Old-Fashioned Oatmeal Bread
Print RecipeWarm up your kitchen with this old-fashioned oatmeal bread, a nostalgic loaf straight from my grandma’s recipe box! Passed down from our talented North Dakota neighbor over 60years ago, this hearty bread combines the wholesome goodness of oats, a touch of molasses sweetness, and a tender crumb that’s perfect for toast, sandwiches, or cozy soup nights.
Servings: 16 Slices
equipment (affiliate links
- kitchen scale for best accuracy
- water kettle recommended for boiling water for the oats
- stand mixer with paddle attachment optional but recommended
- shower caps or damp towel - for dough rise
Ingredients
1 Loaf:
- 1 c. (80 g) quick-cooking oats
- 1 c. (240 g) water boiling
- 2 tbsp. (25 g) brown sugar packed
- 8 tsp. (56 g) unsulphered molasses 2 tbsp. + 2 tsp.
- 1 ½ tsp. (8 g) salted butter
- 1 ½ tsp. salt
- ½ c. (120 g) water warmed to between 90-110°F (for active dry yeast) or 110-130°F (for instant yeast)
- 1 ⅛ tsp. active dry yeast or instant yeast
- 2 ¾ c. (344 g) unbleached all-purpose flour (RECOMMEND WEIGHING) divided
Egg Wash
- 1 large egg
- 1 tbsp. water
- 1½ tbsp. quick oats optional - placed on top of applied egg wash
Instructions
- Prepare the Oat Mixture: In a large mixing bowl, combine quick-cooking oats and the boiling water. Stir in brown sugar, molasses, butter, and salt. Mix until well combined. Let the mixture cool to lukewarm (no warmer than 110°F).
- Activate the Yeast: In a small bowl, dissolve yeast in warm water the appropriate temperature for the type of yeast you're using. Let sit for 5–10 minutes, or until the yeast is foamy and active.
- Combine and Rest: Add the proofed yeast to the cooled oat mixture. Stir in about 180g of unbleached all-purpose flour until a firm sponge forms. Cover the bowl with a clean kitchen towel and let rest for 20 minutes.
- Knead the Dough: Gradually add the remaining 150g of flour, kneading until the dough is tacky but not sticky. Knead for 8–10 minutes by hand or 5-6 minutes with a stand mixer and dough hook. Dough should be smooth and elastic. Form the dough into a ball.
- First Rise: Lightly grease a large bowl and place the dough inside, turning to coat all sides. Cover with a towel or plastic wrap and let rise in a warm place for 1–1 ½ hours, or until doubled in size.
- Shape the Dough: Turn the dough onto a clean surface and press it flat to remove air bubbles. Fold the edges inward, then roll the dough tightly into a loaf shape. Place it seam-side down into a greased 8 ½ x 4 ½-inch loaf pan.
- Second Rise: Cover the loaf pan with a damp towel or shower cap and let the dough rise until it domes just above the edge of the pan, about 30 minutes. Brush the top of the dough with an egg wash and sprinkle with oats.
- Bake the Bread: Preheat the oven to 325°F for a glass pan or 350°F for a metal pan. Bake the bread for 60–70 minutes, or until the internal temperature reaches about 200-205°F. Remove the bread from the oven and let it cool in the pan for 5 minutes.
- Cool Completely: Transfer the bread to a wire rack and allow it to cool completely, at least 1 hour, before slicing. This ensures the crumb is set and prevents the bread from becoming gummy.
- Store the Bread: To keep your bread fresh, slice it once it has completely cooled. Store the slices in an airtight container or bread bag at room temperature for up to three days. For longer storage, freeze the slices by placing them in a freezer-safe bag. Frozen slices can be thawed at room temperature or toasted directly from frozen, maintaining their fresh-baked flavor and texture. This bread freezes beautifully and is perfect for enjoying later!
Video
Serving: 1slice | Calories: 186kcal | Carbohydrates: 38g | Protein: 5g | Fat: 1g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.3g | Trans Fat: 0.02g | Cholesterol: 11mg | Sodium: 197mg | Potassium: 103mg | Fiber: 2g | Sugar: 4g | Vitamin A: 91IU | Vitamin C: 0.001mg | Calcium: 28mg | Iron: 3mg
