Classic Oatmeal Bread
This Classic Oatmeal Bread reminds me of my childhood. We’d eat my mom’s version hot out of the oven, covered with cold pats of butter. This recipe will make your inner child come alive!
This Oat Bread is soft, tender, and absolutely delicious! And who can resist the aroma of a freshly baked yeast bread recipe! It’s incredibly comforting.
Why You Must Make
- This recipe comes from one of my favorite bakers, Nick Malgieri.
- There is nothing better than sharing a good loaf of homemade bread with your family! Especially when it’s still warm from the oven.
- Slightly sweet from the addition of brown sugar, this is one terrific homemade yeast bread recipe.
One of my favorite loaves since childhood was my mom’s oatmeal bread. I’m not sure the secret of her recipe, but I do recall eating it hot from the oven with lots of cool, creamy butter smeared on the slices. Hot bread? Cold butter? Maybe that was the secret…I still love that combo. I turned to a baking guru, Nick Malgieri, for some inspiration for this challenge.
His How to Bake (affiliate link) cookbook has been the source for my favorite cheesecake, apple pie, and now oatmeal bread. Nick’s attention to detail was priceless when, as a novice baker, I needed very detailed tips and instructions. I’ve tried a few oatmeal bread recipes over the years, but this has got to be my favorite. Soft, sweet, tender. Truly the ultimate oat bread.
Ingredient Notes
This Classic Oatmeal Bread Recipe is a delicious, basic bread recipe made with dry active yeast.
- Rolled Oats – Old Fashioned Oatmeal not Quick Oats.
- Active Dry Yeast – 1 envelope. I recommend Red Star Yeast brand.
- All-purpose, Unbleached flour – I use King Arthur brand.
- Table Salt – Never omit the salt in the recipe as it’s a flavor enhancer. Your bread will taste flat without salt.
Expert Tips
- PRO-Tip: Remember that yeast is a living organism and if you add water that is too hot, you can kill the yeast. Use a kitchen thermometer to make sure your warm water is around 110º and no hotter than 120º.
- Check the expiration date on your yeast. If it has expired, purchase a fresh batch.
- A stand mixer fit with a dough hook is a terrific way to knead bread. Just make sure your mixer does not overheat by monitoring it during the kneading process.
- If the mixer feels very hot, turn it off and let it cool down before continuing. You may need to finish kneading by hand if necessary.
- Letting the dough rise, or proofing the dough, works best in a warm location. Cover the bowl of kneaded bread with greased plastic wrap.
- PRO-Tip: An ideal location is about 80-85º. Forcing the dough to rise in a too hot environment will compromise the texture.
- Shape the loaf by flattening the dough into a rectangle, folding in half, and rolling to make a nice-shaped cylinder. If it doesn’t adhere to itself when rolling, a small amount of water can be used to moisten the dough.
- You can expand upon this recipe by adding raisins or other dried fruit or by sprinkling with cinnamon and sugar before rolling and shaping the dough into a loaf to make a cinnamon oatmeal bread.
- I prefer mine plain and simple, except for that generous smear of salted butter.
Frequently Asked Questions
The oatmeal adds some nutritional value that’s not in white bread. Oats contribute fiber and contain magnesium, Vitamin B1, iron, and zinc. It’s healthier than white bread, but not a healthy food per se.
If your dough is sticky enough, the oats will adhere to the top of the bread. If not, you can brush a very light coat of water or milk over the surface, then sprinkle with oats. Milk will darken the crust a bit due to its sugar content.
Oatmeal adds a mild nutty flavor to the bread.
Keep your oatmeal bread at room temperature in a plastic bag for up to 2 days. For longer storage, wrap well and keep in the freezer for up to 2-3 months. Before freezing, make sure it’s cooled to room temperature or frost will develop.
