Monday, April 25, 2011

oatmeal bread

Today, I'm sharing with you a family recipe.  My mom taught me, her father taught her, and I guarantee you that I'll be teaching the next generation.  It's simply the best bread I have ever had in my life. 

What makes this bread so amazing?  It's the flavor!  It's slightly sweet, incredibly moist, and just perfect.  We eat it as toast, on sandwiches, with soup, or just by itself.  It doesn't last long. :-)

You start with oats...plain, old-fashioned oats.

Then, you make the biggest bowl of oatmeal in the world, complete with butter and brown sugar!  Mix it all together and let it cool.

Meanwhile, you get your yeast going in a separate bowl.

Then, you mix your yeast with your oatmeal and start adding flour.

After about 5 cups of flour, you should have a soft dough - let it rise!

When I say rise, I mean rise. :-)

Form it into loaves in loaf pans and let those rise.  This recipe makes 2 loaves.

Bake it until it's done!  I generally check on the bread after 20 minutes, or when I start to smell it.  In my oven, it usually takes about 30 minutes for the loaves to be a beautiful brown.

This bread is easier to slice when it has cooled, but we rarely make it that far.  It's just too good!

Oatmeal Bread
  • 1 cup old-fashioned oats
  • 2 cups boiling water
  • 3 T. butter
  • 2/3 cup brown sugar
  • 1 T. sugar
  • 2 pkg. active yeast
  • 1 1/2 t. salt
  • 1/2 cup warm water
  • 5 cups flour

In a large bowl, combine the oats, boiling water, butter, and brown sugar; mix well and let cool until lukewarm.  In a separate bowl, combine the sugar, yeast, salt, and warm water.  Let sit for about 5 minutes.  Add yeast mixture to oatmeal mixture and then stir in flour.  Mix in mixer (with dough hook) for 6 minutes, or knead until dough no longer sticks to your fingers (adding flour if necessary).  Let rise for 1 hours.  Shape into loaves and let rise for another hour.  Bake at 350 degrees for about 30 minutes, or until golden brown.

I have a friend who loved this bread so much that she set out to turn it into a bread machine recipe.  Here's what she wrote... 
It worked! Really well, in fact! The main thing I did was to halve the ingredients. I made the oatmeal/water/sugar/butter combo like you do in the beginning and poured it into the machine, followed by the flour, then, in an indentation, the yeast (bread machine yeast- 2 1/4 T), sugar, and salt. I set it for a "medium" crust on the basic and quick cycle, and a little over 2 hours later had a beautiful loaf of delicious oatmeal bread!

Easter Dinner


  1. I love oatmeal bread! I've never been able to get the recipes *quite* right, so, I'll have to try this one. It looks way easier than the ones I've been trying the in the past!

  2. Almost impossible to get fresh-from-the-oven bread to be saved until dinner. I need that crust with lots of butter!! :-) Bread recipe looks great.

  3. Your bread looks beautiful. I'm anxious to make some...thanks!

  4. I've had this bread many times and can attest that this is the best stuff!!!!! And you are correct, you can't wait for it to cool before you dig in.

  5. i've never had oatmeal bread, but I've been wanting to make a loaf for quite awhile now. This recipe looks so easy - and the bread looks absolutely delicious!

  6. I'm saving this one, looks delicious. My piano teacher who was in her late 80's made the most delicous bran muffins that were sweet. Whenever I came for a visit she would pop these in the oven and they were so sweet and delicous!

  7. I was wondering if you could make this bread with quick oats instead of old fashioned?

  8. I've not tried it, so I don't know how it would turn out. If you try it, let me know!

  9. my bread maker machine made a banana oatmeal nuts bread yesterday:-)
    It is also pretty good! But your picture looks much better!!


  10. There is nothing better than homemade bread.I wish I could make one like this but I am a woman who could turn her dough into a stone.I have had four attempts..all turned into a stone.Anyway your bread is really yummy.

  11. @Marelie: I have found an excellent resource in the King Arthur Flour website. They have a team of bakers at a hotline/e-mail address to help with issues like yours. I also love their flour and their recipes!

  12. I second that! I love King Arthur flour products. You can do it Marelie!

  13. I made your oatmeal bread today and it is fabulous. Thanks for the recipe.

  14. I just put the second batch to rise. To the person who asked, I only had quick oats and my bread turned out fine. I made one loaf and a pan (13x9) of rolls as a prototype for my son's new bistro...and they were a huge hit. I'll gladly pass this recipe on to them - and keep this batch all for me! Beautiful dough - beautiful results. Thanks!

  15. This is GREAT bread!!! Thanks for sharing!!

  16. I've tried this a couple of times, and today will be the third. It has turned out differently each time. When you add the boiling water to the oatmeal it just turns into soup. Should I boil it to make it more like oatmeal, or just add the soupy stuff and it will all work itself out in the oven?

    1. I make it exactly like I describe above. I pour the boiling water in and then let it cool awhile (basically until I can stick my finger in it without it burning me). I guess it does have a bit of a soupy texture to But, when you add the yeast and then the flour, everything works out! If you boil the oatmeal mixture itself, you won't have enough moisture to handle the flour. Be sure to put in as much flour as it takes so that the dough is no longer sticky (might take more than the recipe originally calls for). I hope you are enjoying it!

  17. Great, great bread recipe!!! It is now one of my all time favorite breads to make!


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