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. Also try Taste of Home’s basic bread recipe.
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)
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
- 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 ½ 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 ¼ 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
Nutrition
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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!