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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.

Honey Oat Bran Bread

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

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

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 to Measure Flour Correctly. Two photo collage showing the weight of a cup of flour measured two different ways.

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 with Title Text

Newfoundland Molasses Raisin Bread

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Honey Oat Bran Bread image with title text

Honey Oat Bran Bread

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Originally published Mar 12, 2016. Updated March 2020 to include a print friendly version and provide nutritional information.
 
Honey Oat Bran Bread
Yield: 3 loaves (12 slices per loaf)

Honey Oat Bran Bread

Prep Time: 30 minutes
Cook Time: 50 minutes
Total Time: 1 hour 20 minutes

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

  1. 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.
  2. It is possible to hand knead this dough entirely but I now make it in my KitchenAid stand mixer.
  3. 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.
  4. Add all of the remaining ingredients and turn the mixer on low for about 5 minutes to get the dough started.
  5. 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.
  6. Cover dough and leave to rest and rise for one hour.

After rising is done

  1. Punch the dough down and knead it for a few minutes by hand before letting it rest for another 10 minutes.
  2. Grease 3 bread pans. Divide the dough into 3 equal portions.
  3. Form the dough into straight loaves and place in the greased pans.
  4. 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.)
  5. 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

3

Serving Size

slice

Amount Per Serving Calories 132Saturated Fat 2gCholesterol 17mgSodium 99mgCarbohydrates 21gFiber 1gSugar 3gProtein 3g

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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?

Kim

Thursday 5th of November 2020

I would love to try this recipe, however, it would be a huge water for me to make 3 loaves. This bread would only be fore myself, so do you have this recipe in single loaf amounts?

Dominique

Wednesday 7th of October 2020

Is there a type of milk you prefer to use for the recipe? Would whole milk be preferred for breads? I'd love to try this recipe!

LINDA

Friday 17th of July 2020

I made this bread, and it is delicious. It is the ONLY bread I have ever eaten that does not raise my BLOOD GLUCOSE levels. Thank you so much, now I can enjoy bread again!

Linda

Sunday 5th of July 2020

i made this recipe yesterday. It turned out fabulously, it was delicious, I could not believe how good it was. Although I find that the recipe did not call for enough flour, using 4-5 cups and my dough was too sticky. I made it with my Kitchen Aid, I used about 6-6 1/2 cups of flour, then I knead the dough for 5 minutes in the machine, Took it out and hand knead the bread for an addition 4-5 minutes. Put it to raise, it raised very high, put it in the oven and it was cooked in about 45 minutes. Loaves did not fall, they were so nice. Best bread I have eaten in a very long time. Thank you, I will keep making it due to the low carb content.

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