this Oatmeal bread is slightly sweet with a fluffy, soft crumb. It’s the perfect vehicle for vegan butter or jam, but it also makes amazing PBJ sandwiches and breakfast puddings. Oatmeal and whole wheat make it as nutritious as it is delicious.
This tall, handsome loaf of homemade oatmeal bread is actually great for you! It has plenty of protein, healthy oatmeal, and even a good bit of whole wheat. Try not to say that now.
I love baking this quick whole wheat bread for my high protein sandwich breads and everyday meals, but when I feel like something a little more special I bake this easy oatmeal bread.
It’s healthy but lightly sweet with a soft, cloud-like crumb and goes down great with kids. They don’t know that this bread is good for them and you can feel smugly satisfied for pulling one on them.😉
Why you will love this recipe
- Fluffy and delicious. This oatmeal bread has a soft crumb and slightly chewy crust. It’s mildly sweet and you can eat it by itself because it’s so delicious!
- versatile. You can use the bread for both sweet and savory sandwiches, toast it, or use it in puddings, like this vegan apple bread pudding or this vegan pumpkin bread pudding. It also works beautifully for vegan french toast!
- simple. This is a very simple and easy oatmeal bread recipe. If you are new to baking, make sure you follow the directions carefully for best results.
- healthy. With oatmeal and whole wheat, this homemade bread is really good for you. And it has a good bit of protein in each slice.
- Soy-free and nut-free. Bread is suitable for most diets.
material
- Bread flour + whole wheat flour. Using the flour mixture creates the perfect crumb and crust.
- Old fashioned rolled oats. You can use quick oats in a pinch, but old fashioned oats will give you the best texture.
- instant shout. You can use active dry yeast, but you have to leave it to rise first. See more about this in the recipe FAQs below.
- Maple syrup. Maple and oatmeal are so delicious together. You can use sugar instead.
- Neutral oil. Avocado oil, grape seed oil, sunflower oil and safflower oil are great here.
- cinnamon. It’s optional, but it adds a subtle flavor without being too obvious.
- Non-dairy milk. Oat milk is great here, and fits the oatmeal theme, but you can use any dairy milk you like, including almond milk and soy milk.
How to Make Oatmeal Bread
1. Place the oatmeal in a large mixing bowl or the bowl of a stand mixer along with the maple syrup, cinnamon, oil and salt.
2. Stir in the hot milk and mix with a wooden spoon or spatula. Set aside for 10 minutes.
3. Stir in the instant yeast…
4. …followed by 2 cups of bread flour and 1 cup of whole wheat flour.
5. Mix with the ladder until a random dough forms. Then start kneading it by hand or in a stand mixer with the dough hook attachment. If the dough is too wet, knead on low speed, adding a tablespoon of whole wheat flour. On a humid day I may need to add another ¼ cup of flour.
6. Knead the dough for another seven minutes in a stand mixer on medium speed or for 10 minutes by hand. The dough should be soft and smooth and have a slightly firm look to it, but it should not stick to your hands when you touch it. You don’t want a stiff dough as this will result in a dry bread.
7. Form the dough knaaded into a smooth ball. Coat the bowl with oil and place the dough balls in it. Coat the top with oil. Cover with a tight lid and set in a warm place for an hour.
8. After an hour the dough should more than double in size. Turn it over on an uncovered surface and press lightly with your hand to deflate it.
9. Still using your hands, shape the dough into a rectangle.
10. Flip the dough over so the smooth side is down, then fold the edges of the dough over to the long side.
11. Start rolling the dough as shown above.
12. With the seam side down, pull the edges up and down to form a loaf.
13. Place the bread in a lightly oiled loaf pan. Cover loosely with oiled cling wrap. Within an hour the bread should spring well up the rim of the pan.
14. Preheat the oven to 350 degrees about 15 minutes before the bread rises. Brush the bread, if desired, with some milk and sprinkle with some oats. Bake the bread for 40 minutes. Cool on a wire rack for 30 minutes, then carefully remove from the loaf pan and continue cooling on the rack.
Helpful Tips
- Use a clean shower cap instead of plastic wrap to cover the bread while it rises in the pan. The elastic fits snugly around the loaf pan and you don’t even need to oil it. Just make sure it is fluffed and not touching the dough.
- Don’t be tempted to add too much flour to the dough. The dough should look smooth but slightly firm and it should be soft. A hard dough will give a dry bread.
