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–+ servings
Honey Oatmeal Bread
Honey Oatmeal Bread is a wholesome, slightly sweet yeast bread made with rolled oats, honey, and butter. It's hearty yet soft, perfect for breakfast toast or sandwich slices. This recipe stands out due to its comforting blend of nourishing oats and subtle sweetness from honey. It’s a beloved classic in many kitchens, combining rustic texture with homemade warmth.
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Prep Time 30 minutes
Cook Time 40 minutes
Rising Time 1 hour 30 minutes
Total Time 2 hours 40 minutes
Course quick bread
Cuisine American
Servings 3 loaves
Calories 1121 kcal

Ingredients
  

  • 2 cups water (boiling )
  • 1 cup old-fashioned rolled oats
  • 2 ¼ active dry yeast
  • ⅓ cup water (lukewarm )
  • 1 tsp salt
  • ½ cup honey
  • 2 tbsp butter (melted )
  • 4-5 cups all-purpose flour (unsifted)

Instructions
 

Step 1: Prepare Oats

  • Pour boiling water over rolled oats and let stand for 30 minutes.

Step 2: Activate Yeast

  • Soak yeast in ⅓ cup lukewarm water for 5 minutes.

Step 3: Mix Dough

  • Add salt, honey, and melted butter to the oat mixture. Stir in yeast.
  • Gradually add flour, mixing thoroughly until dough becomes manageable.

Step 4: Knead

  • Knead dough for 5–10 minutes, adding flour as needed, until smooth and elastic.

Step 5: First Rise

  • Place dough in a greased bowl, cover, and let rise in a warm place until doubled in size (about 1 hour).

Step 6: Shape and Second Rise

  • Punch down dough and divide into 2 large or 3 small loaves.
  • Place in greased loaf pans. Cover and let rise again until doubled (about 30 minutes).

Step 7: Bake

  • Bake at 375°F for 35–40 minutes or until golden brown and sounds hollow when tapped.

Tips

  • Add 1 to 2 teaspoons cinnamon for a warmly spiced loaf.
  • Replace half the white flour with whole-wheat flour for a heartier bread.
  • Brush the tops with melted butter after baking for a softer crust.
  • Add raisins or chopped nuts for extra texture and flavor.
  • Sprinkle oats on top before baking for a rustic appearance.
  • Use warm milk instead of water for a richer, softer crumb.
  • For sandwich loaves, shape tightly and proof fully for an even rise.
  • Turn into rolls by dividing dough into 12 portions and baking 20 to 22 minutes.
  • Freeze fully cooled loaves for up to 3 months.

Nutrition

Calories: 1121kcalCarbohydrates: 236gProtein: 29gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 2gTrans Fat: 0.02gCholesterol: 2mgSodium: 207mgPotassium: 529mgFiber: 13gSugar: 52gVitamin A: 2IUVitamin C: 0.3mgCalcium: 99mgIron: 12mg
Keyword baking from scratch, comfort food, heirloom baking, homemade bread, honey bread, oatmeal bread, old fashioned, vintage recipe
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