tacky and soft after kneading. If it feels dry, rough, or hard to knead, add water 1 tablespoon at a time until it relaxes. Depending on your flour and how you measure, it may need 1 to 3 extra tablespoons of water.

Help, my loaf came out dense

The usual culprits are too much flour during kneading, a cold kitchen (slow rise), or baking before the dough is fully proofed. Next time, keep the dough slightly tacky, let the rises go by feel (not just the clock), and use the gentle poke test before baking.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large mixing bowl
Measuring cups and spoons
Kitchen scale (optional, but helpful)
Wooden spoon or dough whisk
Clean counter space for kneading
9 x 5-inch loaf pan
Kitchen towel or plastic wrap
Instant-read thermometer (optional for doneness)
Wire rack for cooling

I started baking bread because I wanted the kind of practical kitchen confidence that you cannot fake. Like, sure, I can follow a recipe, but can I make something as basic and essential as bread and have it actually taste like I meant to do that? This loaf became my go-to when I wanted something nourishing that still felt like a treat. The honey is subtle, the seeds do the heavy lifting on flavor, and the oats make the whole thing feel like it belongs next to a pot of soup on a weeknight. It is the bread I make when I want the house to smell like I have my life together, even if the sink says otherwise.

Healthy Seeded Honey Oat Bread

(4.8 Reviews)

Prep Time 20 mins

Cook Time 35 mins

Total Time 3 hrs

Servings 12 slices

Ingredients

1 1/4 cups warm water (about 105°F to 110°F, about 295g)
2 1/4 teaspoons active dry yeast (1 packet)
2 tablespoons honey
2 tablespoons olive oil (or avocado oil)
1 1/4 teaspoons kosher salt
1 1/2 cups whole wheat flour (about 180g)
1 1/2 cups bread flour (about 180g, plus more as needed)
1/2 cup old-fashioned rolled oats (plus more for topping)
1/3 cup mixed seeds (sunflower, pumpkin, flax, sesame)
1 large egg (optional, for egg wash)
1 tablespoon water (for egg wash, optional)

Quick note: If your seeds are raw, give them a quick toast in a dry skillet for 2 to 3 minutes until fragrant, then cool. Big flavor, zero drama.

Hydration heads up: Whole wheat flour and oats vary a lot. If your dough feels stiff after kneading, it is totally normal to add 1 to 3 tablespoons water, 1 tablespoon at a time, until it turns soft and slightly tacky.

Instructions

Wake up the yeast. In a large bowl, stir together warm water, yeast, and honey. Let sit 5 to 10 minutes. Foaming is a great sign your yeast is active. If you do not see much foam, it can still work, but make sure your water is in the warm (not hot) zone and give it a few extra minutes.
Build the dough. Stir in olive oil and salt. Add the whole wheat flour and bread flour first and mix until you have a thick, shaggy dough. Then mix in the oats and seeds until evenly combined.
Rest. Let the dough sit for 10 minutes. This gives the flour and oats time to hydrate and makes kneading easier.
Knead. Turn dough onto a lightly floured counter and knead for 8 to 10 minutes, until smooth and elastic. The dough should be slightly tacky but not sticky. It should cling for a moment, then release from your hands after a few seconds. If it feels stiff or dry, add water 1 tablespoon at a time until it softens up. Add a sprinkle of flour only if the dough is truly sticky.
First rise (with folds). Place dough in a lightly oiled bowl, cover, and let rise in a warm spot for 60 to 75 minutes, until doubled in size. During the first rise, do 2 quick rounds of folds to help the structure.

At about 20 minutes: wet your hand, grab one side of the dough, stretch it up, and fold it over itself. Rotate the bowl and repeat 3 more times (4 folds total). Cover again.

At about 40 minutes: repeat the same 4-fold sequence, then cover and let it finish rising.
Shape. Lightly grease a 9 x 5-inch loaf pan. Gently press out the gas, then press the dough into a rectangle about as wide as your loaf pan. Roll it up tightly into a log, pinch the seam closed, and place seam-side down in the pan.
Second rise. Cover and let rise 35 to 50 minutes, until the dough crowns about 1 inch above the rim of the pan or passes the gentle poke test (a light poke springs back slowly and leaves a small dent). Meanwhile, preheat oven to 375°F.
Top it. For a shiny top, whisk egg with 1 tablespoon water and brush lightly over the loaf. Sprinkle with a handful of oats and a few extra seeds.
Slash. Right before baking, use a sharp knife or lame to make one confident slash down the center of the loaf, about 1/4 to 1/2 inch deep. This helps it expand up instead of bursting on the side.
Bake. Bake 32 to 38 minutes, until deeply golden. If the top browns too fast, tent loosely with foil for the last 10 minutes.
Check doneness. The bread is done when it sounds hollow when tapped and the internal temperature hits about 195°F to 200°F.
Cool completely. Remove from pan and cool on a wire rack for at least 1 hour before slicing. Cutting early is tempting, but it can make the crumb gummy. This loaf deserves better.

Seasoning tip: If you want a more savory loaf, add 1 tablespoon of everything bagel seasoning to the dough, then reduce the seeds slightly so it does not get overloaded.

Nutrition information is estimated.

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Healthy Seeded Honey Oat Bread

Why It Works

Pairs Well With

Recommended

Cowboy Butter

Rustic Cream of Mushroom Soup

Slow Cooker Rainbow Lentil Soup

Festive Chicken Salad Sandwich

Storage Tips

Common Questions

Can I make this bread 100% whole wheat?

Do I need a stand mixer?

Why does my bread crack on the side?

Can I reduce the honey?

What seeds work best?

My dough feels stiff. Did I mess up?

Help, my loaf came out dense

Healthy Seeded Honey Oat Bread

Ingredients

Instructions