Bread Machine Honey Oat Bread

4.61 from 28 votes

Bread Machine Honey Oat Bread

Soft, lightly sweet honey oat bread with old-fashioned rolled oats, honey, and milk. An easy bread machine oatmeal bread that's perfect for sandwiches, toast, and French toast.

Prep Time10

Cook Time2 50

Total Time3

Course: Bread

Cuisine: American

Keyword: Bread Machine, bread machine oatmeal bread, Bread Maker, Honey Oat Bread, honey oat bread machine recipe, oatmeal bread machine recipe

Servings: slices (2 lb loaf)

Author: Ashley Adamant

Equipment

Bread Machine

Ingredients

Liquid Ingredients (add first)

1/2 cup water
1 cup milk or more water
1/4 cup honey
3 Tbsp. butter or neutral oil

Dry Ingredients (on top of wet)

3 1/2 cups White Flour Bread or All Purpose
1/2 cup old-fashioned rolled oats not instant oats
1 1/2 tsp salt
2 1/2 tsp SAF Instant Yeast or 3 tsp. Active Dry Yeast

US Customary - Metric

Instructions

Add the liquid ingredients to the bread pan in this order: water, milk, honey, melted butter or oil. Pour the honey over the water and milk so it rinses cleanly off the spoon.
Add the flour on top of the liquid, covering it completely so the yeast stays dry.
Sprinkle the oats over the flour.
Make a small well in the center of the flour. Place the salt on one side and the yeast on the other so they aren't in direct contact.
Put the pan in the bread machine. Select the Basic White cycle and the light crust setting (honey browns faster, so light typically gives a medium-brown crust).
Press start. Watch the first 2 to 3 minutes of kneading. The dough should form a single smooth ball. Add 1 tablespoon of water if dry, 1 tablespoon of flour if wet.
Let the machine complete the full cycle (about 3 hours).
Remove the loaf from the pan onto a wire rack. Let cool completely for at least 1 hour before slicing.

Notes

One and a Half Pound Loaf Ingredients

The ingredients listed above make a 2 pound loaf. To make a 1 ½ pound loaf of Bread Machine Honey Oat Bread, you’ll need the following:

Liquid Ingredients (add first)

3/8 cup (90 ml) water (or ¼ cup plus 2 tablespoons)
3/4 cup (180 ml) milk (or more water)
3 Tbsp. (63 g) honey
2 Tbsp. (28 g) butter (or canola oil)

Dry Ingredients (on top of wet)

2 5/8 cup (315 g) flour (or 2 ¾ plus 2 Tbsp)
3/8 cup (34 g) old-fashioned rolled oats (or ¼ cup plus 2 tablespoons)
1 1/4 tsp (7 g) salt
2 tsp (6 g) SAF Instant Yeast (or 2 1/2 tsp. Bread Machine Yeast)

1-Pound Loaf: Cut the 2-pound amounts in half.

Yeast type conversions (2 lb loaf base):

SAF instant yeast or bread machine yeast: 2 1/2 tsp (these are the same product; interchangeable 1:1). Placed in a well on top of the flour.
Active dry yeast: 3 tsp, dissolved in the water first (wait 10 minutes until foamy, then proceed). Not compatible with the delay timer.

Scale yeast down proportionally for 1 1/2 lb and 1 lb loaves.

Oats: Use old-fashioned rolled oats for visible oats and real oat-y texture. Quick oats work but dissolve into the crumb. Steel-cut oats do not work (too hard to chew through).

Flour notes: All-purpose and bread flour both work. Bread flour gives a fluffier loaf with a firmer crumb; AP gives a softer, more tender crumb. If you use bread flour and the dough looks dry, add 1 tablespoon of water.

Delay timer: Compatible with SAF instant yeast and bread machine yeast. Not compatible with active dry yeast.

Storage: 4 to 5 days at room temperature in a bread bag or wrapped in a clean dish towel. Honey keeps this loaf moist longer than plain white bread. Do not refrigerate. For longer storage, slice and freeze in a zip-top bag.

Common troubleshooting:

Dense loaf: old yeast, water too hot, or salt touching yeast. Start with fresh yeast, use lukewarm water (under 110°F), keep salt and yeast on opposite sides of the flour well.
Collapsed top: too much yeast or too much liquid. Try 2 tsp SAF on the next batch, or hold back 1 tablespoon of water.
Dark crust: honey browns fast. Use the light crust setting.

Oven-baked version: Use the dough cycle to mix and rise, then shape into a loaf, place in a greased loaf pan, rise again until 1 inch above the pan rim (45 to 60 minutes), and bake at 350°F for 30 to 35 minutes until internal temperature reaches 190°F. Cool completely before slicing.

Whole wheat variation: Swap 1 1/2 cups of the white flour for whole wheat; keep the other 2 cups as white. Add 1 to 2 tablespoons extra water if dough is dry. Do not exceed half whole wheat or the loaf will be dense.

Nutrition