The Best Homestyle Honey Oat Bread

Having bread baking in the oven does something special: it warms the entire house and evokes a sense of home unlike any other. The whole process of making bread can be therapeutic. Kneading the dough, watching it rise, and taking the baked loaf out of the oven does wonders for the soul. Besides, store-bought bread has no comparison with homemade bread; they truly taste entirely different.

A good bread recipe can be hard to find. Ideally, you want a bread that has easy preparation, rises beautifully and comes out perfectly every time. Thankfully, such a recipe exists! Below is a tried-and-true formula that will help you stop hunting for the perfect bread recipe. With my bread recipe, I am declaring that you will become a pro at making bread for your family and friends. Adding my secret ingredient of one tablespoon of honey, this bread is simple and nearly foolproof. As a variation, I also make a loaf into a breakfast raisin cinnamon bread that is perfect for toast.

Once you make this bread, you’ll wonder why you ever bought bread to begin with!

Close up view of inside of sliced bread sitting on cutting board with jam jar in background
Slice of bread being slathered with orange colored jam with rest of loaf sitting in background
Loaf of golden colored bread sitting in white loaf pan being held by person with gray shirt on

Watch how to make this oatmeal honey bread:

Loaf of bread with slices sitting on cutting board with jam jar in background all on white countertop
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4.26 from 31 votes

The Best Homestyle Honey Oat Bread

Super simple to make and bake, this honey oat bread will be a new favorite! Make it plain or spice it up with a cinnamon raisin version, whichever you prefer!
Prep Time30 minutes
Cook Time55 minutes
Rising Time2 hours 30 minutes
Total Time3 hours 55 minutes
Course: Bread
Cuisine: American
Keyword: bread
Difficulty: Easy
Method: Baking
Servings: 18 slices
Author: Kaleb

Ingredients

For the regular bread

  • 2 tbsp butter
  • ½ cup honey
  • ¾ cup whole wheat flour
  • 1 tbsp salt
  • 1 cup old fashioned oatmeal
  • 2 ½ cups water, boiling
  • 2 ¾ tsp instant active dry yeast
  • 4 ½ – 5 cups flour

For the cinnamon raisin version

  • ¾ cup raisins (regular or golden)
  • 1 tbsp butter
  • 1 tbsp granulated sugar (or brown sugar)
  • 1 tsp cinnamon

Instructions

  • Combine butter, honey, whole wheat flour, salt, and oatmeal in a stand mixer.
  • Add boiling water. Stir well and let sit until lukewarm.
  • Once the mixture is lukewarm, add 2 cups of flour and instant active dry yeast. Mix until incorporated and continue to add flour 1 cup at a time until the dough pulls away from the sides of the bowl.
  • Once the flour is added, the dough will be slightly tacky but hold its shape while it's kneaded. For the cinnamon raisin variety: Flatten the dough into a 10 × 12-inch rectangle and spread with raisins. Knead raisins into the dough to evenly distribute. Flatten the dough again to a 10 × 12-inch rectangle and brush with softened butter, sugar, and cinnamon. Roll up and cinch seams.
  • Grease a bowl and place dough inside to rise. It will take approximately an hour.
  • After the dough has risen, punch down and separate into two sections. Knead on a lightly floured surface into a smooth ball and press lightly into a greased 8 ½ x 4 ½-inch loaf pan. Repeat with the rest of the dough.
  • Set loaves in a warm place to rise until doubled in height, approximately 55-90 minutes.
  • Bake at 350°F for 40-55 minutes until tops are golden brown. To make sure the centers are fully baked, the temperature should register 190°F.
  • Rub butter over the top of the loaves and let cool. If freezing, let the bread cool completely so ice does not form around the loaf.

Nutrition

Serving: 1 servingCalories: 202 kcal (10%)Carbohydrates: 41.1 g (14%)Protein: 5.1 g (10%)Fat: 1.8 g (3%)Saturated Fat: 0.9 g (6%)Polyunsaturated Fat: 0.2 gMonounsaturated Fat: 0.4 gTrans Fat: 0 gCholesterol: 3.4 mg (1%)Sodium: 390.6 mg (17%)Potassium: 124.8 mg (4%)Fiber: 2.1 g (9%)Sugar: 7.8 g (9%)Vitamin A: 10.8 IUVitamin C: 0 mgCalcium: 11.5 mg (1%)Iron: 2 mg (11%)

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  • What brand of bread pans do you use?
    P.S. I’ve been making this bread for about a year now. One of my family’s favorites!

