Honey Oat Whole Wheat Bread with Soft, Sweet Crumb

Quick Recipe Version (TL;DR)

• Yield: 1 loaf (about 12 slices)
• Prep Time: 20 minutes (active)
• Cook Time: 40–45 minutes
• Total Time: 3 hours 5 minutes (includes rising and cooling)

Quick Ingredients

• 1 cup (240 g) whole milk, warmed to 110°F (43°C)
• 3/4 cup (75 g) old-fashioned rolled oats
• 1/4 cup (85 g) honey
• 4 tbsp (56 g) unsalted butter, melted
• 2 1/4 tsp (7 g) instant yeast
• 1 1/4 tsp (7 g) fine salt
• 1 large egg, room temperature
• 1 1/2 cups (180 g) whole wheat flour
• 1 1/2 to 2 cups (180–240 g) bread flour
• Optional topping: 1 tbsp milk + 1 tbsp rolled oats

Do This

• 1. Stir warm milk + oats; rest 10 minutes to soften.
• 2. Mix in honey, melted butter, yeast, salt, and egg.
• 3. Add whole wheat flour + enough bread flour to form a soft, slightly tacky dough.
• 4. Knead 8–10 minutes until smooth and elastic.
• 5. Rise covered until doubled, about 60–75 minutes.
• 6. Shape into a loaf, proof in a greased 9 x 5-inch pan for 35–55 minutes.
• 7. Bake at 350°F (175°C) for 40–45 minutes; cool at least 1 hour before slicing.

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Why You’ll Love This Recipe

• Soft, tender crumb with a hearty, wholesome feel from rolled oats and whole wheat flour.
• Lightly sweetened with honey for a comforting flavor that works with both savory and sweet toppings.
• Reliable, home-kitchen friendly method with clear cues for kneading, rising, and doneness.
• Makes excellent toast and sandwiches, and stays moist for days.

Grocery List

• Produce: None needed
• Dairy: Whole milk, unsalted butter
• Pantry: Old-fashioned rolled oats, honey, instant yeast, fine salt, whole wheat flour, bread flour

Full Ingredients

Oat Soaker

• 1 cup (240 g) whole milk, warmed to 110°F (43°C)
• 3/4 cup (75 g) old-fashioned rolled oats

Wet Ingredients

• 1/4 cup (85 g) honey
• 4 tbsp (56 g) unsalted butter, melted and slightly cooled
• 1 large egg (about 50 g without shell), room temperature

Dry Ingredients

• 2 1/4 tsp (7 g) instant yeast
• 1 1/4 tsp (7 g) fine salt
• 1 1/2 cups (180 g) whole wheat flour
• 1 1/2 to 2 cups (180–240 g) bread flour (add as needed)

Optional Topping (for a classic oat finish)

• 1 tbsp (15 g) whole milk (for brushing)
• 1 tbsp (8 g) rolled oats (to sprinkle on top)

Step-by-Step Instructions

Step 1: Soften the oats

In a large mixing bowl (or the bowl of a stand mixer), stir together the warmed milk (110°F/43°C) and rolled oats. Let the mixture sit for 10 minutes so the oats soften and the mixture thickens slightly. This helps the bread bake up tender instead of dry.

Step 2: Add honey, butter, yeast, salt, and egg

To the oat mixture, add the honey and melted butter and stir until combined. Sprinkle in the instant yeast and salt, then add the egg. Mix well until the egg is fully incorporated and the mixture looks evenly blended.

If your milk was hotter than 110°F/43°C, let the mixture cool to warm (not hot) before adding yeast.

Step 3: Build the dough with the flours

Add the whole wheat flour and 1 1/2 cups (180 g) of the bread flour. Stir with a sturdy spoon (or mix on low speed with a dough hook) until a shaggy dough forms.

Add more bread flour, 1–2 tablespoons at a time, until the dough is soft and slightly tacky but not wet. Most kitchens will use an additional 1/4 to 1/2 cup (30–60 g), but go by feel rather than forcing in all the flour.

