Honey Oat Bread (Soft Sandwich Bread Recipe)
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This Honey Oat Bread is a soft, lightly sweet homemade loaf that's perfect for everyday sandwiches, toast, and breakfast. Made with oats and honey, it bakes up tender, sliceable, and sturdy enough to hold fillings without feeling heavy.
If you're looking for a dependable oatmeal sandwich bread recipe that replaces store-bought bread with something warmer and more wholesome, this loaf is a favorite from my kitchen.
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Recipe Overview
- Total time: About 3 hours. Prep time: 20 minutes, rise time: 1½-2 hours, bake time: 35-40 minutes
- Yield: 1 loaf
- Style: Soft sandwich bread
- Best for: Sandwiches, toast, breakfast bread
- Skill level: Beginner-friendly yeast bread
What I Love About This Bread
- It's soft enough for sandwiches, but still feels homemade
- Honey adds gentle sweetness without overpowering
- Oats give the loaf texture and warmth
- Slices beautifully for lunches and toast
- Keeps well for several days and freezes easily
If you enjoy baking bread at home, you may also like my Whole Wheat Bread Recipe for a heartier loaf or this quick No Knead Rosemary Bread when you want something rustic and hands-off. For a fun, easy loaf, try this Dutch Oven Bread recipe, which is another favorite.
If you're looking for a dependable oatmeal sandwich bread recipe that replaces store-bought bread with something warmer and more wholesome, this loaf is a favorite from my kitchen.
Ingredients
- Old-fashioned oats - Provide texture and classic oat flavor
- Milk - Creates a tender crumb (dairy or unsweetened dairy-free works)
- Honey - Light sweetness and softness
- Butter - Adds richness and flavor
- All-purpose flour or bread flour - Both work; bread flour gives a slightly chewier crumb
- Instant yeast - Reliable and easy for home bakers
- Salt - Balances the sweetness
(Egg wash and extra oats are optional for topping.)
How to Make Honey Oat Sandwich Bread
- Soften the oats: Combine oats with warm milk to soften before mixing the dough.
- Mix the dough: Add honey, butter, yeast, salt, and flour. Mix until a soft, somewhat sticky dough forms.
- First rise: Shape the dough into a round, place it in an oiled bowl, cover, and let it rise until nearly doubled in size, about 1 hour.
- Shape the loaf: Shape the dough to fit a greased 8.5″ x 4.5″ or 9″ x 5″ loaf pan.
- Second rise: Let rise until domed just above the pan.
- Bake: Brush with egg wash, sprinkle with oats if desired, and bake until golden.
- Cool completely: Allow the bread to cool before slicing for the best texture.
- After the dough has risen, whisk an egg white and brush it over the top.
- Sprinkle rolled oats on top and bake in a 350°F oven for 35-40 minutes.
Baker's Tips
- For clean slices, let the loaf cool completely
- Use bread flour if you prefer a sturdier sandwich loaf
- If the top browns too quickly, tent loosely with foil
- For extra softness, store tightly wrapped once cooled
Variations
- Whole Wheat Honey Oat Bread: Replace up to 50% of the flour with whole wheat flour
- Dairy-Free: Use plant-based milk and vegan butter
- Seeded Loaf: Add sunflower or flax seeds for texture
- Overnight Rise: Let the first rise happen slowly in the refrigerator
Serving Ideas
- Classic sandwiches (turkey, egg salad, grilled cheese)
- Toast with butter or honey
- Breakfast bread with jam or nut butter
Recipe FAQ’s
I’ve used all-purpose here, as it is something most people keep on hand. However, if you have bread flour on hand, go ahead and use it in this recipe. You will see a higher rise.
To make the bread vegan or dairy-free, simply substitute plant-based products for the milk and butter. If you want to increase the fiber, use 100% whole wheat flour for the all-purpose flour.
Yes. This is a soft sandwich bread that slices easily and holds fillings well without crumbling.
This recipe is designed for rolled oats, not oat flour. You can experiment with small substitutions, but the texture will change.
Absolutely. Cool completely, slice if desired, and freeze well wrapped for up to 3 months.
Stored at room temperature in an airtight container, it keeps well for 3-4 days.
Kitchen Tools
- Danish Dough Hook: My favorite new tool. I use it to quickly and easily mix the ingredients together to form a shaggy loaf before kneading the bread (Amazon).
