I like this bread because it strikes the perfect balance between hearty and soft. The combination of grains adds depth and chew, while the touch of honey brings just enough sweetness. I also enjoy the process—the overnight starter gives the bread rich flavor and a bakery-style texture. It’s the kind of bread that makes the house smell incredible while baking.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
Starter Ingredients
⅓ cup water (76 grams) ½ cup bread flour (60 grams) ⅛ teaspoon yeast (active dry or instant)
Bread Dough Ingredients
1 cup white wheat flour (130 grams) 1 cup all-purpose flour (120 grams) 3 tablespoons sugar (36 grams) 1 ½ teaspoons salt (10 grams) 1 cup lukewarm water (236 grams) 2 ¼ teaspoons yeast (7 grams) 2 tablespoons vegetable oil (18 grams) ⅓ cup cereal grain blend (65 grams), soaked in 3 tablespoons water 2 tablespoons quick-cooking rolled oats (15 grams) Additional grains and oats for topping (3 tablespoons, 25 grams)
I make the starter (poolish) by mixing water, bread flour, and a pinch of yeast. I cover it and let it rest overnight at room temperature.
The Next Day
In my stand mixer bowl, I combine the white wheat flour, all-purpose flour, and salt.
In a separate bowl, I mix lukewarm water, sugar, and yeast, letting it sit for about 5 minutes until bubbly.
I soak the cereal grains in hot water for about 10 minutes while preparing the dough.
I add the yeast mixture, vegetable oil, and the overnight starter to the dry ingredients.
I knead the dough on low speed for 3–5 minutes until everything comes together, then on medium speed until smooth and elastic.
I check for the “windowpane test” by stretching a small piece of dough to see if it forms a thin membrane without tearing.
I add the soaked grains and oats, mixing for 2–3 more minutes.
I transfer the dough to a greased bowl, cover it, and let it rise for 1 hour, or until doubled in size.
I punch down the dough, divide it into 3 equal portions (about 260g each), and let them rest for 10 minutes.
I shape each piece into a baguette, place them on a lined baking sheet, and brush the tops with a mixture of honey and warm water.
I sprinkle each loaf with oats and grains, then let them rise again for 25–30 minutes.
I preheat the oven to 375°F (190°C) and bake the loaves for 25–30 minutes until golden brown and they sound hollow when tapped.
I let them cool before slicing.
Servings and Timing
This recipe makes 3 foot-long loaves (about 6 servings total if cut in half). It takes about 4 hours to prepare and 20–25 minutes to bake.
Variations
Sometimes I replace the honey glaze with a light dusting of flour for a rustic look. For a nuttier flavor, I add sunflower or flax seeds to the dough. When I want a softer crust, I brush the loaves with melted butter right after baking.
Storage/Reheating
I store the bread in an airtight container or resealable bag at room temperature for up to 4 days. For longer storage, I slice the loaves before freezing so I can thaw individual portions as needed. To reheat, I warm the slices in a toaster or oven at 300°F for a few minutes.
FAQs
Can I use whole wheat flour only?
Yes, but I find that mixing it with all-purpose flour makes the bread softer.
Do I have to make the starter?
It adds great flavor and texture, but if I’m short on time, I skip it and add ¼ cup more flour and a pinch more yeast.
Can I make this without a stand mixer?
Yes, I knead the dough by hand for about 10 minutes until smooth and elastic.
Can I use instant yeast instead of active dry?
Yes, I use the same amount and skip the blooming step.
How do I make the crust extra golden?
I brush the tops with the honey-water glaze before baking and once again while still warm.
Can I bake these as sandwich loaves?
Yes, I shape the dough into loaves and bake them in greased loaf pans for 30–35 minutes.
Can I add seeds on top?
Yes, sesame, flax, or poppy seeds make great additions.
Can I use molasses instead of honey?
Yes, molasses adds a deeper flavor and darker color.
Can I let the dough rise overnight in the fridge?
Yes, I refrigerate it after the first rise and continue shaping and baking the next day.
Can I make smaller rolls instead of loaves?
Yes, I divide the dough into smaller portions and bake for 15–18 minutes.
Conclusion
Homemade 9-Grain Honey Oat Bread is one of my favorite recipes for creating hearty, wholesome loaves that taste bakery-fresh. The mix of grains and the touch of honey make every slice flavorful and satisfying. I love how this bread turns simple ingredients into something nourishing and delicious, perfect for sandwiches, breakfast, or just enjoying warm out of the oven.
Homemade 9-Grain Honey Oat Bread is a hearty, wholesome bread made with a blend of whole grains, a touch of honey, and an overnight starter for deep flavor. Soft on the inside with a golden, slightly chewy crust, this bread is perfect for sandwiches, toast, or enjoying warm with butter.
Ingredients
Starter:
1/3 cup water (76 g)
1/2 cup bread flour (60 g)
1/8 teaspoon yeast (active dry or instant)
Bread Dough:
1 cup white wheat flour (130 g)
1 cup all-purpose flour (120 g)
3 tablespoons sugar (36 g)
1 1/2 teaspoons salt (10 g)
1 cup lukewarm water (236 g)
2 1/4 teaspoons yeast (7 g)
2 tablespoons vegetable oil (18 g)
1/3 cup 9-grain cereal blend (65 g), soaked in 3 tablespoons water
2 tablespoons quick-cooking rolled oats (15 g)
Additional grains and oats for topping (3 tablespoons, 25 g)
Topping:
1 tablespoon honey (20 g)
1 tablespoon warm water (15 g)
1 tablespoon quick-cooking oats (7 g)
1 tablespoon 9-grain cereal (11 g)
Instructions
Prepare the Starter (Night Before): Mix water, bread flour, and yeast in a bowl until smooth. Cover and rest overnight at room temperature.
Prepare the Dough: In a large mixing bowl, combine white wheat flour, all-purpose flour, and salt. In a separate bowl, mix lukewarm water, sugar, and yeast; let sit for 5 minutes until bubbly.
Soak the 9-grain cereal blend in 3 tablespoons of hot water for 10 minutes. Add the yeast mixture, vegetable oil, and overnight starter to the flour mixture.
Knead on low speed for 3–5 minutes until combined, then on medium speed until smooth and elastic (about 5–7 minutes). Check with the windowpane test.
Add soaked grains and oats, kneading another 2–3 minutes until evenly distributed. Transfer to a greased bowl, cover, and let rise 1 hour, or until doubled.
Punch down the dough, divide into 3 equal pieces (about 260 g each), and rest 10 minutes. Shape into baguette-style loaves and place on a lined baking sheet.
Mix honey and warm water; brush over the loaves. Sprinkle with oats and grains. Let rise 25–30 minutes until puffy.
Preheat oven to 375°F (190°C). Bake 25–30 minutes until golden brown and loaves sound hollow when tapped.
Cool on a wire rack before slicing.
Notes
For a rustic look, dust with flour instead of using a honey glaze.
Add sunflower, flax, or sesame seeds to the dough for extra texture.
Brush with melted butter after baking for a softer crust.
Can be shaped into sandwich loaves or rolls—adjust baking time accordingly.
Skip the starter for quicker bread; add 1/4 cup flour and a pinch of yeast instead.
