Tuesday, September 27, 2011

Homemade Honey Oat Bread

by Darla

Have you guys ever noticed how early morning comes? Seriously, I wouldn’t mind mornings quite so much, if they didn’t have to start so early.

Here’s the thing, though. I’m actually quite a morning person. Once I’m awake, that’s it…I’m up for the day. And I’m mostly okay with that.

Except that I love to sleep.

I love it like I love cake. I love it slightly more than cake, actually, but a little less than the Hubster. I love the Hubster most of all, but sleep gives him a run for his money.

I’m usually very angry when my sleep is disturbed unnecessarily. I would imagine that, when someone disturbs my sleep for a stupid reason, I look something like Donald Duck when he’s hopping mad.

“You can’t understand anything I’m screaming at you right now, but you know I’m pretty pissed.”

Over the years, I’ve learned that others shouldn’t wake me in the morning, unless they do so gently. Hubs used to think kicking my ankle was a sufficient wake up call (when he wasn’t also getting up). I’m thinking that’d enrage even the most docile of sleepers.

Even after I broke him of that, he went through a cycle of unpleasant wake up calls before finally learning that the only way to wake this sleeping dragon is to do so gently.

Definitely not by tickling (after all, Draco Dormiens Nunquam Titillandus).

Actually, when we were first married, he used to be all kinds of romantic when waking me up. He’d turn on some romantic song, telling me how beautiful I am or something (thanks, Steve Holy), and then smile at me as I stirred. It sounds all romantic, but I hate to imagine how terrible I looked, and I hope he never caught a whiff of my morning breath…it’d totally ruin the romance of it all.

Then the newness wore off, and we went through a period of kicking, shaking, elbowing, and nudging me awake.

These were dark years in our marriage. I swear, the only thing that kept him around was how wonderful he was the rest of the time. He had to be, to make up for the ways he jerked and pushed me out of my happy state of sleeping.

It’s been a good three or four years now, since he finally settled into the appropriate way to wake me up.

My own alarm clock.

Ha. Yeah, right. Snooze is my drug.

No, Hubster has established that hugs and kisses are the best way to wake me. And why not? He’s worth uprooting and moving our home around the country every two to four years (totally worth it), I’m worth hugs and kisses for wake up calls. Fair trade.

Oh. And donuts. I’ll always wake up happy if there’s donuts.

Or bread. Fresh, homemade bread. Which brings me to my point…

Honey oat bread. Delicious, soft, sweet, irresistible honey oat bread.

It always amazes me how few ingredients you need for delicious bread.This one has more than most, and it still only needs oats, flour, milk (soy or almond can be used for vegan/dairy free), water, honey (agave is great for vegan), butter or margarine, instant yeast, and salt.

I like to place the milk in a small bowl, or large measuring cup, and warm it up so that it’s hot enough to melt the butter, but not boiling. Then, I add the butter, stirring until to melt it, and stir in the water and honey. This gets the liquid ingredients warm enough to activate the yeast, while combining them before adding them to the flour.

Once the dough is ready, it needs to rise in a lightly oiled bowl (covered), until doubled, which usually takes about a half-hour to one hour.


Once doubled, place the dough on a clean, dry work surface. If the dough is too sticky, lightly flour the surface before continuing. Flatten the dough into a 9 by 12-inch rectangle.


Next, tightly roll the dough, tucking the ends as needed, into a loaf.


Whenever I bake bread, I like to line the loaf pan with parchment to make the bread easier to remove. You can usually reuse the parchment several times, but this bread usually gets it a little sticky, so you’ll probably have to toss it when you’re done.

Place the shaped dough into a 9×5-inch loaf pan, cover with a clean dry towl, and allow to rise until doubled, about 1/2  to 1 hour.


I love leaving my bread and coming back to see it has grown. It’s just so satisfying.


When the loaf is doubled again, brush the top with warmed honey.


Be sure to cover the entire surface…it’s so yummy. :)


Next, sprinkle with the oats. Bake at 350 degrees (180 C) for 40 to 50 minutes, until the bread is deep golden brown and the internal temperature is about 190 degrees.

Transfer to a wire cooling rack and allow to cool completely before serving.

I love how golden and lovely this bread is. The crust is sweet and very slightly chewy. The oats add just a little nuttiness, while the inside of the bread is soft and delicious. I was inspired to make this after trying a version of it from the farmers’ market where my sister lives. Thank goodness for farmers’ markets and for inspiration.

This is, without a doubt, my new favorite bread. It’s fast (considering it’s yeast bread), and very easy to make. It’s totally worth the wait of rising and baking it, and it’s still incredibly yummy after three days (I don’t know about longer than that, because it got eaten too fast).

To be honest, I’m not a fan of honey, on it’s own. I never have been. But it’s so perfect and delicious in this bread. Plus, it’s really pretty. :)

Let’s add a little bit more honey. Why not?


Honey Oat Bread [Printable Version]
Makes 1 9×5-inch loaf


3 cups (381 grams) all-purpose flour
3/4 cup oats (I have used instant and old fashioned, both work great)
2 1/4 teaspoons instant yeast
1 1/2 teaspoons salt
1 cup (250 ml) milk (almond or soy milk for vegan/dairy free)
1/4 cup (62 ml) lukewarm water
2 tablespoons (28 grams) unsalted butter or margarine
1/4 cup honey (agave for vegan)

1 1/2 to 2 tablespoons honey (or agave), warmed
1 1/2 to 2 tablespoons oats

In a large bowl, or the bowl of a standing mixer, combine the flour, oats, yeast, and salt.

In a small bowl, or two cup (450 ml) measuring cup, warm the milk so that it’s hot enough to melt the butter, but not boiling. Add the butter, stirring until melted, then stir in the water and honey.

Pour the milk mixture into the flour mixture, mixing with a dough hook until it just comes together to form a dough. Knead in the mixer, with the dough hook attachment, for 10 minutes, until the dough is smooth and elastic (if you’re making this recipe by hand, the dough will be very sticky at first; flour your hands and work surface generously and be patient). If the dough is still very wet and sticky after 5 minutes of kneading, add more flour, 1 tablespoon at a time, until the dough is barely tacky. If the dough is too dry, add water, 1 teaspoon (5 ml) at a time, to soften it up.

