Oatmeal Bread recipe made with basic ingredients and detailed instructions showing how to make bread! Done in a few hours, this recipe is one of the best soft oatmeal sandwich bread recipes.
Making bread from scratch isn’t hard, you just need time to let the bread rise. This bread recipe makes three loaves. The bread freezes well too! Make a loaf for yourself, freeze one, and share with a neighbor.
This basic bread recipe calls for old-fashioned or rolled oats. I also use rolled oats in my Apple Crisp Recipe, Raspberry Oatmeal Bars and Easy Blueberry Muffins. For my Oatmeal Cream pies, I use instant oats.
How to make Oatmeal Bread
- Step 1: In a large bowl, combine 1 cup of the oats, shortening, and salt. In a saucepan, bring the milk to a gentle boil. Pour hot milk over the oat mixture. Stir, cover, and cool to lukewarm.
- Step 2: Dissolve the yeast in the water. In a bowl of a stand mixer, or in a large bowl using an electric hand mixer, mix the maple syrup, eggs, and dissolved yeast with the oatmeal mixture.
- Step 3: Using a dough hook, stir in 4 cups of the flour and wheat germ until combined. Add more flour as needed. (Also find wheat germ in the grocery store in the baking aisle)
- Step 4: Use a rubber bench scraper or spatula to turn the dough out onto a well-floured work surface. Knead the bread for 6 to 8 minutes. Place the dough into a greased bowl and cover with plastic wrap. Let rise in a warm place until doubled in size. (about 1 to 1 ½ hours)
I usually make two loaves and bake in cast iron loaf pans. This is the larger loaf pan made by Lodge.
Step 5: Punch down the dough and shape into 3 loaves. Transfer to the prepared pans. Make a sharp cut down the center of each loaf. Brush each loaf with the beaten egg and sprinkle with the remaining ¼ cup rolled oats and brown sugar. Cover loosely with plastic wrap and let rise until doubled. (about 30 minutes to 1 hour)
Step 6: Bake, cool and enjoy. Enjoy with whipped maple butter. (Add 2 sticks of softened butter to a bowl along with ¼ cup of pure maple syrup. Beat with a whisk attachment until light and fluffy. Place in a container and refrigerate.)
I love making homemade bread! These cast iron loaf pans are great. But you can use whatever you have in your kitchen! My mom always used a basic loaf pan. The same one I use for my Sour Cream Coffee Cake and Banana Bread.
Be sure and try my Sourdough Bread Recipe, Apple Fritters, Homemade Cinnamon Rolls, Cast Iron Pizza, Homemade Apple Pie, and Italian Pizza Recipe. For more freezer friendly recipes try my French Meat Pie, and Pizza Dough.
Do you love my recipes and homemade bread? Please take a moment to leave a star rating and share on social media using the hashtag #afarmgirlskitchen
Oatmeal Bread
Ingredients
Oatmeal Bread
- 1 ¼ cups old-fashioned rolled oats divided
- ½ cup vegetable shortening or lard
- 1 teaspoon salt
- 2 cups whole milk
- 1 packet (.25-ounce) active dry yeast (or 2 ¼ teaspoons)
- ½ cup water, lukewarm
- ¾ cup pure maple syrup (or honey)
- 2 large eggs room temperature
- 5-5/1/2 cups bread or all-purpose flour
- 1 cup wheat germ (or spelt wheat flour)
Egg Wash
- 1 large egg for egg wash
- 1 teaspoon water
- 1 tablespoon brown sugar
Instructions
Oatmeal Bread
- In a large bowl, combine 1 cup of the oats, shortening, and salt. In a saucepan, bring the milk to a gentle boil. Pour hot milk over the oat mixture. Stir, cover, and cool to lukewarm.
- Dissolve the yeast in lukewarm water, set aside.
- In a bowl of a stand mixer or in large mixing bowl using a Danish dough whisk, combine the maple syrup, eggs, and dissolved yeast with the oatmeal mixture.
