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.
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, note tender loaf of that would make both a great sandwich bread and 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.
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.
Be sure to check out our incredibly popular recipe for Homemade White Bread too. Plenty of people swear by that recipe.
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Originally published Mar 12, 2016. Updated Nov. 2017 to include metric measurements, include a print friendly version and provide nutritional information.
- 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
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.
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.
Total time does not allow for rising time of the dough. Allow another 2 hours.
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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