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Steel Cut Oatmeal Honey Bread is a wonderful hearty, savory bread with a chewy texture. Very easy to make too!
My husband Jack and I are both big fans of steel cut oatmeal and we often enjoy it as a hearty breakfast. So when we came across this recipe for Steel Cut Oatmeal Honey Bread in my mother’s old recipe box – we immediately wanted to try it!
This Steel Cut Oatmeal Honey Bread has tiny bits of the steel cut oats inside, giving the bread a rustic texture that is also super flavorful. It looks very dense – but the baked bread is surprisingly light and chewy! And while there is honey added to the bread dough – it’s not a very sweet bread so you can enjoy this both as a savory loaf, as well as with sweet toppings like jam or honey and butter.
This Steel Cut Oatmeal Honey Bread is very easy to make! The oats first soak in boiling water for about two hours to soften – then that is mixed into a fuss-free batter that includes both milk and honey. It bakes up with a wonderful crust that is easy to slice and serve.
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Steel Cut Oatmeal Honey Bread
Steel Cut Oatmeal Honey Bread is a wonderful hearty, savory bread with a chewy texture. Very easy to make too!
Ingredients
1 cup steel cut oats
1 cup boiling water
2 1/4 cups all-purpose flour
2 1/2 teaspoons baking powder
1 teaspoon salt
1/2 stick butter (4 tablespoons)
3 tablespoons honey
1 egg
2/3 cup whole milk
Non-stick cooking spray
Instructions
- Place steel cut oats in a large bowl and cover with the one cup of boiling water. Let sit uncovered at room temperature for 2 hours. Stir once half way through.
- Preheat oven to 350 degrees.
- In a medium bowl, sift flour, baking powder and salt.
- In a small microwave safe bowl, melt butter and honey then stir into bowl with oats.
- Beat egg into milk and alternately add milk mixture and flour mixture to large bowl with oats stirring with a wooden spoon as you add each. Do not over mix, just mix to combine wet into dry.
- Generously spray a standard size loaf pan with non-stick cooking spray and scrape the dough into the pan. Using a spatula, smooth out the top then place in oven for 70 minutes (one hour and ten minutes), or until a tooth pick inserted in center comes out clean. The dough is dense so we recommend leaving in for the full 70 minutes.
- As soon as the bread comes out of the oven, remove from pan and cool on a wire rack to cool completely.
- Slice and serve with additional drizzled honey.
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The Steel Cut Oatmeal Honey Bread is amazing! It has the texture and taste of cornbread without the corn. My husband likes it, and he is a tough critic.
Thanks Robin!
Outstanding! Easy to make and just delicious! Thank you so much for sharing your mother’s recipe! 🙂
Glad you enjoyed the bread Teresa!
can i use coconut milk in this recipe? as there is no milk availble in the stores right now
Hi Anne – We’ve never tried coconut milk in this recipe. If you try it, please let us know how to works out!
has anyone tried this recipe in a breadmaker? thanks.
Hi Linda – Others have asked but we’ve only made the recipe as written.
What is a standard size pan
Hi Connie – Recipes that call for a “standard loaf pan” are typically using a pan that is 8-1/2 x 4-1/2 x 2-1/2 inches.
Made this today. It smelled wonderful while baking. I soaked some white raisins in warm water for 30 minutes and added to the mix. I did not bake for 90 minutes. I baked for 45 minutes and it was baked through. Next time I make it I will add cinammon and some orange zest. I think this recipe has some versatility!
Thanks Ellen!
I’m just wondering if I could just use a cup of already cooked steel cut oats in the recipe? Or should I be using more?
Hi Hannah – I’m not sure. While we call for soaking the oats before adding them to the batter, they aren’t fully cooked. I suspect if you added the already cooked oats, it may change the texture of the baked bread. If you try it, please let us know how it works out!
Question, After soaking the steal cut oats do I drain them before mixing with other ingredients or is the one cup of soaking water incorporated into the mix?
I made it without draining the water and it was a truly a dense loaf of bread as discribed. I’m really enjoying this with a cinnamon, honey butter although
I just want to be sure I’m getting this right. The base of the loaf seemsvto be a bit doughy.
I thought I was buying 25-lbs of rolled oats and found it was steal cut after I opened it up. I’m happy to find yummy recipes to use these oats up.
Hi Laura – The oats should absorb most of the water so it is incorporated. If your bread was doughy, it’s possible it was still a little under-baked? Also, make sure that your baking powder is fresh. Hope that helps – it’s always a little hard to help troubleshoot without being right in the kitchen with you!
So easy to make and delicious!! I love it!!
Thanks Susan!
I have only quick steel cut oats. Do o still have to soak them?
Hi Dorota – We’ve only made the recipe with the traditional steel cut oats – since the quick oats are processed to be smaller in size, your bread may come out more dense than if you used non-quick version. I’d actually recommend that you hold off making the bread until have you the regular steel cut oats.