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Oatmeal Bread

Linda M. Harris
This oatmeal bread recipe creates a soft, hearty loaf with the nutritional benefits of oats.
The bread has a slightly sweet flavor and a satisfying chewy texture, making it perfect for toast, sandwiches, or served alongside soups and stews.
It's easy to make and can be enjoyed fresh or stored for later use.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Breakfast, dinner, lunch, Snack
Cuisine American, Comfort Food
Servings 12 Slices
Calories 140 kcal

Equipment

  • 1 large mixing bowl
  • 1 Loaf Pan (8 x 4 inches)
  • 1 Small bowl (for proofing yeast)
  • 1 whisk
  • 1 Spoon for mixing
  • 1 towel or plastic wrap (for covering dough)
  • 1 Wire rack (for cooling)

Ingredients
  

  • 2 cups 200g rolled oats
  • 1 ½ cups 360ml warm water or milk
  • 1 tablespoon 15g honey or brown sugar
  • 1 tablespoon 14g butter or vegetable oil
  • 1 teaspoon 5g salt
  • 2 teaspoons 6g active dry yeast
  • 3 cups 360g all-purpose or bread flour
  • 1 tablespoon 14g butter (optional, for brushing)

Instructions
 

Prepare the Oat Mixture

  • Combine the oats and warm water (or milk) in a bowl and stir. Let the mixture sit for 10 minutes to soften the oats.

Mix and Knead the Dough

  • Add honey (or brown sugar), butter (or oil), and salt to the oat mixture and stir well. In a separate bowl, whisk together the flour and yeast.
    Gradually add the dry ingredients to the wet ingredients, stirring until a dough forms.
    Transfer the dough to a floured surface and knead for 8–10 minutes, until smooth and elastic.

First Rise

  • Place the dough in a greased bowl, cover with a damp cloth or plastic wrap, and let it rise in a warm spot for about 1 hour, or until doubled in size.

Shape and Second Rise

  • Punch the dough down to release air, then shape it into a loaf and place it in a greased 8x4-inch loaf pan.
    Cover and let it rise for another 30-45 minutes until the dough has risen just below the top of the pan.

Bake the Bread

  • Preheat your oven to 350°F (175°C). Brush the top of the loaf with melted butter (optional) for a golden finish.
    Bake for 30–35 minutes, or until the bread sounds hollow when tapped on the bottom.

Cool and Serve

  • Let the bread cool for 5 minutes in the pan, then transfer it to a wire rack to cool completely before slicing.

Notes

  • Texture Tips: For a lighter loaf, use bread flour instead of all-purpose flour. Bread flour has a higher protein content, which helps create a chewier texture.
  • Storage: Store leftover oatmeal bread in an airtight container at room temperature for 3-4 days. Alternatively, slice and freeze it for up to a month for easy access to fresh bread.
  • Add-Ins: You can enhance the flavor of your oatmeal bread by adding seeds, dried fruits, or nuts like sunflower seeds or raisins to the dough before the second rise.
  • No Yeast Option: If you prefer a no-yeast version, use 1 tablespoon of baking powder for a quick alternative. The bread won’t rise as much, but it will still be delicious.
Keyword Oatmeal Bread