Oatmeal Breadis an old family favoritebread recipemade withrolled oatsand molasses. It’s soft and hearty and so easy you’ll want to make it every weekend.
Now I make it for my family and it’s always a family favorite. Soft and hearty – it’s the perfect homemadebread recipe.
My absolute favorite recipes are family ones and this amazing oatmeal bread is from my great-grandmother. My Gigi recently passed away and as my mom was clearing out her closet that she discovered an old shot box full of family recipes, and this is one of the ones in there.
Gluten Free Oat Flour Quick Bread Recipe
My Gigi was one the best hostesses at parties and she loved making food for people, yes, she is where I get it from. So finding these stained and creased recipe cards just fill me with such joy. I consider these found recipes heirlooms and I am thrilled to have them so I can keep the traditions alive with my family.
And this homemadeoatmeal bread? It’s a winner, friends. Simple and easy to make with the most amazingtexture. Yes, it’syeastbread and that’s what makes it so wonderful.
I’ve had oatmeal quick bread and they’re often dense –oatmeal breadwithyeastis a whole other wonderful thing. It’s soft, smells wonderful while it’sbaking, and has the bestflavor.
Easy Oatmeal Banana Bread • Unicorns In The Kitchen
Thisoatmeal breadisn’t sweet but has a wonderfulflavorfrom the molasses and a hint of ginger for warmth. I love to use it to make sandwiches and toast, but aslicewith some jam andbutteris great, too.
The only thing you need is a little time and a fewingredients. You can make it by hand or use a bread machine to prepare thedough. I’ve included instructions for both!
It’s a great weekendbakingproject and therecipemakes twoloaves– one to enjoy right away and another to freeze for later. Or gift it to a friend as a special treat. I know it will be a hit.
Oat Bread Microwaved Easiest And Healthiest Recipe Ever ! Very Quick Recipe By Healthy Geri Recipes And More!
Combine theyeastwith the warm water in a large mixingbowl. Add the molasses, salt, and ginger to theyeastmixture.Stirin the flour and, once combined, cover thebowlwith plastic wrap.
The first time I made thisoatmeal breadI didn’t soak the oats. I just combined everything together and it came out fine. It has a chewiertexturewhen you do it this way so for a softerloafof bread, be sure to soak the oatmeal first.
Keep the bread tightly wrapped and it will keep for a few days atroom temperature. You can also it freeze it for several months!
Oat Flour Bread
Make a batch of this softoatmeal breadand I promise you won’t regret it. It’s so simple, so delicious, and a winner every time. Enjoy! XOXO San
This Oatmeal Bread is an easy yeast bread with simple ingredients. The oats are soaked in hot milk which gives the bread a wonderfully soft texture. It's hearty and delicious – the perfect slice of bread with some warm butter.
Calories: 129 kcal | Carbohydrates: 26 g | Protein: 4 g | Fat: 1 g | Saturated Fat: 1 g | Trans Fat: 1 g | Cholesterol: 2 mg | Sodium: 207 mg | Potassium: 170 mg | Fiber: 1 g | Sugar: 6 g | Vitamin A: 20 IU | Vitamin C: 1 mg | Calcium: 43 mg | Iron: 2 mgEasy Homemade Oatmeal Bread made with rolled oats, whole wheat flour and sweetened with honey. We love this delicious healthy bread recipe.
Quick Seed & Oat Loaf
I love rolled oats, especially in baked goods because it gives them a nice texture, flavor, and some added fiber. Don’t miss other recipes using oats, like Carrot Muffins, Oatmeal Cake, and Oatmeal Chocolate Chip Cookies.
1. Soak the oats: Add oats and butter to the bowl of a stand mixer or to a large mixing bowl. Heat milk to a simmer and pour on top, stirring to combine. Set aside for about 1.5 hours. Mixture should be at room temperature.
2. Make bread: Add honey, warm water, instant yeast, salt to the bowl and stir well to combine. Add the whole wheat flour and mix on medium low speed until combined. Add the all-purpose flour, a little at a time, until the dough begins to pull away from the sides of the bowl. Only add enough flour to make a dough that is soft, and not overly sticky (don’t add too much flour!). Knead for a few minutes until smooth and elastic and scrape down the sides and bottom of the bowl as needed.
Quick Honey Oat Bread (no Yeast)
3. Let rise: Transfer dough to a greased bowl and cover with a dish towel or plastic wrap. Allow to rise until double in size, about 1 hour.