Place the dough in a lightly oiled bowl, cover, and allow to rise until doubled, about 1/2 to 1 hour.

Once doubled, place the dough on a clean, dry work surface. If the dough is too sticky, lightly flour the surface before continuing. With your fingers, flatten the dough into a 9 by 12-inch rectangle. Tightly roll the dough, tucking the ends as needed, into a loaf. Place the shaped dough into a 9×5-inch loaf pan, cover with a clean dry towl, and allow to rise until doubled, about 1/2 to 1  hour.

Preheat oven to 350 degrees (180 C). Place an empty loaf pan on the bottom rack of the oven and bring 2 cups of water to a boil.

When the loaf is doubled again, brush the top with the warmed honey and sprinkle with the oats.

Place the bread in the oven and pour the boiling water into the empty loaf pan on the bottom rack of the oven. Bake for 40 to 50 minutes, until the bread is deep golden brown and the internal temperature is about 190 degrees.

Transfer to a wire cooling rack and allow to cool completely before serving.

Recipe by Darla

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{ 155 comments… read them below or add one }

1 Ela September 27, 2011 at 9:24 am

Omgosh this looks just delicious, I must be the biggest bread fan in the world anyway… I luuuuv it and will try it myself soon :)


2 Caroline @ chocolate and carrots September 27, 2011 at 9:41 am

Wow…this looks fantastic! :-) The perfect fall bread.


3 Sincerely Jill September 27, 2011 at 10:01 am

Too funny, I have bread rising right now. Honestly though, your bread looks much more delicious!


4 Deniece Huffman September 27, 2011 at 10:53 am

so can this be done in a bread machine? I guess it would be hard to put the honey on and the oats….

Looks yummy, might have to do it the regular way ;)


5 Darla September 27, 2011 at 11:06 am

Hi Deniece, This can definitely be done in a bread machine! It even has instant yeast. But, of course, like you said, it’d be hard adding the honey and oats. It’s still very easy by hand though…and definitely worth it. :)


6 Elizabeth January 12, 2013 at 9:53 pm

I was curious of the same thing but hey if someone says it can be done then I may be trying it out soon! My bread machine beeps at me between cycles so I might take that quick chance to put the honey and oats on it… it’s a thought.


7 Laura April 9, 2013 at 9:45 am

I always make my bread in the bread machine but bake it in the oven. I set it on dough cycle, let it do it’s thing then take it out once it’s mixed. I place it in a bread pan to rise, then bake. I think that’s the best way to make this recipe with the bread machine. Then you could still add the oats and honey!


8 Kim September 27, 2011 at 11:06 am

Sounds super yummy. I’ve always been a bit wary of yeast breads since I failed epically trying to make foccacia, but I might try to get back on the horse with this. I also might try it with whole wheat flour, since we’re not really white bread fans.

I had to be in work an hour early this morning, which meant I had to wake up an hour early. Your story about sleeping came at a good time. I can relate.


9 Darla September 27, 2011 at 11:08 am

Kim, Hahahahaha! I love mornings…I just don’t like waking up, damn it! ;)

This bread is excellent with half whole wheat/half white. I haven’t tried it with full wheat, but I bet it’s still tasty; I’ve always loved honey wheat. Yummm!


10 Panmeiz Cuisine September 27, 2011 at 11:25 am

Bookmarking this…thanks for sharing. Easy breezy and yummy is always a favorite :). My family feast on bread for breakfast almost every alternate day so this is a great recipe. Thanks again for sharing.


11 anastassia September 27, 2011 at 1:19 pm

you must be psychic. i was just looking around last night for a good oatmeal bread. crazy!


12 Angela Willis September 27, 2011 at 3:02 pm

Okay, first of all I have to tell you that I love you! You are soooo much like me. I too am a sleeping dragon- the sad thing is that my husband hasn’t learned in 18 years of marriage how to wake me up properly- the only one that can is my sweet gentle little boy, Liam- who likes to cuddle and call me his “sweet lovey punkin’”. : ) I also go way off on tangents to get around to my point… but I always do get to it (eventually) ; ) I adore beautiful things… they make my life happy! I enjoy taking photos, too – yours are lovely! And that bread is to die for… I LOVE yeast bread, especially if it is quick and easy to do and still gives you the same kind of results as the other breads that take longer. Thank you so much for this recipe! I will try it very soon, with local honey from our Farmer’s Market! I can’t wait! : )


13 Candi @ Family Stamping and FOOD! September 27, 2011 at 3:12 pm

Lord have mercy!


14 Marlis September 27, 2011 at 5:09 pm

I am soooo making that!


15 sabrina September 27, 2011 at 10:48 pm

yum! :) i love your recipes and can’t wait to try this :D i don’t like honey on its own either but honey oat bread is really good (as well as honey oat bread or multi-grain bread with the seedy things toasted with peanut butter and honey…if you haven’t tried that you should because its heaven :P)


16 Zo @ Two Spoons September 28, 2011 at 1:43 am

Had never thought to brush the loaf with honey to keep the oats on – good to know it doesn’t burn! Would have such an amazing flavour too. Thanks for the lovely photos as always!


17 Kita September 28, 2011 at 8:44 am

Im a when I’m up I’m up person myself – and my BF is a lay there and hit snooze for over an hour. Talk about getting pissed. Over an hour. No lie. Grrrrrr.

Honey Oat bread is on my fall bucket list (actually, its the only thing I wrote down since I am so indecisive) so I am both salivating at and motivated by this post! Winning!


18 Jenny September 28, 2011 at 10:36 am

I made this last night with half white/half wheat flour. It was absolutely amazing, golden brown crispness on the outside with a warm and amazing inside. Thanks so much for the post!


