Honey Oatmeal Whole Wheat Bread

This is the kind of bread that makes your house smell like a bakery, your neighbors low-key jealous, and your sandwiches 10x better. It’s hearty. It’s soft. It’s got just the right hint of sweetness from honey, and those oats on top? Chef’s kiss. 👌

Whether you’re slapping some almond butter on it, making toast, or eating it plain while standing over the sink (we’ve all been there), this honey oatmeal whole wheat bread just gets it.

Why You’ll Fall in Love with This Bread

Let’s break it down. This isn’t a boring, dense loaf that breaks your toaster.

This is:

• Soft and chewy with just the right amount of density
• Lightly sweetened with honey, so it tastes like comfort
• Made with whole wheat flour + oats, so you can pretend you’re being super healthy
• Perfect for sandwiches, toast, French toast, or just existing as a bread fan
• Actually rises well—none of that “why is it shaped like a brick?” drama

TL;DR: it’s what you wish store-bought sandwich bread tasted like.

Ingredients You’ll Need (Nothing Weird, Promise)

Dry Stuff:

• 2 cups whole wheat flour
• 1 cup all-purpose flour (for structure—don’t go full wheat unless you like dense bread)
• 1 cup old-fashioned oats (plus extra for topping)
• 1 1/2 tsp salt
• 2 1/4 tsp (1 packet) active dry yeast

Wet Stuff:

• 1 1/4 cups warm water (around 110°F)
• 1/4 cup honey
• 2 tbsp melted butter or oil

Optional: 1 egg (for egg wash if you want that pretty shiny top)

Let’s Make It (Your Kitchen’s About to Smell Amazing)

1. In a small bowl or measuring cup, mix the warm water and honey, then sprinkle the yeast on top. Let it sit for 5–10 minutes until it looks foamy and smells like bread dreams.
2. In a big bowl, mix the flours, oats, and salt.
3. Pour in the yeast mixture and the melted butter. Stir with a spoon or your hands until a shaggy dough forms.
4. Knead for about 8–10 minutes by hand or 5–6 minutes in a stand mixer with the dough hook. Dough should be smooth, slightly tacky but not sticky.
5. Place dough in a greased bowl, cover, and let it rise for about 1 hour, or until doubled in size.
6. Punch it down like you’re mad at it. Shape into a loaf and place in a greased 9×5 loaf pan.
7. Cover and let it rise again for 30–45 minutes, until it puffs up nicely over the top of the pan.
8. Optional: Brush the top with a beaten egg and sprinkle with oats. Because ✨aesthetic✨.
9. Bake at 350°F (175°C) for 35–40 minutes until golden and it sounds hollow when tapped.
10. Cool in the pan for 10 minutes, then transfer to a wire rack. Resist slicing while hot. (I fail at this every time.)

Calories & The Good Stuff

Per slice (1 of 12):
~180–200 calories
Solid fiber, a little protein, some healthy-ish carbs. Basically, the kind of bread you can feel good about eating… right before you eat three slices.

Common Mistakes (Save Yourself the Sadness)

• Water too hot? You just killed your yeast. Congrats. Use warm, not lava.
• All whole wheat flour? Enjoy your brick. Mixing in AP flour = soft, fluffy bread.
• Not letting it rise enough. Be patient. Flat loaf = under-risen loaf.
• Forgetting the egg wash. Not essential, but it makes the top so shiny and bakery-ish.

Variations & Fun Add-Ins

Want to jazz it up a bit? You’ve got options.

• Add chopped walnuts or sunflower seeds for crunch
• Use milk instead of water for a richer loaf
• Mix in raisins or dried cranberries for a little sweet surprise
• Swap honey for maple syrup if you want to go full cozy-mode
• Turn it into dinner rolls—just divide into 12 balls, bake for 20–25 mins

FAQ

Can I make this vegan?
Yep! Use maple syrup instead of honey, plant-based butter or oil, and skip the egg wash. Still delicious.

Does it freeze well?
Absolutely. Slice it first, then freeze with parchment between slices. Toast straight from frozen.

How long does it last?
3–4 days on the counter in an airtight container. A week if you keep it in the fridge (but the fridge = slightly drier).

Can I use quick oats?
You can, but the texture will be a bit different. Old-fashioned oats give the best chewy bite.

Final Thoughts

Honey oatmeal whole wheat bread is that perfect hybrid of soft sandwich loaf and rustic bakery-style bread. It’s got soul. It’s got flavor. And it makes your kitchen smell like you have your life together.

Make a loaf. Eat half of it with butter while it’s still warm. Freeze the other half if you’ve got willpower. Or just embrace the carbs—you earned it.

Now go live your best bread life. 🥖✨