  • I haven’t yet tried making this yummy-looking bread because I was unsure whether to bake it for 30-40 minutes, per the written recipe, or 20 minutes, per the video. Which baking time is correct? Thanks!

  • I made these breads twice they are very good, I am hooked making bread every week.

    Thank you for your recipes it is great

  • Wonderful and easy recipe that came out perfect!!! I am not a comfortable baked with yeasts, since they seldom turn out correctly. That depends on yeast choice too, and I found a great one!!! This is a good recipe that will tolerate some variance and I love it!!! Thank you?

  • Kaleb, what size of loaf pan did you use? 1, 1 1/4, or 1 1/2 lb?

    Are you OK? Haven’t seen anything from your Wyse Guide blog lately? Hope everything good.

  • Made this bread yesterday. It was A-M-A-Z-I-N-G! The flavor, the ease of preparation, all of it. We ate slices warm with butter and my homemade Strawberry Preserves. Half the loaf was gone before it even cooled completely. Highly recommend this recipe and Kaleb’s website!

    I recently bought a new mixer, KitchenAid, because I had to after watching Kaleb’s videos.

  • When you say 5 cups flour, which flour do you mean? Whole wheat flour or White BRRAD flour or Oats flour? Earlier in the recipe you mention 1 cup quick oat meal n 1/2 cup whole wheat flour, hence the confusion. Please clarify.

  • 4 stars
    Second time making this delicious bread. I really enjoy eating it by itself. I did 1 loaf plain and to the other loaf I only put sugar and cinnamon since my kids are not fans of raisins. Loaves are in the oven right now, I can’t wait! 😍

  • The recipe directions tells you to add the yeast in 2 different places if you are using active dry yeast. Which one? Does it matter? Is it really 1 T or 2 T?

  • Can I substitute honey for brown sugar and could I use 1/2 oatflour instead of all flour?
    Thanks..
    P.s.
    I just think you are the cutest😍

    ❤️,
    Annette Baker

  • Would you by chance post the recipe with the honey replacing the brownsugar? Would love to try that. My husband and I are both type 2 diabetic, so we try and watch our cabs.
    It looks so amazing and I swear I could almost smell it!! Lol! Thanks!

    • I am a type 2 diabetic, also, Lisa. I’ve been for over 20 years. Honey and brown sugar are equal, measure by measure, in carbs (15 grams per tablespoon).

      • Yes you are correct they are equal in carbs. Honey does have a lower GI value than sugar meaning it does not raise the glucose level as quickly but it still a carb.

  • Thanks for sharing your wonderful bread recipe. I made some with cranberries, walnuts, and sprinkled cinnamon, sugar . It came out absolutely delicious 😋. Thank you 😊 Love following you.

  • I just made this and it’s rising on the stove in bread pans. I just noticed it’s called oatmeal HONEY bread. When was I to add the honey? How much? Did I mess up? Help!

    • If you watch the video he adds honey to the wet ingredients, I was wondering where it was too and then watched the video for help.

  • 5 stars
    Just made the bread today for the first time, I usually do not have good luck making bread but this recipe was easy and tired out great, I will definitely be making it again. Thank yyfor sharing.

  • 5 stars
    Just made the bread today for the first time, I usually do not have good luck making bread but this recipe was easy and turned out great, I will definitely be making it again. Thank you for sharing.

  • 5 stars
    You do a great job! I sure enjoy watching and listening to you.
    I’ve been married a long time, but I’ve always shied away from making bread. However, I decided first to see if I could make a pizza from scratch. I got the recipe from the internet and it turned out really good. This last week, out of my old Betty Crocker cookbook, I made dinner rolls. Delicious if I have to say so myself. Now I’m going to try your Honey Oat Bread.

    • Good for you to get into bread making! I think you will find this recipe just as easy as the others you have tried! Can’t wait to hear what you think!