19 Jessica September 28, 2011 at 2:27 pm

I have never made bread before but am so trying this tonight! I’ve been on a make-storebought-stuff-yourself-at-home kick lately and I think my family will enjoy this. Every recipe/technique I have ever tried from your site has been great so I am really looking forward to yummy bread tomorrow morning!


20 jessica September 28, 2011 at 8:23 pm

My bread is leavening now…cant wait to see how she turns out!

Just wondering….did you put any oats in the dough? it didn’t say to do so in the directions (just on top) but I put about half of them in the dough when I mixed mine up. We shall see how it turns out. I also used 1/2 whole wheat flour. Yum!


21 Darla September 28, 2011 at 9:37 pm

Hi Jessica, So, so sorry! I forgot to add it in! You add the oats to the flour and other dry ingredients. I have fixed it in the recipe and I very, very much appreciate you pointing it out to me. Sorry again, and thank you!


22 Jessica September 29, 2011 at 8:11 am

Ok, so My bread looks and tastes fabulous, but its a bit dense and a little dry. Is it supposed to be like that? It certainly doesnt look dense in your pics. Could it be the whole wheat? Did I over work the dough? Did I not let it rise enough? It took about an hour for it to double during each leavening time. Like I said, Ive never done home made bread so I don’t think the result is too terrible considering Im a noob.


23 Candice September 28, 2011 at 7:56 pm

Just got it in the oven, can’t wait to try it!


24 Reem | Simply Reem September 29, 2011 at 12:52 am

This looks Wonderfully Divine!!!!
I am totally drooling…


25 Anna September 29, 2011 at 11:53 pm

Perfect! Your step by step procedure with corresponding photos will really help me..Thanks for sharing!


26 Janne September 30, 2011 at 5:24 am

THIS IS SO GOOD. As I was doing my bi-weekly squiz around all my favourite food blogs, I saw this one and instantly reached for pen and paper to get the recipe down. Several hours later, the yummiest thing ever was sitting on our benchtop, innocently cooling on the rack. (I didn’t know how great it would taste, it was 1AM by the time I finished, and a school night to boost!) I toasted mine with butter and honey, and it took almost all the self-control in me to not devour the whole loaf in one sitting. ;)
I’m usually much too timid to try baking bread, but this was so easy and it turned out exactly like in the photo, so I foresee myself baking this for years to come. Thank you for another amazing recipe, Darla!


27 Laura September 30, 2011 at 9:45 pm

This may seem like a really dumb question, but when you say “roll”, you mean… roll? As in rolling a jelly roll type of roll? How do you get your loaf so smooth at the end?


28 Darla September 30, 2011 at 11:08 pm

Hi Laura, It’s not a dumb question at all. :) That’s exactly what I mean; roll the bread into a tight roll, just like you would a jelly roll. If you roll it tightly, it will stick and be nice and smooth.


29 Amanda October 2, 2011 at 4:52 pm

Oh my gosh, these photos are incredible. I have not attempted to bake bread in a long time – don’t have the best luck with it – but I am SO going to try this.


30 Kristina October 4, 2011 at 4:16 am

I live in rural Thailand (Peace Corps) and there are many ingredients I can’t get my hands on, but this one, I had everything for! It was so delicious, even my finicky Thai friends LOVED it and asked me to teach them to make it. Yay! Cultural exchange!


31 bttrflybabydoll October 4, 2011 at 7:33 pm



32 Marlis October 6, 2011 at 7:54 pm

Omg, this bread is amazing. I doubled the recipe and it is just wonderful. We love the fact that it doesn’t use any eggs, wonderfully moist and fragrant with a delightful crumb and crunchy crust on top. Thanks for my new go-to bread recipe!


33 Marlis October 7, 2011 at 11:36 am

The mistake made earlier in not adding the oats to the flour, salt and yeast is still there in the printable version.


34 Tamakun October 7, 2011 at 9:52 pm

Hi there; long-time lurker here :)

I haven’t made any bread at home for a while, but when I saw this I just had to try it out! It came out looking beautiful (the parchment paper trick works wonders!) and tastes just heavenly! Thanks for the post, and I look forward to trying out more of your wonderful recipes!


35 Jesiree October 18, 2011 at 10:43 pm

When I first made this bread I was so nervous, I made it for a dinner party and only (just) had time to let it cool before I had to dash out the door. It turned out amaze and everyone loved it, fail-proof bread. Thanks heaps!


36 Laura October 24, 2011 at 2:13 am

This bread was so easy to make! Apart from the long rising and baking time, it only took me about 20 minutes to put together. I accidentally kneaded the dough after the first rising, but it still seemed to come out fine. It tastes amazing. Thanks for the recipe! I have never made bread without a bread machine before, and not only was it easy, but it turned out wonderfully.


37 Jess Wakasugi {Life's Simple Measures} December 2, 2011 at 2:37 pm

Not saying this bread isn’t good, but even if it wasn’t, your pictures alone make me a believer! Completely gorgeous, give me photography lessons :) Pinned!


38 {leah} December 20, 2011 at 12:25 pm

Just popping in to say thanks for this recipe! I finally tried it this week – stumbled on to your blog through pinterest. Having spent years as a baker and chef, this recipe is super yummy and easy! I love the texture of the finished loaf. Have a wonderful day!


39 Len January 13, 2012 at 9:33 pm

Just made a loaf using your recipe, and it is cooling on the wire rack. Mmmmm, it smells so good I don’t know whether I can wait for it to cool.


40 Bianca January 18, 2012 at 7:55 pm

Hi! I discovered your recipe today and baked a loaf this morning. Simply to die for! Thank you for posting a very detailed tutorial.


