oatmeal bread
A soft whole wheat oatmeal bread with a touch of sweetness from honey! This fluffy, flavorful oat sandwich bread is made in under 3 hours!
This honey oatmeal bread recipe makes a classic sandwich loaf. It has a light texture but will hold together as a grilled cheese or a deli sandwich. The flavor is mild, subtly sweet with an earthy undertone from the whole wheat and a hint of texture and oat flavor from the oatmeal!
If you are a sandwich fiend like me, you should also try my hearty multigrain sandwich bread, which uses Bob’s 8 Grain Hot Cereal in addition to rolled oats. Perhaps you go in a less healthy direction and try my potato bread loaf or brioche loaf!
Table of contents
Why You Will Love this Oatmeal Bread
- Pantry ingredients deliciously combined. You probably have everything on hand to make this oatmeal sandwich bread recipe! If you are missing one or two, that’s alright, I’ve got you in the Ingredients & Substitutions section! It is egg free and can be made dairy free as well.
- A fuss-free bread you can have ready in 2 ½ hours! Just like my peasant bread recipe you can mix the dough first thing in the morning and have warm, fresh-baked bread by lunchtime!
- Soft, tender texture perfect for sandwiches, toast or just buttered warm!
- A mild flavor that won’t overwhelm other components. Sometimes the bread is an integral part of the sandwich flavor profile like a Reuben on pumpernickel bread or marble rye bread; but sometimes you want a healthy bread let lets the fillings do the talking. This is that perfect bread!
Professional Tips for Making Oat Bread
- Be careful how you measure the flour. As with all homemade bread, using a kitchen scale is recommended but if measuring by volume, be sure to fluff up the flour before spooning it into the measuring cup and leveling it with a sharp knife. Being careful not to tap or compact it in any way.
- It is a forgiving loaf but 2 step shaping is recommended. Stephanie’s original post had you roll up the dough into a log, but I’ve updated the recipe from my professional experience. Pre-shaping the dough into a round, bench resting and then final shaping into a log using a series of thumb folds will yield a more even rise, consistent crumb and the best texture.
- Add additional flavorings. Add cinnamon or pumpkin spice mix to the dry ingredients or gently knead raisins, dried cranberries, or other dried fruit and nuts to the bread dough after development.
Ingredients & Substitutions
- Water
- Milk: I prefer 2% or whole milk when baking because it adds to the flavor and the additional fat makes the bread more moist. You can use any alternative milk you choose or even all water. If you do use all water, consider add 2-3 tablespoons milk powder.
- Active Dry Yeast: I use active dry yeast in this honey oat bread because it gives it the best flavor and texture, but you could also use 1 packet of instant yeast instead. I would not heat your milk or water and watch the proofing, because both steps will go faster than with active dry yeast. You don’t want to end up with dense, unpleasantly yeasty, over-proofed bread.
- Honey: I love the classic combination of honey, oats and whole wheat, but you could also use molasses, maple syrup, granulated sugar, or brown sugar.
- Whole Wheat Flour: The whole wheat flour adds to the texture and healthfulness of this oatmeal sandwich bread. It add a nuttiness in addition to nutrients, fiber and protein. If you do not have whole wheat flour you can use all all-purpose flour or half bread flour, but I would not use 100% whole wheat because it will be too dry.
- All-Purpose Flour: The addition of all-purpose flour keeps the bread lighter with a less-dense crumb than my whole wheat bread recipe or even this whole wheat sourdough bread.
- Old-Fashioned Rolled Oats: Use old-fashioned rolled oats rather than quick oats for the most added flavor and texture just like in oatmeal chocolate chip cookies.
- Butter: There is a bit of unsalted butter to add softness and flavor to the bread, but you could omit it or reduce it by half. You can also use vegan butter.
- Kosher Salt: It sounds like a lot of kosher salt but it is almost 5 cups of flour total! If using table salt or finely ground sea salt, reduce by at least a third, so add 2 teaspoons.
See the recipe card for full information on ingredients and quantities.
How to Make Oatmeal Bread
Use these instructions to make soft honey oat bread! Further details and measurements can be found in the recipe card below.
