Homemade Oat Bread

Several months ago we switched from buying local bread to baking most of our own. We usually rotate between an artisan-style sourdough loaf and this tasty oat bread.

Jump to Recipe

I’m not sure if there is anything more delicious than warm bread with butter. Throw some honey on there and you practically have a dessert.

I’m a big fan of versatile breads.

When I make this recipe I like to double it. I find that amount will give me two large loaves of bread, plus enough leftover dough to make a batch of cinnamon rolls or caramel rolls.

This recipe came from my friend Sharon many years ago. I’m not sure where she got it from.

Ingredients for the Perfect Oat Bread

This recipe uses items that most of us have around the house. The only potential odd balls are flax meal and wheat germ, which are optional. However, I highly recommend keeping them in the recipe. They give you a beautiful, earthy looking oat bread.

• Oats – Old fashioned works best but you can sub in the quick variety if that’s all you have on hand.
• Flour – I like to do a mix of white and wheat.
• Brown Sugar – Dark or light will do.
• Salt – Kosher is my go-to.
• Butter – Unsalted. If you only have salted, reduce the salt later in the recipe
• Flax Meal (Optional)
• Wheat Germ (Optional)
• Eggs (optional)
• Yeast

Supplies

Nothing too wild here. If you are going to double the recipe a stand mixer is the way to go. Unless you are wanting to tone up your arms then by all means, knead that dough yourself!

• Two large mixing bowls
• Measuring cups
• Measuring spoons
• Stand mixer (optional but highly recomended)
• Rubber spatula

How to Make Oat Bread

• Combine oats, brown sugar, butter, salt, 1/2 cup of flour, and–if you choose–the flax and wheat germ.
• Add two cups of boiling water and mix well. Allow to cool, to around 98 degrees. When you dip a finger in and it feels only a little warm, you are good to go.

• While that cools, add 1 packet (2 1/4 tsp) of yeast to 1/2 cup of warm water. Allow it to dissolve.
• Mix the yeast in with the rest of the batter.
• If adding an egg, mix that in now.
• If using a stand mixer, pour all of that in the mixer with the dough hook attached.

• Turn the mixer on low. Add the flour one cup at a time.
• Allow the dough to mix for 5-10 minutes, until it is supple and elastic. You may need to scrape down the sides of the bowl as it mixes.
• Remove the dough from the mixer and do a quick knead, shape it into a ball.

• Grease a bowl that is at least double the size of your dough ball. Place the dough in the bowl and cover with a damp towel. Allow to rise for one hour or until doubled.
• While the dough is rising, grease or oil a loaf pan.
• Punch down the dough and shape into a loaf. Place it in your pan and allow it to rise for another hour or until doubled again. (If you doubled the recipe, you’ll have enough to shape two loaves and also make a small batch of rolls, sweet or savory).

• While the dough is on its second rise, pre-heat your oven to 350 degrees F.
• Place doubled dough in the oven and bake for 30-45 minutes. The crust will be a dark golden brown and sound hollow.
• After taking out of the oven be sure to cool your loaf on a wire rack. Do not leave it in the pans.
• Allow to cool (if you can stand it) before you slice it up.

Double the Recipe for Bonus Rolls

If you’re making one loaf, may as well make two, PLUS a pan of rolls. If you double up this recipe you’ll have enough dough to make two large loaves of bread and a 9×9 pan of sweet rolls or savory buns. Check back soon for my recipes for dinner buns and caramel rolls.

Pin it for later

Recipes to Compliment your Fresh Bread

Enjoy a special treat by adding some dandelion jelly to your oat bread!