The Best Oatmeal Bread you’ll ever have in your life. Period.
Big beautiful loaves of Oatmeal Bread that’s slightly sweet and has an incredibly soft dense texture. This bread takes your sandwiches and morning toast to another level. A recipe I developed years ago that I’m now sharing with you. You’re gonna LOVE this oatmeal bread.
It seems when my kids were toddlers, I spent more time creating or cooking more labor intensive family recipes than I do now that they’re grown up. Nowadays, everyone is looking for quick and easy and patience has gone out the window. This bread takes a bit of time and most of it is waiting for it to do its thing, but nothing tastes better than a slice of oatmeal bread slathered in butter. OMG.
This recipe makes 2 good sized loaves and the dough is heavy and moist. It’s made with milk for a softer texture, has a whole stick of butter for richness, then it’s sweetened with both molasses and honey. I do recommend using a heavy duty stand mixer otherwise, you’re gonna have a hell of an arm workout kneading. If you have some frustrations with someone/something out there in the world, this is good therapy. If you do knead by hand, knead for at least 8 minutes. Screaming while kneading also helps with the therapy.
Kneading by hand…
Before posting, I made this by hand so I can write about the experience. This is a very very very sticky dough. I was tempted to add more flour and the dough stuck to my hands and used a scraper to get it off. I kneaded the dough right in the bowl. This isn’t like other doughs where it comes together a little easier. This dough needs respect. Just pull it off of your fingers and dig in again. If you let it sit for a minute, the flour gets absorbed and it will become tacky instead of wet. Once that happens, knead it a little longer by scooping it up and flipping it over in the bowl. Then transfer that blob into a large well oiled bowl, flip it over so it’s oiled on both sides, then cover with plastic and let it rise.
If you have a stand mixer that is at least 6 quarts, then I recommend using it. I have made it using a 5 quart mixer but it pushes the motor because this is a heavy dough.
We start off scalding the milk – heating the milk to a near boil until tiny bubbles form around the edge of the pan. That hot milk is poured over the oats, butter, molasses and honey until the butter melts. You can speed up the process by cutting the butter into chunks but you will have to wait until this liquid cools to warm before continuing.
The flour and yeast are combined and added to the liquid then it’s kneaded for 7 minutes on a low setting (number 2 on my 6 Qt Kitchenaid) or whatever your machine recommends for kneading dough. The dough will be super moist and you’ll be tempted to add flour but don’t. I make this by weighing the flour and the outcome is always consistent. It doesn’t matter the weather or the day of the month.
Transfer into a plastic lidded container which is my preference because it’s clear allowing me to see how much the dough has risen. Of course, you can use a bowl then cover with wrap and a towel. Use a scraper to help you along.
Let it rest for 60 – 90 minutes or until it’s doubled in size. Once it’s doubled, turn it out onto the counter or board. You shouldn’t have to add flour because the dough will be a little oily from the bowl.
Now it’s time to shape:
I use the same technique for shaping as my single rise white bread.
This bread will bake with some initial steam.
How do we do that? Place a baking sheet on the oven floor. The sheet pan is there to hold the ice cubes that will be added at the same time the loaves are placed in the oven. Preheat the oven.
Place loaves in the oven and add a cupful of ice onto the baking sheet and quickly close the door. The ice cubes melt and create steam that will aid in a high rise. Who needs to spend $3000 for a steam oven when we can create our own steam with a few ice cubes and a baking sheet?
Bake the bread for about 35 – 40 minutes. Your house is going to smell amazing. The bread will be brown and should have a good rise. Turn them out onto a cooling rack. Try and wait for the bread to be cool before slicing. I know it’s hard, but it’s the right thing to do.
Try some of my other breads:
- Single Rise White Bread
- Perfectly Soft and Fluffy Dinner Rolls
- Creamy Garlic Bread
- Irish Soda Bread
- Perfect Pumpkin Bread
- Ultimate Banana Bread
- Quick Easy Cheddar Cheese Bread
- Beer Bread
The most delicious oatmeal bread
Perfect with or without a spread.
It’s sweet, soft and dense
And the flavor’s intense
One slice is not enough
It’s delicious with pb&j or fluff
Life is too short for mediocre food.
This post contains affiliate links for products I use in my kitchen.
Oatmeal BreadPrint Recipe Pin Recipe
- 2 ½ cups scalded milk
- 1 cup rolled oats
- 1 tablespoon fine salt
- 1 stick unsalted butter
- ½ cup molasses
- ¼ cup honey
- 1 pound 15 ounces all purpose flour
- 1 tablespoon active dry yeast
- 1 cup ice cubes
- In a large mixing bowl of stand mixer, pour hot milk over oats, salt, butter, molasses, and honey. Stir until butter melts. You may want to cut the butter into chunks for quicker melting.
- Combine flour and yeast in another bowl. When oatmeal is warm and not hot, stir in flour and knead using dough hook attachment for 7 minutes. I use number 2 on my Kitchenaid 6 quart mixer. Dough will be very tacky and heavy and that is what you want. It’s this moist dough that will deliver an amazing soft delicious loaf. Sprinkle a little flour on top of the dough and use a spatula to help you transfer it into a large bowl or plastic lidded container greased with oil. Cover and set aside to rise for 60 to 90 minutes or until doubled in size.
- Turn dough onto the counter. I don’t add any additional flour on the counter. Instead I use my dough scraper. The dough should be tacky and you don’t want to add any more flour as it will make the dough dry.
- Divide dough in half, using a dough scraper to help you along.
- With one half, shape dough into a rectangle longer side facing you, width being the same size as length of loaf pan.
- Fold the top of the rectangle halfway over dough and pinch lightly to seal.
- Bring up the bottom of the rectangle over to form a log shape. Pinch to seal.
- Form an indentation across the length of the log shape and then fold up the bottom to meet the top and pinch to seal. The dough will be longer than your pan. Just fold the ends in to meet halfway then pinch seams closed.
- Transfer dough seam side down into loaf pan.
- Repeat with the other half.
- Cover the loaves with a kitchen towel and put them in a warm place. Let rise for 45 minutes.
- Place a baking sheet on the oven floor. The sheet pan is there to hold the ice cubes that will be added at the same time the loaves are placed in the oven.
- Preheat the oven to 375°. Continue to let dough rise for another 15 minutes at which time your oven should be at temperature.
- With a sharp knife or blade, swiftly and carefully slice down the center of each loaf which allows the dough to expand and rise in the oven.
- Place loaves in the oven and add a cupful of ice onto the baking sheet and quickly close the door. The ice cubes melt and create steam that will aid in a high rise.
- Bake for 35 – 40 minutes. The bread should be lightly brown and the house will smell amazing.
- Remove loaves from the oven and turn onto a wire rack and allow to cool before slicing.