Oatmeal Bread
Oatmeal Bread

A hearty and flavorful oatmeal made with old-fashioned oats, whole wheat flour, white bread flour and honey.

In this recipe

  • What are the best oatmeal?
  • types of flour to use
  • How to bake bread with yeast
  • Exchange and substitution of ingredients
  • serving suggestions
  • Make ahead and storage
  • More yeast bread recipes to try

This is a hearty and moist oatmeal made with old-fashioned oats, whole wheat flour, white bread flour, and honey. Oats not only add an earthy flavor but also retain plenty of moisture and ensure this bread stays tender. The loaf gets even more flavor from the nutty wholemeal flour and sweet honey.

Homemade oatmeal bread makes school or work lunches extra special. It makes excellent sandwiches and stays soft for several days. Still, it’s great for toast. The recipe makes two loaves of bread and freezes well; It’s a great make-ahead recipe. It’s the ideal Sunday baking project so you can enjoy homemade bread all week long.

The best oatmeal for this bread is old-fashioned oatmeal. Old-fashioned oatmeal is whole oats that have been steamed, pressed in steel rollers, and flaked. They are the most common oat for oatmeal and baked goods. Old-fashioned oats have a nice balance of flavor, texture, and water absorption. Quick cook or instant oatmeal has a duller flavor and tends to get sticky. They also hold less water, which would make this dough too sticky.

types of flour to use

In addition to oats, this bread uses whole wheat flour and white bread flour for added flavor and structure.

Whole wheat flour is made by grinding the whole grain of wheat, including the bran and germ. The bran is the fibrous outer layer of the wheat grain. The germ is the sprouting part of the kernel that is rich in healthy fats. Whole wheat flour adds a nutty flavor and extra nutrients to bread recipes, but the tough bran can break down the gluten structure, which is why it’s often mixed with white flour.

White bread flour has been processed to remove the bran and germ, leaving only the starchy part of the wheat grain. Certain types of wheat are selected for bread flour to achieve a higher protein content than all-purpose flour. These proteins form the gluten structure necessary for bread.

How to bake bread with yeast

This recipe uses instant yeast to leaven the dough. I like to use instant yeast because it doesn’t need to be puffed before mixing. In yeast blooming, the yeast is dissolved in liquid with a little sugar and left to stand until it bubbles, which “proves” it is working. If after about 15 minutes it still doesn’t start bubbling and foaming, the yeast is probably dead. This process is necessary if you’re using active dry yeast in lower moisture bread recipes or if you’re unsure about the freshness of the yeast.

Exchange and substitution of ingredients

This oatmeal bread recipe is easy to customize and very forgiving. If you start out and realize you don’t have the right flour or yeast, you can probably still continue baking.

  • If you don’t have bread flour, all-purpose flour will work in a pinch. Simply reduce the milk in the recipe to 1/2 cup (120ml).
  • If you only have active dry yeast, you can use that instead of instant yeast, just add about 15 to 20 minutes to the proofing time. If you’re unsure about the freshness of your yeast, you don’t even have to dissolve or leave it in this recipe.
  • You can replace the honey with an equal volume of your favorite sweetener: maple syrup, brown sugar, molasses, agave syrup, the choice is yours.
  • If you’re vegan or more lactose intolerant, you can substitute your favorite plant-based milk or water for the whole milk.

serving suggestions

I love to bake this bread on the weekends and use it for lunch during the week. This bread makes excellent sandwiches, from simple peanut butter and banana to flavorful stacks loaded with deli slices. The oats make this bread incredibly soft and moist, but after a few days you might find that slices work better on toast or grilled sandwiches.

Make ahead and storage

Oatmeal bread has a good shelf life, lasting 4 to 5 days if stored well wrapped at room temperature.

You can also freeze oatmeal bread for up to 3 months. Before freezing, slice the bread or leave it whole. Wrap it in a few layers of plastic wrap and one layer of foil, or place in a freezer bag and then freeze. Defrost the bread at room temperature, still wrapped.

Since this recipe makes two loaves, I like to keep one loaf at room temperature and freeze the other for later.

