Homemade Oatmeal / Honey Sandwich Bread

by Texas Homesteader ~
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Well y’all already know that I try to supply my handsome RancherMan with his favorite Homemade Sandwich Bread, He loves it so much more than the commercial stuff. And I feel good knowing that my bread is filled with only natural ingredients I recognize and can pronounce.

Plus DANG, the lazy-girl er, I mean efficient side of me loves that my *KitchenAid Mixer makes it so much easier!

But I find myself lately with an extra supply of oatmeal. Although I’m using it often with both hot, hearty Flavored Oatmeal as well as my own Homemade Pumpkin Granola for breakfasts, I wonder if I can amend my bread recipe to use up some of these healthy oats too. 

As it turns out yes I can, and with surprisingly delicious results!

SOFT OATMEAL SANDWICH BREAD. I've amended our favorite KitchenAid bread to include a bit of oat flour. The result is DELICIOUS! #TexasHomesteader

Jump to Recipe

UPDATE: I’ve also amended this favored honey/oat sandwich bread recipe to make a 2-Lb Loaf for a Bread Machine.

Now I can make RancherMan’s favorite sandwich bread even during the hot months of summer. I simply set the bread machine outside on our covered porch to bake.

I use a bread machine to be able to make homemade bread several times each week. #TexasHomesteader

Substituting ‘Oat Flour’

I baked 3 loaves of bread today (although the recipe below is for two loaves.) I usually do an approximate 2/3 white and 1/3 (ish) wheat blend of flour.

But today I experimented by replacing one cup of the whole wheat flour with a cup of ‘oat flour‘ I had made by putting dry whole oats in my coffee grinder and pulsing it until it was powdered.

I often make oat flour for my homemade bread by grinding oats in a coffee grinder. #TexasHomesteader

(I’m telling ya, my small collection of *Coffee Grinders is perhaps some of my most useful kitchen tools that I don’t necessarily use for their intended purpose of grinding coffee beans!  LOL)

Other than the oat flour substitution I followed the rest of the recipe as usual.

I pulled the loaves out of the oven when there was 5 minutes remaining to bake as I usually do & buttered the tops of the loaves. But this time instead I melted a small amount of a butter/honey mixture and brushed it on the tops of the loaves.

Then I sprinkled raw oats lightly on top of each loaf, returning them to the oven for their last 5 minutes of baking time.

My hope was that this would add a subtle sweetness while giving the oats a little something to help them hang on.

Adding Whole Oats To The Crust

I’m extremely pleased with the taste of this oatmeal version of my homemade bread. Plus it came out deliciously soft.

But although the bread was delicious, my method of affixing the raw oats on top of the loaves didn’t work. Almost all of it fell off as I was cutting of the bread.

It didn’t affect the bread itself at all, but I was hoping for that beautiful oat-sprinkled crust look. I wonder why it didn’t stick. Hummmm….

Suggestions To Top Crust With Whole Oats

So I turned to my panel of experts (aka: the Smarty-McSuperSmart followers on our Facebook Page) and asked them what they did to keep the oats on the tops of their own homemade bread.

Did they use an egg white/milk wash? Maybe something else?

As is typically the case, my FB followers came through for me with some great suggestions for me to try next time.

  • ElleMental says: “usually brush sugar water on right before the bread goes in the oven. I brush the loaf, sprinkle oats then tap the oats with a silica brush with a little more sugar water. Then 5-10 minutes before they are done, I brush the loaves again.”
  • Allan Swain says: “We sell an oatmeal molasses bread, amongst others, at the farmers markets we go to. Once risen and just before going into the oven we give it a liberal whole egg wash and then sprinkle oatmeal on top. We still lose a little but for the most part it stays on.”

So next time I bake our Sandwich Bread I’ll FOR SURE be adding the oat flour since I absolutely loved that result.

And I oftentimes replace ALL of the whole wheat flour portion of the recipe with homemade oat flour. But you have to be careful when replacing flour made of wheat with oat flour. Since there’s no gluten in the oats, replacing too much hampers the rise of the bread.

So I leave the all-purpose flour quantity the same and just replace the whole-wheat portion of the recipe with oat flour. This seems to give me a loaf with the same hearty feel of whole wheat.

I’ll also give these helpful suggestions for keeping the raw oats on the top of the loaves a try as well. How are you most successful keeping those amendments such as oats or seeds sprinkled of the tops of your own loaves in place?

Oh, and just to make it easier for ya I’m adding below my sandwich bread recipe amended to include a bit of oat flour.

The dough tends to be a little stickier with the oat flour addition and I ended up adding just a touch more all purpose flour at kneading to get a workable dough even though it was still somewhat sticky afterward. 

