Homemade Easy Honey Oatmeal Bread Recipe Highlights
Few people can resist the tantalizing aromas of freshly baked bread wafting through the house, spilling out onto the streets, and resulting in your neighbors drooling. Have some fun in the kitchen making homemade oatmeal bread, which is simply irresistible. Whether you slice it up for breakfast, lunch, dinner, or a quick midnight snack, you’ll never want to munch on store-bought bread again after you’ve tasted this mouthwatering version. Easy to make with simple ingredients, this soft and delicious bread will make the whole family happy! Add-ins are welcome, add any combination of nuts, seeds, dried fruit, and herbs to handcraft this recipe into your very own. The melding of creamy oats, nutty whole wheat flour, and soft bread flour is what makes this loaf of bread irresistible. Oatmeal bread freezes incredibly well; you can double this recipe, having a loaf of bread on standby at all times.
Honey Oatmeal Bread Ingredients You’ll Need & Notes
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
Quick oats: Thin quick oats are best used in this recipe as rolled oats are thicker and need more water to soak them up. If you only have rolled oats, blend and break them up a little in a blender or food processor so they’ll cook more evenly. Whole wheat flour: whole-wheat flour is less processed, and higher in fiber with an earthy flavor and denser texture. Whole wheat flour can be substituted with bread, or all-purpose flour is needed. Boiling water: This is needed to cook and hydrate the oats giving the bread a nice spongy texture after baking. Whole milk: The fats and lactose in milk soften the crumb of the bread as well as makes the bread sweeter. Skim, 2% milk, or any plant-based milk can be substituted without significantly affecting the bread results. Yeast: Yeast gives the bread a distinctive tangy and sour flavor. Regular instant yeast can be substituted for sourdough starter. 2 teaspoons (6 g) of yeast = 6 tablespoons (100 g) of sourdough starter. Sea salt: Sea salt or kosher salt is a better quality of salt to use instead of table salt; if you only have table salt, this can be substituted using half the amount. Honey: Honey not only adds sweetness, but it also helps the yeast grow and ferment as well as adds moisture to the bread. Vegetable oil: Fats work to soften breads preventing them from being tough and dry. Substitute vegetable oil for canola, sunflower, grapeseed, or any other flavorless oils. Light olive oil can be used; however, it’s not recommended to use extra-virgin olive oil as the flavor may be overpowering. Bread flour: Bread flour contains high amounts of protein, which helps to give the dough a nice stretchy feel and chewy texture when cooked. All-purpose flour can be used; however, the end result won’t be as chewy and light as it would be using bread flour. Olive oil cooking spray: This is used to grease the pan, although any cooking spray will do the trick.
Add-ins Ideas
You may want to add-in in some additional items to your bread, such as nuts, seeds, dried fruit, and herbs. These items can be added to the bread in step 2: Making the dough. Here’s a list of suggested items and amounts that could be mixed into your bread:
Chopped or Sliced Nuts: ½ cup (72 g) of any varieties of nuts you prefer, such as almonds, walnuts, cashews, or pecans. Seeds: ¼ cup (33 g) of either sunflower, pumpkin, hemp seeds, sesame seeds, or flax seeds Dried Fruit: ½ cup (95 g) cranberries, raisins, blueberries, apples, pears, apricots, dates, figs, or pineapple. Any large pieces of fruit, such as apricots, need to be chopped. Dried Herbs: 2 teaspoons (4g) of dried herbs such as rosemary, parsley, thyme, sage, or chives.
Pro Tip: Just note that some fruit, such as dried blueberries, will stain and color the dough.
Overview: How to Make Honey Oatmeal Bread Step-by-Step
Storing & Freezing Instructions
Store
Store your bread at room temperature in a sealed plastic bag for up to 6 days. It’s best practice to use an instant-read kitchen thermometer to check the room and water temperatures when baking bread. For extra moist and crusty bread, add an oven-safe cup or pan filled with water inside of your oven; the water will create steam during the baking process helping the bread to stay moist and crusty. When forming the bread loaf, do it as gently as possible not to let all the air escape. When baking the bread, if the top starts to become too dark, loosely cover the pan in foil to prevent the top from burning without steaming the bread. Cutting off a warm slice of fresh bread out of the oven is tempting, but letting the bread rest is an important step to prevent the bread from being too wet or soggy in the center as it continues to cook even after it’s removed from the oven, just like a steak.
Freeze
After the bread is cooled off completely, place the loaf or ½ loaf of bread into a sealable freezer bag. It will last in the freezer for up to 3 months.
Thaw
Thaw the bread overnight at room temperature.
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Recipe Card 📖
