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.
|

How To Make Honey Oat Wheat Bread – Fresh Milled Flour

Jump to Recipe Jump to Video Print Recipe

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.

*Updated on 7/2/2024- I updated the baking time and temperature, the old baking temp was 400*F for 20-25 mins. But, I updated this to 350*F for 30-40 minutes.

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 350*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 30 to 40 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.

Shop This Post

Flour Mill

Breville Oven With Proofing Feature

Every Day Grain Storage Bins

Bamboo Cutting Board

Silicone Pastry Mat

Digital Kitchen Scale

Bench Scraper

Hard White Wheat

Hard Red Wheat

Checkout Some Of My Other Fresh Milled Flour Recipes

Pretzel Buns

Garlic Cheddar Biscuits

Lemon Bars

Pumpkin Donuts

Oatmeal Raisin Cookies

Chocolate Cake

Peaches N’ Cream Yeast Bread

Apricot Kolaches

The BEST Pizza Dough

Dinner Rolls

Pumpernickel Bread

Date Cinnamon Rolls

Fresh Milled Flour Recipe Index

Sourdough Recipe Index

YouTube player

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.
4.87 from 15 votes
Print Recipe Pin Recipe
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 *see notes for alternative pan sizes

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 350*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 30 to 40 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.
*Bread Pan Size Tips: My recipes call for the smaller 4×8 bread loaf pans, because I have a tiny oven! lol. Even the 4.5×8.5 pans are a bit larger, crazy how just that half inch each way can make such a difference! So, if you only have the larger pans, I recommend to x1.5 my recipes if you are looking for a large high rise loaf of bread. The large pans will definitely still work, the loafs will just be a bit smaller. For the 5×9 pans, you can even double the recipe.
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

*This post contains affiliate links, which means I make a small commission at no extra cost to you! As an Amazon Associate I earn from qualifying purchases. But, I will only suggest items I actually Love and Have Used!

Similar Posts

80 Comments

    1. Thank you! Yes, you can omit the yeast, and use about 1/2 cup sourdough starter (113g). Watch the rise times, they will be much longer. Let me know how it turns out! Happy Baking! (I would not recommend an overnight ferment with this recipe.)

      Reply

      1. I am going to tey this with my bread for life sourdough starter from Azure. Do you suggest raising the baking temperature for a sourdough version?

        Reply

        1. I would still bake same temp, but for a longer time. You want to make sure the center of the center of the loaf reaches about 205-210*F for sourdoughs.

          Reply

  2. 5 stars
    This bread turned out delicious! I’m new to milling my own flour and followed the recipe to a T. It all went perfect until the bread collapsed a bit in the oven and looked deformed 😂 I must have overproofed the dough but definitely still usable and yummy! I sliced up the loaves, individually bagged them for easy access, and froze them for breakfast egg sandwiches 🙂

    Reply

    1. Yay! I am so happy to hear that! Yes, you are correct, if it deflated it probably slightly over proofed. Just do a shorter second rise next time and you are good to go! 😊 That sounds like a great idea!

      Reply

  3. I have been baking a loaf of freshly milled flour in my Zojirushi bread maker for about 10 years. Every time I would try to omit the cup of all purpose flour to make it light and fluffy it would be a smaller dense loaf. I have tinkered with things for years and years. The closest thing I got was sifting the milled flower three or four times after milling to get it to be light and fluffy. That was too much of a time suck and not worth it to me so I would just throw in a cup of all purpose flour. I also add a half a cup of oats. Other than that the recipe is so similar. I use 2 cups of kamut berries . I’m going to try to cut your recipe in half and put it in my machine and see what happens. I would love to get away from having to put in an entire cup of all purpose flour to make a pretty tall soft loaf. Wish me luck!

    Reply

    1. You can do it! For light and fluffy bread, typically you need less flour and more kneading. I have a video talking about this. https://youtu.be/VYOZsbspepE
      I would recommend using my everyday sandwich bread, going by weight if you can, and running it through a double kneading cycle. You are looking for nice stretchy dough before moving on. Here is my everyday sandwich bread (the small size will do a 2 pound loaf in a bread maker.) https://grainsinsmallplaces.net/everyday-sandwich-bread-made-with-fresh-milled-flour-easy-recipe/
      I don’t have a bread maker currently, but others report this method working great!

      Reply

    1. It really depends on the mixer, I would suggest to check after 5 minutes on the lower speed (no higher than 2.) Keep checking it every so often once it starts to be a bit stretchy, then check more often.

      Reply

  5. 4 stars
    I am making Honey Oat just as recipe says but cannot get a wondow pane! Using a KA model K5 and have kneaded for over 45 min. ?????

    Reply

    1. Just look for nice stretchy dough, it can take a long time in a Kitchen aid. I would suggest you take the dough out of the mixing bowl, flip it over and knead for 30 more seconds. It should come together. Also, make sure you are using a hard wheat variety.
      I do have a short video of over, under, and perfectly kneaded dough that may help. https://youtu.be/C8KQklITZSg?si=Ia0XHdRWABaRRgj_

      Reply

  6. 5 stars
    I have made this recipe several times now. Hands down, this is my family’s favorite recipe. It’s also the first recipe I have successfully gotten to windowpane, even though I have been using autolyze for a long time. I hugely appreciate that this bread doesn’t rely on eggs/milk/dough conditioner/added gluten in order to come together. I will add that yesterday I wasn’t able to pull the loaves from the pan immediately. As a result, the side/bottom crust is very soft. The family actually likes it better that way – but it’s a bear to cut.
    Thank you for this resource. I’m especially grateful for the adjustments related to pan sizes. My preferred loaf size is 4.5×8.5. I used the x1.5 guideline and it works perfectly.
    Inspired by the success of this recipe, I’m trying out others you have created!

    Reply

  7. Hi! Is it important that I purchase organic oat groats that have been stabilized?? I’ve heard that some grain companies steam and dry their groats to help prevent them from too quickly becoming rancid. But if I plan to flake or mill them within a month or two of their arrival, is this necessary? Thank you!

    Reply

    1. I just bought regular oat groats, nothing fancy. Just buy a small enough amount that you know you can go through them in a timely manner. The whole oat groat will store longer than a rolled or flaked oat. Once rolled or flaked, they start to oxidize faster. I did buy Organic ones, but nothing fancy about the other than that. ) I have purchased them from Bread Beckers, and Amazon as well. These are the ones I purchase the most. https://amzn.to/3QrayIh

      Reply

  8. Same issues as others. My dough is Too dense. Looks nothing like yours. I added xtra liquid. Milled hard wheat. Foamy yeast. Followed to a tee?

    Reply

  11. 5 stars
    I’m brand new to fresh milled flour. I made this Honey Oat bread as my first FMF bread attempt. And wow! It came out absolutely perfect! And the taste, my goodness, it is great. I watched your video as I was quite intimidated by this new to me process. I am now a former dead flour baker, lol. I made your brown butter brownies too. Awesome! Thank you for putting these recipes together on your site.

    Reply

  12. 5 stars
    Thanks for another fantastic recipe. I appreciate your explanations and clear instructions, especially back when I was starting out with fmf. It really helped me understand how milled flour acts in doughs. I added 100g milled spelt in with hard red wheat, & mixed active dry yeast with my flours. It works great for me, as long as it’s a moist enough dough, and yeast is fresh.
    I got one 8.5 x 4.5 loaf and a wee mini loaf. Tastes so good!

    Reply

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating