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This Oatmeal Bread is a comforting and wholesome twist on classic homemade bread. Its soft, fluffy texture comes from a balance of whole wheat and all-purpose flours, while simmered milk and butter infuse moisture and richness.
Rolled oats give it a hearty chew and boost the fiber content, making this loaf not just delicious but also nourishing.
With 5g of protein and 3g of fiber per slice, it’s a smart, satisfying option for breakfast toast or sandwiches.
The use of honey instead of refined sugar adds natural sweetness and makes this bread a great everyday choice.
Thanks to its forgiving technique, basic ingredients, and make-ahead options, it’s perfect for meal prep or baking in batches to freeze.
Whether served warm with butter or used for hearty sandwiches, this bread is a feel-good staple that combines taste, texture, and nutrition effortlessly.
Must-Have Tools for Perfect Results
USA Pan Loaf Pan (9×5-Inch)
Essential for shaping the bread and ensuring even baking. Its nonstick surface and ridged design help release loaves easily and create a golden crust. Also ideal for banana bread, meatloaf, and pound cakes.
Bosch Universal Plus Stand Mixer
Handles thick dough like a pro, allowing for hands-free kneading that ensures a smooth, elastic texture. Perfect for bread lovers who bake often or batch prep doughs.
OXO Silicone Pastry Brush
Perfect for evenly applying egg wash, giving the crust a glossy finish. Unlike natural bristle brushes, it won’t shed and is dishwasher-safe—great for glazing pastries, greasing pans, or brushing marinades.
Taylor Precision Instant Read Thermometer
Ensures your bread is fully baked—no guessing. A finished loaf should register 200°F. Also great for meats, baked goods, and candy-making.
Pyrex 4-Cup Glass Measuring Cup
Heat-safe and precise, this makes it easy to simmer and pour milk directly into the oats. Its spout and measurement marks are also helpful for liquids, batters, and broths.
Oatmeal Bread
Equipment
- 1 Bosch Mixer – for mixing and kneading dough
- 2 Loaf Pans (9×5-inch) – for baking loaves
- 1 Silicone Pastry Brush – for applying egg wash
- 1 Mixing Bowl (large) – to combine ingredients and let dough rise
- 1 Glass Measuring Cup (4-cup) – for heating and pouring milk
- 1 Instant Read Thermometer – to check internal doneness
Ingredients
- 2 cups whole milk warmed until simmering
- 1 cup old-fashioned rolled oats do not use quick oats
- 4 tablespoons unsalted butter softened
- ½ cup honey
- 4 ½ teaspoons instant yeast
- ½ cup warm water about 100–110°F
- 1 ½ teaspoons kosher salt
- 2 ½ cups whole wheat flour
- 2 ¼ to 3 cups all-purpose flour as needed
- 1 egg white beaten with 1 tablespoon water (for egg wash)
- Additional rolled oats for sprinkling (optional)
Instructions
- Soften Oats in Warm Milk: Place the oats and softened butter into the bowl of a stand mixer or a large mixing bowl. In a saucepan, bring the milk just to a simmer, then carefully pour it over the oats and butter. Stir gently to combine. Let the mixture sit uncovered for about 90 minutes to cool and allow the oats to absorb moisture. The mixture should reach room temperature before proceeding.
- Activate Yeast and Combine Ingredients: Stir the honey, warm water, instant yeast, and salt into the oat mixture. Mix until evenly blended. Add the whole wheat flour and begin mixing on medium-low speed (or by hand) until a shaggy dough forms.
- Form the Dough: Gradually add the all-purpose flour, starting with 2¼ cups. Add more only as needed until the dough begins pulling away cleanly from the sides of the bowl. The dough should be soft and slightly tacky but not overly sticky. Knead with a dough hook or by hand for about 5–7 minutes, or until the dough is smooth and elastic.
- Let the Dough Rise (First Proof): Lightly oil a large clean bowl and place the dough inside, turning once to coat. Cover with a clean kitchen towel or plastic wrap and let it rise in a warm environment until it doubles in size, about 1 hour.
- Shape and Prepare for Second Rise: Punch down the risen dough and divide it into two even portions. Shape each portion into a loaf and place into two lightly greased 9×5-inch loaf pans. Brush the tops with egg wash, then sprinkle additional oats over each loaf if desired.
