Oatmeal Bread

Oatmeal Bread

Easy Homemade Oatmeal Bread made with rolled oats, whole wheat flour and sweetened with honey.  We love this delicious healthy bread recipe.

I love rolled oats, especially in baked goods because it gives them a nice texture, flavor, and some added fiber.  Don’t miss other recipes using oats, like Carrot Muffins, Oatmeal Cake, and Oatmeal Chocolate Chip Cookies.

Why I LOVE this Recipe:

  • Adaptable: throw in some nuts, dried cranberries, or chocolate chips.  See tips below.
  • Freezer friendly: My motto is always “make one and freeze one”.

Ingredients in Oatmeal Bread:

  • Milk: any kind will work.
  • Rolled oats: not quick or instant oats.
  • Butter: for flavor and to help the bread rise.
  • Honey: adds natural sweetness and helps keep the bread moist.
  • Instant yeast: active dry yeast will work as well.
  • Water
  • Whole wheat flour: or whole wheat white flour. The half and half flour mixture ads some nutrients while still allowing the bread to be fluffy rather than dense.
  • All-purpose flour: Bread flour or all-purpose flour can both be used with no changes to the recipe. The exact amount of flour used will vary depending on different factors (altitude/humidity etc.). What matters is the texture of the dough. It should be soft and smooth, slightly sticky, but pull away from the sides of the bowl. It’s important not to add too much flour or your bread will be dense. The dough should be just slightly sticky when touched with a clean finger.
  • Egg wash: for a golden brown crust and to help the dried oats stick on top.

How to Make Oatmeal Bread:

1. Soak the oats:  Add oats and butter to the bowl of a stand mixer or to a large mixing bowl. Heat milk to a simmer and pour on top, stirring to combine. Set aside for about 1.5 hours. Mixture should be at room temperature.

2. Make bread:  Add honey, warm water, instant yeast, salt to the bowl and stir well to combine. Add the whole wheat flour  and mix on medium low speed until combined. Add the all-purpose flour, a little at a time, until the dough begins to pull away from the sides of the bowl. Only add enough flour to make a dough that is soft, and not overly sticky (don’t add too much flour!). Knead for a few minutes until smooth and elastic and scrape down the sides and bottom of the bowl as needed.

Oatmeal Bread

3. Let rise: Transfer dough to a greased bowl and cover with a dish towel or plastic wrap. Allow to rise until double in size, about 1 hour.

4. Shape loaves: Punch down the dough and divide into two. Shape into loaves and place in two lightly greased loaf pans. Make egg wash and gently brush some over the top of each loaf. Sprinkle a small handful of dry oats on top.

Oatmeal Bread

5. Second rise:  Cover with a well greased piece of plastic wrap gently laid on top and let rise in a warm place until risen about 1 inch over the loaf pans, 45 minutes to 1 hour. Carefully peel off the plastic wrap.

6. Bake at 350 degrees for 30 – 40 minutes. Loaves are done when tapping lightly on the tops produces hollow sound (or when instant read thermometer registers 200° F). Cool for 15 minutes on wire rack, then turn out of pans and cool completely.

Variations:

  • Add Raisins: Add 1 cup in step 4 (after the first rise), and gently knead them into the dough.
  • Add Nuts: Add 1 cup in step 4 (after the first rise), and gently knead them into the dough.
  • Other dried fruit: dried blueberries, dried cranberries, apricots, or dates.  Add 1 cup in step 4 (after the first rise), and gently knead them into the dough.
  • Add chocolate chips: add 1 cup in step 4 (after the first rise).  Gently sprinkle the chocolate chips on 1 dough ball, then press them into the dough.  Fold the dough over and repeat, slowly kneading them into the bread.
  • Cinnamon sugar topping: mix 3 tablespoons sugar with 1 teaspoon ground cinnamon.  Sprinkle cinnamon sugar over the bread in step 6, just before baking.

To make in a bread machine: You may want to halve the recipe to make one loaf, depending on the capacity of your bread machine.

Vegan/Dairy-free oat bread: Substitute dairy free butter and almond milk, and omit the egg wash.

For Active dry yeast: If you know your yeast is fresh it’s not necessary to proof the yeast in this recipe.  Simply substitute an equal amount and add it in place of instant yeast.

Oatmeal Bread

Make Ahead And Freezing Instructions:

To make ahead: Make the bread dough through step 2, before the first rise. Place in a large airtight container, and refrigerate for up to one day. Remove from fridge and allow to come to room temperature. Proceed with punching down and forming loaves.

