Classic Oatmeal Bread – Soft and tender bread that is amazing fresh out of the oven! The oats give it a great texture and makes great sandwiches and toast, or just have a slice slathered with butter.
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. If you are having a stressful day, kneading dough is a great way to work it out! There is just something about kneading the dough and watching it rise just makes everything better.
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. Homemade bread really is simple to make and doesn’t involve a lot of ingredients. Just a little bit of time!
What’s In Oatmeal Bread
- Rolled Oats
- All-Purpose Flour
- Brown Sugar
What is Oat Bread
It really is a mix of bread with oats and flour. Oats are whole grain that are high in quite a few different vitamins, minerals and even high in protein; so as far as bread goes it is on the healthier side.
What Kind of Oats are in Oatmeal Bread
You want to use old fashioned oats. This is not the time to break out the steel cut oats or anything else. They soften in the boiling water and give just the right texture, so still with the old fashioned ones in here.
How to Make Oatmeal Bread
- To soften the oats you cover them with boiling water and let them set until they are room temperature. Don’t rush this, the oats need to soak up all the liquid.
- Mix together warm water and yeast. It will set for 5-10 minutes until it is nice and foamy. If it doesn’t foam up something is wrong with your yeast (could be old, water could have been the wrong temperature). Dump it and start over so your bread will rise and be the right texture.
- Everything is mixed together in a stand mixer until it starts to form into a ball of dough.
- Knead dough for 5-6 minutes. You can use your stand mixer or place dough on a floured surface.
- Put the dough in an oiled bowl and cover to let rise until it doubles in size.
Tips for Making Oatmeal Bread
- Make sure to follow the recipe for the temperature of the water. If you use too hot it will kill the yeast and your bread will not rise. If it is too cold, the yeast will not react and it will not rise. So use a thermometer to get the right temperature.
- Yeast does expire, so check the date to make sure you are using fresh yeast.
- You can use a stand mixer with the dough hook attachment to knead the dough. It will knead for about 5 minutes. Just keep an eye on it to see if you need to add a little bit more flour to the bowl.
- The dough will rise best in a warm draft free place. If your oven has a bread proof setting, you can use it here. You can also preheat your oven to its lowest setting and then turn it off. Place the covered bowl of dough in the center and it will rise well.
- After the dough has risen 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. Roll into a tight cylinder and place seam side down into prepared bread pan. Let it rise again until it doubles in size.
- Finally bake the bread!
More Bread Recipes to Try
- Honey Butter Dinner Rolls
- Pokey Sticks
- Parmesan Garlic Knots
- Homemade Crescent Rolls
- Easy Biscuit Recipe
- Cheddar Beer Bread
- Rosemary Focaccia
- Best Cornbread Recipe
- 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
- Grease a 9x5 inch loaf pan. Set aside.
- In a small bowl pour boiling water over the oats. Set aside until it comes to room temperature.
- In a liquid measuring cup mix together the warm water and yeast. Let sit for a few minutes until foamy.
- 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.
- Turn onto a floured surface and knead for 5-6 minutes, until smooth. Add additional flour if the dough gets too sticky.
- Place dough in a greased bowl. Cover and let rise until double in size, about an hour.
- 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.
- 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.
- Remove from pan, and cool on a wire rack.
Amount Per Serving Calories 170Total Fat 3gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 1gCholesterol 6mgSodium 254mgCarbohydrates 30gFiber 2gSugar 1gProtein 5g
Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on dinnersdishesanddesserts.com should only be used as a general guideline.
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