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This delicious oatmeal bread bakes up beautifully and has a gorgeous crumb thanks to whole wheat, molasses and the chew of oatmeal! This recipe doubles well for larger batches and will soon become a family favorite!
For something equally carb-loaded and yeasty, why not make this recipe for beer bread, or a good Irish soda bread?
Oatmeal Bread
Oats make basically anything better; whether they are mixed into a dessert, made into a Stout beer, or eaten for breakfast as porridge, there’s just something so comforting and filling about oats that you would be crazy not to make this tasty oatmeal bread recipe.
Oatmeal bread can vary in the intensity of its oatyness from just some oats sprinkled over the top all the way to bread that is basically more oats than flour.
This recipe strikes a decent middle ground, offering plenty of oat flavors while still keeping the recipe very bread forward.
You can use this oatmeal bread recipe in place of bread in basically any recipe you can imagine, albeit with a bit more intense oat flavors that you wouldn’t get in any other bread.
Oatmeal Bread Ingredients
Make sure you look at the recipe card at the very bottom for the exact recipe amounts.
- Rolled oats
- Butter
- Salt
- Boiling water
- Water at 105 Fahrenheit
- White sugar
- Yeast
- Molasses
- Whole wheat flour
- All-purpose flour
How to Make Oatmeal Bread
- Combine together the rolled oats, butter, and salt in a stand mixer
- Pour the boiling water over top and stir until the butter has melted in.
- Dissolve the sugar into the 105 Fahrenheit water, then add in the yeast and let it bloom for 10 minutes
- Add the yeast mixture and molasses into the oatmeal mix and mix on a stand mixer using a dough hook attachment
- In a separate bowl, whisk together the flours and add to the oatmeal mixture, stirring using the dough hook
- Add more flour if needed to stop it from being too sticky
- Place in a greased bowl and cover, letting it rise for around 90 minutes until it’s doubled
- Place in a loaf pan and sprinkle extra oats over the top, cover and rise again
- Bake at 375 Fahrenheit for 40 minutes or until an instant-read thermometer reads 200 Fahrenheit when placed in the middle
How to Tell If Your Oatmeal Bread Is Cooked
An instant-read thermometer is obviously the best way to tell if your oatmeal bread is cooked correctly, and it should read 200 Fahrenheit when it is done.
However, not everyone has one of those fancy Thermapen at home, so how do you tell if it is properly cooked without one?
The best, most straightforward way is to flip the bread over and tap the very bottom. If the bread is cooked right, it should have a faintly hollow sound when you tap it. It might not be very precise, but telling by sound is generally good enough.
The crust should also be a deep golden brown, but don’t just judge its doneness by its color, as your oven might run hotter than most and brown the exterior faster than the insides can cook.
For best results, use a thermometer.
What Kind of Oats Should You Use to Make Oatmeal Bread?
This recipe uses rolled oats, because they have the best texture for this recipe and because they are the most readily available to most people. Instant oatmeal won’t work, and steel cut won’t dissolve properly – and will be tough if you use them on the top of the loaf. Rolled is best!
Looking for more tasty Bread recipes? Try these out:
Happy baking! This bread bakes up wonderfully, let me know if you try it!
Love,
Karlynn
Oatmeal Bread
- Prep Time
- 20 minutes
- Cook Time
- 50 minutes
- Courses
- Baked Goods, bread
- Cuisine
- American
- Servings
- 1 loaf
- Calories
- 1709
- Author
- Karlynn Johnston
Ingredients
- 1/2 cup rolled oats
- 1 1/2 tablespoons butter
- 1 teaspoon salt
- 1 cup boiling water
- 1/4 cup water at 105°F.
- 1/2 teaspoon white sugar
- 1 teaspoon traditional yeast
- 1/4 cup molasses
- 1/2 cup whole wheat flour
- 2-3 cups all-purpose flour
- rolled oats for sprinkling on top
Instructions
- Combine the rolled oats, butter and salt in a bowl that is fitted for a stand mixer. Pour the boiling water over top and stir until the butter has melted in. Cool until lukewarm.
- Dissolve the sugar into the 105 °F water then add in the yeast. Let it sit for 10 minutes until foamy and bubbling.
- Place the bowl with the oatmeal on the stand mixer, then add in the yeast mixture and the molasses. Stir together.
- Attach the dough hook attachment.
- Whisk together the whole wheat flour and 2 cups of the all-purpose flour.
- Start the dough hook and slowly add the flour to the bowl.
- If needed, add more flour until the dough is slightly sticky to the touch, but comes together in a nice smooth dough ball.
- Place in a large, greased bowl and cover. Let rise until doubled in size, around 60-90 minutes. Punch down and shape into one loaf shape.
- Place in a greased standard loaf pan. Sprinkle with extra oatmeal. Cover and let rise again.
- Preheat the oven to 375 °F.
- Bake in the oven for 40-50 minutes OR until an instant read thermometer registers 200° F when inserted into the middle. The top will sound hollow when tapped on.
Nutrition Information
All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.
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Nicole says
Love this recibe awsome
Laurie Willimott says
Is this recipe adaptable to a bread machine and would it be ok with bread flour?
goody says
I love this bread, thanks for posting 🙂
Wendy says
Can i use instant yeast? This sounds lovely
Jrizzo says
Can this be adapted for a bread machine?
Mr. Kitchen Magpie says
It should work fine, I haven’t tried it myself but let me know!