You May Also Like:
- Basic White Bread from Magnolia Days
- Grandmom’s Dinner Rolls from One Sweet Mess
- Rosemary Olive Oil Bread from Hip Foodie Mom
- Homemade Potato Bread
- No-Knead Bread Recipe
- Cinnamon Twist Bread
- Plus more of the Best Bread Recipes
Classic Oatmeal Bread
A marvelous oatmeal bread adapted from Nick Magieri's How to Bake
Ingredients
- 1 cup oatmeal (regular, not quick oats)
- 1 cup boiling water
- ½ cup warm water (about 110º)
- 2 ¼ teaspoons dry active yeast (1 envelope)
- 2 ½ cups all-purpose flour
- 2 tablespoons brown sugar
- 1 teaspoon salt
- 2 tablespoons butter, cut into about 12 pieces, plus more for greasing the bowl and pan
Instructions
- Grease an 8 ½ x 4 ¼ inch loaf pan with butter and set aside.
- Pour boiling water over oats in a bowl. Stir and set aside till cooled to room temperature.
- Put warm water in a small bowl and add yeast. Stir and set aside.
- In the bowl of a stand mixer, combine flour, brown sugar, and salt and stir to combine.
- Fit the mixer with the dough hook and add oatmeal, yeast mixture, and butter pieces. Knead dough on low for about 5 minutes till smooth and elastic.
- Place dough in a greased bowl, flip a couple of times to coat all sides with butter and cover with greased plastic wrap. Let rise till the dough doubles in bulk, about one hour.
- Remove the dough from the bowl and place on a lightly floured work surface. Deflate the dough with the palm of your hand.
- Form the dough into a rectangle, slightly longer than the pan length. Fold sides in so that the dough is slightly less in length than the pan, then roll to form a tight cylinder.
- The dough should stick to itself, but if it doesn't you may dab a bit of water on the surface to increase adherence.
- Place the cylinder of dough, seam side down, into the prepared pan.
- Cover with greased plastic wrap and let rise till doubled, about an hour.
- Preheat oven to 375º.
- Remove plastic from the risen dough and place the pan in the oven.
- Immediately decrease oven temperature to 350º and bake for 30-40 minutes or till the loaf is brown and sounds hollow when tapped and/or internal temperature reaches 210º.
- Remove from pan to cooling rack. Slice when cooled.
Notes
Makes 1 large loaf
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Nutrition Information:
Yield:
16Serving Size:
1Amount Per Serving: Calories: 101Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 4mgSodium: 146mgCarbohydrates: 18gFiber: 1gSugar: 1gProtein: 3g
95 Comments on “Classic Oatmeal Bread”
I found the recipe PERFECT ! Directions = PERFECT, Flavor= PERFECT
I am making it again today !
I have recently started making NO KNEAD bread, so I followed my own stirring ingredients together.
I knew the texture would not be the same as a traditional kneaded bread, that does not bother me when the flavor is PERFECT not to mention the ease.
Thank-you
You are most welcome, Pamela! So happy you loved this recipe as much as we do!!!
The dough was really sticky, gloopy. The bread baked-up nicely, and tasted very good, though.
My question – why do none of my breads ever crown? Yours looks great, mine barely rose above the pan.
Have you ever tested your oven temperature? It could be off. Buy an oven thermometer (you can usually find one at the grocery store) and see if that’s the problem. That’s my best guess. You can also add a little more flour to the dough so you can get it to a better consistency. Glad you enjoyed the flavor…that’s what counts!
Hi there, I have this bread dough rising at the moment. Could I make this in a long loaf pan? If so. What do you suggest for the measurements? The pan is roughly 11×4. Thanks!
Sorry, I didn’t see this until well after you posted. You can make it in a long loaf pan….I would have shaped the dough into log about 10 x 4 inches. It may be a little shorter than my loaf, but it will still be fine. Hope you enjoy your bread, Janice!
Can you double the recipe easily? I would like to make a loaf for a neighbor.
I haven’t tried doubling, but I have no reason to think it wouldn’t work!
I have tried several different recipes for oat bread; they usually turn out crumbly and don’t hold together. This one came out brilliantly, looked professional and had a rich taste. A winner !
I’m so glad it was a hit, Gary! And I appreciate you taking the time to let me know.
How would this turn out in a bread machine? Thanks!