- Stand Mixer: A wonderful tool I use every day in the kitchen, from cookies and cakes to bread and whipped toppings (Amazon).
- Loaf Pan: This bread will fit a 9″ x 5″ loaf pan (Amazon).
More Easy Bread Recipes
- 100% Wholemeal Bread Recipe with No Refined Sugar
- Crockpot Wholewheat Bread
- Bread Machine Whole Wheat Bread with Honey
- Irish Brown Soda Bread Recipe
- Quick Skillet Bread with No Yeast
- Campfire Dutch Oven Bread (Camp Oven Bread Recipe)
- Healthy Pantry Staple: Banana Oat Muffins
- Quick No Knead Whole Wheat Bread
- Croissant Bread Pudding with Vanilla Cream Sauce
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Simple Oatmeal Sandwich Bread
Equipment
Ingredients
- 3 cups all-purpose flour or bread flour
- 1 cup old fashioned oats
- 2 tablespoons butter
- 1 ½ teaspoon salt
- 3 tablespoons honey
- 2 teaspoons instant yeast or 1 packet
- 1 ¼ cup lukewarm milk
Egg Wash & Topping
- 1 egg white beaten
- 1 tablespoon water
- 2 tablespoons oats
Instructions
- Make the Dough: In a large mixing bowl, or in the bowl of a stand mixer, mix together all of the ingredients to form a rough, shaggy dough. I like to use a to bring the dough together quickly. It is becoming my FAVORITE bread dough tool.
- Knead the dough: Knead by hand or in the stand mixer fitted with the dough hook until it is soft, about 5 to 7 minutes. The dough will be quite sticky in the beginning, but try not to add additional flour, as it will make the bread dry. As it kneads, especially if kneaded by hand, the dough should become springy but soft.
- First Rise: Place the dough in a lightly greased bowl, turn to coat, and then cover with plastic wrap. Set it in a warm place and let it rise for 1 hour. It will be puffy but may not double in size.
- Shape the Dough: Transfer the dough to a very lightly floured surface. Flatten it into a rectangle shape. Fold the top of the rectangle down to the center, pressing firmly to seal. Pull the upper left and right corners into the center, pressing to seal. Repeat until you've created a log. Tuck the ends under slightly, and place, seam side down, in a lightly greased 9" x 5" loaf pan.
- Second Rise: Cover with dough with lightly greased plastic wrap. Let the dough rise in a warm place for 1 to 1 1/2 hours, or until the dough has crested the rim of the pan by about 1 inch.
- Preheat the Oven: In the latter half of the second rise, preheat the oven to 350°F with a rack in the center.
- Add the topping: Whisk together the egg white and water. Brush the mixture over the crust of the risen loaf. Sprinkle with old fashioned oats.
- Bake the Bread: Bake the bread in the preheated oven for 35 to 40 minutes or until golden brown and a digital thermometer registers 190°F. Another way to tell if the bread is done is to lightly tap the top of the loaf. You should hear a hollow sound. Cover the bread with foil during the last 10 minutes of cooking if it browns too quickly.
- Cool the Bread: Turn the baked bread onto a rack to cool completely before slicing. Store, wrapped, at room temperature for several days; freeze for longer storage.
Notes
- Oats: Use old-fashioned rolled oats for the best texture. Quick oats can be used in a pinch, but the crumb will be slightly softer and less hearty.
- Milk temperature: Warm milk should be just warm to the touch (about 100-110°F). If it's too hot, it can damage the yeast; too cool, and the dough may rise slowly.
- Flour choice: All-purpose flour works well for a soft loaf. For a sturdier sandwich bread, use bread flour for a slightly chewier crumb.
- Dough texture: The dough should feel soft and slightly tacky, but not sticky. Add flour a tablespoon at a time if needed, especially in humid kitchens.
- Rising time: Rise times can vary depending on room temperature. The dough should double in size, not just sit for a set amount of time.
- Baking: If the top browns too quickly, tent loosely with foil during the last 10 minutes of baking.
- Cooling: Let the bread cool completely before slicing. Cutting too soon can compress the crumb and make the loaf gummy.
- Storage: Store tightly wrapped at room temperature for up to 3-4 days, or freeze slices for longer storage.
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
This reminds me of my grandma’s bread. Love it!