Recipe

Honey Oat Bread

Soft in the middle, golden at the edges, and lightly sweet with honey and oats. This is the kind of loaf that makes your kitchen smell like everything is going to be okay.

By Matt Campbell

•

4.8

A golden homemade honey oat bread loaf cooling on a wooden cutting board with a pat of butter melting on a sliced piece nearby

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This bread is comfort food you can hold with two hands. It bakes up tall and tender with a soft crumb, a gentle honey sweetness, and that cozy oat vibe that feels like a sweater for your toaster. It is not fussy, it does not demand exotic ingredients, and it absolutely rewards you for doing one simple thing: let the dough rise until it looks alive.

I built this loaf for real life. Weeknight soup? Perfect. Saturday breakfast toast? Even better. And if you are new to yeast bread, this is a friendly place to start because the dough is forgiving and the payoff is huge. It is mostly a one-bowl mix, then a quick knead, and you are on your way.

Why It Works

Soft, sliceable texture: Milk, butter, and a touch of honey keep the crumb plush without turning it cakey.
Cozy flavor with real depth: Oats add a gentle nuttiness, and honey rounds everything out.
Beginner friendly: Straightforward mixing, shaping, and a dough that is easy to handle.
Golden crust with crisp edges: A quick oat topping gives you that bakery look and a little extra crunch.

Pairs Well With

Storage Tips

Room temperature: Let the loaf cool completely, then store in a bread bag or tightly wrapped at room temp for up to 3 days. If your kitchen is humid, slice what you need and keep the rest well wrapped.

Freeze: This bread freezes like a champ. Slice the loaf, lay slices on a sheet pan to firm up for 30 minutes, then transfer to a freezer bag. Freeze up to 3 months. Toast slices straight from frozen.

Revive a slightly stale loaf: Sprinkle the crust lightly with water, wrap in foil, and warm in a 325°F oven for 10 to 15 minutes. It comes back to life fast.

Common Questions

Can I use instant yeast instead of active dry yeast?

Yes. Use the same amount. You can mix it right into the dry ingredients. Still warm the milk mixture, just keep it warm, not hot.

My yeast did not get super foamy. Is it dead?

Not necessarily. With honey and butter in the mix, you might not get a dramatic foam cap. Look for some bubbling and a slightly puffy look after 5 to 8 minutes. If you see nothing at all and it smells flat, start over with fresher yeast and double-check that the liquid is around 105°F to 110°F.

My dough is sticky. Did I mess up?

Nope. Slightly tacky is normal. Oats and honey can make the dough feel sticky at first. Aim for dough that feels soft and slightly tacky, and that mostly pulls away from the bowl but still clings a bit. Add flour 1 tablespoon at a time during kneading until it is soft and workable, not dry.

How do I know the dough has risen enough?

Use the finger test. Gently press a floured fingertip into the dough about 1/2 inch. If it springs back slowly and leaves a slight dent, it is ready.

How do I know the loaf is done baking?

Look for a deep golden top and a loaf that feels light. The tap test can help, but the most reliable way is an instant-read thermometer. Aim for 190°F to 195°F in the center of the loaf.

Can I make this dairy free?

Yes. Use unsweetened oat milk or almond milk and swap the butter for a neutral oil or dairy-free butter. Note that the bread still contains egg unless you replace it too (see below).

Can I make it egg free?

You can try replacing the egg with 3 tablespoons (45g) plain unsweetened yogurt (dairy or dairy-free) or a flax egg (1 tablespoon ground flax + 3 tablespoons water, rested 10 minutes). The loaf will be a touch less lofty, but still very good.

Why did my loaf split on the side?

Usually it is under-proofed, meaning it needed a bit more rise before baking, or your oven ran hot. Next time, let the second rise go until the dough crowns about 1 inch over the pan rim.

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

9 x 5-inch loaf pan
Large mixing bowl
Measuring cups and spoons
Kitchen scale (recommended for best results)
Wooden spoon or dough whisk
Clean kitchen towel or plastic wrap
Wire rack for cooling
Instant-read thermometer (optional but very helpful)
Optional: stand mixer with dough hook

I love the culinary world because it is equal parts craft and teamwork, and bread is where those two things really show up. The first time I got serious about baking loaves at home, I realized it is basically a tiny kitchen crew situation: yeast doing its job, flour building structure, you showing up to pay attention and adjust. This honey oat bread became my go-to when I wanted something comforting but not precious. It is the loaf I make when it is cold out, the week feels loud, and I just need buttered toast that makes me pause mid-bite and think, okay, wow.

