This post may contain affiliate links. If you make a purchase through links on our site, we may earn a commission. Please read our disclosure policy.
Why I Love This 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!
More Bread Recipes
- Cheese and jalapeño cornbread
- Ultimate banana bread
- Beer bread
- Cranberry orange bread
- Grandma’s banana bread
Have I Convinced You to Make This Recipe?
I hope you make this recipe and put some food on your table. Leave a comment and share a star rating so you can let others know how much you love this recipe. This helps show others that this is a recipe they, too, can make, enjoy, and love!
The Best Homestyle Honey Oat Bread
Ingredients
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 ¼ 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 granulated sugar (or light brown sugar)
- 1 tsp ground cinnamon
Instructions
- Combine butter, honey, whole wheat flour, salt, and oatmeal in a stand mixer.2 tbsp unsalted butter, ½ cup honey, ¾ cup whole wheat flour, 1 tbsp kosher salt, 1 cup old fashioned oatmeal
- Add boiling water. Stir well and let sit until lukewarm.2 ½ cups water
- Once the mixture is lukewarm, add 2 cups of all-purpose flour and instant 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.4 ½ – 5 cups all-purpose flour, 2 ¼ tsp (1 pkg) instant yeast
- 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.¾ cup raisins (regular or golden), 1 tbsp unsalted butter, 1 tbsp granulated sugar (or light brown sugar), 1 tsp ground cinnamon
- 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.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment below!
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?
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! 😍
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.
I use all purpose flour
Do you use wheat or white flour for the 5 cups of flour thanks
The video shows white flour.
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.
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.
I use a 1 pound, 8 1/2 x 4 1/2 loaf pan!
Made the bread yesterday. AWESOME!
Would it be alright to just make one larger loaf?
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?
I made these breads twice they are very good, I am hooked making bread every week.
Thank you for your recipes it is great
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!
Could this recipe be cut in half?
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!
Hi Kaleb,
Thank you for your shared, I enjoy watching your videos.
I’m partial to gluten free flours, have you worked w other flours and do you offer a substitute for the wheat?
I’m assuming there probably isnt any rising w other flours, but I’m new to working w other flours.
Thank you always.
Take care,
Michele Wood