But the end result was delicious!

Honey/Oatmeal Sandwich Bread - 2 loaves

I've replaced some of the whole wheat flour in my sandwich bread recipe with homemade oat flour. The result was delicious! #TexasHomesteader

Course bread
Cuisine American
Keyword bread, honey, oatmeal, sandwich
Servings 2 Loaves
Author www.TexasHomesteader.com


  • 1/2 cup milk
  • 3 Tablespoons honey (can substitute sugar)
  • 2 teaspoons salt
  • 2 Tablespoons butter
  • 1 Tablespoon bacon grease
  • 4.5 teaspoons active dry yeast or 2 pkgs
  • 1.5 cups warm water (105 – 115 degrees)
  • 5 - 6 cups flour using the blend below

(2.5 to 3.5 cups all-purpose flour, 1.5 cups whole wheat flour, 1 cup oat flour)



  1. Heat milk, honey, salt & butter until butter melts and sugar dissolves. Cool to lukewarm.

  2. Dissolve yeast in warm water, pour into * KitchenAid bowl and add lukewarm milk mixture and the whole wheat & oat flour as well as 2.5 cups of the all-purpose flour. Attach dough hook and mix on Speed 2 for about one minute or until all ingredients are incorporated.
  3. Continuing on speed 2 add remaining flour as needed, 1/2 cup at a time and mix until dough clings to hook and cleans the sides of the bowl (about 2 minutes) Continue kneading on Speed 2 for about two minutes longer or until dough is smooth and elastic. (Dough will be slightly sticky)
  4. Place dough in a greased bowl, turning to grease top. Cover and let rise in a warm place free from drafts until doubled in bulk, about 1 hour.
  5. Punch dough down and knead by hand on a floured surface for about two minutes. Divide in half and roll each half into a rectangle with a rolling pin. Then by hand roll each rectangle into a log, pinching the ends to seal, and place each log into a greased 9x5x2 loaf pan, turning to coat the top.
  6. Cover & let rise in warm draft-free location until doubled in size, approximately 50 minutes. Remove cover and turn oven to 400 degrees (375 for glass pan) and bake for 30 minutes. (If desired, you can use one of the suggestions in the post above to sprinkle raw oats on top of the loaf at this time). When only 5 minutes of baking time remains brush melted butter on top of each loaf and then allow to finish baking.
  7. When bread is done, allow the bread to cool 5 minutes in their pans, then remove the bread from the pans and place loaves on a wire rack. Cover loosely with kitchen towel and allow to cool completely. (or do as we do & cut a chunk while it’s still hot & ENJOY! LOL)


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26 thoughts on “Homemade Oatmeal / Honey Sandwich Bread

  1. Josie aka City Kid

    Dear Homesteader,
    I live in Central Texas and was thinking about getting a solar oven to bake bread in the summer heat. I am a city kid and want to set up the oven in my back yard. We get full sun most of the day in the back yard and I was wondering is the summer sun would be too strong for the solar oven.

    1. Texas Homesteader Post author

      I’m in NE Texas Josie, and the sun gets plenty strong here too. I’ve never had it be too intense. The beauty of a solar oven is you can adjust it to help moderate temps. I point directly toward the sun to get the most heat, but direct it slightly off when I want the temps to be lower. Just keep an eye on your oven’s internal temps and adjust as needed. Have fun! ~TxH~

  2. ColleenB.~ Tx.

    Still a delicious bread with or without the oats on top. Like my hubby always says; “who cares what it looks like as long as it tastes good.” Don’t know about you, But I’m ready for Spring to be here. Some of our neighbors have already mowed their yards and ours actually could use a mowing job as well.

  3. Keri

    This oatmeal bread sounds healthy and delicious. I really want to try this. Thanks for finding out how to get the oats to stick to the top of the loaf. Thank you for the recipe!

    1. Texas Homesteader Post author

      It’s RancherMan’s favorite now Keri. The texture of the oat flour is similar to the texture of whole wheat, but a little lighter and not as gummy. It’s so delicious! ~TxH~

  4. Rosie (@greenrosielife)

    Very interesting – when I saw this post my first thought was “Where would I get oat flour in France?” – now I realise I can make my own. Fabulous and thank you #WasteLessWednesday

  5. Beth

    I love that your recipe uses bacon grease. We always have plenty of that around! Thanks for sharing on Simply Natural Saturdays.

    1. Texas Homesteader Post author

      We don’t eat a lot of bacon, Beth, so I beg my parents to save their bacon grease for us. LOL ~TxH~

  6. Michelle

    I saw this at Nifty Thrifty Sunday so yummy! I love oat bread

  7. Beth C

    I’ve read both your post and the recipe, but I’m a little confused. Do you use both wheat flour and oatmeal flour along with the regular flour? Or do you use only regular flour and oatmeal flour? Also, is the regular flour just all purpose flour or do you use bread flour?

