Oatmeal Bread

Oatmeal bread is one of the heartiest, most satisfying things you can sink your teeth into, and with this easy oatmeal bread recipe, even novice bakers will be able to make tasty loaves of the stuff. It’s a perfect bread for breakfast or brunch or to enjoy as a snack when slathered with jelly, jam or peanut butter.

Oatmeal in bread adds flavor, texture and calories that will keep you full all morning long, but the prep work for this oatmeal bread recipe will take only about 20 minutes. There is some time spent waiting for the dough to rise and, of course, the baking—just plan ahead so you can enjoy this bread when you’re hungry.

Oatmeal Bread Ingredients

• Boiling water: Make sure this water is boiling hot, but note that you’ll also be using warm (not boiling) water for the yeast—don’t confuse the two!
• Butter: You can use salted or unsalted butter. Be generous with the butter if you like a moist, buttery loaf of bread, or a bit more conservative if you’d rather reduce the fat a bit.
• Salt: Salt helps bring out the best in all the other ingredients, as it does in so many recipes. Don’t overdo it, though.
• Sugar: A good dose of sugar adds welcome sweetness, but note that some people choose to reduce the sugar in this recipe. Try it once and see how the sweetness is for your palate.
• Old-fashioned oats: The oats are the main event in this recipe. Old-fashioned oats give the ideal texture and taste.
• Active dry yeast: You need 1/2 ounce of yeast in all, which is usually two packages of yeast. It equates to 3 teaspoons of yeast.
• Warm water: Make sure this water is warm but nowhere near boiling, aim for between 110° to 115°F. Any hotter, and it may harm the yeast.
• Molasses: Molasses adds more sweetness and texture. If you’re already at a sweetness threshold when you try this bread, leave the molasses in and reduce the regular sugar.
• Brown sugar: Make sure the sugar is packed when you measure it. And don’t substitute in white sugar if you don’t have brown sugar, it’s about the rich flavor of brown sugar, not just more sweetness, so it’s best to get some.
• All-purpose flour: Note that the flour is divided for use in different steps of the recipe. All-purpose flour works better than bread flour in this recipe.

Directions

Step 1: Prepare the oats

In a small bowl, combine the boiling water, butter, salt and sugar. Stir in the oats, and let the bowl cool to lukewarm.

Step 2: Prepare the yeast mixture

Meanwhile, in a large bowl, dissolve the yeast in the warm water. Stir in the molasses, brown sugar and 1 cup of the flour, then beat until smooth.

Step 3: Combine to make a dough

Next, stir in the oat mixture and enough remaining flour to make a stiff dough.

Step 4: Knead the dough

Turn out the dough onto a floured surface and knead it until it’s smooth and elastic, six to eight minutes.

Step 5: Let the dough rise

Place the dough in a greased bowl, turning it once to grease the top. Cover the bowl with airtight wrap and let the dough rise in a warm place until it has doubled, about 1 hour and 30 minutes.

Step 6: Punch down the dough and let it rest

Once the dough has risen, uncover the bowl and punch down the dough to get out the excess air. Then, turn the dough onto a lightly floured surface and divide it in half. Shape each portion into a ball, cover these with wrap and let them rest for 10 minutes.

Step 7: Form the loaves

Shape the dough balls into loaves and place each into a  greased 9×5-inch loaf pan. Cover the loaves again and let them rise until they have nearly doubled, about one hour.

Step 8: Bake the bread

Preheat the oven to 375°. Bake the loaves for 30 to 35 minutes, covering the pans loosely with foil if the tops brown too quickly. Remove the baked bread from the pans to wire racks to cool.

Oatmeal Bread Variations

• Cut the sugar: Some people find this bread a bit too sweet and cut the sugar down by a quarter or even a half and still enjoy the bread quite well.
• Add raisins: If you love oatmeal raisin cookies, you’ll love oatmeal raisin bread, so toss a handful or two of raisins into the dough as you form it.
• Try honey instead of molasses: The sweet and unique taste of honey is great in this bread, so feel free to swap it in and take the molasses out.

How to Store Oatmeal Bread

This bread will keep well at room temperature for up to four days, and for a week in the fridge. Either way, store it in airtight packaging until you’re ready to eat the rest.

Can you freeze oatmeal bread?

This bread takes to freezing quite well—just place it in airtight wrap and freeze it for up to three months. Slices will thaw at room temperature in about 15 to 20 minutes if they’re not too thick.

Oatmeal Bread Tips

How do I keep the tops of the loaves from burning?

If the tops of your bread loaves are browning too quickly, cover them loosely with aluminum foil while they bake.

What should I serve with oatmeal bread?

This is a great breakfast or brunch bread to pair with eggs, bacon, fresh fruit and all your morning favorites.

Can you make this bread with instant oats?

Yes, if that’s what you have. Cook them according to the package directions and make sure the butter, salt and sugar mix in well.