I love making this oatmeal bread because it comes out soft, fluffy, and perfectly chewy every single time. The rolled oats give it a hearty texture, while the honey adds a gentle sweetness that doesn’t overpower the bread. I find this loaf ideal for everyday use, whether I slice it for toast, sandwiches, or enjoy it warm with a bit of butter.
Why You’ll Love This Recipe
I keep coming back to this recipe because it combines comfort and nutrition in one loaf. The mix of whole wheat flour and all-purpose flour gives structure without making the bread heavy. I also like that this recipe makes two loaves, which allows me to enjoy one right away and store the other for later. It’s a dependable homemade bread that fits easily into my routine.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
2 cups milk
1 cup old-fashioned rolled oats
4 tablespoons butter, softened
1/2 cup honey
4 1/2 teaspoons instant yeast
1/2 cup warm water
1 1/2 teaspoons kosher salt
2 1/2 cups whole wheat flour
2 1/4 to 3 cups all-purpose flour
1 egg white
1 tablespoon water
Directions
I begin by adding the rolled oats and butter to a large mixing bowl. I heat the milk until it just reaches a simmer, then pour it over the oats and stir. I let this mixture sit for about 1 1/2 hours, until it cools to room temperature and the oats soften.
Next, I add the honey, warm water, yeast, and salt to the bowl and mix everything together. I stir in the whole wheat flour until combined, then gradually add the all-purpose flour. I stop adding flour once the dough pulls away from the sides of the bowl and feels soft, not sticky.
I knead the dough for a few minutes until it becomes smooth and elastic. Then I place it in a lightly greased bowl, cover it, and let it rise until doubled in size, which usually takes about an hour.
After the first rise, I punch down the dough and divide it into two equal portions. I shape each portion into a loaf and place them into greased loaf pans. I mix the egg white with water to make an egg wash, brush it gently over the tops, and sprinkle a small handful of oats on each loaf.
I cover the pans and let the loaves rise again until they sit about an inch above the pans. Once risen, I bake them in a 350°F oven for 30 to 40 minutes, until the tops are golden and the loaves sound hollow when tapped. I let them cool briefly before transferring them to a wire rack to cool completely.
Servings And Timing
I usually slice each loaf into about 10 pieces, giving me roughly 20 servings total. The active preparation takes about 20 minutes, and baking takes around 40 minutes. Including soaking and rising time, I plan for about 4 hours from start to finish.
Variations
I like changing this bread depending on my mood. Sometimes I add 1 cup of raisins, nuts, or dried fruit after the first rise for extra flavor and texture. When I want a dairy-free version, I use plant-based butter and milk and skip the egg wash. I also enjoy adding seeds on top for a bit of crunch.
Storage/Reheating
I store this bread at room temperature in an airtight container for up to three days. For longer storage, I freeze whole loaves or individual slices in freezer-safe bags. When I’m ready to eat, I thaw the bread at room temperature or toast slices directly from frozen.
FAQs
Can I make this bread ahead of time?
I often refrigerate the dough after kneading and before the first rise. When ready to bake, I let it come to room temperature and continue with the recipe.
Can I reduce the sweetness?
I sometimes reduce the honey slightly if I want a more neutral bread for sandwiches, and it still turns out great.
How do I know when the bread is done baking?
I check for a hollow sound when tapping the top or use a thermometer to confirm the center reaches about 200°F.
Can I freeze the dough instead of baked bread?
I freeze the shaped loaves in loaf pans, then thaw and allow them to rise before baking as usual.
What type of oats work best?
I always use old-fashioned rolled oats because they soften well and give the bread the best texture.
Conclusion
I enjoy this oatmeal bread because it’s reliable, comforting, and easy to adapt. Baking it from scratch fills my kitchen with warmth, and the result is a soft, wholesome loaf that I’m always happy to slice and share.
This oatmeal bread is soft, chewy, and lightly sweetened with honey. Perfect for toast, sandwiches, or enjoying warm with butter, it’s a hearty and comforting homemade loaf made with oats and a blend of whole wheat and all-purpose flours.
Total Time:4 hours
Yield:2 loaves (about 20 slices total)
Ingredients
2 cups milk
1 cup old-fashioned rolled oats
4 tablespoons butter, softened
1/2 cup honey
4 1/2 teaspoons instant yeast
1/2 cup warm water
1 1/2 teaspoons kosher salt
2 1/2 cups whole wheat flour
2 1/4 to 3 cups all-purpose flour
1 egg white
1 tablespoon water
Instructions
In a large mixing bowl, add the rolled oats and butter.
Heat the milk until it just simmers, then pour it over the oats. Stir and let sit for 1 1/2 hours until cooled and softened.
Add honey, warm water, instant yeast, and salt to the oat mixture and stir.
Mix in whole wheat flour, then gradually add all-purpose flour until dough pulls away from the bowl and is soft, not sticky.
Knead the dough on a floured surface until smooth and elastic.
Place in a greased bowl, cover, and let rise until doubled, about 1 hour.
Punch down the dough and divide into two equal parts. Shape each into a loaf and place into greased 9×5-inch loaf pans.
Mix egg white with water and brush over loaves. Sprinkle with extra oats if desired.
Cover and let rise until loaves rise about 1 inch above the pans.
Bake at 350°F for 30–40 minutes, until tops are golden and loaves sound hollow when tapped.
Cool briefly in pans, then transfer to a wire rack to cool completely.
Notes
Use a thermometer to ensure the bread’s internal temp reaches 200°F for doneness.
For a dairy-free version, use plant-based milk and butter and omit the egg wash.
Add-ins like raisins, seeds, or chopped nuts can be folded in after the first rise.
