a whole honey oat wheat bread loaf with fresh milled flour sitting on a wooden cutting board. Behind it is a jar of honey and in front a pile of rolled oats.
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How To Make Honey Oat Wheat Bread – Fresh Milled Flour

Let’s make a Honey Oat Wheat Bread with fresh milled flour! This bread is so soft and delicious! I love the subtle hint of sweetness the honey gives, and the rolled oats just seem to become one with the bread loaf as it mixes. Also, what a beautiful finish those rolled oats add to the top of the loaf.

a whole honey oat wheat bread loaf with fresh milled flour sitting on a wooden cutting board. Behind it is a jar of honey and in front a pile of rolled oats.
Such a beautiful homemade loaf of honey & oat wheat bread made with fresh milled flour.

What Size Loafs Do I Make?

I get this question a lot actually! My bread recipes are typically for the smaller 4×8 bread tins. (Many bread tins are 5×9 or 4.5×8.5 which actually hold a lot more dough than you would think.) If you have the bigger pans, you may prefer to take my recipe and times it by 1,5. Then, cut that dough in half to make 2 slightly larger loafs. As you know, I live and travel in an RV fulltime, so I don’t have a regular sized oven. Yes! I do all my baking in my AMAZING countertop toaster oven! And boy it gets a workout! LOL

Checkout my Oven review video if you would like to learn more about it HERE.

Will Adding Rolled Oats To My Bread Dough Make It More Difficult To Knead?

No, I find when I add the rolled oats directly to my bread dough in the beginning, they just absorb and soften just as the flour would. So, go ahead and add the rolled oats in the beginning, no need to wait!

a sliced loaf of honey oat wheat bread made with fresh milled flour showing the soft airy crumb of the inside of the loaf.
This loaf is so beautiful, soft & light. Also, you can see how the rolled oats just mix in with the bread perfectly, no weird textures or anything. (Even for the pickiest of eaters.)

How Do I Get The Oats To Stay On The Bread?

I find the best way to keep the rolled oats on the bread, and not fall off is to use a simple egg wash. So, by mixing an egg with a little water, this will make a quick and easy egg wash. Just gently brush it on the bread loaf just before baking. Then, add the rolled oats right on top. This will help the toppings to stay in place, also gives a nice brown & shiny finish on your bread loaf! Win-Win!

hands using a red pastry brush to brush an egg wash onto the unbaked loafs sitting next to each other getting ready to be baked.
I am just gently applying the egg wash to the dough as to not deflate the hard work our yeast just did.

Ingredients To Make Honey Oat Bread

For The Bread Dough:

  • 1&1/2 cup warm water 375g (may need slightly more or less water)
  • 4 cups of Fresh Milled Hard Flour 480g (I milled half hard white & half hard red -2&2/3 cups of the wheat berries total)
  • 1/4 cup honey 85g
  • 2 TBSP melted butter 28g
  • 1&1/2 tsp salt
  • 2 tsp instant yeast
  • 1 cup rolled oats 81g

For The Topping:

  • 1 egg
  • 1 tsp water
  • 1/4 cup of rolled oats 20g
hands sprinkling rolled oats on the unbaked honey oat wheat bread loaf made with fresh milled flour
So, just before baking is when you will gently apply the egg wash, and then sprinkle on some more rolled oats.

Instructions To Make Honey Oat Bread With Fresh Milled Flour

  1. Firstly, mill the flour.
  2. Then, to a microwave safe bowl add water and butter and microwave until the butter is melted.
  3. Add water/butter mixture to stand mixer bowl, then add honey, salt, and rolled oats. Mix to combine.
  4. Then, add flour to the stand mixer, and mix until there is no more dry flour.
  5. Cover and let it sit at room temperature for at least 15 minutes, up to 2 hours to allow the fresh milled flour to absorb the liquid.
  6. Then, add the instant yeast. Start to mix the yeast in until combined.
  7. Start the kneading process. This could take 25 minutes with fresh milled flour, or less. This varies greatly, so the best way to check if the dough is done being kneaded, is to check for a window pane test. Window Pane Test Video HERE
  8. Once a successful window pane test is done, then, cover the dough and let it rise until doubled. This will typically take 1 to 2 hours.
hands cupping and shaping the loaf on a counter
Here you can see me shaping the loaf making sure to have some surface tension on the top, and then I put the dough into the prepared 4×8 loaf tin.

