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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 boiling water, 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!
Can you use low fat milk for this recipe?
Yes, that will work fine. Thanks for the question.
Hi, I had to use almond milk instead of whole milk and it seemed a little less formidable.- too loose I’m wondering if the almond milk was the problem
The almond milk should work just fine. It is ok to add a bit more flour if you think the dough is too sticky. Thanks for the question.
Disppointed. This was NOT oatmeal bread. Was made with rolled oats not oarmeal!
Rolled oats IS oatmeal.
I had a problem with my dough rising on the second proof. I did the autolyse for one hour. Also substituted 3/4 cup of bread flour for the AP. When I put the batter in my stand mixer with the dough hook. Within a couple of minutes it came together. I did find that seemed extremely fast. The first proofing was fine. The second one in my bread pan did not rise about the pan. Can you tell me what I did wrong?
It’s hard to know without more information but perhaps you needed to let the dough rise for longer or the temperature was a bit too cold. Are you using instant yeast?
@Dahn Boquist, Thanks for your response. I did use instant yeast as said in the recipe. The first proofing was fine. It was the second proof that was the problem. I placed the dough in the bread pan inside my oven (oven off) covered with a cloth. I let it rise a lot longer than the time given for because it wasn’t rising above the pan as directed. It didn’t even rise to the top of the pan. Our temperatures are still warm here in Georgia so it wasn’t cold in my kitchen. I did bake it and it turned out okay but was a little dense. I’ve never had this problem before.
It does seem odd that your first rise was fine but the second rise was not. Normally I would think the first rise was left to proof for too long but you said it was a fairly short proof the first time around. That makes me wonder if there is an issue with your yeast. Perhaps it is old? Another thought is to check the TYPE of instant yeast. Make sure you are not using Rapid rise or Quick rise instant yeast. That type of yeast is a sub-category of instant yeast and it is designed to rise SUPER quick and is more well-suited for single-rise bread recipes.
I was wondering if you heat the milk to a certain temp. Thanks for the recipe.
The best temperature for proofing yeast is between 105°F and 110°F. To be honest, I don’t check the temp with a thermometer although I did when I first started baking bread. Now I just “guestimate” the temperature by how it feels on my wrist… kinda like I used to check the temperature of baby bottles when my son was little haha. Yeast isn’t really as fussy to work with as it sounds. If you go outside that range of temperatures then it will still proof (just not as quickly). The most important thing to know is that if the liquid is too hot then it will kill the yeast. But you have a pretty big safety zone because yeast doesn’t die off until it reaches temperatures over 125°to 130°F. Thanks for your question Rachel, I will update the recipe card. Hope you enjoy this bread, it sure makes incredible sandwiches and toast.
@Dahn Boquist, I don’t check temp. I place the liquid in the microwave to heat. After I pull it, I stick my finger in it. If my finger burns, it’s too hot for the yeast and allow to cool a bit. I proof even the instant yeast – you never know if it is a bad batch, plus I enjoy watching the yeast come to life.
Oh yes, the trusty finger test always works 😉 I learned to test the temperature on the inside of my wrist, if it is warm enough for a baby bottle, it’s good to go LOL
Thank you so much for publishing this recipe–especially for the modifications from James Beard’s recipe. I was looking for an inexpensive (no butter or oil, no eggs) oatmeal bread recipe and this is it. Since I never keep milk in the house, I simply substitute powdered milk (4 1/2 tbsp powdered milk to 3/4 cup water) and it works perfectly. I also use 3/4 cup bread flour and 2 cups all-purpose flour, just because I like the texture that bread flour provides. The honey makes the bread too sweet for my taste so I use 3 tbsp light brown sugar instead.
As you mentioned, the batter can be quite sticky, and it took several attempts to get the right consistency using my stand mixer (I don’t have a bread machine). My two tips: 1) autolyse the batter for an hour rather than 20 minutes, adding the salt right before kneading, and 2) weigh the flour using 125 grams as the weight for 1 cup of flour. The dough will still be slightly sticky, but still manageable, and the taste of the finished bread is just how oatmeal bread should taste.
Thanks for your comment, I’m so glad this recipe worked for you 🙂
This recipe is awesome! The best bread I’ve made. I don’t have a loaf pan so I doubled the recipe (minus the yeast) and baked two loaves side by side in an 8×8 cake pan. (Hilariously lopsided loaves, but tall and even slices.) The recipe doubles extremely well, and since we ate half a loaf already, I’ll always be making two loaves of this stuff!!
What a great way to improvise when you don’t have a loaf pan. Thanks for the comment, Lani!
How many slices is the nutrition based on?
Hey Dezerie, the nutrition is based on 16 slices to the loaf, thanks for asking, I updated the nutrition.
em… nice looking bread. I will definitely have to try this recipe someday… especially since the supermarkets in Memphis don’t seem to stock very much bread variety except for white bread. (I don’t hardly ever buy white bread.) No matter which Kroger store I go to – or other supermarket – it seems to be a regional issue. I’m not sure yet. However the shelves will have eight or ten feet of white bread, and 18 inches of whole wheat bread mixed in with other varieties as well, and no matter how much I try to find the freshest loaf, it always turns out to be a few days old when I open it up and try it. BTW – when I stocked the grocery store shelves at Safeway many years ago, I learned that the bread that is the oldest will have one color of twisty ties – or plastic closures – stocked in the front of the shelf, and the freshest loaves will have a different color behind them, and sometimes to the back. Now for years I have always looked for the freshest bread in the back of the shelf that has a different color of tag, but here in Memphis it doesn’t seem to matter: The six or seven times that I’ve bought whole wheat bread here in Memphis has always been disappointing on the freshness, so I just don’t buy bread here anymore. One of these days I’ll have to get after this recipe you have here for oatmeal honey bread! Sounds great, and looks great too!
I hope you do try it Jerry it really is a good bread recipe and there is nothing better than the smell of fresh bread baking in kitchen. Let me know if you try this. 🙂