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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!
Watch how to make this oatmeal honey bread:
The Best Homestyle Honey Oat Bread
For the regular bread
- 2 tbsp unsalted butter
- ½ cup honey
- ¾ cup whole wheat flour
- 1 tbsp kosher salt
- 1 cup old fashioned oatmeal
- 2 ½ cups water boiling
- 2 ¾ tsp (1 pkg) instant yeast
- 4 ½ – 5 cups all-purpose flour
For the cinnamon raisin version
- ¾ cup raisins (regular or golden)
- 1 tbsp unsalted butter
- 1 tbsp white granulated sugar (or light brown sugar)
- 1 tsp cinnamon
- 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.