Honey Oat Bread

(4.8 Reviews)

Prep Time 20 minutes

Cook Time 35 minutes

Total Time About 2 hours 25 minutes

Servings 12 slices

Ingredients

1 cup milk, warmed (240g, about 105°F to 110°F)
1/4 cup honey (85g)
4 tablespoons unsalted butter, melted and cooled slightly (57g)
2 1/4 teaspoons active dry yeast (1 packet, 7g)
2 3/4 to 3 cups all-purpose flour, plus more as needed (330g to 360g)
1 cup old-fashioned rolled oats, divided (90g)
1 1/2 teaspoons kosher salt (about 5g)
1 large egg
Neutral oil or softened butter, for greasing the bowl and pan
1 tablespoon water (for topping)

Optional but excellent: 1/2 teaspoon ground cinnamon for a warm breakfast vibe.

Note on flour: Humidity, flour brand, and how you measure can change the dough fast. If you can, use the gram ranges above and add flour slowly. A soft dough bakes into a soft loaf.

Allergen note: Contains gluten, dairy, and egg (unless you use swaps).

Instructions

Warm the wet ingredients. In a large bowl, whisk together warm milk, honey, and melted butter. Before adding yeast, make sure the combined mixture is about 105°F to 110°F (warm, not hot). Sprinkle in the yeast, stir, and let sit for 5 to 8 minutes until foamy or lightly bubbled.
Build the dough. Add 3/4 cup (about 68g) of the oats, the salt, and the egg. Stir to combine. Add 2 3/4 cups (330g) flour and mix until a shaggy dough forms. You are looking for dough that is soft and slightly tacky. If it is very wet and not holding shape, add more flour 1 tablespoon at a time.
Knead. Knead by hand on a lightly floured surface for 8 to 10 minutes, or in a stand mixer for 5 to 6 minutes, until the dough is smooth and elastic. It should feel soft, not stiff. If you are tempted to add a lot more flour, pause and give it another minute of kneading first. The dough often tightens up as gluten develops.
First rise. Lightly oil a clean bowl. Add the dough, turn to coat, cover, and let rise in a warm spot for 60 to 75 minutes, until doubled in size. Rise time depends on your room temp, so use the dough as your guide.
Shape. Grease a 9 x 5-inch loaf pan. Punch down the dough, then pat into a rectangle about the width of your pan. Roll it up tightly into a log, pinch the seam closed, and tuck the ends under for a neater loaf. Place seam-side down in the pan.
Second rise. Cover and rise 30 to 45 minutes, until the dough is about 1 inch above the rim of the pan.
Top it. Heat oven to 350°F. For a simple rustic look, brush the top gently with 1 tablespoon water, then sprinkle on the remaining 1/4 cup (about 23g) old-fashioned rolled oats. Press lightly so they stick. Optional for better adhesion: brush with a little milk or an egg wash (1 egg beaten with 1 tablespoon water) instead of water.
Bake. Bake 33 to 38 minutes, until deeply golden. If the top browns too fast, tent loosely with foil for the last 10 minutes. For the most reliable doneness check, the center of the loaf should read 190°F to 195°F on an instant-read thermometer.
Cool, then slice. Cool in the pan for 10 minutes, then turn out onto a rack to cool at least 45 minutes, ideally 1 hour, before slicing for the cleanest cuts and best texture. This is the hard part, but it is worth it.

A warm slice of honey oat bread on a plate with butter melting into the crumb

Nutrition information is estimated.

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Honey Oat Bread

Why It Works

Pairs Well With

Recommended

Rustic Homestyle Tomato Soup

Light Chicken Noodle Soup

Earthy Garlic Butter

Homestyle Dinner Rolls

Storage Tips

Common Questions

Can I use instant yeast instead of active dry yeast?

My yeast did not get super foamy. Is it dead?

My dough is sticky. Did I mess up?

How do I know the dough has risen enough?

How do I know the loaf is done baking?

Can I make this dairy free?

Can I make it egg free?

Why did my loaf split on the side?

Honey Oat Bread

Ingredients

Instructions