Description
This homemade Oatmeal Bread is soft, hearty, and full of comforting flavor. Made with rolled oats, honey, milk, and simple pantry ingredients, it has a tender texture and a deliciously wholesome taste. It is perfect for breakfast, sandwiches, toast, or serving alongside your favorite meals.
Ingredients
For the Bread:
- 1 cup rolled oats, not quick or instant oats
- 2 tablespoons butter, softened
- 1 cup milk, boiled to a low simmer
- ½ cup warm water
- 2¼ teaspoons active dry yeast
- 2½ cups all-purpose flour
- 2 tablespoons honey
- 1 teaspoon salt
- 1 large egg, room temperature
For the Topping:
- 1 large egg
- 1 tablespoon water
- ¼ cup rolled oats
Instructions
- Grease a 9×5-inch loaf pan and set it aside.
- Place the rolled oats and softened butter in a mixing bowl.
- Pour the warm milk over the oats and butter and stir well.
- Allow the mixture to cool to room temperature for about 1–2 hours.
- In a separate large bowl, combine the warm water and active dry yeast.
- Let the yeast mixture sit for 3–5 minutes, until it begins to foam.
- Add the honey and salt and mix until combined.
- Add the cooled oatmeal mixture and one room-temperature egg.
- Mix with a hand mixer or stand mixer until everything is well incorporated.
- Gradually add the flour while mixing on low speed.
- Continue mixing until a dough forms.
- Knead the dough for several minutes, until it becomes smooth and elastic.
- Place the dough in a lightly greased bowl.
- Cover the bowl and let the dough rise for about 1 hour, or until doubled in size.
- Gently punch down the dough and transfer it to a lightly floured surface.
- Knead the dough briefly, then shape it into a loaf.
- Place the shaped dough into the prepared loaf pan.
- Whisk together the remaining egg and 1 tablespoon of water to make the egg wash.
- Brush the egg wash over the top of the loaf.
- Sprinkle the remaining rolled oats evenly over the surface.
- Loosely cover the loaf with greased plastic wrap.
- Let it rise for 45–60 minutes, or until doubled in size. Avoid letting the dough rise above the top of the pan.
- Preheat the oven to 375°F while the dough is rising.
- Remove the plastic wrap and bake for 30–40 minutes, until golden brown and the loaf sounds hollow when lightly tapped.
- Let the bread cool in the pan for 10 minutes.
- Carefully remove it from the pan and place it on a wire rack.
- Allow the bread to cool completely before slicing and serving.
Notes
- Serve slices warm with butter, honey, jam, or your favorite spread.
- Toast the bread and top it with peanut butter and banana for a satisfying breakfast.
- Use it to make sandwiches with turkey, chicken, cheese, or fresh vegetables.
- Serve it alongside soups, stews, chili, or roasted meats.
- For French toast, use slightly thicker slices of oatmeal bread.
- Allow the bread to cool completely before storing to prevent excess moisture from developing.
- Store the cooled loaf in an airtight container or bread bag at room temperature for up to 3 days.
- For longer storage, refrigerate the bread in an airtight container for up to about 1 week.
- Freeze the whole loaf or individual slices for up to 3 months.
- If freezing slices, separate them with parchment paper so you can remove only what you need.
- Thaw frozen slices at room temperature or warm them briefly in a toaster.