Shaping The Dough

  1. After the dough has doubled in size, then, divide the dough in half if you are making 2 one pound loaves. Press each piece flat, then roll up to shape. Make sure there is some surface tension, see my video for shaping if you are interested HERE
  2. Place each loaf in a parchment paper lined 4×8 bread pan, and cover for about 40 minutes until puffy looking.
  3. Preheat oven to 400*F towards the end of this second rise time.
  4. For the topping, mix egg with water in a small bowl and whisk to combine.
  5. Then, gently brush the egg wash onto the top of each unbaked loaf.
  6. Sprinkle rolled oats on the top of each loaf before baking. The egg wash should help them stick.
  7. Them, bake for 20 to 25 minutes until the internal temperature reaches 190*F.
  8. Take bread out of the oven, and out of the bread tins right away, and place them on a wire cooling rack.
  9. Let cool for at least one hour before slicing.
  10. Slice to desired thickness, and enjoy!
sliced honey oat wheat bread loaf made from fresh milled flour
I like to slice some before I freeze, that way I can grab a few slices out at a time without having to thaw the whole loaf.

How To Store Honey Oat Wheat Bread Made With Fresh Milled Flour

So, to store this honey oat wheat bread for short term use, just wrap in cling film and leave on counter for 3-4 days. For longer storage, place in a freezer safe container or bag in the freezer for 4-6 months. Just let the bread thaw to room temperature before eating. Lastly, enjoy!

What Other Toppings Would Work?

Well, since this loaf recipe is specifically for a Honey & Oats Wheat Bread, I thought it was fitting to just top with some rolled oats. However, this recipe would be an amazing base for many other breads and fixins’. These would make amazing rolls, buns, or cinnamon rolls! They are perfectly sweet, but not too sweet which lends itself to sweet or savory recipes. But, other toppings to try would be these:

  • Seeds: Seeds like sesame, poppy, sunflower, and flaxseeds can add a nice crunch and flavor to your bread. You can sprinkle them directly on top of the dough before baking.
  • Herbs: Fresh or dried herbs like rosemary, thyme, oregano, or basil can provide a wonderful aroma and taste to your bread. Chop them finely and press them onto the dough’s surface.
  • Cheese: Grated cheese, such as Parmesan, cheddar, or Gouda, can create a flavorful crust when sprinkled on top. Just be cautious not to add too much as it can melt and cause browning.
  • Use Your Imagination: You could mix and match with any of these and add nuts, fruits, etc.

If you try a unique combination that you love, then let me know in the comments! I would love to hear from you.

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Honey Oat Wheat Bread Made With Fresh Milled Flour Printable Recipe

a whole honey oat wheat bread loaf with fresh milled flour sitting on a wooden cutting board. Behind it is a jar of honey and in front a pile of rolled oats.

Honey Oat Wheat Bread made with Fresh Milled Flour

Let's make a Honey Oat Wheat Bread with fresh milled flour! This bread is so soft and delicious! I love the subtle hint of sweetness the honey gives, and the rolled oats just seem to become one with the bread loaf as it mixes. Also, what a beautiful finish those rolled oats add to the top of the loaf.
5 from 6 votes
Prep Time 35 minutes
Cook Time 28 minutes
rise time 1 hour 45 minutes
Total Time 2 hours 48 minutes
Course bread
Cuisine American
Servings 2 4×8 loaves

Equipment

  • 2 4×8 bread loaf tins

Ingredients
  

  • 1&1/2 cup warm water 375g (may need more or less)
  • 4 cups Fresh Milled Hard Flour 480g I milled half hard white & half hard red -2&2/3 cups of the wheat berries total
  • 1/4 cup honey 85g
  • 2 TBSP melted butter 28g
  • 1&1/2 tsp salt
  • 2 tsp instant yeast
  • 1 cup rolled oats 81g

For The Topping

  • 1 egg
  • 1 tsp water
  • 1/4 cup rolled oats 20g

Instructions
 

  • Firstly, mill the flour.
  • Then, to a microwave safe bowl add water and butter and microwave until the butter is melted.
  • Add water/butter mixture to stand mixer bowl, then add honey, salt, and rolled oats. Mix to combine.
  • Then, add flour to the stand mixer, and mix until there is no more dry flour.
  • Cover and let it sit at room temperature for at least 15 minutes, up to 2 hours to allow the fresh milled flour to absorb the liquid.
  • Then, add the instant yeast. Start to mix the yeast in until combined.
  • Start the kneading process. This could take 25 minutes with fresh milled flour, or less. This varies greatly, so the best way to check if the dough is done being kneaded, is to check for a window pane test.
  • Once a successful window pane test is done, then, cover the dough and let it rise until doubled. This will typically take 1 to 2 hours.
  • After the dough has doubled in size, then, divide the dough in half if you are making 2 one pound loaves. Press each piece flat, then roll up to shape. Make sure there is some surface tension, see my video for shaping if you are interested.
    hands cupping and shaping the loaf on a counter
  • Place each loaf in a parchment paper lined 4×8 bread pan, and cover for about 40 minutes until puffy looking.
  • Preheat oven to 400*F towards the end of this second rise time.
  • For the topping, mix egg with water in a small bowl and whisk to combine.
  • Then, gently brush the egg wash onto the top of each unbaked loaf.
    hands using a red pastry brush to brush an egg wash onto the unbaked loafs sitting next to each other getting ready to be baked.
  • Sprinkle rolled oats on the top of each loaf before baking. The egg wash should help them stick.
    hands sprinkling rolled oats on the unbaked honey oat wheat bread loaf made with fresh milled flour
  • Them, bake for 20 to 25 minutes until the internal temperature reaches 190*F.
  • Take bread out of the oven, and out of the bread tins right away, and place them on a wire cooling rack.
  • Let cool for at least one hour before slicing.
  • Slice to desired thickness, and enjoy!

