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use oats to make Oatmeal Bread!
You probably know by now how much I love oatmeal and my latest oatmeal obsession is this oatmeal bread!
Oatmeal bread is one of the easy yeasted breads I make at home every now and then, usually when we’re out of sandwich bread and I want something a little better than store-bought. It’s soft, airy, and just sturdy enough to hold up for sandwiches. I love it toasted with a little butter and jam, but it works just as well for lunch.
The ingredients are super basic, and once you get the hang of it, the whole process feels pretty simple. Definitely a good one to keep in your back pocket.
Oatmeal Bread Ingredients
- Milk: Any type of milk works—whole, low-fat, almond, oat.
- Oats: Use old-fashioned, rolled oats and remember to set aside a small handful for topping the bread!
- Honey: The yeast feeds off of sugar, which helps the bread rise.
- Salt: I use kosher salt. If you have table salt, use just over ½ teaspoon.
- Instant yeast: Instant yeast helps the oatmeal bread rise a bit faster than active dry yeast!
- Flour: I use all-purpose flour for this recipe, but you could also try bread flour.
- Butter: I prefer unsalted salted butter and to add salt myself.
- Olive oil: For greasing the proofing bowl!
- Egg wash: This is just an egg mixed with a tablespoon of water. Brushed on top of the loaf, it’ll help the rolled oats stick and add a golden color once baked!
How to Make Oatmeal Bread
Oatmeal Bread Recipe
This oatmeal bread is made with simple pantry ingredients: rolled oats, AP flour, instant yeast, and is great for toast. It’s one of my favorite easy sandwich breads to bake at home.
Ingredients
- 1 cup milk
- 1 cup rolled oats plus extra for topping
- ½ cup warm water
- 2 tablespoons honey
- 1 ¼ teaspoons salt
- 2 ¼ teaspoons instant yeast
- 3 ¼ cups all-purpose flour
- 2 tablespoons unsalted butter at room temperature, sliced into 4 pieces
- 1 tablespoon olive oil for coating bowl
- 1 egg + 1 tablespoon water, for eggwash
Instructions
- Place the milk in a microwave-safe medium bowl and microwave until hot. Add the oats over the hot milk, stir, and let cool to room temperature.
- Combine warm water, honey, salt, and yeast in the bowl of a stand mixer. Stir and let sit for 10 minutes or until foamy.
- Add the cooled oat mixture, flour, and butter to the yeast mixture. Knead with a dough hook on medium low speed for 6-8 minutes until smooth. Sprinkle in extra flour if needed.
- Place the dough in a clean bowl coated with oil, cover with a towel, and let rise in a warm place until doubled, about 45 minutes.
- Line a loaf pan with parchment paper and set aside. Transfer the dough to a clean surface and flatten it into a 14 x 10-inch rectangle, roll into a cylinder, and place seam-side down in the loaf pan. Cover with plastic and let it rise again until doubled, about 30 minutes.
- Preheat the oven to 375°F. Brush the top of the dough with beaten egg and sprinkle with extra oats. Reduce the oven temperature to 350°F and bake for 50-55 minutes until golden brown and the loaf sounds hollow when tapped or reaches an internal temperature of 210°F.
- Remove the bread from the pan and cool completely on a wire rack.
Notes
Storage: Wrapped in plastic wrap or stored in an airtight container, this fresh bread will last about 3 days at room temperature.
Nutrition
Serving: 1slice, Calories: 212kcal, Carbohydrates: 35g, Protein: 7g, Fat: 5g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 0.1g, Cholesterol: 23mg, Sodium: 259mg, Potassium: 121mg, Fiber: 2g, Sugar: 4g, Vitamin A: 114IU, Vitamin C: 0.02mg, Calcium: 38mg, Iron: 2mg
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Cuisine American
If you try this Oatmeal Bread recipe or any other recipe on Feel Good Foodie, then don’t forget to rate the recipe and leave a comment below!
Variations
- Buttermilk. For a tangier loaf, use buttermilk instead of the milk the recipe calls for! I love doing this if I’ve serving the bread with something savory, like kale soup.
- Cheese. Mix about a cup of cubed cheddar, pepper jack, or mozzarella cheese into the bread dough. Pockets of melted cheese? Yes, please.
- Whole grains. Of course, oats are whole grains! But you could swap a portion of the all-purpose flour for whole wheat flour. Try using 1 cup of whole wheat flour and 2 ¼ cups of all-purpose flour.
- Seeds. I’m all about texture, and I think seedy bread is delicious for that reason! Add ½ cup of sunflower or pumpkin seeds (or a mix!) to the bread. You can sprinkle some on top, too.
Recipe Tips
- Don’t use too hot water. Yeast is sensitive to temperature, which is why I call for warm water to activate it. If you use too hot water, you can actually kill the yeast, which means the bread won’t rise.
- Choose a warm place for the dough to proof. Again, this is because yeast is sensitive! Too cold a proofing spot and your dough won’t rise right. I like to let my dough proof in an off oven or toaster oven.
- Don’t skip the proofing times. I know this recipe requires you to let the dough rest twice, but it’ll be worth it. If you skip either one of these, the oatmeal bread won’t rise right and could bake up dense.
- Use a thermometer to know when the bread’s done. Tapping on the bread and seeing if it sounds hollow works, too, but a thermometer is the most accurate, surefire way to know the bread is baked. When the thermometer reads 210°F, the loaf is done!
Serving Ideas