More yeast bread recipes to try

  • Homemade rye bread
  • Chocolate cake
  • Homemade potato bread
  • whole wheat bread
  • Brioche Hamburger Bun

oatmeal bread

preparation time
45 minutes

cooking time
35 minutes

ascent time
3 hours

total time
4 hrs 20 mins

20 servings

2 breads

To make the bread vegan, you can substitute maple syrup for the honey and either water or your favorite plant-based milk for the whole milk. Omitting the egg for the topping is fine too, but the oats may not stick as well.

Special equipment: two 8 1/2 x 4 1/2 inch loaf pans


  • 2 cups (178G) old-fashioned oats

  • 1 cup (114G) whole wheat flour

  • 2 cups (480ml) boiling water

  • 2/3 cup (160ml) whole milk

  • 4 teaspoon immediate Yeast

  • 1 tablespoon (18G) kosher salt

  • 6 tablespoons (86G) honey

  • 6 tablespoons (90ml) vegetable oilplus more for greasing the pans

  • 5 cups (600G) bread flourplus more for dusting

For covering

  • 1 big egg

  • 1 tablespoon water

  • 1/4 Cup old-fashioned oats


  1. Prepare oatmeal:

    In the bowl of a food processor or large mixing bowl, combine oatmeal, whole wheat flour, and boiling water with a wooden spoon. Allow the mixture to cool until just warm, 20 to 25 minutes.

  2. make dough:

    In the bowl with the oatmeal, add the milk, yeast, salt, honey, vegetable oil, and bread flour.

    Mix on low with the dough hook attachment or by hand with a wooden spoon until all the ingredients are incorporated and a shaggy dough forms. There shouldn’t be any dry stains of flour, but the surface will still be rough.

  3. Knead the dough:

    Continue mixing and kneading the dough on low speed for 5 minutes.

    If mixing by hand, turn out the dough onto a floured work surface and knead by hand for 10 minutes. Use your palm to press the dough down and away from you, which stretches the dough. Then fold the dough in half toward you, rotate 90 degrees, and press and lengthen the dough again. Keep pushing, stretching and twisting to knead the dough.

    It will be very sticky at first, but try not to add more flour as it will make the bread dry. After kneading, the dough should be elastic and somewhat smooth, but still very soft.

  4. Let the dough rise:

    Form the dough into a ball and place in a clean, lightly oiled bowl. Cover with cling film or a clean tea towel and let rise in a warm place, until doubled in volume, about 1 1/2 hours.

  5. Prepare the pans:

    Lightly grease two standard loaf pans (8 1/2 x 4 1/2 inches) with butter or vegetable oil.

  6. Shape loaves:

    Place the dough on a floured work surface and divide the dough into two equal pieces using a spatula or long knife.

    To shape the dough into a loaf, use your hands to gently pull one of the dough pieces into a puffy rectangle with the short edge slightly narrower than the length of the pan, about 6 inches by 8 inches.

    Starting at the short side, roll up the dough into a roll and press the seam shut. Place the loaf, seam side down, in one of the greased pans. Repeat with the second piece of dough.

  7. Let the dough rise again:

    Line the pans with lightly greased cling film or a clean tea towel. Let them rise in a warm place for 1 to 1 1/2 hours, or until the bread rises about 1 inch above the rim of the pan.

  8. Preheat the oven:

    When the bread is almost risen, preheat the oven to 375°F.

  9. Do the egg wash:

    In a small bowl, beat the egg with a tablespoon of water until well combined.

  10. Put toppings on bread:

    To add the topping, uncover the risen breads. Using a pastry brush, brush the egg milk over the top crust of the loaves (you won’t use all of the egg milk). Sprinkle each bread with a few tablespoons of rolled oats.

  11. Bake breads:

    Bake the bread for 35 to 40 minutes or until golden and sounds hollow when you tap the bottom. If you have a digital thermometer, the internal temperature of the bread should read 190°F.

  12. Cool and slice the loaves:

    Turn the loaves out onto a wire rack to cool. Allow the loaves to cool completely before slicing. You should get 12 to 16 slices per loaf, depending on how thick you cut it. I like thin slices for sandwiches and thicker slices for toast.

nutritional information (per serving)
226 calories
6g Fat
37g carbohydrates
7g protein
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Hello everybody, Even if you're limited on time and money, I believe you can prepare wonderful food with everyday products. All you have to do is cook cleverly and creatively!