Hi, Tammye! I did a little research and it sounds like the results could be drier and less tender unless you use a recipe developed for a bread machine. Also, King Arthur Flour’s website said adding oats “will decrease your machine’s effective capacity.” You could always give it a try, but I’m thinking it would be better to try an oatmeal bread recipe that says you can use a bread machine. Wish I had better news!!
I’ve been baking this recipe once a week for about a week. Thank you! It has really helped me get into bread baking on a regular. My mom and I love it, my dog does too!
Oh, I’m so glad, Shia! I bet my dog would love it, too 🙂
I made this yesterday. It was really easy, and it tastes really good. My husband requested I keep making it 😆❤️
I’m so glad it was a hit!! Thanks for letting me know, Anitta, and happy baking!!
Liz, I made this oatmeal bread today and my dough came out very sticky and hard to handle, however it baked up great and I’d delicious! Can you tell me what would have caused it to be sticky or is it always that way?
Hi, Denise, I haven’t heard of that happening before. I did some quick research, but I don’t think you used the wrong flour or added too much water. The solution is to use some extra flour to dust the work surface and dough so you can shape it. I’m glad it still tasted great!
Can oat flour be subbed for oats? Also can sprouted flour be subbed for all purpose flour?
Ann, unless I test these substitutions, I can’t give you a definitive answer. But from some quick research, it looks like you can replace each cup of oats with 1 1/3 cups oat flour. As far as the sprouted flour, you can replace half the AP flour with sprouted flour, but not all of it. I hope that gives you some guidance. Let me know how it goes if you give it a try.
This is frickin delicious! I used ‘instant yeast’ so I added it to the dry ingredients, and added the extra 1/2 cup warm water on its own. I shortened the rise time by about 15 minutes and they were perfectly risen. I tried a slice about 10 minutes after taking it out of the oven, and oh my, it was amazing. It’ll be my go-to oatmeal bread from now on.
Oh, I’m so, so happy you loved it, Lesley!! I have memories of eating my mom’s oatmeal bread when it was still warm—it’s just the best!
I made this today. I followed step by step. I was wonderfully baked. My granddaughter (4 yrs old) who is very picky with her bread likes it very much. She likes it plain or with Nutella spread. This is now my go to oatmeal bread. Thanks for the recipe. So easy to follow. Have a great day.
Thanks so much, Joyce, for taking the time to let me know this was a hit! How wonderful that your granddaughter was a fan, too!
I have an over abundance of quick oats and thought I would use it to make bread. Could I use it instead of the rolled oats?
Hi, Barbara, I haven’t tested this recipe with quick oats. Typically, they are interchangeable, but they will absorb more liquid than rolled oats. So if you want to give it a try, you may need to add a touch more liquid if you find the dough to be dry or too stiff. I hope that helps!!!
If I knead this by hand, what will the final consistency of the dough feel like? So far I have had very sticky so I dabbed a little flour at a time onto it. That turned out dense and did not rise well. Is it a sticky dough if the flour is correct? Or is it “smooth and elastic”? like all dough recipes describe….
Hi, Diane, it shouldn’t be sticky, but smooth and elastic like you said. There is a video of this recipe in the post and that will show you the consistency of the dough after it’s kneaded. Was your oatmeal cool when you added it? That can kill the yeast—but it doesn’t sound like you’re a novice bread baker. I’m thinking it didn’t get kneaded as much as it would have by using a mixer. By hand it will take about 5 minutes. Hope that helps!
How would cake yeast differ in this recipe? What would I need to do if I used it?
Hi, Diane,
A yeast cake has the same amount of yeast as 3 yeast packets. So try to divide the yeast cake into 3 equal pieces. If you have a kitchen scale, each should equal.67 ounces or 18.9 g. Just crumble and use as directed. I hope that helps! Liz
I prefer the bread not to be sweet. How much sugar is needed for regular recipe?
I would still use some sugar as it feeds the yeast. Cutting it in half should still be OK. Let me know how it goes!
How would this be with white whole wheat flour?
I’ve never tried oatmeal bread and I’m intrigued to give this one a try, looks amazing and I have all the ingredients at hand.
