Honey Oatmeal Bread (Fresh Milled Flour)
This Honey Oatmeal Bread with Fresh Milled Flour is one of those loaves that disappears fast around here! It’s soft enough for sandwiches, has just a touch of sweetness from the honey, and the oats give it a hearty texture without making it heavy.
Are you looking for more Freshly Milled Flour Recipes, try our 100% Whole Wheat Bread, Cinnamon Rolls with Fresh Milled Flour, or Spelt Pizza Dough.
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This homemade honey oat bread uses simple ingredients, but they come together to create a loaf that’s far better than most store-bought bread. The honey adds flavor, the oats add texture, and the freshly milled flour gives the bread a rich flavor you just can’t get from a bag of flour sitting on a grocery store shelf.
I’ve made a lot of fresh milled bread over the years, and this one has become a family favorite. Made with freshly milled hard white wheat, honey, and rolled oats, it’s perfect for toast in the morning, sandwiches at lunch, or warm from the oven with butter melting into every slice. It’s just SO yummy!
What Is Freshly Milled Flour?
Freshly milled flour is flour that is ground from whole wheat berries just before baking. Unlike store-bought flour, it still contains the bran, germ, and endosperm, giving it much more flavor and nutrition.
If you’re new to milling your own flour, be sure to check out my Freshly Milled Flour 101: Start Here where I cover everything you need to get started.
What you’ll love about this Oatmeal Bread Recipe
Recipe Ingredients:
You’ll need the following ingredients to make this fresh milled flour recipe:
- Warm water
- Honey
- Old-fashioned oats
- Yeast
- Eggs
- Butter
- Salt
- Fresh milled hard white wheat flour
- Milk
Ingredient Notes:
- Freshly Milled Hard White Wheat Flour: This is my go-to wheat for sandwich bread because it produces a lighter loaf than hard red wheat. The flavor is mild, making it perfect for everyday sandwich bread.
- Old-Fashioned Oats: The rolled oats soften as the bread bakes and add just enough texture throughout the loaf.
- Honey: Honey gives this bread its signature flavor and helps keep the loaf soft.
- Butter: A little butter adds richness and helps create a tender crumb.
- Yeast: This recipe uses active dry yeast, which gives the bread plenty of rise and structure.
How to Make Honey Oatmeal Bread Step-by-Step:
STEP 1: Add the warm water, honey, and old-fashioned oats to the bowl of a Bosch mixer. Let stand for 5 minutes to soften the oats.
STEP 2: Sprinkle the yeast over the oat mixture and let stand for 5 minutes.
STEP 3: Add the eggs, butter, salt, and 4 cups of freshly milled flour. Mix on low speed, then gradually add the remaining flour until a soft dough forms.
STEP 4: Let the dough rest for 12 to 15 minutes to allow the flour to fully hydrate. Knead for 8 to 10 minutes, until the dough is smooth, elastic, and slightly tacky.
STEP 5: Cover and let the dough rise until doubled in size, about 45 to 60 minutes.
STEP 6: Grease two 9×5-inch loaf pans. Divide the dough evenly between the pans and shape into loaves. (If using 8×4-inch loaf pans, divide the dough into thirds and use 3 pans.)
STEP 7: Cover and let rise until the dough is about 1 inch above the rim of the pans, about 45 to 60 minutes.
STEP 8: Stir together the milk and honey. Brush over the tops of the loaves and sprinkle with oats.
STEP 9: Bake at 350°F for 32 to 38 minutes, or until golden brown and the internal temperature reaches 190°F. Optional: I like to brush the baked loaves with a little melted butter.
STEP 10: Remove the loaves from the pans and cool completely on a wire rack before slicing.
PRO TIP:
Resist the temptation to cut into the bread right away. Letting it cool completely helps the crumb set and gives you the best texture.
Storage and Reheating:
Storage: Store leftover oat bread in an airtight container or bread bag at room temperature for up to 4 days.
Freezing: For longer storage, wrap the cooled loaves tightly and freeze for up to 3 months. Thaw at room temperature or toast slices straight from the freezer.