Step 1: Measure water and milk into a microwave-safe bowl; heat 30 to 45 seconds until warm (about 115 degrees F). Alternatively, you could heat the milk and water on the stovetop in a small saucepot. Pour warm milk mixture into the bowl of a stand mixer. Whisk in the yeast and honey. Let sit 10 minutes until yeast is foamy.
Step 2: Add all-purpose flour, whole wheat flour, oats, butter and salt to the bowl of the stand mixer. Fit with the dough hook attachment and mix on low speed until all the ingredients have combined.
Step 3: Increase to medium speed and kneading 6 minutes until dough is smooth, elastic and only slightly sticky.
Alternatively, you could knead the dough by hand on a lightly floured surface for about 10 to 15 minutes until smooth, elastic and only slightly sticky.
Step 4: Keep dough in the stand mixer bowl or in a large mixing bowl, and cover with a tea towel. Let the dough rise 1 hour or until doubled.
Step 5: When dough has doubled transfer it to a lightly floured surface. Turn the dough out onto a lightly floured surface. Fold each of the four sides towards you into the center, turning the dough after each fold. This will create a little packet. Flip the dough so the seam is on the counter. Shape it into a round by using both hands to pull the dough towards you. Once you have a round ball with a smooth top, cover to keep the top from drying out and allow it to sit and bench rest for 15 minutes.
Step 6: To shape into a log flip the dough over so the seam is facing up. Grab the top and bottom edges and gently pull it into a small rectangle. Place it on the counter and fold the top edge down 2/3rd of the way and press it into the dough. Rotate so that the unfolded edge is now away from you and fold that edge down towards you to meet the bottom edge. Press to seal.
Step 7: Now we are going to do 2 thumb folds. Take the top edge with your right hand and fold it over you thumb about half way down, pressing to seal as you go. Repeat until you have folded the entire length. You will notice the dough getting tighter and also longer. Repeat the thumb fold once more, sealing really well on the bottom. You should now have a log shape that is even in width along the whole length, that is the length of your pan, and tight enough to not slouch onto the counter.
Keep in mind the length of your pan. You don’t want your dough to be longer than your pan. You can put it on the counter for reference if that makes it easier to judge the length.
Step 8: Transfer the shaped dough to a lightly greased 9-by-5-inch loaf pan, seam-side down. Cover with a tea towel and let rise 30 to 40 minutes until dough reaches the edges of the pan (but not doubled).
Step 9: While the loaf final proofs, preheat the oven to 375°F . Sprinkle oats on top of risen loaf. Bake 35 to 45 minutes, rotating halfway through baking, until loaf is golden brown on top and reads 185°F on an instant read thermometer inserted into the center.
Step 10: Remove from loaf pan and transfer to a cooling rack to cool completely.
Frequently Asked Questions
Store baked oatmeal bread well wrapped in plastic wrap, in an airtight container or in a baggie at room temperature for up to a week. Be sure it is completely cool before storing or condensation will accumulate and this can cause it to mold prematurely.
You can also store baked, cooled bread in the freezer well wrapped for up to 3 months. I like to slice it before freezing for easy toast, French toast, and sandwich making!
You can absolutely freeze oatmeal bread before baking. Prepare the bread through step 7, place in sprayed loaf pan, wrap well and then freeze before the final proof. You will still need to bake the bread when it is ready, because the freezer slows down the yeast but they are still active and the bread will still continue to rise. You can bake it directly from frozen. Consider transferring to a new loaf pan that isn’t frozen for the best results.
If you enjoyed this recipe, please leave a star rating and let me know how it goes in the comments below! I love hearing from you and your comments make my day!
Oatmeal Bread
Description
Ingredients
- 1 cup water
- 1 cup milk
- 2 ¼ teaspoons active dry yeast 1 packet
- 2 tablespoons honey
- 2 ½ cups whole wheat flour
- 2 cups all-purpose flour or bread flour
- 1 cup old-fashioned rolled oats plus more for topping loaf
- ¼ cup unsalted butter melted and cooled slightly
- 1 tablespoon salt
Instructions
- Measure water and milk into a microwave-safe bowl; heat 30 to 45 seconds until warm (about 115 degrees F). Alternatively, you could heat the milk and water on the stovetop in a small saucepot. Pour warm milk mixture into the bowl of a stand mixer.
