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This Homemade Oatmeal Bread is wholesome, hearty, and filled with the goodness of oats. Imagine a loaf that is soft and tender, yet with that slightly chewy and hearty texture we all crave. But wait, there’s more. This bread is sturdy enough for the most loaded sandwiches and absolutely shines when toasted.
Even if you’re a beginner, this step-by-step guide will help you create a bakery-worthy loaf right in your own kitchen. Whether you prefer to knead by hand or let a bread machine do the work, this versatile recipe is destined to become a regular part of your baking routine.
Farmhouse Oatmeal Bread
This farmhouse oatmeal bread is a tribute to timeless, homespun flavors. This recipe is a nod to the simpler times when homemade bread was a staple in the house, much like in Amish homes. If you’re looking to recreate that warm, comforting feeling of a country kitchen, this is your recipe!
Here is Why This Oat Bread Recipe Works
I love this oatmeal bread and make it fairly frequently. It is a quick recipe as far as yeast breads go and very easy. It makes great toast and wonderful sandwich bread with its soft crumb and slightly chewy texture from the oatmeal. The oat flavor gives the bread a homey, earthiness.
Try serving it with a dip like our herbed olive oil or garlic butter sauce.
- Simple Ingredients: With everyday items like old-fashioned oatmeal, all-purpose flour, and milk, you won’t have to make a special grocery run.
- Versatile: This oatmeal bread is perfect for sandwiches, morning toast, or even just a smear of butter and honey.
- Exceptional Texture: The soaked oatmeal creates a moist, slightly chewy crumb that is both tender and sturdy.
- Works Well in a Bread Machine: Got a bread machine collecting dust? This recipe is compatible, so you can put it to good use!
Ingredients for Farmstyle Bread with Rolled Oats
Here is a list of the ingredients you will need for this oatmeal loaf bread recipe. Scroll down to the printable recipe card for all the details.
Pantry: Rolled oats, all-purpose flour, instant dry yeast, salt
Dairy: Warm milk
Sweeteners: Honey
Ingredient Substitutions
- You can replace the honey with maple syrup or molasses.
- You can use whole wheat flour in place of some all-purpose flour for a denser, earthier flavor.
Use the Right Kind of Oatmeal
For the best loaf, it’s important to stick with old-fashioned oats in this oatmeal bread recipe. I’d steer clear of quick oats, steel-cut oats, or instant oatmeal. These types of oatmeal will not give you the same moisture and texture that old-fashioned rolled oats bring to the table.
How to Make Oatmeal Bread
Here is a brief overview to get an idea of what to expect with this oatmeal farm bread recipe. Scroll down to the printable recipe card for all the details.
Soak the oatmeal in boiling water for 5 minutes and let cool.
Mix flour, yeast, and salt in a large bowl. Add soaked oat mixture, warm milk, and honey. Mix and let rest for 15-20 minutes.
Knead the dough until smooth.
Place the bread dough in an oiled bowl. Cover, and let rise in a warm place until doubled.
Divide the dough and shape it into loaves.
Place the loaves in oiled loaf pans. Sprinkle with oats, let rise, and bake.
Variations
- Add a handful of chopped nuts or seeds for a crunchy twist.
- Stir in some raisins or dried cranberries for a fruity loaf.
- Incorporate fresh herbs like rosemary or thyme.
- Make some incredible oatmeal dinner rolls.
Tips for Success with Your Oatmeal Bread
- Measure with a Scale: For the most accurate results, measuring your ingredients with a kitchen scale is highly recommended. This ensures that you have the exact amounts you need, down to the gram.
- Be Mindful of Flour Measurement: Over-measuring the flour is a common mistake that can result in heavy, dense bread. If you’re not using a scale, make sure to spoon the flour into the measuring cup and level it off with a knife for a more accurate measure.
- Dough Consistency: Your dough should be slightly sticky which will create a soft and tender loaf. Try not to add too much flour when you knead the dough.
