Honey Oat Bran Bread. A delicious home-made bread, lightly sweetened with honey and with the wholesome flavour of oats; makes a terrific sandwich loaf.
Honey Oat Bran Bread
This Honey Oat Bran bread is a recipe I’ve been tweaking for a while. I do like whole grain breads but they can tend to be a bit mealy and dry in some cases.
I was looking to make a softer, more tender loaf of that would make both a great sandwich bread. Also it should be a good bread for morning toast and jam.
I’m also a big fan of the flavour of oatmeal. Plain old oatmeal porridge is still a breakfast staple for me, especially in winter. As in other good bakery-style honey oat bran breads I’d tried, I wanted it to have the wholesome slightly nutty flavour of oats.
Honey Oat Bran Bread
I achieved the texture of this bread by using a combination of flours and adding back in extra oat bran to increase its nutritional fibre. All in all I think this one turned out to be a great balanced bread with the flavour and texture I was looking for. I hope you bread bakers will enjoy it too.
Honey Oat Bran Bread
Be sure to check out our incredibly popular recipe for Homemade White Bread too. Plenty of people swear by that recipe.
Measuring flour correctly.
It is easy to over measure flour for any recipe by as much as 30% or more as you can see in the photo below. Both are one cup of flour but one weighs much more. Read more on how to avoid this common baking pitfall in our post on How to Measure Flour Correctly.
How you measure flour is important. It can result in mis-measurement of up to 34%.
If you liked this recipe you may also want to try our Molasses Raisin Bread.
Newfoundland Molasses Raisin Bread
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Honey Oat Bran Bread
Honey Oat Bran Bread - a delicious home-made bread lightly sweetened with honey and with the wholesome flavour of oats; makes a terrific sandwich loaf.
Ingredients
- 1 1/2 tsp active dry yeast
- 1/2 cup lukewarm water
- 1 tsp sugar
- 4 1/2 cups to 5 all purpose flour
- 1 cup of oat flour
- 1 cup whole wheat flour
- 1/2 cup oat bran
- 1 tsp salt
- 2 eggs
- 1/2 cup melted butter
- 2 1/2 cups lukewarm milk
- 1/3 cup honey
Instructions
- Proof the yeast by dissolving the 1 tsp of sugar in the ½ cup warm water. Sprinkle in the yeast and leave to sit in a warm place for 10 minutes until it gets foamy.
- It is possible to hand knead this dough entirely but I now make it in my KitchenAid stand mixer.
- Add 2 cups of the all purpose flour, the oat flour, the whole wheat flour and the oat bran flour to the bowl of your electric mixer with the dough hook attached. Stir in the salt.
- Add all of the remaining ingredients and turn the mixer on low for about 5 minutes to get the dough started.
- Begin to add the remaining all purpose flour, ¼ cup at a time leaving it to knead into the dough for a few minutes. Continue to add flour only until the dough releases from the sides and bottom of the bowl, then let the dough knead for another 5 minutes.
- Cover dough and leave to rest and rise for one hour.
After rising is done
- Punch the dough down and knead it for a few minutes by hand before letting it rest for another 10 minutes.
- Grease 3 bread pans. Divide the dough into 3 equal portions.
- Form the dough into straight loaves and place in the greased pans.
- Cover with a clean tea towel and allow the dough to rise until it is about 2 inches above the rim of the pan, about 2 hours depending on room temperature. (NOTE: At this stage, the bread dough can be cold proofed overnight in the fridge if you want to serve it freshly baked early the next day or just want to save time in advance. Just cover the pans with a clean tea towel. You can spray the surface of the dough with water from a spray bottle to prevent the surface of the dough balls from becoming too dry if you like but this is not really necessary with the humidity in most fridges. Just remove the pans from the fridge in the morning and allow them to finish raising to about 2 inches above the pan rim as shown in the photo above, which could be another 1-2 hours and bake as directed below.)
- Bake at 350 degrees F for 40-50 minutes depending on the size of the pans that you are using. The loaves should have a golden crust top and bottom and sound hollow when tapped to be fully baked.
Notes
Total time does not allow for rising time of the dough. Allow another 2 hours.
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The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.
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Recommended Products
Rock Recipes a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Our product recommendations are almost exclusively for those we currently use or have used in the past.
Nutrition Information
Yield
3Serving Size
sliceAmount Per Serving Calories 132Saturated Fat 2gCholesterol 17mgSodium 99mgCarbohydrates 21gFiber 1gSugar 3gProtein 3g
Lisa
Tuesday 24th of January 2023
Does the first rise need to be as puffy as what is shown in the picture? Mine was not. I liked the bread very much but will add a bit more salt next time I make it...which will be soon :)
Betty
Tuesday 22nd of February 2022
What can you substitute for oat bran in this recipe?
Karen
Friday 8th of October 2021
I am looking for a recipe for oat bread that uses buttermilk. Do you think it could be substituted for the milk in this recipe?
Lynn Parsons
Thursday 9th of December 2021
We haven’t tried it but give it a go!
Dianne
Wednesday 5th of February 2020
First, the bread is very good. It would help very much if you would indicate the pan sizes to be used. Also, if you would indicate the kneading time required when making this bread by hand. I was confused after the first rise, was I supposed to knead the bread again? So the taste test was ok but it did not look like a tradional loaf as it turned out to be flat on top, and I’m pretty sure it has to do with the pan size and kneading. Could you please clarify because I wish to try this again. Thanks
Barry C. Parsons
Monday 10th of February 2020
Only a short knead of a few minutes. 9x5 pans should be fine.
Joy Brett
Friday 16th of February 2018
I love the flavour of your Honey Oat Bran Bread. I like making it in three buns because I like the “kiss” ( the slice between two buns) and this time I dipped the tops of my buns in egg and then dipped it in old fashioned rolled oats. It now resembles an artisan loaf.
Awesome recipe!!