This soft and ultimately tasty Homemade Oat Bread is going to be your new go to when making bread. Super easy to make, sweetened with molasses or honey.

Your choice. You can even eat the slice alone without making it into a sandwich.

I love to bake, I enjoy the ART of beadmaking. It is a process that takes time, but it’s worth it.

So when the Coronavirus pandemic hit last year, that’s when I started baking different kinds of bread. During that time I started working on my blog, then I first posted my Soft Honey Whole Wheat Bread.

Making our own bread has become a habit for me. In fact, this Homemade Oat Bread became our favorite bread at home, and I make this bread once every two weeks. 😊

The best homemade bread is made from scratch and nothing beats the soft, warm freshly baked bread at home. There is REALLY no comparison.

WHAT DOES THIS EXCELLENT OAT BREAD MADE OF?

Flour – all purpose & whole wheat
Oats – instant or old fashioned
Milk – almond milk for dairy free option, but any milk will do
Molasses & Honey – I’ve used both in making this recipe. Ratio will be the same.
Butter or Shortening – you can use either, but opt for shortening if you want dairy free
Lukewarm water
Instant yeast
salt

WHAT IS THE DIFFERENCE BETWEEN HONEY & MOLASSES?

The main difference between Honey & Molasses has to do with their sources. Also, both are sweet, but Honey is noticeably sweeter & lacks the bitterness that molasses provides.

CAN I SUBSTITUTE MOLASSES FOR HONEY IN BREAD RECIPE?

HONEY comes from the nectar in flowers and is made by bees. In addition to, honey has more sugar, so your dish will taste sweeter.

Bread made with Honey, you can see that the dough color is lighter.

MOLASSES – Do you know that Molasses is a byproduct of sugar being crystallized from sugarcane? Yes! In fact, most Molasses for human consumption comes from sugarcane.

The bread dough made using Molasses is a little bit darker.

Can you now spot the difference?

The color of the dough is lighter using Honey and the one below using Molasses has a darker hue.

So, if you run out of Honey like I do, simply substitute it with Molasses or vice versa. They’re going to function essentially the same, measure for measure since they are both syrup.

STORING & FREEZING YOUR BREAD:

Homemade bread doesn’t have preservatives, so it won’t last much longer than 4-5 days. Once cooled, store it in an airtight container or plastic bag. I prefer to slice my bread before storing it in the freezer. You can freeze it once completely cooled.

Please check out my other Bread recipes :

Easy Homemade Dinner Rolls

SOFT WHOLE WHEAT HONEY BREAD

How to make this Easy Banana & Blueberry Bread

Print Pin

HOMEMADE OAT BREAD

This soft and ultimately tasty Oat Bread is sweetened with molasses or honey. Super easy to make and nothing beats fresh homemade bread.

Course Bread

Cuisine American

Keyword bread ; oat bread ; oat wheat bread

Prep Time 15

Cook Time 45

Equipment

Stand Mixer

Ingredients

1 1/2 cup All purpose flour
1 1/2 cup Whole wheat flour
3/4 cup Oats (Instant or Old Fashioned)
1 tbsp instant yeast
1 cup milk
1 1/2 tsp salt
1/4 cup lukewarm
2 tbsp butter
1/4 cup molasses or honey

Instructions

Using your standing mixer bowl, combine flour, oats, yeast and salt.
In another bowl, add in your warm milk, softened butter or shortening and stirring it while adding lukewarm water and molasses or honey.
Pour the milk mixture into the flour mixture. Mixing it using the dough hook. Knead with the mixer for 7-10 minutes until your dough is soft and elastic. If you find that your dough is still wet and sticky after 5 minutes of kneading, add more flour. Just 1 tablespoon at a time, until the dough is almost tacky.
Prepare a lightly oiled bowl and place the dough into the bowl, cover and allow to rise until double in size.
Once doubled, place the dough on a clean, dry work surface. If you find that your dough is still sticky, lightly flour the surface before continuing.
Grease your pan, and sprinkle oats to the sides and bottom of the pan.
Using 8 1/2 x 4 1/2 loaf pan, divide the dough into 2 equal size. Flatten the dough and tightly roll the dough, tucking the ends as needed into a loaf. Place your dough into your prepared pan, then sprinkle some oats on top of it.
Cover and allow it to rise until double in size.
Preheat your oven to 350 F degrees or 180 C
Bake for 40 to 45 minutes.
Transfer to a cooling rack. Allow to cool completely before slicing.

Notes

FLOUR : If you don't have whole wheat flour you can just use All purpose flour or vice versa. But if you have both, just follow the ingredients.

OAT : You can use either instant, quick cooking or old fashioned.

MILK : I'm using Almond milk, but feel free to use 2%, oat milk or evaporated milk.

MOLASSES or HONEY : You can use whatever you prefer or whatever you have in your cupboard, your bread will still come out tasty.

BUTTER or SHORTENING : I tried using both, your bread comes out soft. With shortening, the softness of your bread will last longer.

If you make this recipe, please take a moment to tag @cookwithrachz on INSTAGRAM and hashtag it #cookwithrachz

Enjoy your freshly baked bread 🙂