41 Vicky March 24, 2012 at 9:26 am

Thank you so much for this recipe! My grandma taught me to make bread by hand when I was in my 20′s (now 63! baby boomer), I am making this bread right now in my bread machine as I write this. I use my bread machine for all bread recipes, but always on the dough cycle. I just don’t feel I have the strength in my hands anymore to do the hard work of kneading. I still love to feel the dough after the first rise in bread machine, as I can still here my grandma’s voice saying and showing me how pretty and silky the dough should feel and look.
So…I had organic instant oatmeal in my pantry, but it is maple nut, so i figured, I love maple, and I love nuts, so this would just make this bread even better for my taste! My BIG QUESTION.. Could you please explain the concept of having a pan of boiling water in oven while bread is baking???? Is that to make crust more hard? or does it make the bread itself for soft inside??? could you email me the answer?
again, thank you so much for this lovely recipe! Vicky


42 May April 17, 2012 at 12:53 pm

Hi, thank you for the recipe. I have tried making this bread, however it came out slightly mushy. Why do you use all purpose flour rather than bread flour? thanks.


43 Ambika May 1, 2012 at 5:20 pm

This loaf is in my oven right now! Will let you know how it turned out! :) I am so excited!!


44 Ambika May 1, 2012 at 6:30 pm

Hey! I just pulled the bread out of the oven. It turned out okay. The top became too crusty and the bottom didn’t get as brown as yours. Any idea what went wrong??


45 Scream August 10, 2012 at 5:50 pm

This bread is perfect. Oh my goodness. I baked some last week and now my family is begging for more. Two loaves coming right up! YUM


46 Ann October 6, 2012 at 9:32 am

So easy and delicious. I would make this every week.


47 Alex December 11, 2012 at 5:25 pm

Hello, I tried this tonight, But my bread didn’t rise. I used whole wheat flour instead of all purpose. Can anyone give me any suggestions? Usually recipes tell you to put the yeast in warm water until it foams. Was that the problem?


48 Darla January 3, 2013 at 10:33 am

Hi Alex, this recipe calls for instant yeast, which does not require proofing (being put I warm water). If you did not use instant yeast, then that is probably the reason you had rise problems.


49 emily April 6, 2013 at 7:38 pm

It calls for instant yeast, but what if you just warmed the water called for in the recipe, and mixed that with the honey and regular yeast and let it proof before you added it to the rest of the ingredients? Seems like it would work ok-warm water, sugar and yeast….right? I really don’t want to go buy instant yeast if I don’t have to :)


50 Darla May 29, 2013 at 5:04 pm

You can always use regular yeast in place of instant, as long as you proof it first. I prefer instant yeast, as it allows me to skip the proofing process.


51 cici December 20, 2012 at 5:29 am

thank you so much, I am going to give this a try. You photos are amazing♥ It looks so tasty♥


52 Frieta December 20, 2012 at 9:33 am

My dough is in the bowl for the first rise now. I found the recipe on pinterest. The headline was “no kneading necessary”. The first line of the recipe says “in a large bowl or in the bowl of a stand mixer” add your ingredients. I don’t have a stand mixer so I used a large bowl. Then after incorporating the ingredients the directions say to “Knead” for 10 minutes. How do you knead this sticky stuff with your hands??? I had to wash off the goo from my hands twice and then I’m sure I added waaayyy to much flour trying to be able to handle the dough. I doubt my bread will be any good once I have completed the recipe because of the excess flour. Can someone tell me how you were able to knead the sticky, sticky dough,,,or was this a mistake in the recipe and it should have been kneaded with dough hooks in a standing mixer. This is my first attempt at making home baked bread. I thought this looked easy enough for a first timer. Not.


53 Darla January 5, 2013 at 12:37 pm

I don’t know why anyone would label this as “no kneading necessary.” This, like pretty much any bread recipe, does require kneading, but it can be done in a stand mixer. If you make this by hand, the. You do need to very generously flour your hands and work surface. It is a softer, wetter bread to start with, but you can add quite a bit of flour and still have success. I hope that it turned out good for you.


54 louise January 14, 2013 at 6:56 am

Can I just use the hook attachment in my stand mixer? Would I leave it going for 10 minutes rather than kneading for 10 mins? Thanks


55 Samantha January 30, 2013 at 11:30 am

Yep, use the dough hook attachment for your stand mixer. Generally you can cut the kneading time in half versus hand kneading (10 minutes of hand kneading = 5 minutes of stand mixer kneading) but check your mixer’s manufacturer’s directions first before taking my word for it :)


56 Hilary October 27, 2013 at 3:43 pm

The recepie above says to “knead in mixer with dough hook for 10 minutes” so are you saying it should only be in the mixer for 5 minutes? It’s a little confusing now.

57 Lindsey December 21, 2012 at 1:06 am

I just made this bread tonight after finding the recipe on pinterest…. my husband and I both loved it! This was my very first attempt at making bread and it turned out great. He suggested we shouldn’t buy store bread anymore lol.


58 Hernandez January 2, 2013 at 6:21 pm

OMG This bread looks soo Good I decided to make it today and its in the oven right now.


59 Kerry C January 3, 2013 at 10:10 am

I made this bread yesterday. It is the best bread I’ve ever made. Such great flavor! I used dry active yeast and just added the yeast to the liquid mixture and let it dissolve, then added that to the dry ingredients.


60 Katherine January 3, 2013 at 11:04 pm

Delish! I love this recipe. It’s so sweet and the texture is dense – perfect! Bread is a pleasure to make when the recipe turns out. Hehe. Thank you for this great recipe.


61 Jennifer January 4, 2013 at 12:51 pm

This will be a fun recipe to try. You may want to try the bread pans from Bakersware.com. You won’t need to use parchment paper to get the bread out of the pan, the loaves come out easily, clean up is a breeze, and the bread browns evenly. It’s non-stick, BPA free, with no coating to flake or peel off. Amazing stuff!


62 Racheal January 8, 2013 at 6:04 am

This was a success.I’ve only made 2other recipes prior to this one and this was best(imho). I think I maybe overcooked it,due to the fact the timer went off and I didn’t notice and the other 4 members of the family thought it didn’t need any attention… but anyways. The honey on top with oats was delish! Thank you for sharing, I have pinned this and will be making again, soon. OAN-Ican completely relate to the part of being wakened gently. I thought I was the only one who felt that way but alas,’tis not true!