Step 4: Knead until smooth and elastic

Stand mixer: Knead on medium-low speed for 7–9 minutes.

By hand: Turn the dough onto a lightly floured surface and knead for 9–11 minutes.

You’re looking for a dough that feels springy and smooth, with just a little tackiness. If it’s sticking heavily to your hands or the bowl, dust in a small amount of bread flour (1 tablespoon/8 g at a time). If it feels stiff or dry, knead in 1 teaspoon of milk at a time until supple.

Step 5: First rise (bulk fermentation)

Shape the dough into a ball and place it in a lightly greased bowl, turning once so the top is lightly coated. Cover with a lid or damp towel.

Let rise at warm room temperature (about 72–78°F / 22–26°C) until doubled in size, 60–75 minutes.

Doneness cue: Press a floured fingertip about 1/2 inch into the dough. If the indentation slowly springs back but remains slightly visible, it’s ready for shaping.

Step 6: Shape the loaf and proof in the pan

Grease a 9 x 5-inch (23 x 13 cm) loaf pan.

Turn the dough out onto a lightly floured surface and gently press it into a rectangle about 8 x 12 inches. Starting from a short end, roll it up into a tight log, pinching the seam closed. Tuck the ends under for a neat shape.

Place seam-side down into the prepared pan. Cover loosely and let rise until the dough crowns about 1 inch (2.5 cm) above the rim, 35–55 minutes depending on room temperature.

Step 7: Bake until deep golden and fully set

About 20 minutes before baking, preheat the oven to 350°F (175°C) with a rack in the center.

Optional topping: Gently brush the loaf with 1 tablespoon milk and sprinkle with 1 tablespoon rolled oats.

Bake for 40–45 minutes, until deep golden brown. The most reliable doneness check is temperature: the center of the loaf should read 190–195°F (88–91°C) on an instant-read thermometer.

If the top browns too quickly, tent loosely with foil for the last 10–15 minutes of baking.

Step 8: Cool for the best slice

Remove the pan from the oven and let the loaf sit in the pan for 10 minutes. Turn it out onto a wire rack and cool for at least 1 hour before slicing. Cutting too early can make the crumb gummy even if the bread is baked through.

Pro Tips

• Measure flour by weight if possible: It’s the easiest way to keep the loaf consistently soft, not dry or dense.
• Go by dough feel, not a fixed flour amount: Whole wheat and oats absorb differently depending on brand and humidity.
• For extra-soft slices: Brush the hot loaf lightly with 1 teaspoon melted butter after baking (optional).
• Best rise environment: A slightly warm spot (around 75°F/24°C) gives the most predictable proofing times.
• Clean cuts: Slice with a serrated bread knife only after the loaf has cooled fully.

Variations

• Honey Oat Sandwich Bread (softer crust): Bake as directed, then cool and store the loaf in a bag once fully cool to soften the crust overnight.
• Seeded Honey Oat Bread: Add 2 tablespoons (18 g) sunflower seeds and 2 tablespoons (18 g) pepitas with the flour. Sprinkle more on top after brushing with milk.
• Cinnamon Honey Oat Swirl: After shaping into a rectangle, sprinkle with 1 1/2 tablespoons (18 g) brown sugar mixed with 2 teaspoons cinnamon, then roll up and bake (expect a slightly more open crumb).

Storage & Make-Ahead

Let the bread cool completely, then store at room temperature in a sealed bag or container for 3 days. For longer storage, slice the loaf and freeze in a freezer-safe bag for up to 2 months. Toast slices straight from frozen for best texture.

Make-ahead option: After shaping and placing the dough in the loaf pan, cover tightly and refrigerate for up to 12 hours. The next day, let the dough sit at room temperature until it crowns about 1 inch above the pan (often 60–90 minutes), then bake as directed.

Nutrition (per serving)

Approximate, based on 12 slices: 185 calories; 4 g protein; 31 g carbohydrates; 3.5 g fat; 3.5 g fiber; 8 g sugars; 240 mg sodium.