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Sweet Honey Oat Bread Recipe – Soft and Naturally Sweet

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Pareve

Honey oat bread is a soft, lightly sweet sandwich loaf with a chewy texture from soaked old-fashioned oats, sweetened with honey and made with oil instead of butter.

Soak the Oats

Soaking the oats in warm water before adding them softens them, so they blend into a tender crumb instead of leaving tough bits. Knead until smooth and elastic, let the dough rise until doubled, shape it into a loaf and let it rise again. Bake until the internal temperature reaches 190°F, and cool completely before slicing.

Kosher Notes

This bread is pareve, so it works with any meal. Use honey and oats with a reliable hechsher. Coconut or olive oil can replace the vegetable oil.

Storing

Keep wrapped for 4 days, or slice and freeze for 3 months.

Sweet Honey Oat Bread Recipe – Soft and Naturally Sweet
This tender honey oat bread combines chewy oats with gentle sweetness for a versatile loaf that's perfect for breakfast toast or dinner alongside soup.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 3 hours
Servings: 12 slices
Course: Bread
Cuisine: American
Calories: 185
Ingredients Method Notes

Ingredients
  

  • 1 cup old-fashioned oats
  • 1 cup warm water for soaking oats
  • 1/4 cup honey
  • 2 1/4 teaspoons active dry yeast 1 packet
  • 1/4 cup warm water 110°F for yeast
  • 3 1/2 cups bread flour plus extra for kneading
  • 1 1/2 teaspoons kosher salt
  • 2 tablespoons vegetable oil

What I use for this recipe

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Method
 

  1. In a medium bowl, combine the oats with 1 cup warm water. Let soak for 15 minutes until the oats have absorbed most of the water and softened.
  2. In a small bowl, dissolve the yeast in 1/4 cup warm water (110°F). Let stand for 5 minutes until foamy.
  3. In a large mixing bowl, combine the soaked oats, honey, activated yeast mixture, and vegetable oil. Stir until well combined.
  4. Add 3 cups of the bread flour and salt. Mix until a shaggy dough forms, then turn out onto a floured surface.
  5. Knead the dough for 8-10 minutes, adding the remaining flour as needed, until the dough is smooth and elastic. The dough should be slightly sticky but not wet.
  6. Place the dough in a lightly oiled bowl, turning to coat all sides. Cover with a damp towel and let rise in a warm place for 1 hour, or until doubled in size.
  7. Punch down the dough and turn out onto a lightly floured surface. Shape into a loaf and place in a greased 9x5-inch loaf pan.
  8. Cover with a damp towel and let rise for 30-40 minutes, until the dough rises about 1 inch above the rim of the pan.
  9. Preheat oven to 375°F. Bake for 30-35 minutes, until the top is golden brown and the bread sounds hollow when tapped on the bottom.
  10. Remove from pan immediately and cool completely on a wire rack before slicing, about 1 hour.

Notes

Store wrapped bread at room temperature for up to 4 days, or slice and freeze for up to 3 months. For best texture, let the bread cool completely before slicing. The internal temperature should reach 190°F when done. You can substitute the vegetable oil with melted coconut oil or olive oil if preferred.
Nutrition Facts
12 servings per recipe
Serving size 1 serving
Calories 185
% Daily Value*
Total Fat 3g 4%
Saturated Fat 0.5g 3%
Trans Fat 0g
Cholesterol 0mg
Sodium 290mg 13%
Dietary Fiber 3g 11%
Total Sugars 8g
Protein 6g 12%
*Percent Daily Values are based on a 2,000 calorie diet.

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Ess gezunterheit!

Yiddish for "eat in good health." Kosher recipes for Shabbat, the holidays and every weeknight, with meat, dairy and pareve always kept apart.

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