63 Robbie January 8, 2013 at 8:36 am

Not only are you an entertaining writer, but your photographs are amazing as well! I assume your recipe is delicious as well, I will find out in a few days by trying it! I tried to start a blog but kept eating all the food before I remembered to snap photos…sigh. Great post :) thank you for sharing, I can’t wait to try it!


64 Kati January 8, 2013 at 12:18 pm

I just made this bread and it smells so good. I used regular yeast and put it in the warm milk and it worked great. Will definitely be making it again.


65 Alyssa January 9, 2013 at 4:46 am

Just got this bread out of the oven and already half the loaf is gone – I have no clue how it could last for three whole days.


66 qtpie1910 January 13, 2013 at 10:51 am

OMG! Your pictures are absolutely beautiful. There is nothing i like better than freshly baked homemade bread. This sounds fantastic AND easy!!!


67 Tiffany January 14, 2013 at 10:56 am

Has anyone made a couple loaves and frozen them? Wondering how they hold up. And, has anyone made them with all wheat flour? We don’t use white flour so curious to know how it worked…if it was heavy or not.


68 Onica January 17, 2013 at 10:34 pm

Oh my wow. I made this today. I used a bit of whole wheat. It is so very good. I’m really glad that I doubled it! We already ate one loaf and I just got back from knit night and carved into the second. Mmmmmm.


69 Cara January 18, 2013 at 5:01 pm

I just finished making this and it tastes so amazing!!! It’s the first time I’ve ever made bread! So proud ;)


70 ashley January 20, 2013 at 8:39 am

Saw this on pinterest and thought it looked amazing… I’m a little disappointed it uses wheat flour though. I was really hoping it used oat flour with either spelt or barley flour


71 Lisa January 20, 2013 at 3:32 pm

I made this bread today and it turned out beautifully. I used a stand mixer, and the dough was quite sticky and I probably added an additional 1/4 to 1/2 cup. I used bleached white flour and baked for 50 minutes to get to the internal temperature of 190. I didn’t pat into a rectangle and roll, I just kneaded a few times and shaped into a loaf. Tastes great and texture is perfect.


72 Athena January 22, 2013 at 7:54 am

Can you use bread flour instead of all-purpose flour? If so, is it the same amount? Also, your bread looks SO yummy!! I can’t wait to try this recipe out myself!!


73 Darla March 9, 2013 at 11:11 am

You can use bread flour but because of the higher protein it will be firmer and denser. If you choose to do it, keep the measurements the same.


74 Arrica January 22, 2013 at 9:15 am

I don’t have instant yeast. How much longer would I need to let it rise?


75 Darla February 4, 2013 at 9:12 pm

If you’re using regular yeast, then you will need to proof it by placing it in a small amount of warm water before mixing it into the bread. Just combine the yeast with the 1/4 cup of warm water from the recipe. Allow it to rest for about 10 minutes, then stir it into the bread with the milk and butter.


76 Laura A January 23, 2013 at 9:08 am

Have you tried doubling the recipe? I want to make more than one loaf at a time, just wondering how it does is doubled.


77 Darla February 4, 2013 at 9:09 pm

Hi Laura, I’ve never doubled the recipe myself, but I would imagine that it would turn out quite nicely, since it’s a simple recipe. I wouldn’t recommend going much larger than doubling, though, as the ratios will start to be off.


78 Megan May 9, 2013 at 3:00 pm

I just finished making a double batch, and it turned out beautifully! Oh, and I used whole wheat flour instead of all-purpose. It’s a bit denser, but still absolutely delicious!


79 Vanessa January 24, 2013 at 10:34 am

I just made this and it came out insanely perfect!!! and my bread never looks this perfect. thank you!


80 Becky January 27, 2013 at 2:23 pm

I would strongly suggest putting your idea of lining the loaf pan with parchment paper in the actual instructions. I just finished making this bread and even though I very lightly sprayed the loaf pan before putting the bread in there it stuck! Part of the bottom and one side are still in the loaf pan after removing the bread. It smells great and I can’t wait until it cools down but sad that my loaf looks terrible and I lost most of my bottom.


81 Cheryl January 27, 2013 at 3:44 pm

Hi Darla, I made this bread the other day exactly like the recipe calls for and it was amazing. We eat whole wheat so I used WW flour instead of white all purpose and it didn’t turn out. What would you recommend to use Whole wheat flour. Has anyone used whole wheat for the total amount of flour or do you do half white and half whole wheat? Thanks!


82 jeninga75 January 29, 2013 at 4:22 pm

I glanced at all the comments quickly but didn’t look at all of them individually so forgive me if this was addressed, but can you use whole whear flour instead of the all purpose? Thanks!


83 Darla February 4, 2013 at 9:07 pm

I never have, but I know that several people have used have whole wheat. If you mae it with whole wheat, I’d love to hear what you think!


84 Laura A May 8, 2013 at 2:24 pm

I have used just whole wheat and half whole wheat. The one I used only whole wheat I loved it turned out great!


85 Megan May 9, 2013 at 3:01 pm

I’ve made it with whole wheat a few times, and it’s a little denser, but still really good!


86 Andrea January 30, 2013 at 8:59 am

I’m making this bread for the second time today – my family devoured it the first time. I used half “white-whole-wheat” flour and half all purpose flour the first time, and this time I’m using half “white-whole-wheat” flour and half white bread flour.


87 Samantha January 30, 2013 at 11:27 am

Thank you for the wonderful recipe!! Second day in a row making this one! I doubled the recipe, added a tablespoon of vital wheat gluten for each loaf, and used bread flour instead of all-purpose. This makes a beautiful, tall loaf of bread that is perfect for sandwiches and pretty enough to give as a hostess gift :) Thanks again!


88 Marie @ Chocolate and Wine February 4, 2013 at 2:09 pm

I made this today! I was so happy to see it rise when it was supposed to and I went to town putting honey on it before I put it in the oven. Mine turned out a little lopsided but it was still delicious. It was the first bread I’ve ever made like this so I’m beyond excited that it turned out so well.

xo Marie
Chocolate & Wine


89 Annie February 5, 2013 at 4:54 pm

I just pulled 2 loaves out of the oven and couldn’t wait until they were fully cooled before cutting in to one of them! I did half unbleached all purpose and half whole wheat flour…the results are amazing! Lightly crispy crust and super soft on the inside. Great flavor! Wonderful recipe.