    1. Texas Homesteader Post author

      Sorry it’s not clear Beth, sometimes I’m so used to what I’m doing I don’t spell things out well enough for others to understand what’s going through my own mind. Although the original recipe calls for “5-6 cups all-purpose flour”, when I’m making it I typically split the flour to about 1/3 whole wheat and 2/3 all purpose just to make it healthier without it being too heavy & dry for us. This Oatmeal Bread Variation uses the same 5-6 cups measurement of flour but I’m replacing some of the whole wheat with oatmeal flour that I made by pulsing whole oats in my coffee grinder. For this Oat version I add the required 5 – 6 total cups of flour using this blend: 2.5 to 3.5 cups all-purpose flour, 1.5 cups whole wheat flour, 1 cup oat flour. ~TxH~

      1. Beth C

        Thanks, I’m sure regular bread bakers understood and I thought I did, I just wanted to make sure, since I don’t usually bake bread. I’ve wanted to, but just haven’t because of working with the yeast seem complicated. I’m going to to try yours. Thanks!

        1. Texas Homesteader Post author

          You know Beth, I felt the same way as you. And I got frustrated when my bread didn’t rise like I wanted. But I was stubborn enough to keep trying to figure it out (and RancherMan’s enough of a bread eater that he still scarfed down ‘failed bread’ with enthusiasm. LOL) Read the post with my original Taylor-Made KitchenAid bread recipe, I detail what procedures I found that kept me failing time & time again – maybe it can keep you from making the same mistakes I did. (here’s the original link –> https://texashomesteader.com/finally-a-soft-delicious-sandwich-bread/ ) The original recipe just shows all-purpose flour – it’s easier since regular flour typically makes a lighter loaf. After my initial successes I began supplementing some of the white for wheat flour just because of the healthiness of it and to me it gives a more hearty loaf too. Start with all white flour and once you get the hang of it you can start substituting small amounts of different flours for some truly great loaves. After you’ve made a few batches, you just get a ‘feel’ for when the dough is right – I’d always heard that and it’s true. Don’t give up – you’ve got this! ~TxH~

  8. heather

    Oh, wow!! This looks aaaaahmazing! I am going to try this recipe tomorrow (as I usually bake bread that day). I have wanted to find a good oatmeal bread recipe, so here’s hoping it turns out as well for me as it did for you! Thanks for adding this to From The Farm…yet another favorite this week! Hope to see you again Friday!

  9. Renee

    I just love homemade bread! I would like to make homemade bread every week and never have to buy the other stuff 🙂 Thanks for this recipe. It looks delicious!

    1. Texas Homesteader Post author

      Yes ma’am Renee. Bread day at Texas Homesteader is tomorrow (we don’t ‘work’ on Sundays) and I’m sure to be making several loaves of this oatmeal version. I was well pleased with the recipe. ~TxH~

  10. CJ

    I make a a bread similar to yours BUT My old fashion oats are soaked in hot water (cup for cup) and then added to whole wheat and AP flour – very light and fluffy bread CJ

  11. Gina

    This is exactly the bread recipe I’ve been searching for!! I needed to find a healthy bread that didn’t have too many pricey ingredients. Using oat flour is genius! I’ll have to give this bread a try this weekend. Thank you so much for experimenting and sharing this great recipe with us. I’ve already pinned this recipe to try within the next week or so. Looking forward to eating that grilled cheese sandwich!

  12. Daniela Nelson

    Thanks so much for this recipe! I had to do some baking today anyways and I came across your bread recipe – I tried it and it turned out wonderful! Not too sweet, soft, and, I’m with you here, terrific when enjoyed warm – preferably with some butter :-). I didn’t have any bacon grease, so I added some canola oil instead, plus I added a sprinkle of baking soda after the first time of rising, because I wanted a real soft bread. I tried the tip with the sugar water and put some quick cooking oats on top. Delicious! Thanks again for the great recipe!

  13. ColleenB.~Texas

    Putting the honey/oatmeal mixture on before you put your bread in the oven if gives the oatmeal a chance to bake right into the bread and will have less droppings.

  14. ColleenB.~Texas

    Your bread looks Fantastic.
    My mom would make oat bread and what she used was Honey. Spread or drizzle warm honey over the risen dough before it bakes (roughly 1 T.) onto the surface of the bread, sprinkle with about 1 tablespoon of oats

    1. Texas Homesteader Post author

      Hummm… Maybe my failure was waiting until the last 5 minutes of baking time? Thanks for the tip Colleen. ~TxH~


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