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Sep 6, 2023

Honey Oatmeal Sandwich Bread

This honey oatmeal sandwich bread is deliciously soft and squishy and so easy to make. 

Honey Oatmeal Sandwich Bread slices on a cutting board.


This honey oat bread is great for sandwiches, including BLTs, tuna melts, grilled cheese, and especially peanut butter and jam. 

It's also fabulous toasted with avocado, topped with a fried or poached egg, or spread with honey butter. I even used it for cheesy garlic bread and it was delicious. 

Honey Oatmeal Sandwich Bread crumb shot on a cutting board.

This is an easy bread to make, with a fairly quick rising time. It's made with a combination of bread flour and rolled (or "old fashioned") oats and baked in a standard nine-inch loaf pan. 

Tips for Success:

There are a few key things to keep in mind. First, make sure the milk and the cooked oats are warm but not too hot, about 110 degrees F. If they are too hot, the temperature will kill the yeast. If they are too cold, the rising time for the dough will be longer. 

Second, have patience when kneading the dough. The dough will seem very wet at first. Try not add more flour until after you have kneaded the dough with your dough hook for about five minutes. It takes a while for the gluten develop because it is combined with the oatmeal (which does not contain gluten). 

With a wet dough, you can lose patience with hand kneading if your hands end up covered in sticky dough. You'll want to toss in more flour before giving the dough a chance to come together. 

Third, do not substitute steel cut oats. Old-fashioned oats are flattened and absorb water more quickly. If you use steel cut oats, you'll definitely have to adjust the water and cook them much longer or they will remain too hard. 

Honey Oatmeal Sandwich Bread in a loaf pan.

Ingredients You Will Need:

Milk: You can use whole (preferable) or 2 percent milk.

Water and Rolled (Old-Fashioned) Oats: Oats add a lot of nutrition to this bread. You will cook the oats for about a minute in the water and then let the mixture cool before adding it to the mixer. Do not drain them. 

Melted Butter: Use unsalted butter. 

Honey: You will need 3 tablespoons of honey. It adds just enough of sweetness and helps the bread rise. 

Unbleached Bread Flour: I prefer the King Arthur brand because of it's protein level and its quality. You can also use unbleached all purpose flour. 

Yeast: You can use either instant (preferable) or active dry yeast. My favorite brand is SAF, which I buy in a one pound pouch and keep in the freezer. 

Salt: You'll need 2 teaspoons of table salt, or the equivalent in grams if you use kosher or sea salt. 

Honey Oatmeal Sandwich Bread sliced on a cutting board.

Equipment You May Need:

While you can hand knead the dough for this bread, I prefer to use a stand mixer with a dough hook. This will help you develop the gluten in the dough without adding extra flour. the dough will be super sticky at first, which makes it difficult to handle. 

You will also need a 9 inch by 5 inch (1.25 pound) loaf pan. My preferred brand is USA Pans. I've had mine for 13 years and they look almost as good as new. 

More Sandwich Bread You May Also Enjoy:

Classic White Sandwich Bread

Yeasted Banana Sandwich Bread

Seeded Sandwich Bread

No-knead Light Wheat Sandwich Bread

Sprouted Wheat Pain de Mie

This month, the Foodie Extravaganza Party features recipes with honey to celebrate National Honey Month! Be sure to visit everyone's recipes: 

Honey Oatmeal Sandwich Bread loaf and slices on a cutting board.

Honey Oatmeal Sandwich Bread

Honey Oatmeal Sandwich Bread
Yield: 18 slices
Author: Karen's Kitchen Stories
Prep time: 20 MinCook time: 50 MinInactive time: 2 HourTotal time: 3 H & 10 M
This honey oatmeal sandwich bread is deliciously soft and squishy and so easy to make.


  • 1 cup water
  • 89 grams (1 cup) rolled (old-fashioned) oats
  • 227 grams (1 cup) whole or 2% milk, warmed to 105 to 110 degrees F
  • 56 grams (4 tablespoons) unsalted butter, melted and cooled, divided
  • 63 grams (3 tablespoons) honey
  • 428 to 467 grams (15.12 to 16.5 ounces/3 to 3 1/4 cups) unbleached bread flour, plus more for dusting your work surface
  • 7 grams (2 1/4 teaspoons) instant or active dry yeast
  • 12 grams (2 teaspoons) table salt
  • Spray bottle with water for creating steam


  1. Bring the water to a boil. Stir in the oats and cook for one minute. Remove from the heat and let cool to warm (below 115 degrees F).
  2. In a 2-cup glass measuring cup, combine the warm milk, 3 tablespoons of the melted butter, and honey. Stir.
  3. In the bowl of a stand mixer, fitted with the dough hook, add the oatmeal, 428 grams (~3 cups) of the flour, yeast and salt. Mix all of the ingredients together on low for one minute. Switch the mixer speed to medium (speed 4) and slowly add the milk mixture. Continue to mix for an additional 5 minutes. At this point, if the dough is too sticky and wet, while the mixer is running, add the rest of the flour, one tablespoon at a time, until the dough comes together and begins to clear the sides of the bowl. It should still be somewhat sticky, but not overly so. Continue to mix for an additional five minutes.
  4. Turn the dough out onto a floured surface, give it a quick knead with your hands, and form the dough into a ball. Place the dough into an oiled bowl or dough rising bucket. Cover and let rise in a warm spot until doubled, 45 to 90 minutes.
  5. Prepare a 9 inch by 5 inch loaf pan with spray oil. Deflate the dough and turn it out onto a lightly floured work surface. Gently press it into an 8 inch by 10 inch rectangle. Roll the dough, lengthwise, into a tight log, pinching the seam to close it. Place the log, seam side down, into the loaf pan and loosely cover with oiled plastic wrap. Let rise until the risen dough crests the top of the pan by 1 1/2 inches in the center, 40 to 90 minutes.
  6. In the meantime, heat the oven, with a rack in the middle position, to 350 degrees F. When the loaf is ready, brush the top with the rest of the melted butter.
  7. Place the loaf on the oven rack and spray the oven walls several times with water and quickly shut the oven door. Bake the loaf for 40 to 50 minutes, until it reaches an internal temperature of 200 to 210 degrees F. Remove the loaf from the oven and turn it out from the pan onto a wire rack to cool completely, about two hours.

Nutrition Facts



Fat (grams)

3.68 g

Sat. Fat (grams)

1.95 g

Carbs (grams)

25.01 g

Fiber (grams)

1.21 g

Net carbs

23.81 g

Sugar (grams)

3.61 g

Protein (grams)

4.24 g

Cholesterol (grams)

8.2 mg
sandwich bread, oats, honey
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Would you like to comment?

  1. I'd almost feel guilty slicing into this loaf. Almost. It looks amazing!

  2. Lovely bread as usual. I need this for my morning BLT.

  3. This is a gorgeous loaf! I love honey and oats and this bread will be winner always for me. Great recipe as usual.

  4. This is my new favorite sandwich bead! I've made it twice and it doesn't last long! It's that good. I do love it warm with a slather of butter too!

  5. This bread is so perfect I think it might just help me get back into bread making!


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