90 Anna February 5, 2013 at 5:01 pm

I don’t have a bread pan… Is it okay to just put it on a cookie sheet? I’ve done this with other breads, but will this make mine turn out too hard? It’s rising in the oven for the second time (I put it in the oven with just the light on so no draft and perfect warm temp) and I just realized we had no bread pan. Must have lost it while moving or it’s still packed away somewhere odd.


91 Darla February 11, 2013 at 4:37 pm

I’ve never cooked the bread without a loaf pan, so I can’t say for sure how it would be on a cookie sheet. It’s a rather soft dough, so I wouldn’t recommend it.


92 Jan February 18, 2013 at 6:04 pm

Have you thought about making it in muffin pans and having rolls instead of loaves? I think that in a pinch it would work pretty good. Nice little individual rolls.


93 Darla March 9, 2013 at 10:51 am

Hi! I have actually made this as dinner rolls before, and they were divine! I am actually posting the recipe as dinner rolls int he coming weeks, so keep an eye out for it!


94 Arria February 6, 2013 at 1:30 pm

I made this bread for the second time today and just pulled it out of the oven! It is soooo yummy. When I made it last time I pretty much ate the entire loaf… myself. I will be using it for PB&J’s with organic peanut butter and organic pomegranate jelly this time! I should’ve baked two loaves…


95 Julie February 6, 2013 at 4:31 pm

Oh my goodness, this bread is absolutely delicious!! My new regular I think!


96 Letters February 7, 2013 at 4:52 pm

Success! My very first bread and it was a hit! The house smelled intoxicatingly lovely within minutes of going in the oven. So soft and chewy inside and sweet and crunchy outside. I’m doing it again tonight!


97 Rebecca February 10, 2013 at 10:37 am

WOW, this bread is amazing!!, super easy to make. I made it for the first time this morning, we just cut into it for lunch and I already have another loaf started. I will definitely be making this weekly now, and probably 2 or 3 times a week. As I can see already it will not last more than a day when I do make a loaf


98 Shari Kleinjan February 10, 2013 at 12:51 pm

wondering about the hot water in the loaf pan when baking. Do you also put the bread on the bottom rack too? Im having fun trying to make it. I found out I did not have instant yeast. Anxious to try it. Look great


99 Darla February 11, 2013 at 4:37 pm

Hi Shari, the loaf pan containing the bread will go on the top rack. The second pan, with the water, creates a humidity within the oven that helps to develop the tender, chewy crust that is so great about this bread.


100 Gretchen {aMindfulWife} February 10, 2013 at 5:27 pm

Made this today… it came out perfect!! It’s soft and sweet, but not so soft that it falls apart when you try to make a sandwich. The crust isn’t too hard either. Perfect sandwich bread! I’ll be making it every week!


101 nicole February 11, 2013 at 8:07 am

Made this yesterday afternoon and we only have 2 slices left. The hubby loved it and I am going to have to make another one today and most likely at least 2 per week. Very tasty the perfect morning bread I spread honey orange butter that I made on it and it was heavenly. Thank you so much for the fabulous recipe!


102 Ashley February 11, 2013 at 3:58 pm

I’m a little confused about the last part….I had my dough rise in the pan for an hour and a half, it looks ready. What is the part about an empty pan and two cups of boiling water?? Thanks


103 Darla February 11, 2013 at 4:35 pm

It’s a second, empty pan. If you don’t have an additional loaf pan, you can use any other pan that’s large enough to hold 2 cups of water.


104 Rebecca February 12, 2013 at 8:41 am

Have u ever frozen this after the first rise? Curious how it worked for you? I did my first (and second) batch Sunday and just made a dbl batch this morning. I have one in the oven now and one (after first rise ) in the freezer to bake later this week.


105 Leslie February 12, 2013 at 11:19 pm

Can it also rise overnight? I made it last night and my husband wished it was done in time for breakfast instead of the night before. :) Mine got HUGE. I had to add quite a bit of flour though to make the dough not so runny…maybe I added too much…any thoughts?


106 Darla March 9, 2013 at 11:36 am

You can form the bread and put in the refrigerator overnight. It may still have to rise a little in the morning before baking.

It may have gotten so big because you let it rise too much before baking.


107 Carmen February 13, 2013 at 7:54 pm

I tried this with gluten free flour from Red Mills. It tasted wonderful but crumbles. Do you think I didn’t knead it enough. I had to put more flour because it was stick. Do you think imcould have put too much flour? I’m not a bread maker so I don’t know. Again, it is delicious!


108 Darla May 29, 2013 at 5:06 pm

I think if you had problems with the bread crumbling, it should probably be kneaded slightly less. Breads tend to get tough and dry if they are kneaded for too long.


109 Cindy February 18, 2013 at 9:23 am

I made this bread late last night & we had some of it for breakfast this morning. It is DELICIOUS! It was still soft & tender this morning; toasted up wonderfully. Thank you for my new go to bread recipe. It’s a great recipe!


110 Kerilynn February 21, 2013 at 9:29 am

I am a BIG lover of homemade bread. I make traditional white bread all the time. This is my first time trying this recipe. I am please with it so far; it’s currently in the oven baking as I type this. The recipe is easy to follow and the dough has a really nice texture. I followed all of the directions and rolled out the dough evenly before placing it in the pan. However, I have found that it did rise more in the middle than on the ends. It isn’t even throughout, like the pictures you have posted. Is there any way to avoid this? When I make bread I usually divide the dough into three rolls before placing it in the pan. That way, the loaf is usually more uniform and even.


111 Brooke February 26, 2013 at 3:30 pm

Made this for the 2nd time in a week!! My 12 yr old son will get out of bed in the a.m. if I have “that bread”…we love it and its a cinch to make! Thanks!!!
(Came out picture perfect too!)