  • Made your honey oat bread today .
    It’s the best ever . My husband and son
    Thought it was the best I had ever made ,
    This will be my go to bread recipe from now on.
    Love watching you cook and share your home and garden ideas and information about different things .
    I have tried some Of your other recipes, and they have been great too. Thank you so much for sharing.
    Diane

  • I made this oat honey bread. The white flour I used in it was Heritage bread flour that is not gmo.. It was the best bread I have ever made. And, I have made a lot of good bread. For years I made bread for my family every week. This bread was so good, I had to share some loaves. Thank you for the recipe.

  • 5 stars
    I made the bread yesterday. The dough is lovely, and rose well. I ended up using half of the dough and made rolls. They turned out beautifully! The recipe is absolutely delicious, and I wouldn’t change a thing. Thank you so very much for not only sharing your recipes, but making the effort and taking what must be an enormous amount of time to test, document and record the videos.
    I so enjoy watching everything you do!

  • 5 stars
    I recently started following you. We are just now emerging out of the terrible winter storm in Texas. The store shelves are wiped out for basics like bread. I found this recipe and made a couple loaves and shared one with a neighbor. I’m also making cinnamon rolls to lift some spirits. This is a great recipe for bread and it has served us well as we wait for things to return to normal.

  • 5 stars
    Oh my goodness!!! This is an easy and great tasting bread!! Fresh out of the oven, I gave my. husband a slice and he said this beats a piece of cake anytime. He ate almost half the loaf, lol. I made another batch the next day to give away. Thank you for an easy down-home recipe!!

  • Made the bread and both kind of fell, but they are still very tasty. Will definitely make it again. Thank you so much love all of your recipes!

  • Adapted from recipe by Kaleb Wyse for bread machine
    Ingredients (2 pound loaf)⁠
    • 1 tablespoons butter⁠
    • ¼ cup honey (or sugar)
    • ≅ ½ cup whole wheat flour
    • 1½ teaspoon salt
    • ½ cup old fashioned oatmeal
    • 1½ cups water, boiling⁠
    • 1¼ teaspoon instant active dry yeast⁠
    • enough AP flour⁠ to total 433 grams flour⁠
    Directions
    1. Heat the water to a boil in the microwave.
    2. Add the water to the bread pan with the oats, butter and honey.
    3. Mix together the flours and salt and add them to the bread pan.
    4. Put the yeast on top of the pile of dry ingredients in the pan.
    5. Set the bread machine for a standard loaf of white bread.

    Chef’s Note: I use a Zojirushi BB-CEC20 bread machine

  • 4 stars
    I tried this recipe and I love it. Not sure what I did wrong though…it seems to be a bit crumbly and dense. Maybe I should knead a bit longer next time? Any suggestions would be most appreciated. I love watching your videos and seeing what you are up to. Thank you ❣️

  • Made this bread when I first saw you do it on Instagram. It is absolutely delicious and we LOVE it! I plan to make more next week. Thanks so much for sharing the recipe.

  • 5 stars
    I am new to following you and so thankful I found you.
    Question: can I use all purpose flour and oats only since I don’t like whole wheat flour? If so, do I alter the measurements?

    Thank you!

  • I am so hooked on this bread,. I make it every couple of weeks throwing one in the freezer. I’m only one so all I need. I also make apple butter every fall so perfect to slather on this wonderful bread. I used to buy a bread called English Toasting Bread that was so crisp after toasting. I wonder if you have ever heard of it? Would love to find a good but easy recipe for that. Thanks for all your excuperant gardening, cooking and decorating. I so enjoy and truly feel like a friend.
    Donna S

  • Hello! In the recipe ingredients it calls for a half a cup of honey. In the article it mentions 1 tablespoon of honey. In the video clip you do not mention the amount of honey to add. Will you please clarify the amount of honey for this recipe please! Thank you!

  • I use spelt flour instead of all purpose flour. Have you tried this recipe using other flours than all purpose? If so is there any adjustments needed to the recipe, such as kneading?

  • Hi Kaleb! I adore you. ☺️ Can I refrigerate my dough in between rises? I have to get kids to practice and it will interrupt my second rise!