Video

Notes

To store this honey oat wheat bread for short term use, just wrap in cling film and leave on counter for 3-4 days. For longer storage, place in a freezer safe container or bag in the freezer for 4-6 months. Just let the bread thaw to room temperature before eating.
Keyword fresh milled flour, fresh milled flour bread, freshly milled flour, honey, honey & oat, honey bread, honey oat bread, oat bread, oats, rolled oat bread, wheat bread, whole grain bread, whole wheat bread

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28 Comments

  1. 5 stars
    Hands down the BEST 100% whole wheat bread I’ve ever made! It’s soft and you don’t need any special ‘pricey’ ingredients which is exactly what I was looking for. It reminds me of the bread from Longhorn Steak House. Thank you for sharing and I look forward to trying your other recipes.

  2. 5 stars
    Not sure if it’s a typo but 1 1/2 cups of water is closer to 350 grams, no? 375 grams was definitely too wet. Great recipe!

    1. I just made this again today and did it all by the weights, and ended up with another beautiful loaf. There are many factors that go into recipes, and it may vary for each person. The amount of humidity in the air, the moisture content in the wheat berries, etc. I do like to work with a wet dough, however. If you watch the video it shows the texture of the dough I am working with, and you can base it off that too! Hope that helps!

  3. 5 stars
    I’ve just begun to exclusively use freshly milled grains for baking, and your recipes and techniques are easy to follow and make a lot of sense. I just wanted to say thanks for taking the time to share your experience!

  4. 5 stars
    This bread is delicious! I don’t like honey and used maple syrup and it turned out beautifully!! Great recipe, Kara, thanks for sharing.

  5. Hi! I wanted to try this recipe, however, is it possible to use fresh active yeast instead of instant? How would I use active dry yeast into the bread recipe?

    Thank you

    1. Yes, you can use active dry yeast in place of instant. During the first rest period after all ingredients are mixed together is when you activate the active dry yeast. So, take a little of the warm water from the recipe, and a pinch of sugar in a small bowl. Add the yeast, and let it sit for the 15 minutes. It should get foamy and active. (If it doesn’t then there is an issue with the yeast, or your water was too hot, and it killed the yeast.) After that rest period, pour in the foamy yeast mixture, and start the kneading process. I hope this helps! Happy Baking!

  6. Hello Kara,
    I was wondering if it would work to mix all the dough together tonight still, and
    mix the yeast in tomorrow morning for a softer bread?
    Would I have any unforeseen problems if I do that?
    Thank you,
    Selma

    1. That would be like the soaking method. I think it would make a nice soft dough. But since the mix won’t be warm from overnight, once you add in the yeast, it may be a little longer on the rise time. Other than that sounds like a plan! Let me know how it turns out! Happy Baking!

  7. Would I need to half it to put in my 2lb loaf bread machine? Or the whole thing? I prefer to use regular loaf pans but wanting a good recipe to use my bread machine in a pinch.

    1. This is a 2 pound recipe, so it should go in the bread machine as a 2 pound loaf. After the kneading cycle, I would recommend you check the dough for stretchiness. You may need a double kneading cycle if it’s not stretchy yet. Let me know how it turns out!

    1. This recipe is written for my small 4×8 bread pans. It may help to x1.5 this recipe if you have the 4.5×8.5 pans. OR double the recipe for Two 5×9 bread pans. I hope that helps!

  8. 5 stars
    I love this recipe and make 8 loaves almost every week. I usually Yudane 15% of the flour, which has made an even softer final product. But today I’m going to try Tangzhong method (5%) to see what difference that makes. Even without those, this has been my “never fail” recipe for months, now.

  9. Just made this and loaves are cooling now, but they’re small. I used quick rise yeast and 2 4.5×8.5 pans. Should it have been just one loaf? And should I have done anything different using quick rise yeast? I’d love to try recipe again!

    1. If using the 4.5×8.5 pans, and you want a larger loaf, you can 1.5 the recipe. That seems to be the perfect amount of dough for Two 4.5×8.5 pans. I hope that helps! Let me know how it goes! Happy Baking!

  10. Absolutely delicious! Your detailed instructions and video make this a full proof recipe for newbies like me! Thanks so much for sharing this great recipe!

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