Oatmeal Bread
Oatmeal Bread is a hearty, slightly sweet bread made with oatmeal, which gives it a soft, chewy texture and wholesome taste. Enjoy this nutritious bread as toast for breakfast or sliced thin for sandwiches!
Homemade Oatmeal Bread
Breakfast here is normally toast with peanut butter and jelly (for my hubby) and butter and sliced cheese (for me). We rotate between store-bought English muffins and homemade bread when it’s available. Both are good but homemade is BEST!
This oatmeal bread is slightly different from some of the other breads I’ve shared. We’re using milk instead of water and adding some melted butter into the mix too. However, the essential ingredient is the oatmeal, which adds a nutty flavor and a slightly chewy texture.
Why This Recipe Works:
- SIMPLE TO MAKE – If you’re a bread baker, then this recipe will come together fairly quickly. The nice thing is that while the bread is rising, you can do a bunch of other things in the kitchen. It’s fairly hands-off!
- HEARTY AND NUTRIENT DENSE – The oatmeal and whole wheat flour add nutrients to this hearty bread, like fiber, protein, and a variety of vitamins and minerals.
- MAKES GREAT SANDWICHES AND TOAST – Slice this bread thin for sandwiches (turkey and provolone with lots of tomato and mustard please!) or thicker for toast with all the toppings.
- FREEZES WELL – Wrap this bread tightly in cling wrap and then place in a freezer bag. My motto is eat one loaf and freeze the other (or give it to your neighbors)!
What You’ll Need:
- Yeast – We use active dry yeast but instant yeast can be used instead.
- Granulated Sugar – to activate the yeast
- Milk – We used 1% milk but any is fine (except we never recommend skim milk).
- Oatmeal – Use old fashioned oatmeal for the best texture.
- Unsalted Butter
- Honey
- Kosher Salt
- Flour – a combo of whole wheat flour and all-purpose flour
- Egg Wash plus oatmeal – added to the bread dough before baking
NOTE: When adding an egg wash, make sure you add a splash of water and whisk well. The water makes it easier to “paint” the egg wash on the dough.
How to make Oatmeal Bread:
NOTE: If you don’t have a stand mixer, feel free to make this by hand. You’ll need a large mixing bowl and some muscle.
Step 1
Activate the yeast. In the bowl of a stand mixer, combine the yeast, sugar, and warm milk (between 100-110 degrees F). Stir and let sit for 15 minutes, or until yeast is active and bubbly.
NOTE: If using instant yeast, simply soak the oatmeal in warm milk, and then add yeast, sugar, and remaining ingredients. (No need to activate the yeast.)
Step 2
Soak oatmeal. Then add the old fashioned oatmeal, stir and let soak for 10-15 minutes.
Step 3
Add butter and honey. Add the melted butter and honey and stir again.
Step 4
Add salt and flour. Attach a dough hook to the mixer and add kosher salt, whole wheat flour, and half of the all-purpose flour. Start mixer on low speed and stop occasionally to scrape down the sides of the bowl with a spatula.
Step 5
Add flour to desired consistency. Continue adding flour until you get your desired consistency, scraping down the sides of the bowl as needed. The dough should be slightly sticky but easy to handle. Run the mixer for about five extra minutes once you’ve added enough flour for a nice consistency.
Step 6
Transfer dough to bowl. Add some oil to a large bowl. Then use your (oiled) hands to transfer dough to the bowl and form into a smooth ball.
Step 7
Let dough rise. Cover bowl with a clean dish towel and place in a warm corner of your kitchen. Let the dough rise until doubled in size, 30 minutes to an hour (depending on many factors including climate and humidity in your home).
Step 8
Form loaves. Drizzle a little oil on top of a baking mat or clean surface. Add dough and form into two oblong loaves, using your hands to create a smooth top. Add to two greased loaf pans.
Step 9
Let dough rise again. Add the towel to the top of the two pans and let rise again until almost doubled in size, about 30 more minutes or so. The dough should be slightly above the rim of the bread pans.
Step 10
Prepare to bake. Preheat oven to 350 degrees F. Use a pastry brush to add egg wash to the top of the bread dough and then sprinkle with old fashioned oatmeal.
Step 11
Bake. Bake bread for approximately 40 minutes, or until bread is nice and golden brown on the tops and bottoms. A digital thermometer should read at least 190 degrees F.
Step 12
Cool. Transfer baked bread to cooling racks and let cool completely before slicing.
Storing and Freezing Oatmeal Bread:
- Store the bread in a plastic bag or bread box at room temperature. It should stay fresh for 2-3 days. For longer storage, consider freezing it.