112 jenna February 27, 2013 at 7:55 am

I suppose no one knows how many carbs are in a loaf? Just curious since I made this bread for my husband yesterday and he loves it! He’s diabetic so it would be nice to know how many carbs are in it :)


113 vernice March 3, 2013 at 1:21 am

I’m sure you already know just how delicious this is. But we loved it so much, we made two more batches the same day. This was the first recipe that I used my new Kitchen Aide mixer. My mom said it was way better than the bread we make in the breadmaker. Thank you!!!!


114 Xella March 5, 2013 at 7:29 am

The bread looks so soft on the inside. I don’t often bake bread but I think this one is worth the try!


115 Cheryl March 18, 2013 at 1:25 pm

Oh my God- this bread is AMAZING! Thank you for this post, I’m saving this recipe! :)


116 Erin March 20, 2013 at 6:15 pm

I just wanted to say this bread has an amazing texture, and taste. My kids weren’t 100% taken, but my husband and I definitely are. I can’t wait to toast it for breakfast tomorrow. Thank you for sharing!


117 Kristen March 23, 2013 at 8:07 pm

I made this tonight on a whim and it is DELICIOUS! Perfect bread recipe, it has everything I love about making bread! Quick, easy, soft & chewy center, crusty exterior, and just a hint of sweetness. This is a fabulous recipe that I will be making again and again!


118 Haylie March 25, 2013 at 12:35 am

Can you make this without the butter? Or can I substitute the butter with something else?


119 Darla April 2, 2013 at 10:24 am

I definitely think you can sub in margarine, or a soy based margarine, if you wanted to.


120 Tina April 11, 2013 at 10:01 am

First of all thank you for an amazing recipe
it looks yummy
but I have a question concerning adding the 2 cups of water
Should I put them in the pan before I add the loaf ? Or after I didn’t get that point actually

Thank you


121 Darla May 29, 2013 at 4:58 pm

The water is added to a second loaf pan that has been preheated in the oven while you shape the dough. You pour the water into the hot loaf pan after placing the bread in the oven.


122 Cindi April 14, 2013 at 10:09 pm

This is the BEST bread I have ever made! Thank you so much for sharing the recipe!


123 Torrey April 18, 2013 at 2:36 pm

I have made so many things from scratch…Danish, bagels, ricotta cheese, sausage…I can’t believe I have never made a loaf of bread. This was so easy and delicious! That honey on top gives the top crust such an awesome sweetness. Couldn’t help myself but to eat a slice while still warm with a little butter on it! Def keeping this recipe.


124 Andrea April 18, 2013 at 3:56 pm

How come you use all purpose flour instead of bread flour for this bread? Does it work better?


125 Darla May 29, 2013 at 4:57 pm

The all-purpose flour has a slightly lower protein than bread flour, which lends a softer texture to this recipe. Since there are also oats worked into the dough, using all-purpose flour keeps the combination of oats and flour from making the bread to stiff.


126 Rachel April 22, 2013 at 1:43 pm

Had used this recipe before and lived the sweet oaty flavor but today I added rain sins and brown sugar before I rolled it up and it turned Ito super yummy raisin swirl breakfast bread.


127 Shawna April 23, 2013 at 6:09 am

If I do not have a bread mixer what do I do? Can I still make this?


128 Darla May 29, 2013 at 4:55 pm

Hi Shawna, the recipe instructions include directions for mixing this bread by hand.


129 Joanna April 29, 2013 at 5:41 pm

Love this bread!! This has become my favorite go to recipe when I need something in a hurry for a friend, recipe exchange, church, or just whenever I feel like it. I make it often and am sure it will remain a favorite for years to come. Thank you!!!


130 Marilyn May 8, 2013 at 3:39 pm

I just discovered your recipe via Pinterest and have been using it in my bread machine. I just put the wet ingredients in first and dump the flour mix on top. Set on light for a 2.5 lb loaf, it turns out devine and my family loves it. Thanks!


131 michelle May 23, 2013 at 5:45 pm

Made a loaf this morning but its all gone so I had to make another we loved it. Thanks for sharing this recipe.


132 lucy temple May 27, 2013 at 7:35 am

I have been experimenting with bread recipes and my family finally likes one. This is so good that I can eat most of it myself hot out of the oven! I do substitute almond milk per a friend’s recommendation (she gave me the recipe). The trouble I face is varying degrees of air bubbles. I have tried using the kitchen aid, using the kitchen aid and then more hand kneeding, and using a bread machine for kneeding and allowing it it’s final rise in the pan. I just can’t seem to get a consistent density. I’ve experimented with proofing my active dry yeast, which just made more air bubbles. I’ve gotten great results sometimes, and sometimes it’s just too full of holes to slice, or at least won’t hold up to a sandwich. Can you give me some ideas as to what I may be doing wrong?


133 Darla May 29, 2013 at 4:53 pm

Hi, The air bubbles could be caused by a couple of things. First, you could be rising the dough in too warm of a location. You should rise the bread in any area that is much more than 80 degrees F.

You could also be allowing it too rise for too long. This is a bit touchier, because it’s about watching the bread. Sometimes, the bread may double in size faster than other times. In those cases, you can punch the dough down and shape it sooner, thereby preventing air bubbles from forming.

Lastly, you may not be punching the dough down, and rolling it tightly enough. The punching down, and rolling/shaping process, eliminate many of the largest air bubbles, so you can try rolling the bread tighter as you shape it.

I hope this is helpful.


134 Laurel June 7, 2013 at 8:51 pm

Thank you so much for this recipe! I was nervous to try it, but went for it anyway since I do have stand mixer. This bread is so… scrumptious… mm.
That’s the best word I can think of to describe it. lol It’s so moist even days after baking, and this is the ONLY yeast bread I have ever devoured the crust of!
Thanks again–now I don’t have to spend at least $4 a loaf for dry, tasteless store bread.