- Whisk in the yeast and honey. Let sit 10 minutes until yeast is foamy.
- Add all-purpose flour, whole wheat flour, oats, butter and salt to the bowl of the stand mixer. Fit with the dough hook attachment and mix on low speed until all the ingredients have combined.
- Increase to medium speed and knead 6 minutes until dough is smooth, elastic and only slightly sticky.
- Alternatively, you could knead the dough by hand on a lightly floured surface for about 10 to 15 minutes until smooth, elastic and only slightly sticky.
- Keep dough in the stand mixer bowl or in a clean mixing bowl, and cover with a tea towel. Let rise 1 hour until doubled.
- When dough has doubled transfer it to a lightly floured surface. Turn the dough out onto a lightly floured surface. Fold each of the four sides towards you into the center, turning the dough after each fold. This will create a little packet. Flip the dough so the seam is on the counter. Shape it into a round by using both hands to pull the dough towards you. Once you have a round ball with a smooth top, cover to keep the top from drying out and allow it to sit and bench rest for 15 minutes.
- We are going to shape this loaf into a log. Take the dough round and flip it over so the seam is facing up. Grab the top and bottom edges and gently pull it into a small rectangle. Place it on the counter and fold the top edge down 2/3rd of the way and press it into the dough. Rotate so that the unfolded edge is now away from you and fold that edge down towards you to meet the bottom edge. Press to seal. Now we are going to do 2 thumb folds. Take the top edge with your right hand and fold it over you thumb about half way down, pressing to seal as you go. Repeat until you have folded the entire length. You will notice the dough getting tighter and also longer. Repeat the thumb fold once more, sealing really well on the bottom. You should now have a log shape that is even in width along the whole length, that is the length of your pan, and tight enough to not slouch onto the counter.
- Transfer the shaped dough to a lightly greased 9-by-5-inch loaf pan, seam-side down. Cover with a tea towel and let rise 30 to 40 minutes until dough reaches the edges of the pan (but not doubled).
- While the loaf final proofs, preheat the oven to 375°F . Sprinkle oats on top of risen loaf. Bake 35 to 45 minutes, rotating halfway through baking, until loaf is golden brown on top and reads 185°F on an instant read thermometer inserted into the center.
- Remove from loaf pan and transfer to a cooling rack to cool completely.
Notes
Presentation – The additional sprinkle of oats on top are not necessary but add a little something.
Storage – Store baked oatmeal bread well wrapped in plastic wrap, in an airtight container or in a baggie at room temperature for up to a week. Be sure it is completely cool before storing or condensation will accumulate and this can cause it to mold prematurely.
You can also store baked, cooled bread in the freezer well wrapped for up to 3 months.
Nutrition
Before You GoI
I hope you enjoyed this soft sandwich bread recipe. Check out our other delicious yeasted bread recipes!
It’s funny you say that because I have a hunk of expensive Gouda in the fridge and all I can think about is getting home and eating Gouda and apple slices. Some of this bread would be the icing on the cake!
Melissa — Oh, thank you so much! This would be perfect with that soup — just let me know when dinnertime is, mmk? 😉
Laura — Been there, done that. 😉 And thanks about the tat! I kinda like it. 🙂
Caroline — Thank you, dear!
Stefanie — Carb lovers and fancy gals unite! 🙂
Abbie — Wish I could pass you a slice right through the screen! Thanks!
Natalie — You sure know how to make my day. 🙂
Megan — Oh man, if I had Gouda in the fridge right now I’d be thinking the SAME THING. 🙂
I adore your bread. It’s like bakery quality. I would definitely buy your bread 🙂
Bread is my most favorite thing to bake! This loaf looks fabulous, I’ll definitely be giving the recipe a try. Who needs children when you can make a bread baby of your very own? Plus bread smells better than babies do.
Nic — Oh thank you, dear, you are too kind! 🙂
Stephanie — Ooo, I hope you love it! And ha — bread babies definitely smell better than real ones, that’s for sure 😉
Such a great looking loaf of bread!
Nosy nosers over here kept rewinding the video (wait…do people even SAY rewinding anymore or was that a VHS thing?) to try and get a sneak peek of your tat. Priorities.
Gimme dat bread.
Homemade bread – my absolute favorite homemade treat – ever!