Easy Oatmeal Bread Recipe

Easy Oatmeal Bread Recipe Become a pro baker by making this sweet, soft and amazingly fragrant bread loaf that tastes perfect with some mixed fruit marmalade/jam and butter for breakfast or along with your evening time tea.

Easy Oatmeal Bread Recipe

This recipe ensures that you get a sweet-smelling, nicely crusted loaf with a slight chewy feel and an incredible taste. The bread is ideal for toasts and can be served at any meal to satisfy ravenous souls.

Preparation Time: 2 Hours, 25 Minutes
Baking Time: 50 Minutes
Total Time: 3 Hours, 15 Minutes
Serves: 8


All purpose or bread flour (360 to 420 grams), additional for kneading
Light brown sugar (one teaspoonful)
Salt (1.5 teaspoons)
Yeast, active dry (one packet)
Regular or less-fat buttermilk (200 milliliters)
Butter (45 grams)
Rolled oats (90 grams)
Sodium bicarbonate (quarter teaspoon)
Honey (three tablespoonfuls)
Tepid Water (45 milliliters)
Extra-virgin olive oil, for greasing


We commence by proofing the active dry yeast for which it is dissolved in tepid water (not crossing 46 degrees Celsius) along with a dash of sugar and kept aside for a minimum of 8-10 minutes or till one notices bubbling and creaminess at the surface.

The all purpose flour/bread flour (120 grams) is stirred along with the rolled oats, salt, cultured milk, honey, sodium bicarbonate and liquid butter in a medium-sized bowl. The contents are beaten thoroughly with a rubber spatula till they have been well integrated.

A batch comprising of 60 grams of the flour is then stirred into the bowl followed by the proofed yeast mix. The same amount of the flour is again added and mixed further till you get a slightly pliant dough. Work in another batch of the flour (60 grams) into the dough and then remove it over the kitchen work station that has been lightly sprinkled with some flour.

The remnant 90 grams of flour is kept in close proximity whilst the dough is kneaded and some additional flour added if needed till it is supple and smooth. A dough scraper can be used for lifting any remnant dough that might be stuck to the working area.

Manual kneading for close to 12 minutes is necessary and the flour solely added to prevent any unmanageable stickiness in the hands. The quantity of flour mentioned in the ingredient listing doesn’t entirely have to be added during the dough making. One needs to bear in mind that oats would continually mop up any liquidity in the dough during the rising process.

Some extra-virgin olive oil is lightly drizzled into a medium-sized glass bowl for greasing its interiors. The dough is then rolled around inside it to coat it all over and then a cloth or plastic wrap used for covering the bowl.

The dough would have risen to two folds its earlier size within a time period of 60-90 minutes. Thereafter, the dough is now punched down in a gentle manner and kneaded for a couple of times. The dough is then set aside in the bowl for another time to rise for around forty-five minutes or once it rises to double its volume.

The dough is then brushed with some extra-virgin olive oil and placed in a rectangular baking tin. The dough is baked at 176 degrees Celsius for about 50 minutes till it has browned or when an audible hollow sound is felt on lightly tapping the loaf over the work surface. Set aside for cooling over a wire rack for 30-45 minutes prior to cutting out slices and serving.

Photo Credit : Cookingnook.com/oatmeal-bread.html