Amalia
xo
Liz, I’ve been thinking about bread lately, and considering trying my hand at it. Your oatmeal bread is a good start. Saving this recipe!!
Velva
There is nothing like homemade bread. Actually, I don’t think I’ve ever had oatmeal bread- it looks delicious. Judee from Gluten Free A-Z Blog.
I LOVE oat bread! I can’t say that I’m a fan of cold butter, but those things that are imprinted on you in childhood are part of you forever. This sounds like a fantastic recipe! And thanks for all the tips.
Looks lovely! How long will this loaf keep in the breadbox?
Hi, Diane,
It stays fresh if stored in a plastic bag for a day or two at room temperature. Otherwise, I like to slice it and keep it in the freezer and pull out a few slices as needed. Hope you enjoy!
I want to try this–could I sub oat flour for the all purpose and if so, do I need to add anything? Thanks so much
Hi, Niki,
Great question. I haven’t tested it, but found some advice for you. I would only be concerned that the lack of gluten in the oat flour could affect the structure/texture of the bread.
Here’s some info: You replace the “regular” flour with an equal amount of oat flour by weight, not by volume. … Oat flour is significantly lighter than all-purpose and whole wheat flour. If you use one cup of oat flour for every cup of regular flour, you won’t be using enough and your baked goods won’t rise as high as they should.
Hope that helps. Let me know how it goes!
Love the recipe! I added cinnamon to mine! Wonderful and lots of thanks!
Sounds like a delicious addition! So glad you enjoyed this yummy bread!
I chose this recipe for my first attempt at oat bread. I added cheese and reduced the salt a bit. Absolutely gorgeous bread. Soft but with a crusty top because I made sure there was a shallow Pyrex pan of steaming water in the oven. Terribly pleased. I will try her other recipes.
Andrea, I love the addition of cheese! I bet it was delicious! Thanks for your review 🙂
Made with AP flour, it was so easy and tasted amazing. Will using bread flour alter the recipe (or finished product)?
Yes, it should work fine, Candace. The crumb might be a little tighter, due to more protein in the flour, but it will barely be noticeable! Glad you enjoyed this bread 🙂
This is so good!! A new favorite at my house. My family really loved it!
I’ve never tried adding oatmeal to my bread, I’d love to give it a try. I should be buying oatmeal in sacks, I use it for so many things.
Amalia
xo
This looks absolutely delicious Lizzy, I love to amke bread!!
Hugs and love for you my friend
I am hooked on this easy bread! It tastes so good and was really easy to make. My favorite part is how wonderful it smells baking!
This loaf turned out perfect! Made the whole kitchen smell wonderful! Nothing like fresh baked bread!
Your loaf looks beautiful Liz! And yes, please pass the butter:@)
I am a fan of oats! This is a fabulous bread recipe with perfect crust and crumb.
Such a delicious recipe <3 My mouth is watering can't wait to give it a try
Just made this bread, I make bread about 2x/week. Just wanted to try a new recipe out of boredom and needing a loaf of bread. It’s a good standard bread with easy steps. I like that it’s moist and slightly elastic so it’s good for sandwiches and it didn’t require milk or a lot of butter. Will make it again. I did replace the brown sugar with 3 tbsp of molasses. 1 hour for the first rise, 45 min for second rise. It took 40 min to bake. Checked the temp and took it out around 195 degrees. It’s cooked through and good texture.
Thanks so much for reporting back, Alysha! Sharing your baking and proofing times will be so helpful for others who want to try this recipe. Glad you enjoyed and hope you and yours will stay well!!!
it’s on its 2nd rise now – can’t wait to try it. I am going on a hike tomorrow and needed to make sandwiches for lunch and did not realize I was out of bread. Perfect opportunity to make this – I am sure my jam and cheese sandwiches are going to taste delicious on this!
Thank you for the recipe, i want to try to make it!!! Ciao
Your photos look almost as delicious as your wonderful bread! YUM!
I’ve been baking with oats in bread recently (inspired by Dan Lepard) and it’s very rewarding. This is a great recipe to try.
is there anything more comforting than bread? i’ve never made my own…better do it! This looks like a loaf that wouldn’t last long in my house!
