Oatmeal Bread

I’ve had this recipe for years and don’t remember where it came from. Before my seemingly never-ending voyage into the realm of whole grain and naturally yeasted breads, this was my go-to. I resurrected it recently for a bread making class with 8-14 year olds, adding some whole wheat flour to the mix.

mini loaves

This dough is dairy-free, but you can replace some or all the water with warmed milk producing a slightly softer finished product. While this dough makes a great sandwich loaf, I have also used it for cinnamon rolls and dinner rolls; I’ve also made breads with cinnamon & raisins added to the recipe. This does require the largest standard sized loaf pan or you can make 3 mini loaves as shown above. The recipe is straight forward bread making so give it a go!


Oatmeal Bread Makes 1 9 ½- x 5-inch loaf

This dough uses a soaker: hot water over oats and no dairy.

Prep time: 35 minutes       Rising time: 2 ½ – 3 hours         Baking time: 40-45 minutes

1/2 cup (60g) rolled oats

3/4 cup (12 oz/177g) boiling water

1 cup (125g) whole wheat flour

3 cups (384g) unbleached white flour

1/2 teaspoon salt

1 1/4 teaspoons active dry yeast (1 teaspoon instant yeast)

3/4 cup + 2 tablespoons (14 oz/207g) lukewarm water, divided

2 tablespoons honey

1 1/2 tablespoons oil, plus more for bowl

Place oats in large mixing bowl (or the bowl of a stand mixer). Pour boiling water over and let sit for at least 30 minutes. Whisk together the flours and salt. Set aside.

Place ¼ cup lukewarm water into a small bowl. Sprinkle the yeast over the water. Let sit for 10 minutes then whisk together.

When oats are ready, add the honey, oil, yeast mixture, and 5-6 cups of the flour mix. Mix thoroughly with a bowl scraper or strong spoon. Scrape dough onto a well-floured counter and begin kneading, adding more flour as you go. Kneading is complete when the dough smooth (smooth with oaty bumps) and tight. Lightly oil a large bowl and place dough in it. Cover with plastic and leave in a warm (78-82ºF) place for 1 to 1 ½ hours or until the dough has doubled in size.

When dough is ready, return it to a lightly floured work surface. For a loaf, press the dough gently into a 7- x 10-inch rectangle. Roll the dough into a cylinder shape, pinch the seam closed and place in a lightly oiled 9 1/2- x 5-inch loaf pan. Cover with a clean kitchen towel and leave in a warm place again.

Preheat oven to 350ºF. Let dough rise for 45 minutes to 1 hour. The loaf should be ½ to 1 inch higher than the sides of the pan.

When dough is ready, remove towel and place pan in the heated oven. Bake for 20 minutes then rotate the pan, and bake for another 20-25 minutes. The bread is done when it thumps nicely on the underside, is a nice brown color, and reaches an internal temperature of 195-200ºF. Let cool in pan on a cooling rack for 10 minutes then remove loaf and continue cooling.