As far as whole grain breads go, this Honey Oat bread is definitely one of my favorites. The butter makes it a very soft bread and the honey gives it a slightly sweet flavor, while also helping it rise. It’s a great go-between bread if you want some whole wheat while still retaining the taste and texture of a white bread. It could be made with 100% whole wheat flour, but I prefer the flavor and texture of blending whole wheat with bread flour. If you choose to use all whole wheat flour, the bread will be more dense and you will need to adjust the amount of water in the recipe.
This is my go-to recipe for sandwich bread. It is also the recipe featured in my 5 Tips for Easier DIY Sandwich Bread post. It’s a firm enough dough that it can be free formed into a round or oblong shaped loaf, but lately I’ve been baking it in a Pullman loaf pan for sandwich bread. This recipe fits a 4″x4″x13″ Pullman pan perfectly.
Honey Oat Bread
1 tsp Active Dry Yeast
1 c. Warm Water
1 Tbsp Honey
3 Tbsp Brown Sugar
6 Tbsp Unsalted Butter, softened
1 tsp Salt
1 c. Whole Wheat Flour
3/4 c. Old fashioned Rolled Oats
2 C. Bread Flour
Activate yeast by whisking into warm water with honey. Let stand 10 minutes until bubbly. Add brown sugar, butter, flours, and oats. Add salt last.
Mix on low speed for 203 minutes until well mixed. Mix on medium speed until gluten is well developed using the window pane test, usually 8-10 minutes.
Spray a large bowl with non-stick spray. Transfer the dough to the bowl and cover with plastic wrap. Let stand for 30 minutes or until the dough has doubled in size.
Fold and let rise again in the covered bowl until it doubles in size a second time.
Transfer the dough to a floured surface and punch the dough down to de-gas it.
Preheat the oven to 425° F. Form the dough into the desired shape. Transfer it to a baking pan and bench rise until it is doubled in size. It should almost fill the pan.
If the dough is free formed, make 2-3 slashes across the top of the crust. Brush the dough with olive oil and sprinkle with rolled oats.
Bake 30-35 minutes or until golden brown and the internal temperature reads 200° F.
- 1 tsp Active Dry Yeast
- 1 c Warm Water
- 2 Tbsp Honey
- 3 Tbsp Brown Sugar
- 6 Tbsp Unsalted Butter, softened
- 1 tsp Salt
- 1 c Whole Wheat Flour
- 3/4 c Old Fashioned Rolled Oats
- 2 c Bread Flour
- Activate yeast by whisking into warm water with honey. Let stand 10 minutes until bubbly.
- Add brown sugar, butter, flours, and oats. Add salt last.
- Mix on low speed for 2-3 minutes until well mixed.
- Mix on medium speed until gluten is well developed using the window pane test. 5-10 minutes.
- Spray a large bowl with non-stick spray.
- Transfer dough to bowl and cover with plastic wrap. Let stand 30 min or until doubled in size.
- Fold and let rise again in covered bowl until doubled in size.
- Transfer dough to a floured surface and de-gas.
- Preheat oven to 425 F.
- Form dough into desired shape. Transfer to baking pan and bench rise until doubled in size.
- If free formed, make 2-3 slashes across the top crust of the dough.
- Brush with olive oil and sprinkle with rolled oats.
- Bake 30-35 minutes or until golden brown and internal temperature reads 200 F with a digital thermometer.
Makes 1 - 2 lb loaf or 2 - 1 lb loaves.
If using a breadmaker, follow the manufacturer's directions for adding ingredients and mixing. Typically, liquid ingredients go in first, followed by butter, salt, sugar, flours/oats, then yeast.