• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Recipe Index
  • Food Photography
  • Subscribe

MySpicyKitchen

menu icon
go to homepage
subscribe
search icon
Homepage link
  • Recipe Index
  • Food Photography
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×
    Home » By Category » Breads & Pizzas » Breads

    Published: Dec 24, 2014 · Modified: Dec 27, 2019 by Usha Rao

    Honey Oats Bread

    Veena had suggested this honey oats bread for this month’s blogging marathon theme, tame the yeast. Though I am not part of this month’s blogging marathon, I wanted to bake the bread. Veena had made the recipe from Bakingdom and I followed that recipe. Veena had pretty much followed that recipe to T and so did I.

    Honey Oats Bread 1

    I made ⅓ of the recipe in a mini loaf pan. The dough can be kneaded in a stand mixer or in a food processor or by hand, as I did. If kneading by hand, remove your finger rings as the dough is very sticky and cleaning the ring becomes tedious. 🙂 The dough is kneaded, let to double in size and then shaped into a loaf. The loaf is again let to rise until it doubles in size, brushed with honey, sprinkled with oats and then baked until dark golden brown.

    Honey Oats Bread

    This makes nice bread for breakfast or even a snack anytime of the day. I pretty much snacked on that small loaf all day. 🙂

    Collage of honey oats bread preparation

    Source: Veena who made it from here
    Total Time: 55 – 70 minutes
    Preparation: 15 – 20 minutes
    Bake Time: 40- 50 minutes
    Yields: 1 mini Loaf

    Ingredients:

    • 1 cup All Purpose Flour
    • ¼ cup Oats (I used old fashioned and instant oatmeal can also be used)
    • ⅓ hot Milk (microwave for 30-45 seconds)
    • 4 tsp. Luke Warm Water
    • ¾ tsp. Instant Yeast (I used Active Dry Yeast)
    • ⅓ tsp. Sugar
    • 1 ½ tbsp. Honey
    • 2 tsp. Butter
    • ½ tsp. Salt
    • ½ - ¾ tbsp. Honey
    • ½ - ¾ tbsp. Oats

    Preparation:

    • In bowl mix together flour, oats yeast and salt. If using active dry yeast do not add it to flour mixture.
    • If using active yeast, add sugar and active yeast to luke warm water and keep it aside to forth.
    • In a small bowl warm milk so that it is hot enough to melt the butter. I put it in microwave for 45 seconds. Add butter to milk and stir until it melts. Then add honey and keep it aside. If using instant yeast then you can add sugar and water to milk mixture at this point.
    • If using active yeast, add yeast water mixture to flour and mix.
    • Add milk mixture and continue to mix to form dough. The dough is going to be very sticky. If kneading the dough by hand, flour your hands and also work surface generously with flour. Knead it for 12 – 15 minutes until the dough is smooth and elastic. If the dough is sticky even after 5 minutes of kneading, add about 1 tbsp. of flour at a time. If the dough is very dry, add 1 tsp. of water at a time to soften it. If using a stand mixer, mix it for 10 minutes using the dough attachments. Or can knead the dough in a food processor as Veena did. She used the food processor until the processor refused to run anymore and then kneaded the dough with hands.
    • Place the dough in a lightly oiled bowl and let it rise for about 1 hour until it doubles in size.
    • Line a mini loaf pan with parchment or wax paper.
    • Once dough rises, place it on dry surface and lightly flour the surface if the dough is very sticky. Flatten the dough with fingers into a 5 x 6 or 7” rectangle. Tightly roll the dough into a loaf, tucking the ends. Place the rolled loaf in a mini loaf pan, cover with clean dry towel and let it rise again until doubles in size, about 1 hour.
    • Preheat the oven to 350F. Place an empty loaf pan at the bottom rack while the oven preheats. Also bring 2 cups of water to a boil on stove top.
    • When the loaf doubles in size, lightly warm honey, about 10-15 seconds in microwave and brush it on top of the loaf. I drizzled the honey on top of the bread using a spoon and spread it all over with back of the spoon. Sprinkle oats on top of the loaf.
    • Place the loaf pan on the middle rack and pour boil water in the empty loaf pan that is on the bottom rack. Bake for 40-50 minutes until bread is deep golden brown and internal temperature is 190 degrees. I baked for 40 minutes, the internal temperature was 190 degrees and the bread tasted good. However, I wondered if it might have tasted even better had I baked for another 3-5 minutes until the bread was even darker in color.
    • Transfer to wire rack and cool completely before serving. I sliced the bread before it was completely cooled as I had to take pictures.
    • Serve the bread with jam, butter or honey.

    Note:

    • I made ⅓ of the recipe in a mini loaf pan. For regular 9x5” loaf pan, use 3 times the recipe listed above. Also bake for 40-50 minutes until the bread is dark golden brown.
    • I made this bread early last month in November. It was not very cold and the dough doubled in size with in an hour. In winters and colder temperatures, it might take longer to rise. Also, in summers and warm temperatures, it might take less than an hour to rise.

