Oatmeal Bread

Why You’ll Love This Recipe

Oatmeal Bread is a warm, hearty loaf with a soft texture and subtle sweetness, perfect for breakfast or sandwiches. Made with wholesome oats and a touch of honey or brown sugar, it offers a comforting, homemade flavor that’s both nourishing and satisfying. It’s easy to make and fills your kitchen with the irresistible aroma of fresh-baked bread.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

old-fashioned rolled oatsboiling wateractive dry yeastwarm waterbrown sugar or honeyunsalted butterall-purpose flourwhole wheat floursalt

directions

Place oats in a large bowl and pour boiling water over them. Let sit for 15–20 minutes to soften.

In a small bowl, dissolve yeast in warm water with a pinch of sugar. Let it sit until foamy, about 5–10 minutes.

Stir the softened oats, brown sugar or honey, melted butter, and salt into the oat mixture.

Add the yeast mixture and mix well.

Gradually add the all-purpose flour and whole wheat flour, mixing until a soft dough forms.

Turn dough onto a floured surface and knead for about 8–10 minutes until smooth and elastic.

Place the dough in a greased bowl, cover, and let rise in a warm place for about 1 to 1½ hours, or until doubled in size.

Punch down the dough, shape it into a loaf, and place it in a greased loaf pan.

Cover and let rise again for about 30–40 minutes until the dough crowns the pan.

Preheat oven to 375°F (190°C). Bake for 35–40 minutes or until golden brown and hollow-sounding when tapped.

Cool on a wire rack before slicing.

Servings and timing

This recipe makes 1 standard loaf.Preparation time: 30 minutesRising time: 1 hour 45 minutesBaking time: 35–40 minutesTotal time: 2 hours 50 minutes

Variations

Add raisins, chopped nuts, or dried cranberries for extra texture and sweetness.

Use maple syrup instead of honey or brown sugar for a different depth of flavor.

Sprinkle the top with rolled oats before baking for a rustic look.

Swap part of the all-purpose flour with rye flour for a heartier variation.

Make mini loaves or rolls instead of a single loaf.

storage/reheating

Store Oatmeal Bread in an airtight container or bread box at room temperature for up to 3 days.Refrigerate for up to 7 days or freeze for up to 2 months.To reheat, toast slices or warm in the oven at 300°F (150°C) for 10 minutes.

FAQs

Can I use quick oats instead of rolled oats?

Yes, but the texture will be slightly different. Rolled oats give better chew and structure.

Can I make this bread vegan?

Yes, use plant-based butter and maple syrup or agave instead of honey.

Why didn’t my dough rise?

Make sure your yeast is fresh and water is warm, not hot, to activate it properly.

Can I knead the dough in a stand mixer?

Yes, use the dough hook and knead on medium speed for 5–7 minutes.

Is it okay to skip the whole wheat flour?

Yes, you can use all-purpose flour entirely, but whole wheat adds flavor and nutrition.

How do I know when the bread is done?

It should be golden brown and sound hollow when tapped on the bottom.

Can I make this gluten-free?

Substitute with a 1:1 gluten-free flour blend and use certified gluten-free oats.

Can I use a bread machine?

Yes, follow your bread machine’s instructions for whole grain or basic settings.

What’s the best way to slice the bread?

Let it cool completely, then use a serrated bread knife for clean slices.

Can I double the recipe?

Yes, double all ingredients and divide the dough into two loaf pans.

Conclusion

Oatmeal Bread is a wholesome, cozy loaf that brings together the best of comfort and nutrition. With its soft crumb and lightly sweet flavor, it’s perfect for everyday meals or a warm slice with butter and jam. Whether you’re a bread-baking beginner or a seasoned baker, this recipe is a go-to for a simple, rewarding bake.

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