Oatmeal Bread

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Soft, hearty Oatmeal Bread made with simple pantry ingredients. Perfect for sandwiches, toast, or breakfast, this homemade bread is wholesome, comforting, and easy to make.

Prep Time15

Cook Time45

Let Rest:10

Total Time1 10

Course: Dessert

Cuisine: American

Keyword: Oatmeal Bread

Servings:

Calories: 201kcal

Author: Carrie Barnard

Ingredients

3 cups Bread Flour +2 Tablespoons (divided)
1 cup old fashioned rolled oats or quick oats (not instant)
1 1/2 teaspoons instant or active dry yeast
1 ½ teaspoon salt
1 1/2 cups water room temperature (about 70 degrees F)
7 Tablespoons Honey
2 Tablespoons vegetable oil

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Instructions

In a large, ungreased mixing bowl, whisk together 3 cups of the bread flour, oats, yeast, and salt until evenly combined.
In a separate medium bowl, whisk together the water, honey, and vegetable oil until fully mixed.
Pour the wet ingredients into the dry ingredients. Using a wooden spoon, gently stir until combined. The dough will be very wet and sticky. Do not overmix. This dough should be mixed by hand, as it is too sticky for a stand mixer.
Cover the bowl tightly with plastic wrap or aluminum foil and let the dough rise at room temperature for 12–18 hours. During this time, the dough should become bubbly and nearly double in size, sticking to the sides of the bowl.
Lightly grease a 9×5-inch loaf pan and set aside.
After the first rise, uncover the dough and gently fold in the remaining 2 tablespoons of bread flour to make it slightly easier to handle.
Turn the dough out onto a lightly floured work surface. With lightly floured hands, gently shape the dough into a loaf approximately 8×4 inches. Transfer the dough to the prepared loaf pan.
Using a sharp knife or bread lame, score a single slash down the center of the loaf, about ½ inch deep.
Loosely cover the loaf with plastic wrap or aluminum foil and allow it to rise again at room temperature for about 1 hour, or until the dough rises slightly above the rim of the pan.
Toward the end of the second rise, preheat the oven to 375°F.
Remove the covering and bake the bread for 50–60 minutes. The top will brown quickly, so loosely tent the loaf with aluminum foil after about 30 minutes of baking.
The bread is done when an instant-read thermometer inserted into the center registers 195°F.
Remove the loaf from the oven and let it cool in the pan on a wire rack for at least 15 minutes before slicing and serving.

Notes

Cover bread and store at room temperature for up to 3 days or in the refrigerator for up to 10 days.

Nutrition