Homemade Oatmeal Bread Recipe

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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.

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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. Homemade bread is perfect for French toast, sandwiches, and egg in a hole. It also pairs well with a bowl of my Beef Chili, Potato Soup, Italian Sausage Soup, Boeuf Bourguignon, and Beef Stew.

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. Also try Taste of Home’s basic bread recipe.

How to make 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 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.

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)

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 1/2 hours)

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 1/4 cup rolled oats and brown sugar. Cover loosely with plastic wrap and let rise until doubled. (about 30 minutes to 1 hour)

Bake, cool and enjoy. Enjoy with whipped maple butter. (Add 2 sticks of softened butter to a bowl along with 1/4 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

5 from 2 votes

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Oatmeal Bread

Prep Time1 hr

Cook Time35 mins

My Oatmeal Bread is easy to make with simple ingredients.

Course: Breakfast, Breakfast or Brunch

Cuisine: American

Keyword: homemade bread, Oat Bread Recipe, Oatmeal Bread Recipe

Servings: 3 loaves

Calories: 1747kcal

Author: Jessica Robinson

Equipment

• Lodge Cast Iron Loaf Pan
• Plastic Bench Scraper
• Wheat Germ

Ingredients

Oatmeal Bread

• 1 1/4 cups old-fashioned rolled oats divided
• 1/2 cup vegetable shortening or lard
• 1 teaspoon salt
• 2 cups whole milk
• 1 packet (.25-ounce) active dry yeast (or 2 1/4 teaspoons)
• 1/2 cup water, lukewarm
• 3/4 cup pure maple syrup
• 2 large eggs room temperature
• 5-6 cups bread or all-purpose flour
• 1 cup wheat germ

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 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.
• Using a dough hook, stir in 4 cups of the flour and wheat germ until combined. Add more flour as needed.
• 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 1/2 hours)
• Grease 3 loaf pans (9×5-inch pans) and set aside.
• 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 1/4 cup rolled oats and brown sugar. Cover loosely with plastic wrap and let rise until doubled. (about 30 minutes to 1 hour)
• Preheat the oven to 375 degrees F. Bake loaves for 30-35 minutes, until golden brown. Let cool for 10 minutes. Remove from bread pans and let cool completely on a baking rack.

Recipe Notes

Oatmeal Bread:

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)

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 your bread it will fall while it bakes in the oven.

Nutrition

Calories: 1747kcal | Carbohydrates: 269g | Protein: 48g | Fat: 53g | Saturated Fat: 15g | Cholesterol: 227mg | Sodium: 950mg | Potassium: 1183mg | Fiber: 15g | Sugar: 61g | Vitamin A: 570IU | Calcium: 367mg | Iron: 15mg

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