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.
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.
- 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
- 1 cup oatmeal (regular, not quick oats)
- 1 cup boiling water
- 1/2 cup warm water (about 110º)
- 2 1/4 teaspoons dry active yeast (1 envelope)
- 2 1/2 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
- Grease 8 1/2 x 4 1/4 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 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 dough doubles in bulk, about one hour.
- Remove dough from bowl and place on a lightly floured work surface. Deflate the dough with the palm of your hand.
- Form dough into a rectangle, slightly longer than pan length. Fold sides in so that 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 cylinder, seam side down, into prepared pan. Cover with greased plastic wrap and let rise till doubled, about an hour.
- Preheat oven to 375º.
- Remove plastic from risen dough and place 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.
Makes 1 large loaf
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Amount Per Serving: Calories: 101Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 4mgSodium: 146mgCarbohydrates: 18gFiber: 1gSugar: 1gProtein: 3g
63 Comments on “Classic Oatmeal Bread”
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.