A hearty, lightly sweet sandwich loaf that fills my home with warm, comforting aroma. I love how the natural honey and oats add wholesome flavor, while still keeping it tender and sliceable.

Why You’ll Love This Recipe

I love that this bread is free from processed sugar yet still delivers that soft texture and gentle sweetness. Perfect slathered with butter, stacked in a sandwich, or served alongside soups and stews. I bake it weekly because my family can’t get enough.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

3 cups all-purpose flour
¾ cup old-fashioned rolled oats
2¼ tsp active dry yeast
1½ tsp fine sea salt
2 Tbsp unsalted butter
1 cup whole milk
¼ cup lukewarm water
¼ cup raw, natural honey

For the topping:

2 Tbsp honey
2 Tbsp rolled oats

directions

In a bowl or stand mixer, I whisk together flour, oats, yeast, and salt.
I warm milk and butter in a saucepan over medium-low until the butter melts—without boiling—then stir in honey and water.
I combine the wet and dry mixtures and knead with a dough hook for about 6–8 minutes, or by hand for about 10 minutes, adding flour a tablespoon at a time if needed to reduce tackiness.
I transfer the dough to a lightly oiled bowl, cover it, and let it rise until doubled, about 30–60 minutes.
I shape the dough and place it in a greased 9×5″ loaf pan, cover it, and let it rise again until doubled, another 30–60 minutes.
I preheat the oven to 350 °F.
I brush the loaf with honey and sprinkle the oats on top.
I bake for 40 minutes, rotating halfway through, until golden and cooked through.
I let the loaf cool completely before slicing.

Servings and timing

Makes 1 standard 9×5″ loaf, about 8 servings
Prep time: ~15 minutes
Rise + bake time: ~1 hour 40 minutes
Total time: ~1 hour 55 minutes

Variations

I sometimes swap whole milk with almond or coconut milk, and the result is still tender and tasty.
When kneading by hand, I add a little extra flour if the dough is too sticky, but I’m careful not to overdo it.

storage/reheating

Once the loaf has cooled completely, I store it in a bread bag or airtight container at room temperature for up to 3 days. To freeze, I slice it and wrap portions in freezer bags—it stays fresh for up to 4 months. For reheating, I pop a slice in the microwave or toaster to bring it back to life.

FAQs

1. Can I use non-dairy milk in this recipe?

I often use almond or coconut milk instead of whole milk, and the bread turns out just as delicious.

2. How sticky should the dough be after kneading?

The dough should be tacky but not overly sticky. I add a tablespoon of flour at a time during kneading if needed.

3. How do I know when it’s done baking?

The bread should be golden brown and sound hollow when tapped. I usually check at the 40-minute mark.

4. Can I freeze this bread?

Yes, I slice and freeze the bread in portions. It reheats well in the toaster or microwave.

5. Why is the dough rising slowly?

Cool room temperature can slow down the rise. I sometimes let it rise in a slightly warm (but turned-off) oven to help it along.

Conclusion

I’m constantly amazed at how simple ingredients—flour, oats, honey, milk, yeast—come together into this flavorful, wholesome loaf. Whether smeared with butter, layered in sandwiches, or served alongside a bowl of soup, this Honey Oat Bread never disappoints. I hope it becomes a staple in your home, too.

Honey Oat Bread