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Jump to recipeThis simple homemade oatmeal sandwich bread smells amazing baking, is easy to slice, and soft and delicious to eat. You’ll be glad the recipe makes two loaves!
Sometimes you just want a good, sliceable, toastable, loaf of bread.
This is that loaf.
It’s perfect for slicing and serving fresh with just about any meal. We like it with butter, honey, or my dad’s homemade strawberry freezer jam. Mmmmmm…
It’s also totally delightful sliced and toasted with Nutella, or peanut butter, or lots of butter and cinnamon-sugar or more jam or honey.
I’m not particularly good at thinly slicing homemade loaves, but if you are…this would make fantastic saandwiches as well. Yum!
It’s oatmeal bread but it’s not whole grain-y
I spent a number of stressed out years trying to get my picky eaters to like whole wheat bread. Didn’t happen. I’m still the only one in my house who adores a wheaty, seedy loaf of bread.
This bread, although made with both white flour and oatmeal, looks pretty much like straight up white bread.
Now, part of the reason mine looks like that is because I whiz my oatmeal before I add it– basically turning it into a coarse oatmeal flour. You don’t have to do that. The oats will still basically melt into the bread, but not entirely.
While this recipe is not as quick as my one-hour loaf, it is still a pretty simple bread recipe to tackle.
Really simple bread recipe
After you let your yeast, sugar, melted butter, powdered milk (optional), and water sit and get good and bubbly for a few minutes you just dump in all the dry stuff and mix it up.
I’m usually a big fan of using my stand mixer with its dough hook to knead most bread dough, and you are welcome to give that a shot with this recipe… but I don’t.
The first time I made this recipe, I tried using just the dough hook to knead, and it just didn’t seem to me that it was getting the job done. So I threw the dough on my counter with a little flour and kneaded it by hand for about 8-10 minutes and it felt just perfect.
–> If you haven’t kneaded dough by hand before, give it a shot. It feels kind of nice to get your hands in there and smack that dough around a bit.
This is a heavy dough, it won’t be light and elastic like some doughs, but you should be able to push your finger into it and notice the indent push back out a bit.
After kneading, lightly oil a big bowl and put your dough in a warm spot to rise. Be sure to cover your bowl with a towel.
I turn my oven on to warm for a few minutes, turn it off (**important**) and then put my dough in the oven to rise for about an hour.
Here’s what it looks like before and after the rise:
After it’s good and puffy (doubled, or thereabouts), punch ‘er down and cut the dough into two pieces. Form the dough into two longish pieces and put into your loaf pans. These are the pans I use. (I forgot to take pics of the dough in the pans..sorry!)
You’re going to want to cover the dough again with your towel and let them sit to rise for another 20 minutes. (I usually set my pans on top of my stove while I pre-heat the oven)
Delicious oatmeal bread
Bake it up, then when you remove it from the pans to cool, give it a little love: Brush the loaves with just a little butter.
This is an optional step (but is butter ever realllly optional?)
You need to let it cool at least a bit before slicing, but eating warm is totally a great idea. We didn’t get to ours until it had cooled all the way and it was still (as expected) soft and delish.
Like I said… it makes fantastic toast, too.
I’m typically just a yogurt and granola, or sliced apple and peanut butter for breakfast kind of girl, but when there’s homemade baked yummies in the house I will go for that every time. I had it one day with Nutella (divine) and some fruit, and the next morning with some butter and jam along with eggs.
(Question: Are you into runny yolks like I am, or do you agree with my husband that they’re the grossest?…taking a little poll)
You’ve got to give this super sliceable oatmeal bread a try!
Oatmeal Bread: Two soft, easy to slice homemade loaves
Ingredients
- 4 tsp. yeast
- 2 3/4 cups warm water
- 1/2 cup brown sugar
- 1/4 cup melted butter
- 1/4 cup powdered milk
- 8 cups all purpose flour
- 1 1/3 cups oatmeal (optional: can pulse in blender into oatmeal flour if desired)
- 1 Tbsp. salt
- vegetable oil/grapeseed oil for greasing bowl (1 tsp-1 Tbsp)
- Butter for brushing tops of loaves (about a tablespoon)
Instructions
- Add warm water, yeast, melted butter, powdered milk, and sugar to large mixing bowl.
- Stir gently to combine and let sit for about 5 minutes.
- Add all but about 1/2 cup of flour, oatmeal, and salt and mix well, kneading to combine.
- Turn out onto countertop with remaining 1/2 cup of flour and knead for about 8-10 minutes, adding more flour as needed to prevent sticking (but be aware of not adding too much extra flour here)
- Grease a large bowl with oil and place dough in bowl, turning to oil all sides.
- Cover with a towel and place in a warm spot to rise until doubled (about an hour)
- Punch down and divide dough in half.
- Shape into loaves and place in greased loaf pans.
- Cover pans and let rest/rise for about 20 minutes.
- Bake at 375 for about 30 minutes.
- Loaves should sound hollow when thumped and turn out of pans easily onto wire rack.
- While still warm, brush tops of loaves with butter (optional)
- Let cool on wire rack.
Responding to the poll – running yolks are the grossest!
But the bread looks delicious. And easy which is my preference with bread!
LOL… noted.
And definitely give the bread a try, with or without runny yolks. 🙂
I love runnyist eggs & would love to try 2of your breads but have bread flour-few cups AP flour tons of oats&whole milk but out of dry
You could try it with the mix of bread and AP flour you’ve got, and just omit the dry milk. You’d get a slightly different texture, but would still taste yummy, I’d wager!
Will this work with instant yeast and then on the dough cycle of the bread maker?
I don’t have a bread maker, so I can’t say. If you’ve used other bread recipes that way, I’d give it a shot, it’s a pretty standard recipe!
YES to runny yolks!! The bread looks delicious!
Yay– Another runny yolk lover! (It’s like the most luxurious sauce ever.)
Definitely try the bread–so yum!
Runny egg yolk is disgusting in my opinion!
Bread sounds awesome I’m going to give it a try.
My granddaughter can’t have gluten. I wonder is oatmeal flour would work?
I’ve never baked with gluten free flours, so I’m not sure how they work. I wouldn’t think that just oatmeal flour would work, though. Perhaps if you used another gluten free flour in place of the all-purpose flour? (And my husband will be thrilled to hear of a vote in the ‘runny yolks are yucky’ column!) 🙂
I used half of the recipe in the breadmaker on the dough cycle, used instant yeast and a mix of water and light cream. After a short rise in my loaf pans I baked them for 30 minutes. I made 2 medium sizes loaves and they are outstanding! Great for sandwiches and toast! Love this recipe, thank you!
Oh I’m so glad it worked out for you in the machine–yay!!