- Second Rise: Cover the loaf pans loosely with greased plastic wrap and let the dough rise again in a warm spot until the loaves have risen about 1 inch above the rim of the pans—this should take 45 to 60 minutes. Gently remove the plastic wrap once fully risen.
- Bake to Perfection: Preheat your oven to 350°F (175°C). Bake the loaves for 30–40 minutes, or until they sound hollow when tapped on top, or a thermometer inserted into the center reads 200°F (93°C). Remove from oven and let cool in pans for 15 minutes, then carefully turn out onto a wire rack to cool completely.
Notes
- Flour Amounts May Vary: Always add flour gradually—humidity, flour type, and measuring technique can affect the final amount needed.
- For Bread Machines: Halve the recipe to fit standard bread machine capacity and follow your machine’s dough setting instructions.
- Add-Ins (Optional): Fold in 1 cup of raisins, chopped nuts, or dried fruits like cranberries or apricots after the first rise for variety.
- Make It Vegan: Use plant-based milk and butter alternatives, and skip the egg wash or use a non-dairy milk glaze.
- To Freeze Dough: Shape the loaves, place them in freezer-safe pans, and cover tightly with foil. Thaw at room temp, allow to rise, and bake as directed.
- To Freeze Baked Bread: Let loaves cool completely, then wrap and freeze for up to 3 months. Thaw at room temp before slicing.
Chef’s Secrets for Better Bread
The key to achieving light and fluffy oatmeal bread lies in proper dough hydration and patient rising times.
Simmering the milk before combining it with the oats not only softens the grains but also enhances the bread’s moisture and texture.
Be sure to allow this mixture to cool to room temperature—adding yeast to a hot mixture can kill it and prevent your dough from rising properly.
When adding flour, go slowly; you want a soft dough that cleans the sides of the bowl but still feels slightly tacky.
Over-flouring leads to dense bread. During kneading, aim for a smooth, elastic dough—this develops the gluten structure essential for a good rise and airy crumb.
For the best rise, let the dough proof in a warm, draft-free place.
And finally, always use an instant-read thermometer to check doneness—200°F in the center ensures the loaf is fully baked without guesswork.
Delicious and Versatile Serving Ideas
This hearty oatmeal bread is wonderfully versatile and fits effortlessly into any meal.
Toast slices in the morning and top them with nut butter, jam, or avocado for a fiber-rich breakfast.
It also pairs beautifully with savory spreads like hummus, herbed cream cheese, or smoked salmon.
Use it for building wholesome sandwiches with turkey, greens, and mustard, or enjoy it alongside soups, stews, or hearty salads.
When slightly stale, this bread transforms into excellent French toast or homemade croutons.
For a cozy snack, simply warm a slice and spread with butter and a drizzle of honey.
Smart and Simple Storage Tips
Once the bread has cooled completely, store it in a bread box or wrap it in a clean kitchen towel and place it in a paper or plastic bag to keep it fresh for up to 3 days at room temperature.
For longer storage, wrap tightly in plastic wrap or foil and place in a freezer-safe bag. Freeze for up to 3 months.
When ready to use, thaw at room temperature or gently reheat in the oven.
Avoid refrigerating fresh bread—it can dry out quickly and lose its softness.
If you plan to slice it before freezing, separate the slices with parchment paper for easy, grab-and-go use.
Frequently Asked Bread Questions
Can I use quick oats instead of rolled oats?
Quick oats aren’t recommended because they break down too easily and can result in a mushy dough. Rolled oats hold their shape better, adding texture and structure to the bread.
How do I know when I’ve added enough flour?
Stop adding flour when the dough begins to pull away cleanly from the sides of the bowl and feels soft but not sticky to the touch. It should hold its shape without being dry.
What can I substitute for honey?
You can use maple syrup or agave nectar as a 1:1 substitute for honey. The flavor may slightly change, but the bread will remain sweet and moist.
Can I make this bread without a stand mixer?
Absolutely! You can mix the dough by hand using a wooden spoon and then knead it on a lightly floured surface. It may take a bit more time, but the results will be just as satisfying.
How do I keep the top from getting too dark?
If the tops begin browning too quickly during baking, loosely tent the loaves with aluminum foil during the last 10–15 minutes. This helps maintain a soft crust without over-browning.
This recipe is inspired by tastesbetterfromscratch and has been carefully refined to enhance clarity, streamline preparation steps, and ensure accurate results. We’ve also included health benefits, nutritional highlights, and Must-Have Tools to help you get the best results every time you cook.