- Have a bread machine? If you want to use a bread machine, cut the recipe in half unless your bread machine is large enough for two loaves.
- Soak the oatmeal. Don’t skip this step. Soaking the oatmeal is key to getting the unique, sturdy, chewy texture. Just make sure it cools down before you make the dough.
- Yeast: Ensure your yeast is fresh. Check the date and keep it stored in a cool, dry area.
Adapted from James Beard
More Bread Recipes
If you enjoy making yeast bread, I’ve got some more fantastic recipes you’ll want to try.
- Naan Bread (Baked 3 Ways)
- Cracked Wheat Bread
- Whole Wheat Einkorn Bread
- 21 Artisan Bread Recipes
- Einkorn sandwich bread
What to Serve with this Bread
For a fantastic meal, pair this oatmeal bread with hearty soups or stews. It’s also excellent when used for French toast or even as the base for a rustic bread pudding.
Storage
Here are the storage details to keep this oat sandwich bread moist and fresh for several days.
- On the counter: Wrap the loaf in plastic wrap or store it in an airtight container for 3 to 4 days.
- In the freezer: You can freeze the bread for up to 3 months if you store it in a freezer proof bag.
This Oatmeal Bread recipe truly offers the best of both worlds—homemade goodness with a nod to convenience. Whether you’re a seasoned baker or it’s your first time handling dough, this bread is a rewarding experience with fantastic results and a delicious oat flavor.
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Oatmeal Bread
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Ingredients
- 1 cup rolled oats, not instant (90 grams)
- 1 cup water, boiling, 228 grams
- 4 ½ to 5 ½ cups all purpose flour, 540 to 660 grams
- 1 tablespoon instant dry yeast
- 3 teaspoons salt, 18 grams
- 1 ½ cups warm milk, 340 grams
- ⅓ cup honey, 112 grams
Topping
- 2 tablespoons rolled oats
Instructions
- Place the oats in a small bowl and pour the boiling water over them. Allow them to sit for 5 minutes to soften the oats and cool down until lukewarm.
- Place 4-½ cups of the flour, the yeast, and the salt in a large mixing bowl and stir them together. Add the softened oats, warm milk, and honey, then mix well until all the ingredients are combined. The dough should be sticky and lumpy, but if it is too wet, add the remaining flour ½ cup at a time, stirring well between additions. Cover the bowl with plastic wrap and allow it to rest for 15 to 20 minutes.
- Either with an electric mixer or by hand, knead the dough for 8-10 minutes until it is smooth and elastic. The dough should be slightly sticky but will result in a loaf of bread that is soft and tender.
- Form the dough into a ball and place it in a large bowl that has been coated in oil. Coat the top of the dough ball in oil and cover it with plastic wrap, then set it in a draft-free place until it is doubled in size, about 1 to 1 ½ hours.
- Turn the dough onto a lightly floured surface and divide it in half. Gently pat each section into a rectangle, then shape them into two loaves. Oil two 8 X 4-inch bread pans and place the dough in the pans.
- Moisten the top of the dough with some water, then sprinkle a tablespoon of oats over each loaf. Cover the pans with a cloth and allow them to sit in a draft-free place until the dough is about ½ inch above the top of the bread pan (about 45 minutes to 1 hour).
- Preheat the oven to 350°. Bake for 35 to 45 minutes or until the bread sounds hollow when tapped on top.
- Remove the bread from the pans and allow it to cool on a wire rack.
Video
Notes
- Warm the milk to between 105°F to 110°F. If you don't have a thermometer then make it just slightly warmer than body temperature (check it by putting a drop on your wrist or the back of your hand).
- If you prefer to use a bread machine, place the ingredients in the machine in the order recommended by the manufacturer and let the machine do its magic. This recipe works very well with a bread machine.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!
Good morning! Can you make this bread with gluten free flour?
I haven’t tested this oatmeal bread with gluten-free flour, so I can’t say for sure how it would turn out. Gluten-free flours behave quite differently and usually need some adjustments, especially for yeast breads.