4. Shape loaves: Punch down the dough and divide into two. Shape into loaves and place in two lightly greased loaf pans. Make egg wash and gently brush some over the top of each loaf. Sprinkle a small handful of dry oats on top.
Piece of plastic wrap gently laid on top and let rise in a warm place until risen about 1 inch over the loaf pans, 45 minutes to 1 hour. Carefully peel off the plastic wrap.
No Knead Artisan Bread (honey Oat Recipe)
6. Bake at 350 degrees for 30 – 40 minutes. Loaves are done when tapping lightly on the tops produces hollow sound (or when instant read thermometer registers 200° F). Cool for 15 minutes on wire rack, then turn out of pans and cool completely.
To make in a bread machine: You may want to halve the recipe to make one loaf, depending on the capacity of your bread machine.
For Active dry yeast: If you know your yeast is fresh it’s not necessary to proof the yeast in this recipe. Simply substitute an equal amount and add it in place of instant yeast.
No Knead Honey Oat Bread — Let's Dish Recipes
To make ahead: Make the bread dough through step 2, before the first rise. Place in a large airtight container, and refrigerate for up to one day. Remove from fridge and allow to come to room temperature. Proceed with punching down and forming loaves.
To freeze bread dough: Prepare the recipe through step 3, before the second rise. Place the shaped loaves into a freezer-safe or disposable aluminum bread pan. Cover tightly with a double layer of aluminum foil and freeze for up to 3 months. When ready to bake, allow the loaves to thaw and complete the second rise, at room temperature (about 5 hours). Bake as directed.
To freeze baked bread: Allow baked bread to cool completely. Place each loaf in a freezer-safe resealable bag and freeze for up to 3 months. Thaw at room temperature on the countertop, or overnight in the refrigerator.
Grandma's Oatmeal Bread Recipe: How To Make It
For Active dry yeast: If you know your yeast is fresh it's not necessary to proof the yeast in this recipe. Simply substitute an equal amount and add it in place of instant yeast.
Make ahead Instructions: Make the bread dough through step 2, before the first rise. Place in a large airtight container, and refrigerate for up to one day. Remove from fridge and allow to come to room temperature. Proceed with punching down and forming loaves.
Calories: 1157 kcal Carbohydrates: 192 g Protein: 40 g Fat: 35 g Saturated Fat: 19 g Cholesterol: 79 mg Sodium: 2080 mg Potassium: 1323 mg Fiber: 28 g Sugar: 82 g Vitamin A: 940 IU Vitamin C: 1 mg Calcium: 375 mg Iron: 8 mg
My Fussy Eater Easy Porridge Bread Recipe
Welcome! I’m Lauren, a mom of four and lover of good food. Here you’ll find easy recipes and weeknight meal ideas made with real ingredients, with step-by-step photos and videos.Lovely moist bread, flavoured with rolled oats and honey, with a bit of whole wheat flour as well. Makes great sandwich bread!
A lovely, moist bread, flavoured with rolled oats and honey, with a bit of whole wheat flour as well. Keeps fresh for days and makes great sandwich bread!
When it comes to bread, I love a loaf that delivers some whole grain goodness, but that also maintains a lovely soft crumb, like my Seeded Multigrain Sandwich Bread. This Honey Oatmeal Bread also falls very much into that camp, with a good bit of rolled oats and a touch of whole wheat flour added into the mix.
Oatmeal Whole Wheat Quick Bread Recipe
I love this loaf for its great flavour from the oats and honey, its tender, moist crumb and its rustic, oat-rolled appearance. This oatmeal bread keeps well, slices beautifully and makes the most fabulous sandwiches!
If you are new to bread making, I highly encourage you to check out my Getting Started With Yeast Bread Baking resource page, to get a good understanding of the process of making homemade bread.
This loaf will need a solid 45 minutes in the oven or until it reach at least 200F internal temperature when tested with an instant read thermometer. Be sure you are inserting the thermometer in the dead centre of the loaf for the most accurate reading. It shouldn’t over-brown in that time, but check your loaf at about 35-40 minutes and if it seems in danger of over-browning, lay a sheet of aluminum foil loosely over-top for the last part of baking.
Irish Oatmeal Bread By The Redhead Baker
This bread will keep well stored well wrapped on the counter for several days. This bread will also freeze beautifully up to 3 months, though it will be best used within about 1 month.
The addition of soaked oatmeal to this bread produces a lovely, moist loaf, but it also means the loaf
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