- Using a dough hook, stir in 4 cups of the flour and wheat germ until combined. Add more flour as needed. (This dough will be STICKY!!)
- Use a plastic bench scraper to turn the dough out onto a lightly floured work surface. Knead the bread for 3-4 minutes.
- Form into a ball and place into a greased bowl. Cover with plastic wrap or disposable plastic shower cap and let rise in a warm place until doubled. (about 1 to 1 ½ hours)
- Grease three (9×5-inch) loaf pans and set aside. Or two (10×5-inch) loaf pans.
- Punch down the dough and shape into loaves. Transfer to the prepared pans.
- Cover loosely with plastic wrap and let rise until doubled. (about 30 minutes to 1 hour)
- Make a cut on the top, lengthwise of each loaf with a sharp serrated knife or a bread lame. Brush each loaf with the beaten egg and sprinkle with the remaining ¼ cup rolled oats and brown sugar.
- Preheat the oven to 375 degrees F. Bake loaves for 35-40 minutes, until golden brown. until the outside is golden brown and internal temperature is 195-200 degrees.
- Let cool for 10 minutes. Remove from bread pans and let cool completely on a baking rack.
Recipe Notes
Oatmeal Bread
Wheat germ is readily available in the cereal aisle of most major grocery stores. Substitutions are; 1 cup spelt wheat flour or 1 cup potato flakes For homemade bread, I’d rather the dough be a little sticky and turn it out on to a floured surface to knead. (adjust the flour as needed) I usually like an equal mix of all-purpose and bread flour for my bread recipes. If you are using cast iron bread pans, be sure to grease the bottom and sides well. You can also use traditional metal loaf pans. Gently spray the underside of the plastic wrap with cooking spray. This will prevent it from sticking to the bread as it rises! Substitute honey instead of maple syrup if you don’t have it! If you over proof the bread it will fall while it bakes in the oven.Nutrition
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Diane Buchanan says
This recipe is definitely a keeper. I didn’t have wheat germ so I used spelt flour. I only had pyrex loaf pans and the loaves got a little dark. I will put my baking stone on the lower rack next time and see if that helps.
Jessica Robinson says
Hello Diane,
Thank you for letting us know you loved this bread recipe!
Yes, wheat germ can be substituted with wheat flour, potato flakes, spelt wheat, etc. We definitely recommend using metal loaf pans or cast iron if you have them. I’m just not a fan of baking in glass. You can also place a half sheet pan on the rack under your loaf pans to help shield the heat.
Darla Berry says
I am just about to try I will let you know.
Megan Scott says
Delicious, light loaf! I ran out of eggs and so brushed with milk and butter; it worked well. Toasted with jam, it’s perfect; slices easily and toasts beautifully. I’ll be making this regularly!
Jessica Robinson says
Megan,
So thrilled to hear that you thoroughly enjoyed it and will be making it regularly!! More bread recipes coming soon!
Connie says
The best oatmeal bread I’ve ever made or eaten for that matter. I used flax seed since I didn’t have wheat germ- still perfect. The recipe notes are correct… this is a sticky dough; use your bench flour and bench scraper and it will come together. The topping of oats and brown sugar provides an awesome sweet crunch. Make this today!
Jessica Robinson says
Hello Connie!
Thank you so much for commenting! Love that you enjoyed the bread recipe and were able to use flax seed instead of wheat germ.
Katherine says
Is the wheat germ necessary?
Can I replace it with 1 extra cup of flour?
Thank you
Jessica Robinson says
You certainly don’t have to use it. I would substitute a cup of whole wheat flour if you don’t want to use wheat germ.
Laura says
This bread looks so good! I’m definitely going to give it a try.
Lisa Hatfield says
This recipe is amazing! I am always trying to find ways to use up all the oatmeal I keep on hand, and this is a healthy beautiful bread recipe, thanks Jessica!