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Soft Oatmeal Honey Wheat Bread Recipe

This simple oatmeal honey wheat bread recipe combines the heartiness of whole wheat flour, the natural sweetness of honey, and the comforting texture of oats. Perfect for sandwiches, toast, or just enjoyed fresh from the oven with a smear of butter, this healthy whole wheat oat bread is the ultimate homemade treat.
Prep Time3 hours
Cook Time40 minutes
Total Time3 hours 40 minutes
Course: Breakfast, Side Dish, Snack
Keyword: bread, healthy, oatmeal
Servings: 2 Loaves

Ingredients

  • 615 g (2½ cups) Water
  • 110 g (1¼ cups) Rolled Oats
  • 50 g (2Tbsp + 1Tsp) Honey
  • 71 g (5Tbsp) Butter
  • 19 g (1Tbsp) Salt
  • 2 Packets (4½ tsp, 14g) Instant Yeast
  • 212 g (1¾ cup) Whole Wheat Flour
  • 600 g (5 cups) All Purpose Flour

Instructions

  • In the bowl of a stand mixer (or large mixing bowl for hand-kneading), carefully combine the boiling water, oats, honey, and dbutter. Stir until the butter melts. Let the mixture sit for about 20 minutes, until lukewarm (100°F-110°F) and thickened. The oats should be soft.
    615 g (2½ cups) Water, 50 g (2Tbsp + 1Tsp) Honey, 71 g (5Tbsp) Butter, 110 g (1¼ cups) Rolled Oats
  • Add the salt, yeast, whole wheat flour, and all-purpose flour to the oat mixture. Using a stand mixer fitted with the dough hook attachment, knead on speed 2 for 8-10 minutes until a smooth, slightly tacky dough forms.
    19 g (1Tbsp) Salt, 2 Packets (4½ tsp, 14g) Instant Yeast, 212 g (1¾ cup) Whole Wheat Flour, 600 g (5 cups) All Purpose Flour
  • Alternatively, knead by hand for about 12-15 minutes.
  • Shape the dough into a ball and place it in a lightly greased bowl. Cover with plastic wrap or a damp towel. Let rise in a warm, draft-free spot until doubled in size (about 1 hour).
  • Turn the dough onto a lightly floured surface and gently press to deflate. Divide it into two equal portions. Shape each portion into a loaf and place in greased 9x5-inch loaf pans.
  • Cover the pans with plastic wrap or a damp cloth. Let the dough rise for about 60-90 minutes, or until it rises just above the pan rim.
  • Preheat the oven to 375°F during the final 20 minutes of proofing. Bake the loaves for 35-40 minutes, or until they reach an internal temperature of 190°F. The tops should be golden brown and sound hollow when tapped.
  • Let the loaves cool in the pans for 5 minutes. Turn out onto a wire rack and cool completely before slicing.