Go Back
+ servings
Print Recipe
No ratings yet

Whole Wheat Honey Oat Bread

Delicious loaf of whole grain bread the whole family will love. Perfect for sandwiches or just a slice of toast.
Prep Time2 hrs 30 mins
Cook Time40 mins
Course: Bread
Servings: 32 slices
Calories: 109kcal
Author: Kimberly Marsh, MS, RD


  • 2 1/2 cups boiling water
  • 1 cup rolled oats
  • 1/2 cup brown sugar
  • 1 tbsp honey
  • 4 tbsp canola oil
  • 1 tbsp salt iodine free
  • 1 tsp ground cinnamon optional
  • 1 tbsp instant yeast
  • 5 1/2 cups white whole wheat flour


  • Combine water through cinnamon in large mixing bowl. Cool to lukewarm (no more than 120 degrees F).
  • Add the yeast and flour, stirring to form a rough dough. Knead with a dough hook for 7 minutes or by hand for 10 minutes; knead until dough is smooth an satiny.
  • Remove dough ball to counter. Lightly grease bowl. Place dough in bowl. Cover with a light towel or lightly greased plastic wrap. Let rise for about 1 hour, until double in bulk.
  • Divide dough in half and shape into a loaf. Place in lightly greased 9x5 inch loaf pans. Cover pans with towel or plastic wrap as above. Allow loaves to rise until they crown 1 inch over the rim of the pan, about 1 hour.
  • Preheat oven to 350. Bake for 35-40 minutes, or until golden brown. Immediately remove loaves to wire rack to completely cool.


The cinnamon flavor isn't overpowering, but is noticeable.  For toast, that flavor is wonderful.  For savory sandwiches, that can be less desirable.  Use according to your intended use for the bread.  If you can't find white whole wheat flour, you could do half whole wheat flour and half all-purpose or bread flour.  The bread would not then be "whole grain", but still yummy.
Slightly adapted from King Arthur Flour


Calories: 109kcal | Carbohydrates: 20g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Trans Fat: 1g | Sodium: 219mg | Potassium: 38mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 19mg | Iron: 1mg