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Homemade Classic Oatmeal Bread photo

Classic Oatmeal Bread

This Classic Oatmeal Bread is a warm, hearty delight! Perfect for sandwiches or toast, it’s sure to impress with every slice.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 12 servings
Course: Bread
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Bread:
  • 1 cup oatmeal regular oats
  • 1 cup boiling water
  • 1 cup warm water about 110°F
  • 2 teaspoons dry active yeast one envelope
  • 2 cups all-purpose flour
  • 2 tablespoons brown sugar
  • 1 teaspoon salt
  • 2 tablespoons butter cut into pieces

Equipment

  • Mixing bowl
  • Whisk
  • Measuring cups and spoons
  • Loaf pan
  • Kitchen towel
  • Oven thermometer

Method
 

Stepwise Method:
  1. In a large mixing bowl, combine the oatmeal with 1 cup of boiling water. Stir and let it sit for about 15 minutes until it cools slightly.
  2. Once the oat mixture has cooled to a warm temperature, add the warm water and the dry active yeast. Stir gently and let it sit for about 5-10 minutes until frothy.
  3. In a separate bowl, whisk together the flour, brown sugar, and salt.
  4. Gradually add the dry mixture to the oat and yeast mixture. Stir until a shaggy dough forms.
  5. Incorporate the pieces of butter into the dough and knead until smooth.
  6. Turn the dough out onto a floured surface and knead for about 8-10 minutes until elastic and smooth.
  7. Place the kneaded dough in a greased bowl, cover it with a kitchen towel, and let it rise in a warm place for about 1 hour or until doubled in size.
  8. Once risen, punch down the dough gently, shape it into a loaf, and place it in a greased loaf pan.
  9. Cover the loaf pan with the kitchen towel and let it rise for another 30-40 minutes until it has risen above the edges of the pan.
  10. Preheat your oven to 350°F (175°C). Bake the bread for 30-35 minutes or until golden brown and sounds hollow when tapped.
  11. Remove the bread from the oven and let it cool in the pan for about 10 minutes before transferring to a wire rack to cool completely.

Notes

  • Store bread in an airtight container at room temperature for up to 3 days.
  • For longer storage, wrap in plastic and refrigerate for up to a week.
  • Slice and freeze for up to 3 months; toast directly from the freezer!