    More Baking

    • Stack of cookies in a plate and milk & broken cookies in the background.
      White Chocolate Orange Cookies
    • plate of masi samoa.
      Masi Samoa, Coconut Shortbread Cookies
    • Stack of oats butterscotch cookies.
      Oatmeal Butterscotch Cookies Recipe
    • Chewy zucchini oats chocolate cookies
      Zucchini Oats Chocolate Cookies

    Reader Interactions

    Comments

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




      This site uses Akismet to reduce spam. Learn how your comment data is processed.

    1. Chef Mireille says

      January 09, 2015 at 7:16 pm

      love the texture of the crumb

      Reply
    2. Priya Srinivasan says

      January 07, 2015 at 3:01 am

      I m yet to bake this bread usha, texture looks amazing and the loaf looks cute too!!!

      Reply
    3. Pavani says

      January 05, 2015 at 2:24 pm

      Love the combination of honey and oats in bread. Your loaf looks just perfect.

      Reply
    4. Sneha datar says

      January 03, 2015 at 12:11 pm

      Perfectly baked bread and this bread taste really good. I too loved this bread.

      Reply
    5. Priya says

      December 25, 2014 at 5:17 am

      My god, this bread came out extremely fantabulous Usha, you nailed them prefectly.

      Reply
    6. Srivalli Jetti says

      December 25, 2014 at 12:56 am

      Looks very nice Usha, my dough was not sticky at all and I had to use some more milk than what was mentioned..I have never used the method of having a water bath in the oven..guess having a MW convection has it's disadvantages..:(..

      Reply
      • MySpicyKitchen says

        December 25, 2014 at 6:25 pm

        Even I never used a water bath when baking. The original recipe called for it and I just followed the instructions. To me, measuring flour with a cup is always tricky. If I measure flour twice at a given time, I end up with different quantities of flour each time. For baking I usually prefer measuring with a weighing scale but sometimes I get lazy and just use the cup.

        Reply
    7. Varada says

      December 24, 2014 at 10:05 am

      Bread fresh from the oven makes a great snack. Nice one.

      Reply

    Primary Sidebar

    Hi, I am Usha! Welcome to my space. I am the content creator and photographer here. I love cooking and all the recipes on the site are tried and tested in my kitchen.

    More about me →


    Holiday Recipes

    • Fresh cranberry Christmas cake is a tangy & sweet cake
      Fresh Cranberry Christmas Cake
    • Loaf of non alcoholic low calorie classic fruit cake
      Low Calorie, Non Alcoholic Fruit Cake
    • plate of masi samoa.
      Masi Samoa, Coconut Shortbread Cookies
    • Norwegian Rice Porridge, Norwegian Food, Norwegian Cuisine, Rice Porridge, Rice Pudding, Norwegian Rice Pudding, Food of the World,
      Norwegian Rice Porridge for Food of the World
    • Collard Greens, Pepperoni, Food & Wine, Cooking from Cookbook Challenge, CCChallenge, Side Dish, Thanksgiving Recipes,
      Sauteed Collard Greens with Pepperoni
    • Thanksgiving Side Dishes, Side Dish, Swiss Chard, Piccata, Piccata Swiss Chard, Cooking form cookbook Challenge, CCChallenge, Food & Wine,
      Piccata Swiss Chard

    Popular

    • Sq image of a platter of veg canapes.
      Bread Canapes Recipe
    • Shrimp noodle soup in a bowl
      Easy Shrimp Noodle Soup Chinese Style
    • Top down view of chicken clear soup.
      Chicken Clear Soup Recipe, Indian Style
    • Omani Food, Omani Cuisine, Roasted Meat, Blogging Marathon, Around the world in 30 days with ABC cooking,
      Omani Shuwa ~ Slow Cooked Lamb

    Finger Food

    • Broiled shrimp.
      Party Shrimp Recipe
    • Tortilla cheese chips, Tortilla cheese crisps, Tucson Cheese Crisps, Blogging Marathon, Tortilla dish,
      Arizona Cheese Crisps
    • Plate of bacon wrapped jalapeno poppers
      3 Ingredient Bacon Wrapped Jalapeno Poppers
    • A platter of Fiesta pinwheels and a bowl of salsa
      Fiesta Pinwheels, Yummy Party Food

    Curry Recipes

    • A bowl of lima beans curry.
      Lima Beans Curry, Video Recipe
    • Bowl of ulligadda ukkera.
      Onion Egg Curry ~ Ulligadda Ukkera
    • A bowl of chikkudukaya kura or Indian broad beans in a platter along with a bowl of rice.
      Chikkudukaya Kura - Indian Broad Beans Fry
    • Gutti vankaya masala is a flavorful eggplant curry stuffed with peanut sesame spice mix.
      Gutti Vankaya Masala - Stuffed Baby Eggplant Curry

    Footer

    ↑ back to top

    About

    • Privacy Policy

    Newsletter

    • Subscribe

    Contact

    • Know Me

    Copyright © 2025 MySpicyKitchen