Additions and Substitutions:
ADDITIONS:
- Add 1 teaspoon cinnamon for a warm flavor.
- Mix in 1/2 cup raisins for a classic oatmeal-raisin variation.
- Add 1/4 cup flaxseed meal for extra whole grain goodness.
- Stir in 1/2 cup chopped walnuts or pecans.
SUBSTITUTIONS:
- Hard red wheat can be used in place of hard white wheat for a heartier flavor.
- Maple syrup can be used instead of honey.
- Water can be used in place of the milk topping, but I like using milk because it helps the tops bake up a little more golden.
Questions about this Oatmeal Bread
Can I use hard red wheat instead of hard white wheat?
Yes. Hard red wheat works well in this recipe, but it will give the bread a slightly darker color and a stronger whole wheat flavor.
Do I have to use a Bosch mixer?
No. Any heavy-duty stand mixer can be used. You can also knead the dough by hand.
Why didn’t my bread rise?
Old yeast, cool room temperatures, or adding too much flour can all slow down the rise. The dough should be soft and slightly tacky, not dry.
Can I make this Oat bread recipe into rolls?
Yes. Divide and shape the dough into rolls, then let them rise until puffy. Bake at 350°F for 18 to 22 minutes, or until golden brown. The baking time will be shorter than for loaves.
Why is my bread dense?
Dense bread is usually caused by adding too much flour or not allowing the dough enough time to rise. The dough should double in size during the first rise and rise above the pan before baking.
What can I serve with this Honey Oat Bread?
Serve this oat bread with scrambled eggs, for French toast, cinnamon toast, or your favorite sandwiches.
Enjoying baking with fresh milled flour? My Complete Guide to Freshly Milled Flour includes step-by-step lessons, troubleshooting tips, grain guides, and beginner-friendly recipes to help you get the best results every time. Get the Complete Guide to Freshly Milled Flour Here.
Honey Oatmeal Bread
Ingredients
- 2 1/2 cups warm water 105-110°F
- 3/4 cup honey
- 1 cup old-fashioned oats
- 1 tablespoon + 1 teaspoon active dry yeast
- 2 large eggs room temperature
- 1/2 cup butter softened
- 1 tablespoon salt
- 7 1/2 to 8 cups freshly milled hard white wheat flour
Topping
- 1 tablespoon milk
- 1 tablespoon honey
- 1/4 cup old-fashioned oats
Instructions
- Add the warm water, honey, and old-fashioned oats to the bowl of a Bosch mixer. Let stand for 5 minutes to soften the oats slightly. 2 1/2 cups warm water,3/4 cup honey,1 cup old-fashioned oats.
- Sprinkle the yeast over the mixture and let stand for another 5 minutes. 1 tablespoon + 1 teaspoon active dry yeast.
- Add the eggs, butter, salt, and 4 cups of freshly milled flour. Mix on low speed, then gradually add the remaining flour until a soft dough forms. 2 large eggs,1/2 cup butter,1 tablespoon salt,7 1/2 to 8 cups freshly milled hard white wheat flour.
- Let the dough rest for 12 to 15 minutes to allow the flour to fully hydrate. Knead for 8 to 10 minutes, until the dough is smooth, elastic, and slightly tacky.
- Cover and let the dough rise until doubled in size, about 45 to 60 minutes.
- Grease two 9×5-inch loaf pans. Divide the dough evenly between the pans and shape into loaves.
- Cover and let rise until the dough is about 1 inch above the rim of the pans, about 45 to 60 minutes.
- Stir together the milk and honey. Brush over the tops of the loaves and sprinkle with oats. 1 tablespoon milk,1 tablespoon honey,1/4 cup old-fashioned oats.
- Bake at 350°F for 32 to 38 minutes, or until golden brown and the internal temperature reaches 190°F.
- Remove from the pans and cool completely on a wire rack before slicing.
Notes
Nutrition
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About Vicky Hadley
Vicky Hadley is a professional food photographer and creator behind Little Chef Within. As a mom of 6 boys, there’s always plenty of noise and plenty of food! She relies on filling meals to keep her crew happy and loves creating recipes that real families can count on.