To freeze bread dough: Prepare the recipe through step 3, before the second rise. Place the shaped loaves into a freezer-safe or disposable aluminum bread pan. Cover tightly with a double layer of aluminum foil and freeze for up to 3 months. When ready to bake, allow the loaves to thaw and complete the second rise, at room temperature (about 5 hours). Bake as directed.

To freeze baked bread: Allow baked bread to cool completely. Place each loaf in a freezer-safe resealable bag and freeze for up to 3 months. Thaw at room temperature on the countertop, or overnight in the refrigerator.

More Delicious Bread Recipes:

  • Honey Whole Wheat Bread
  • Homemade White bread
  • Lemon Blueberry Bread
  • Easy Scones

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Oatmeal Bread

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Oatmeal Bread

Easy Homemade Oatmeal Bread made with rolled oats, whole wheat flour and sweetened with honey. 
Course Appetizer, Breakfast, side course
Cuisine American
Servings 2 loaves
Calories 1157kcal
Author Lauren Allen

Ingredients

  • 2 cups milk , brought to a simmer
  • 1 cup rolled oats (not quick or instant oats)
  • 4 tablespoons butter , softened
  • 1/2 cup honey
  • 4 ½ teaspoons instant yeast
  • 1/2 cup warm water
  • 2 1/2 cups whole wheat flour
  • 2 1/4 -3 cups all-purpose flour
  • egg wash: 1 egg mixed with 1 tablespoon of water

Instructions

  • Add oats and butter to the bowl of a stand mixer or large mixing bowl. Heat milk to a simmer and pour on top, stirring to combine. Set aside for about 1.5 hours. Mixture should be at room temperature.
  • Add honey, warm water, instant yeast, and salt to the bowl and stir well to combine. Add the whole wheat flour and mix on medium-low speed until combined. Add the all-purpose flour, a little at a time, until the dough begins to pull away from the sides of the bowl. Only add enough flour to make a dough that is soft, and not overly sticky (don’t add too much flour!). Knead for a few minutes until smooth and elastic and scrape down the sides and bottom of the bowl as needed. 
  • First Rise: Transfer dough to a greased bowl and cover with a dish towel or plastic wrap. Allow to rise until double in size, about 1 hour.
  • Punch down the dough and divide into two equal pieces. Shape into loaves and place in two lightly greased loaf pans. Make egg wash and gently brush some over the top of each loaf. Sprinkle a small handful of dry oats on top.
  • Second rise:  Cover with a well greased piece of plastic wrap gently laid on top and let rise in a warm place until risen about 1 inch over the loaf pans, 45 minutes to 1 hour. Carefully peel off the plastic wrap.
  • Bake at 350 degrees for 30 – 40 minutes. Loaves are done when tapping lightly on the tops produces hollow sound (or when instant read thermometer registers 200° F). Cool for 15 minutes on wire rack, then turn out of pans and cool completely.

Notes

To make in a bread machine: You may want to halve the recipe to make one loaf, depending on the capacity of your bread machine.

Vegan/Dairy-free oat bread: Substitute dairy free butter and almond milk, and omit the egg wash.

For Active dry yeast: If you know your yeast is fresh it’s not necessary to proof the yeast in this recipe.  Simply substitute an equal amount and add it in place of instant yeast.

Make ahead Instructions: Make the bread dough through step 2, before the first rise. Place in a large airtight container, and refrigerate for up to one day. Remove from fridge and allow to come to room temperature. Proceed with punching down and forming loaves.

To freeze bread dough: Prepare the recipe through step 3, before the second rise. Place the shaped loaves into a freezer-safe or disposable aluminum bread pan. Cover tightly with a double layer of aluminum foil and freeze for up to 3 months. When ready to bake, allow the loaves to thaw and complete the second rise, at room temperature (about 5 hours). Bake as directed.

To freeze baked bread: Allow baked bread to cool completely. Place each loaf in a freezer-safe resealable bag and freeze for up to 3 months. Thaw at room temperature on the countertop, or overnight in the refrigerator.

Nutrition

Calories: 1157kcal | Carbohydrates: 192g | Protein: 40g | Fat: 35g | Saturated Fat: 19g | Cholesterol: 79mg | Sodium: 335mg | Potassium: 1323mg | Fiber: 28g | Sugar: 82g | Vitamin A: 940IU | Vitamin C: 1mg | Calcium: 375mg | Iron: 8mg

Nutritional information is for 1 loaf of bread (recipe makes 2 loaves).

Recipe adapted from a reader submission; Joan Klingler, Moscow Idaho

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