Oatmeal Loaf Recipe
Oatmeal Loaf Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
I was raised on homemade bread, and this recipe couldn't be easier or more satisfying. Sometimes I'll add raisins and cinnamon for a different taste.
MAKES:
16 servings
TOTAL TIME:
Prep: 20 min. + rising Bake: 50 min.
MAKES:
16 servings
TOTAL TIME:
Prep: 20 min. + rising Bake: 50 min.

Ingredients

  • 1 cup boiling water
  • 1 cup old-fashioned oats
  • 1 package (1/4 ounce) active dry yeast
  • 1/3 cup warm water (110° to 115°)
  • 1/4 cup honey
  • 1 tablespoon butter
  • 1 teaspoon salt
  • 3 to 3-1/2 cups all-purpose flour
  • Melted butter
  • Additional oats

Directions

In a large bowl, combine boiling water and oats; let stand until warm (110°-115°). In a small bowl, dissolve yeast in warm water; add to oat mixture. Add honey, butter, salt and 2 cups flour; beat until smooth. Add enough remaining flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch the dough down. Shape into a loaf; place in a greased 8x4-in. loaf pan. Brush with melted butter. Sprinkle with oats. Cover and let rise in a warm place until doubled, about 30 minutes.
Preheat oven to 350°. Bake 50-55 minutes or until golden brown. Remove from pan to a wire rack to cool. Yield: 1 loaf.
Originally published as Oatmeal Bread in Country October/November 1995, p51

Nutritional Facts

1 slice: 128 calories, 1g fat (1g saturated fat), 2mg cholesterol, 156mg sodium, 26g carbohydrate (5g sugars, 1g fiber), 3g protein.

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  • 1 cup boiling water
  • 1 cup old-fashioned oats
  • 1 package (1/4 ounce) active dry yeast
  • 1/3 cup warm water (110° to 115°)
  • 1/4 cup honey
  • 1 tablespoon butter
  • 1 teaspoon salt
  • 3 to 3-1/2 cups all-purpose flour
  • Melted butter
  • Additional oats
  1. In a large bowl, combine boiling water and oats; let stand until warm (110°-115°). In a small bowl, dissolve yeast in warm water; add to oat mixture. Add honey, butter, salt and 2 cups flour; beat until smooth. Add enough remaining flour to form a soft dough.
  2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
  3. Punch the dough down. Shape into a loaf; place in a greased 8x4-in. loaf pan. Brush with melted butter. Sprinkle with oats. Cover and let rise in a warm place until doubled, about 30 minutes.
  4. Preheat oven to 350°. Bake 50-55 minutes or until golden brown. Remove from pan to a wire rack to cool. Yield: 1 loaf.
Originally published as Oatmeal Bread in Country October/November 1995, p51

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Reviews forOatmeal Loaf

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MY REVIEW
pattyp4664 User ID: 5010023 236959
Reviewed Nov. 8, 2015 Edited Dec. 17, 2015

"This bread is amazing. I am older and can't knead bread very good any more, so I do this bread in the dough cycle of a bread machine. I have a loaf in the oven right now. I added a third of a cup of roasted sunflower seed to the dough this time. I like to brush the bread just before baking with a beaten egg mixed with a tablespoon of water and sprinkle oats on top. I have two loaves going right now. One for us and one for a gift. This is my husbands favorite bread.

Recently I spent a month in Alaska with my daughter and grand children. I made this bread every week. Everyone loved it and begged for more. My daughter will be making this too."

MY REVIEW
yuehching User ID: 224401 14685
Reviewed Jun. 11, 2013

"Excellent homemade bread, moist and soft. I also used my bread machine making cinnamon raisins version. Added more water to the dough. Make 1 9-in x 5-in loaf. bake at 350 for 35-40 minutes. It turned out great too. I'll make this more often."

MY REVIEW
Kerry Amundson User ID: 2054089 16425
Reviewed Mar. 29, 2011

"Just made this and it was great! I only had 2 1/2 cups flour TOTAL in the dough. I thought that was odd but any more it would have been way too stiff. It might have been the weather too. Really wet here today. And I baked it for 45 min. But 50 would have been perfect. I will be making this again and letting my clients know about this awesome loaf!"

MY REVIEW
srice53 User ID: 2153476 40042
Reviewed Mar. 29, 2011

"I used leftover oatmeal from breakfast and added just a little more liquid. It turned out excellent."

MY REVIEW
Seddonk User ID: 4486597 69729
Reviewed Feb. 24, 2011

"Perfect loaf...will make often."

MY REVIEW
djjacobson User ID: 1718608 201679
Reviewed Jun. 22, 2010

"We made it and it was great. Nice and soft, yet made a great sandwich. Yes I will make it often."

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