Honey Wheat Oat Bread
Elevate your baking game with this wholesome and hearty Honey Wheat Oat Bread recipe—perfect for both beginners and seasoned bakers alike! Made with a blend of nutrient-rich whole wheat flour, fluffy all-purpose flour, and fiber-packed rolled oats, this bread is naturally sweetened with golden honey, adding a touch of indulgence to every bite. The soft yet sturdy texture comes from a perfected dough-kneading technique, and the loaf is crowned with a rustic sprinkle of oats for a bakery-style finish. Whether you enjoy it toasted with butter for breakfast or as the base for your favorite sandwich, this homemade bread is a versatile and healthier alternative to store-bought options. Plus, with its melt-in-your-mouth crumb and subtly nutty flavor, it’s sure to become a household favorite. Keywords: honey wheat oat bread, whole wheat baking, homemade bread recipe, healthy bread, rustic loaf.
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Recipe Information
Ingredients
- 3 cups Whole wheat flour
- 1 cup All-purpose flour
- 1 cup Rolled oats
- 1.5 cups Warm water (110°F/45°C)
- 0.33 cup Honey
- 3 tablespoons Unsalted butter, melted
- 2.25 teaspoons Active dry yeast
- 2 teaspoons Salt
- 1 tablespoon Vegetable oil (for greasing)
- 2 tablespoons Extra rolled oats (for topping)
Instructions
In a large mixing bowl, combine the warm water and honey. Stir until the honey is dissolved. Sprinkle the active dry yeast over the top and let it sit for 5–10 minutes, or until frothy.
Add the melted butter, salt, rolled oats, whole wheat flour, and all-purpose flour to the yeast mixture. Mix until a shaggy dough forms.
Turn the dough out onto a lightly floured surface and knead for 8–10 minutes, or until the dough is smooth and elastic. Alternatively, use a stand mixer with a dough hook and knead on medium speed for 5 minutes.
Lightly grease a large bowl with vegetable oil. Place the dough in the bowl, turning it once to coat it with oil. Cover the bowl with a damp cloth or plastic wrap and let the dough rise in a warm place for 1–1.5 hours, or until it has doubled in size.
Punch down the dough to release excess air, then transfer it to a clean surface. Shape the dough into a loaf and place it in a greased 9x5-inch loaf pan.
Cover the pan loosely with plastic wrap or a damp cloth and let the dough rise again for 30–45 minutes, or until it rises about 1 inch above the edge of the pan.
While the dough is rising, preheat your oven to 375°F (190°C).
Brush the top of the dough with water or melted butter and sprinkle with the extra rolled oats for decoration.
Bake the loaf in the preheated oven for 30–35 minutes, or until the top is golden brown and the bread sounds hollow when tapped on the bottom.
Remove the bread from the pan and let it cool on a wire rack for at least 1 hour before slicing.
Nutrition Facts
Calories |
2712 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.8 g | 81% | |
| Saturated Fat | 26.4 g | 132% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 93 mg | 31% | |
| Sodium | 4752 mg | 207% | |
| Total Carbohydrate | 483.4 g | 176% | |
| Dietary Fiber | 58.6 g | 209% | |
| Total Sugars | 66.6 g | ||
| Protein | 79.6 g | 159% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 205 mg | 16% | |
| Iron | 24.4 mg | 136% | |
| Potassium | 2177 mg | 46% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
