Oatmeal Bread Recipe

This oat bread is light with a pleasant texture and taste. You will need a 9 x 5 inch loaf pan and patience. It will take 2 - 3 hours from start to finish.

1 teaspoon salt

3 1/4 cups all-purpose flour

1/2 cup rolled Quaker Oats, uncooked

1 1/2 teaspoons active dry yeast

1 1/2 tablespoons honey

2 tablespoons butter

1 1/4 cups warm water

In a large bowl, mix salt, flour, and rolled oats.

In a separate bowl, thoroughly mix yeast, honey, butter, and warm water. Let sit 5 minutes or until creamy.

Add yeast mixture to large bowl of dry ingredients.

Knead dough 5 - 10 minutes. Remember less is more when it comes to kneading bread. The more you knead it the tougher the loaf will be once it bakes. This process might require additional flour. You want the dough to be just barely sticky.

Cover and let rise in a warm place for 1 1/2 hours.

Punch down. Put into a greased, 9x5 loaf pan, and let rise another 35 minutes or until loaf rises 1 inch above pan. During rising, preheat oven to 350 degrees.

Bake at 350 degrees F for 35 minutes. Cover with foil for last 15 minutes. When the bread is done, brush the top with melted butter to keep crust moist.


To add a chewier texture and even more moistness to this oatmeal bread recipe, consider adding 2 - 3 tablespoons of powdered gluten to the dry mix ingredients.

To cook this Oat bread recipe you will need two 9 x 5 inch bread pans and patience. It will take 3 -4 hours from start to finish.

2 cups boiling water

1 1/4 cup rolled Quaker Oats

1/2 cup molasses

2 tablespoons butter, melted

2 teaspoons salt

1 1/2 packages active dry yeast (.25 ounces each)

1/2 cup warm water (110 degrees, just barely hot to the touch)

3 cups bread flour

2 cups whole wheat flour

2 tablespoons honey, warmed slightly

2 1/2 tablespoons rolled Quaker oats

In a large bowl, Add boiling water, oats, molasses, butter, and salt. Mix thoroughly and set-aside for 1 hour.

In a small bowl, dissolve yeast in warm water. Let stand 10 minutes or until creamy.

Add the yeast mixture to the oat mixture. Alternating between the bread flour and whole wheat flour, add 1/2 cup of flour at a time and mix well after each addition.

Place dough on a lightly floured surface and knead until it is smooth and elastic. Add equal parts of bread and wheat flour if needed. This process can take up to 20 minutes.

Lightly grease a large bowl. Place dough in bowl and turn to coat with grease (oil or butter). Cover and allow to rise 1 hour or until it has doubled in size.

Punch dough down and place it on a lightly floured surface. Divide it in half and place each loaf into two, lightly greased, 9 x 5 bread pans. Cover the pans and allow loaves to rise 30 minutes or until each loaf has doubled in size. Preheat oven to 350 degrees F.

Bake at 375 degrees F for 30 minutes or until the top is golden brown. Remove loaves from pans and brush tops with the 2 tablespoons of honey. Sprinkle with the 2 1/2 tablespoons of Quaker oats.

This oatmeal bread recipe with wheat creates a moist and delicious loaf of whole grain bread. You will need a 9 x 5 inch loaf pan and patience. It will take 2 - 3 hours from start to finish.

1 teaspoon salt

2 1/2 cups whole wheat flour

1 1/2 cups rolled Quaker Oats, uncooked

1 1/2 teaspoons active dry yeast

3/4 tablespoons brown sugar

2 tablespoons butter

1 1/4 cups warm water

In a large bowl, mix salt, flour, and rolled oats.

In a separate bowl, thoroughly mix yeast, brown sugar, butter, and warm water. Let sit 5 minutes or until creamy.

Add yeast mixture to large bowl of dry ingredients.

Knead dough 5 - 10 minutes. Remember less is more when it comes to kneading bread. The more you knead it the tougher the loaf will be once it bakes. This process might require additional wheat flour. You want the dough to be just barely sticky.

Cover and let rise in a warm place for 1 1/2 hours.

Punch down. Put into a greased, 9x5 loaf pan, and let rise another 35 minutes or until loaf rises 1 inch above pan. During rising, preheat oven to 350 degrees.

Bake at 350 degrees F for 30 minutes. Cover with foil for last 15 minutes. When the bread is done, brush the top with melted butter to keep crust moist.


To add a chewier texture and even more moistness to this oatmeal bread recipe, consider adding 2 - 3 tablespoons of powdered gluten to the dry mix ingredients.