Homemade Honey Oat Bread

Bread sliced on a white plate on a brown table with red napkin and oats.

5 from 2 votes

Craving a warm and comforting loaf of homemade bread? Look no further than this irresistible Homemade Honey Oat Bread recipe! This bread is the perfect combination of savory and sweet, with just a hint of honey and a delicious oat crunch. Vegan and Gluten-free options, so everyone can enjoy the deliciousness. Perfect for a lazy weekend morning or a summer picnic! This homemade bread is sure to be a hit.

Prep Time15

Cook Time40

Rise Time:1 20

Total Time55

Course: Breakfast, Brunch, Snack

Keyword: baking, bread, breakfast, easy, healthy, homemade, honey, oatmeal, snack, vegan, vegetarian

Servings: servings

Calories: 216kcal

Author: Shanika

Ingredients

BREAD:

3 ½ cups Artisan bread flour, organic (I like to mix this with all-purpose flour for the best texture; See Notes!)
1 cup organic rolled oats
1 packet Instant rise yeast (That's 2 ¼ tsps!)
1 tablespoon organic brown sugar (You can also use organic cane sugar)
1 teaspoon sea salt
½ teaspoon ground cinnamon
⅛ teaspoon ground allspice
1 ½ cups Plant-based milk or water, at room temp.
¼ cup WARM water
2 Tbsps Extra virgin olive oil (You can also use melted butter; Just ensure that butter is warm)
6 Tbsps Raw honey

TOPPING:

Rolled oats, organic
Raw honey, for drizzle

OTHER:

Melted butter, for brushing

US Customary - Metric

Instructions

TO MAKE THE DOUGH:

Combine yeast and 1 tablespoon brown sugar in the bowl of an electric mixer and slowly pour in the ¼ cup of warm water while stirring frequently. Allow 10 minutes for the mixture to sit and for the yeast to activate.
Add in the room temperature milk, honey, and olive oil to the yeast mixture and whisk until well combined.
In a large bowl, whisk together the flour, rolled oats, cinnamon, allspice, and sea salt and add them to the wet ingredients and mix on low-speed until well combined and everything begins to form into a dough-like consistency, about 2-3 minutes.
Change “Mixer head” to kneading accessory and knead dough for 5-10 minutes on high speed until dough ball becomes smooth and elastic and dough springs back when lightly pressed together with 2 fingers. NOTE: If dough is still too sticky, add 1 tablespoon of flour at a time until texture is achieved!

LET THE DOUGH RISE:

Lightly grease a large bowl with a small amount of olive oil and place the dough ball in the bowl, tossing it around until coated. Cover with plastic wrap (or a towel) and let sit for 1 hour, allowing the dough to rise and double in size.

BAKE THE BREAD:

Once the dough has risen fully, preheat the oven to 375 degrees Fahrenheit and grease a standard 9-inch round cake pan with oil or butter and line the bottom with parchment paper.
Add a bit of flour to a surface and place the dough onto it, stretching it slightly and tucking the dough into a round like shape to ensure that it fits the pan perfectly.
Then, lightly brush melted butter on the tops of bread, ensuring that the top is coated evenly and sprinkle a bit of oats on top. Place plastic wrap (or a towel) over the dough and let it sit for another 20 minutes to rise again for a second time.
Once the dough has doubled in size (again) or have gotten significantly larger, bake it for approximately 35-40 minutes or until the edges are brown and the center is fully baked through and come out clean when tested with a toothpick or knife.
Remove the bread from oven and let it cool for 5-10 minutes, lift from pan, slice it warm or once it's fully cooled, and enjoy.
Bon Appetit!

Notes

STORAGE: Once baked and fully cooled, leftover bread can be stored in an air-tight container, bread bag, foil, or plastic wrap for 3-5 days. To freeze, store leftovers wrapped in foil paper and then added in a freezer-friendly ziplock bag for up to 2 months.
FLOUR: If you don't have Artisan bread flour, feel free to use All-purpose flour as a substitute. Personally, I like to mix both flours for this bread---half + half in measurement.
VEGAN OPTION: To make this bread vegan, simply substitute butter with vegan butter and use organic cane sugar, coconut sugar, or pure maple syrup instead of honey.

Nutrition