- This bread rises quickly, so leave it at room temperature on warm days, no need to find a warm spot.
Recipe FAQs
Yes. If using active dry yeast, reserve half a cup of the 1 ½ cups of milk added to the oatmeal. Mix one packet or 2 ¼ teaspoons of active dry yeast with lukewarm — not hot! — Add the milk and let it boil for about five minutes, then add it to the bowl with the other ingredients and proceed.
Yes absolutely. You can divide the dough after the first rise, shape each into half a loaf, place in two lightly oiled loaf pans and let rise for an hour. Reduce baking time to 35 minutes.
You can use two cups of whole wheat flour and one cup of bread flour in the recipe. However, you won’t get as much spring and the crumb will be thicker. It will still taste delicious, though.
Storage advice
- Keep in fridge: Place the bread in an airtight bag or container and refrigerate for up to a week.
- Freezing: Oatmeal bread can be frozen for up to three months.
More delicious bread recipes
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Oatmeal bread
This oatmeal bread is slightly sweet with a fluffy, soft crumb. It’s the perfect vehicle for vegan butter or jam, but it also makes amazing PBJ sandwiches and breakfast puddings. Oatmeal and whole wheat make it as nutritious as it is delicious.
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Recipe review
Serving: 18 big piece
Calories: 155kcal
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instructions
-
Place the oatmeal in a large mixing bowl or the bowl of a stand mixer along with the maple syrup, cinnamon, oil, and salt. Stir in the hot milk and mix with a wooden spoon or spatula. Set aside for 10 minutes.
-
Stir in 2 cups of bread flour and 1 cup of whole wheat flour into the instant yeast.
-
Mix with a wooden spoon until a crumbly dough forms. Then start kneading it by hand or in a stand mixer with the dough hook attachment. If the dough is too wet, knead on low speed, adding a tablespoon of whole wheat flour. On a humid day I may need to add another ¼ cup of flour.
-
Knead the dough for another seven minutes in a stand mixer on medium speed or 10 minutes by hand. The dough should be soft and smooth and have a slightly firm look to it, but it should not stick to your hands when you touch it. You don’t want a stiff dough as this will result in a dry bread.
-
Form the dough knaaded into a smooth ball. Coat the bowl with oil and place the dough balls in it. Coat the top with oil. Cover with a tight lid and set in a warm place for an hour.
-
After an hour the dough should more than double. Turn it over on an uncovered surface and press lightly with your hand to deflate it.
-
Still using your hands, shape the dough into a rectangle. Flip the dough over so the smooth side is down, then fold the edges of the dough over to the long side. Start rolling the dough. With the seam side down, tuck the edges up and down to form a loaf. (See the process shot above for instructions on forming the bread).
-
Place the bread in a lightly oiled loaf pan. Cover loosely with oiled cling wrap. Within an hour the bread should spring well up the rim of the pan.
-
Preheat the oven to 350 degrees about 15 minutes before the bread rises. Brush the bread, if desired, with some milk and sprinkle with some oats. Bake the bread for 40 minutes. Cool on a wire rack for 30 minutes, then carefully remove from the loaf pan and continue cooling on the rack.
Recipe notes
- Use a clean shower cap to cover the bread while it rises in the pan. You don’t even need to oil it, just make sure it’s fluffed up and not touching the dough.
- Don’t be tempted to add too much flour to the batter. The dough should look smooth but slightly firm and it should be soft. A hard dough will give a dry bread.
- If using active dry yeast, reserve half a cup of the 1 ½ cups of milk added to the oatmeal. Mix one packet or 2 ¼ teaspoons of active dry yeast with lukewarm — not hot! — Add the milk and let it boil for about five minutes, then add it to the bowl with the other ingredients and proceed.
Storage advice
- Keep in fridge: Place the bread in an airtight bag or container and refrigerate for up to a week.
- Freezing: Oatmeal bread can be frozen for up to three months. Thaw or toast before eating.
nutrition
Worship: 1pieces | Calories: 155kcal | Sugars: 25g | Protein: 5g | Fat: 4g | Saturated Fat: 0.4g | Polyunsaturated Fats: 1g | Monounsaturated fats: 2g | Trans fats: 0.01g | Sodium: 76mg | Potassium: 119mg | Fiber: 2g | Sugar: 3g | Vitamin A: 79IU | Vitamin C: 1mg | Calcium: 42mg | Iron: 1mg
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