Just printed this one, can’t wait to make it!
Oh how I love oatmeal bread. This looks fantastic.
Liz, this bread sounds wonderful. As always, your photos are stunning! Happy New Year, my friend.
Buttered slices…you make me hungry at this early hour here in Italy. Those slices would be great for my breakfast.
Clean Slate – perfect theme for January. Loved your simple bread. Good enough to eat…..several buttered slices. That’s for sure.
What a fantastic loaf of bread. 🙂 Lizzy you always amaze me with your cooking, baking, dessert making… you are a wonder in the kitchen. 🙂
That would be hard to resist, Lizzy! 🙂
This looks like a great bread to start the new year! The warm bread with the butter sounds like a delicious combination. Happy 2013!
I love home are bread especially straight from the oven. I have to say though I’ve never tried oatmeal bread but sure I’d like it especially since I have oatmeal daily for breakfast. Yours looks picture perfect. I’m sure it tastes great especially if it one of Nick’s recipes.
I love bread this would be a slice of heaven on my plate!
Love this recipe! And especially love that you can change it up and add raisins or other dried fruit . . love it! 🙂 Happy New Year, Liz!
There’s nothing better than fresh baked bread! I love the oatmeal addition, yum!
I never had an oatmeal bread but it would be great to try your recipe replacing all purpose flour with my gf bread flour.
Have a delicious and happy new year!
One of the things I want to do more in 2013 is make bread once a week. Only time will tell if I can keep it up. Happy New Year!
Ti auguro un 2013 che inizi bene, prosegua come desideri e che termini con grandi soddisfazioni.
Ti auguro di camminare su una strada chiamata vita, di inciampare in una pozza chiamata fortuna, di cadere in un abisso chiamato felicità.
Ti auguro un amore sincero accanto a te che sappia comprenderti e guardarti nel cuore con amore per ciò che sei
Happy New Year, Giancarlo!!!!
Yum, I love oatmeal in bread. This looks so delicious and I’d say it makes wonderful toast too! Great start to the New Year, Lizzie!
Very excited to try this! My household took a break from focusing on healthy eating for the holidays and simple, minimally processed breads will be a great addition to the meals we’ll take moving back towards that.
Hope you give it a try…yeah, we need to get back on track, too!!!
I just made it this morning – very tasty but a little dense for plain eating in my tastes. It will make extremely good toast, however. Definitely a keeper!
So glad you liked it!!! How interesting about the differences in our bread textures…but I’m just so pleased you tried and enjoyed!!!
Just beautiful, Lizzy! I love bread with oats in it.
Happy New Year!
I’ve never had oatmeal bread before but it looks delish! I’m going to add this to my list of things to try this year.
I am so ready to go back to basic cooking and baking after so much rich holiday food. That looks like wonderful sandwich bread, Lizzy. I hope you and your family have a healthy and happy New Year.
I love oatmeal bread but never thought to make it. I am so glad to now have this recipe close at hand. Your bread looks wonderful!
Oatmeal bread is one of my favorites!
I love that book, and I´ve made so many breads from it, it´s funny I never made this one. And I love oats in bread. It came out perfect Liz!
Oooooh I love that this is oatmeal bread, and has such nice memories for you! It really looks fluffy but dense and delicious!
Wow, that looks amazing. So light and fluffy. I love hot bread with a slather of butter, and yes, it HAS to be salted. I’ve never tried oatmeal bread, but I’m going to. Maybe even today. It looks that good.
Just one word: Yum!
This is a bread my husband would absolutely love. I’ve made a whole wheat oatmeal bread before but not a basic oatmeal bread. It’s on my 2013 baking list now.
I am an experienced baker, and could not wait to try this bread. It was AWFUL!!! It did not cook in the inside, and I lowered the temp and put back in for an additional twenty minutes and it was still doughy. It was a waste of good products, time and money and I would NOT recommend this recipe again!!!
Oh, shoot. Sorry to hear this. It worked perfectly for me and other bakers have tried it with success.