Classic Oatmeal Bread


Classic Oatmeal Bread

I know that baking bread intimidates a lot of people, but it doesn’t have to!  If you measure correctly, and follow the directions everything should come out perfectly!   I used to be scared of yeast, but after some trial and error, and realizing when it says to knead for 8 to 10 minutes, they really mean it.  I have had way more success than misses over the past few years.  Still scared?  My good friend Roxana is seriously the bread master.  She has a series called “Bread Baking 101”  going on.  You should definitely check it out.

Classic Oatmeal Bread

To me there is just something about fresh bread baking in the oven.  It fills the house with the best aroma, and you just instantly feel calmer.  I was having a stressful morning the other day, so I decided to head to the kitchen to work it out with some dough.  Something about kneading the dough and watching it rise just made me feel better.  I have never had this kind of bread before, and wasn’t quite sure what to expect.  The oats give it body, texture, and a wonderful flavor.

Classic Oatmeal Bread

When my husband came home he wasn’t really in the mood for what I had planned for dinner that night.  Instead we decided to make some eggs, and have this bread.  Still warm, with a little butter for me, honey for him, and it was delicious!  Soft, tender, and just what I was looking for.  It would be great for toast, or sandwiches as well.

Yields 8

Soft and tender oatmeal bread

135 minPrep Time

40 minCook Time

2 hr, 55 Total Time

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  • 1 cup old fashioned rolled oats
  • 1 cup boiling water
  • 1/2 cup warm water (110 degrees)
  • 2 1/4 tsp active yeast (1 package)
  • 2 1/2 cups all-purpose flour
  • 2 Tbls brown sugar
  • 1 tsp salt
  • 2 Tbls butter, cut into 12 pieces


  1. Grease a 9x5 inch loaf pan. Set aside.
  2. In a small bowl pour boiling water over the oats. Set aside until it comes to room temperature.
  3. In a liquid measuring cup mix together the warm water and yeast. Let sit for a few minutes until foamy.
  4. In a large bowl combine flour, brown sugar, and salt. Once the oats of cooled add them, the yeast mixture, and butter pieces to the flour. Mix until everything is well combined, and a dough starts to form.
  5. Turn onto a floured surface and knead for 5-6 minutes, until smooth. Add additional flour if the dough gets too sticky.
  6. Place dough in a greased bowl. Cover and let rise until double in size, about an hour.
  7. Turn dough onto a lightly floured work surface, deflate with the palm of your hand. Gently shape the dough into a rectangle that is slightly longer than your bread pan. Fold the side up so the dough is now slightly shorter than the bread pan. Foll into a tight cylinder and place seam side down into prepared bread pan. Cover and let rise until doubled in size, about an hour.
  8. Preheat oven to 375 degrees. After the dough has risen, remove the cover, and place in the oven. Decrease the temperature to 350 degrees, and bake for 30-40 minutes. It will sound hollow when taped on, and the internal temperature will be 210 degrees when it is done.
  9. Remove from pan, and cool on a wire rack.






  1. Yeasty breads can be intimidating little beasties 😉 I love making breads during the winter, but we keep out house pretty cold and they never want to rise properly! I usually have to coax them to rise in a barely warm oven.

    This oatmeal break looks scrumptious!

    • That is exactly what I do! Our house is a little on the cool side, so unless it is a bright sunny day and I can put in front of a window, it goes in the oven at 100 degrees :)

  2. I am so glad you tried this, Erin! I love oatmeal bread and glad you and your family are now fans, too :) Have a great weekend!

  3. This bread is calling my name! Nothing beats a fresh loaf of bread hot out of the oven.

  4. I think this could have been the whole dinner Erin! It looks wonderful and warm with butter and honey? ……….. wow!

  5. I love homemade bread fresh from the oven! I could definitely eat it as my whole dinner!

  6. I love making bread but I’ve never tried oatmeal bread – this looks incredible!

  7. This looks so moist and soft! Love it!

  8. Oh I just love oatmeal bread! It is always so deliciously moist and just so yummy

  9. Seriously ERin? This is GORGEOUS!!!!! I have got to bookmark this immediately.

  10. Agreed – homemade bread is the best! This oatmeal bread sounds delicious – I think I need to do some bread baking over this long 3 day weekend!

  11. Is there anything better than freshly made bread?! I think not. This looks incredible!

  12. I can just imagine the smell while the bread was baking. warm, with a little butter sounds perfect!

  13. First word that came to mind when I saw this bread… tender. It could melt in my mouth.. wish I had some. :)

  14. This looks so good. I absolutely love fresh baked bread!

  15. I honestly think that my favourite thing to bake is bread. It’s just so darn homey, comforting and relaxing…and then at the end you get an incredible loaf like the one you have here. I could eat this entire loaf of pillowy soft bread, no problem. Mmm…and scrambled eggs with toast is my favourite lazy-girl-husband-not-home dinner 😉

  16. Lovely bread Erin, I love oatmeal and in bread I can only imagine how delicious it is. You really are making me wish I had some in the oven right now. I love the new header on your blog, it looks great!

  17. I have never had homemade oatmeal bread and I don’t know why because it looks fabulous!

  18. WOW – does this bread look and sound simply perfect. Perfectly delicious that is! I am going to make this! Just wish I had a slice right now with my cup of coffee!

  19. Mmmm, I love oatmeal bread – this looks so amazing! Baking bread in the winter is one of my favorite things to do, it’s so comforting.

  20. you’re so sweet Erin. You know I love making bread, and your oatmeal loaf turned out so good! I wish I had a slice right now with some butter, mmm

  21. I have never tried an oatmeal bread, but I sure want to now!

  22. I love oatmeal bread, it’s so surprisingly moist. My family just loves this toasted up with some marmalade! Yum!

  23. This looks delicious! I just popped over here from Foodgawker….have you ever tried using whole wheat flour in place of the all-purpose? Thanks for any help!….and the tantalizing pictures… 😉

    • I have not! But I am sure that the white whole wheat flour would work perfectly! Just not sure about the real whole wheat flour – maybe try 50/50.

  24. I made this yesterday and it’s delicious! My house is on the cool side, too. Here’s my trick – turn your oven on to whatever temperature for 1 minute. Shut the oven off and turn on the oven light. The temperature maintains about 100 degrees with the light on – perfect rising environment.

  25. Love the new header!

    Yummmm…these are the things I’m gonna miss with my new grain-free and refined sugar-free “diet”. But that’s just for now, until I lose some weight and clear up my skin. Maybe one day, I’ll be able to indulge in one of these again – I’m sure I will!

  26. The first time I ever had oatmeal bread was at a B&B in Nova Scotia. I loved it so much that I begged the owners for the recipe! Yours looks delicious. I can’t wait to try it. Thanks.

  27. Your husband sounds like an ingrate, but the bread is great, made it as rolls instead of a loaf.

  28. Sounds delicious! Oatmeal bread is my favorite. Do you know if this can be made in a bread machine??

    • I am sure it could be adapted to work. I haven’t used a bread machine in years. You could let the bread machine do the mixing, kneading, and the rising. You would just need to take it out to deflate before the second rise. Let me know if it works.

  29. I did the oatmeal/boiling water as directed and then threw everything in the bread machine on basic cycle (kneading and baking). I had to add about an extra half cup of flour because my dough was very sticky. (I ended up using 1&1/2 cups white flour, 1&1/2 cups whole wheat flour.) It turned out really great! The inside was soft and the outside was crusty and perfect. So good with butter and honey.


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