135 Candace June 13, 2013 at 5:34 am

I found this to be a very sweet, dessert-like bread that is okay on occasion, but wouldn’t want to eat as an everyday bread. Therefore after experimenting, I found omitting the toppings, plus using half all-purpose flour, half whole wheat flour, and using only 1/8 C honey or agave made it less sweet, and tasted like an enhanced, healthier version of regular whole wheat bread. I have started making this weekly and my family loves it. Thanks for the recipe :)


136 Melissa Henderson June 24, 2013 at 10:54 am

This has become one of my family’s fav bread recipes! We leave the honey and oats off the top so we can use it for sandwiches and it is just as good! Great recipe!


137 Alaina July 1, 2013 at 1:45 pm

Thank you so much for this recipe! I make this bread all the time, and everybody loves it! Cant get enough!


138 April July 3, 2013 at 8:41 am

Fantastic recipe! I made it according to directions and am now modifying it some to use whole west flour. I can’t wait to make this recipe using honey from our own bees once we have them.


139 April July 3, 2013 at 8:42 am

West = wheat


140 Annie July 28, 2013 at 7:07 pm

Seriously! Absolutely delicious and easy bread recipe! Thank you made two loaves today!


141 Nichole August 3, 2013 at 11:34 pm

I purchased some sprouted spelt flour last weekend and am dying to try it out in bread. But I wanted to be comfortable making the bread I tried it in before I started mucking about with the ingredients. This is the one ~ I’ve made it twice now as part of my test run. It’s delicious! I love the texture and the flavor. We’ve been cutting thick slices, toasting it and plopping a poached egg on top for breakfast the past couple days. Thanks so much for sharing the recipe. =) I know it’s an older one but I try to go back and let food bloggers know I appreciate all of the hard work and effort that goes into inspiring me and for helping me put the best food possible on my family’s table. <3


142 Tom November 10, 2013 at 10:55 pm

Hi Darla,

I normally never post comments, but this recipe was so good that I felt I had to in this case!

I made this for everyone in my house and they couldn’t stop raving! My wife even said it was the best thing, bread or otherwise, that I’ve ever made. So just wanted to thank you for such an amazing recipe, you are incredible! =)

By the way, for those that were asking about how this would turn out if you were to double the recipe – that is exactly what I did and it worked perfectly. Thanks again Darla!


143 Mary C December 13, 2013 at 2:46 am

Made this with 1 cup whole wheat flour and 2 cups all purpose flour. It’s one of the best breads I have ever tasted! A definite keeper!


144 Farzana January 10, 2014 at 3:45 am

Ummmm. . . okay, i’ll have a lick of honey and a side of bread please LOL !!

Kidding aside, I was looking for a bread recipe to include oats and it sounds like most people are making this pretty successfully so I think I’ll try this later on in the week !! Thanks a lot for sharing !

Okay, off to my kitchen to lick some honey . . .


145 Devon January 13, 2014 at 1:50 pm

Darla – I’m super impressed with your website! What fun it was for me to stumble across this while nursing a super gorgeous (thank the Lord she looks like her daddy!) but seriously ill baby girl last week! I’ve been looking for bread recipes to use in my non-enamled cast iron dutch oven. Would you by chance happen to know if I could make your Honey Oat and Vanilla Sugar breads this way??? Any suggestions? Looking forward to hearing from you at your leisure.

Devon Davis


146 Darla January 27, 2014 at 1:12 pm

I’ve never tried it but it’s worth a shot. I’ve never made in cast iron but quick breads work out nicely. Good luck.


147 Farzana January 27, 2014 at 1:55 am

I’m back ! Just made this and I want to tell you what an ABSOLUTELY AMAZING BREAD recipe this is!!!! I made the dough in my bread machine, 1 cup white flour, 1 cup brown whole wheat & 1 cup white whole wheat (trying to use up all my flours!). Everything else was the same (except I didnt drizzle the honey on top). I didnt have to add water / flour to my dough while it was missing. At first I thought it was too wet but let it mix and by the time the first rise was done, I was surprised to see the water absorbed quite a bit! My bread turned out to be a lot higher than yours so next time I’ll maybe go down on the yeast by 1/4 (so will try only 2 tsp instant yeast). Soft, slightly nutty, slightly sweet bread. This is gonna be one of my regulars now. THANKS SO MUCH FOR SHARING.


148 whilehewasout January 28, 2014 at 5:22 pm

Wow this looks amazing and easy! I love the honey brush on top :) Thanks for sharing!


149 whilehewasout May 5, 2014 at 9:55 pm

I made this bread and it is amazing! Perfect with jam or honey ;)


150 Becky May 15, 2014 at 12:01 am

Darla. What temperature do you have your milk at to melt the butter? I didn’t want to get it too warm and kill the yeast.


151 HP July 1, 2014 at 4:26 am

I used the bread machine to do all kneading for me and cook in the oven….warmed the milk in microwave for 1minute and it melted the butter with no problem. It is a wonderful loaf of bread, very very tasty. I have the baking stone in the oven so temperature was only 340 degrees and 25 minutes, wasn’t sure so I had to check the temperature of the bread and it was 190. Thank you so very much for posting….this is the keeper!


152 Julie 77 August 29, 2014 at 6:41 pm

Found the honey oat bread recipe last night……made it this morning. It is cooling.
While working with the dough into a loaf, I realized it would probably be great for sugar rolls.

Am having a hard time not cutting the loaf before it cools; at least if I make the rolls I won’t have to wait till they cool.


153 Darla September 19, 2014 at 11:40 am

I love rolls so much, so I usually prefer them! You can find this recipe in roll form here: http://bakingdom.com/2013/09/soft-honey-oat-dinner-rolls.html


154 Wanda October 9, 2014 at 9:39 pm

This bread was so delicious! I am baking another one as we speak. Thanks for a wonderful recipe.


155 Darla January 30, 2014 at 2:46 pm

The recipe is correct. The person above is stating that sometimes you have to knead twice as long by hand. If you’re using a mixer, you’ll knead for 10 minutes. If you kneading by hand, I usually still have success with 10 minutes, but you might need to do it longer.


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