- To freeze oatmeal bread, allow it to cool completely, wrap it tightly in plastic wrap and then place in a large freezer bag. Store bread in the freezer for up to 3 months.
Recipe Tips:
- Using a digital scale to measure the ingredients will give you a more accurate measurement for this recipe. (See grams in the recipe card.)
- Let the yeast, sugar, and warm milk mixture sit for at least 15 minutes. This will allow time for the yeast to start working.
- Add flour gradually (not all at once!) to get just the right amount. You know it’s ready when the dough pulls away from the sides of the mixer and the dough is not overly sticky.
- If you’re not sure the bread is done, check it with a digital thermometer. It should read between 190-200 degrees F when done.
- Don’t slice the bread until it’s completely cooled. If sliced too soon, the bread will be doughy.
Recipe FAQs:
Yes, you can substitute instant yeast for active dry yeast. Use an equal amount, and you may skip the proofing step.
Soak the oats in warm milk for about 10 minutes until they soften. This helps incorporate them smoothly into the dough and enhances the texture of the bread.
The bread is done when the internal temperature reaches 190-200°F. You can also tap the bottom of the loaf—if it sounds hollow, it’s ready.
Yes, you can add more whole wheat flour and less all-purpose flour for a more dense bread, if desired.
Yes, if you don’t have a stand mixer, you can make it by hand with a large bowl and a little bit of muscle.
Other Delicious Bread Recipes:
xoxo ~Sue
Oatmeal Bread Recipe
Ingredients
- 1 ½ Tablespoons dry active yeast (17 grams)
- 2 ½ cups milk – any (563 grams) warmed to 100-110 degrees F
- 1 Tablespoon granulated sugar (12 grams)
- 1/3 cup honey (113 grams)
- 1/4 cup unsalted butter (58 grams) – melted
- 2 cups old fashioned oatmeal (160 grams)
- 2 teaspoons kosher salt (10 grams)
- 1 cup whole wheat flour (130 grams)
- 4½ – 5 cups all-purpose flour (540-600 grams)
- egg wash – one egg plus a splash of water (whisked)
- extra oatmeal for topping
Instructions
Using a digital scale to measure the ingredients will give you a more accurate measurement for this recipe.
- Activate the yeast. In the bowl of a stand mixer, combine the yeast, sugar, and warm milk (between 100-110 degrees F). Stir and let sit for 15 minutes, or until yeast is active and bubbly.
- Soak oatmeal. Then add the old fashioned oatmeal, stir and let soak for 10-15 minutes.
- Add butter and honey. Add the melted butter and honey and stir again.
- Add salt and flour. Attach a dough hook to the mixer and add kosher salt, whole wheat flour, and half of the all-purpose flour. Start mixer on low speed and stop occasionally to scrape down the sides of the bowl with a spatula.
- Add flour to desired consistency. Continue adding flour until you get your desired consistency, scraping down the sides of the bowl as needed. The dough should be slightly sticky but easy to handle. Run the mixer for about five extra minutes once you've added enough flour for a nice consistency.
- Transfer dough to bowl. Add some oil to a large bowl. Then use your (oiled) hands to transfer dough to the bowl and form into a smooth ball.
- Let dough rise. {FIRST RISE} Cover bowl with a clean dish towel and place in a warm corner of your kitchen. Let the dough rise until doubled in size, 30 minutes to an hour (depending on many factors including climate and humidity in your home).
- Form loaves. Drizzle a little oil on top of a baking mat or clean surface. Add dough and form into two oblong loaves, using your hands to create a smooth top. Add to two greased pans.
- Let dough rise again. {SECOND RISE} Add the towel to the top of the two pans and let rise again until almost doubled in size, about 30 more minutes or so. The dough should be slightly above the rim of the bread pans.
- Prepare to bake. Preheat oven to 350 degrees F. Use a pastry brush to add egg wash to the top of the bread dough and then sprinkle with old fashioned oatmeal.
- Bake. Bake bread for approximately 40 minutes, or until bread is nice and golden brown on the tops and bottoms. A digital thermometer should read at least 190 degrees F.
- Cool. Transfer baked bread to cooling racks and let cool completely before slicing.
Notes
- You can substitute instant yeast for active dry yeast. Use an equal amount, and you may skip the proofing step.
- Store the bread in a plastic bag or bread box at room temperature. It should stay fresh for 2-3 days. For longer storage, consider freezing it.
- To freeze oatmeal bread, allow it to cool completely, wrap it tightly in plastic wrap and then place in a large freezer bag. Store bread in the freezer for up to 3 months.
Another top bread recipe! Awesome.
Thank you!