Back-of-the-Bag Oatmeal Bread

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Yield: 1 loaf

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This tender, high-rising bread makes wonderful sandwiches and great toast. The recipe has been featured on our bread flour bag for quite some time, and is a reader favorite. Enjoy!

Back-of-the-Bag Oatmeal Bread

star rating (70) rate this recipe »
Hands-on time:
Baking time:
Total time:
Yield: 1 loaf
Published: 01/01/2010


  • 3 cups King Arthur Unbleached Bread Flour
  • 1 cup rolled oats (old-fashioned oats)
  • 2 tablespoons butter or margarine
  • 1 1/2 teaspoons salt
  • 3 tablespoons brown sugar or honey
  • 2 teaspoons instant yeast OR 1 packet active dry yeast*
  • 1 1/4 cups lukewarm milk
  • 3/4 cup raisins or currants (optional)
  • *If you use active dry yeast, dissolve it in the warm milk before combining with the remaining ingredients.


1) In a large mixing bowl, or in the bowl of an electric mixer, combine all of the ingredients, mixing to form a shaggy dough. Knead dough, by hand (10 minutes) or by machine (5 minutes) till it's smooth.

2) Place dough in a lightly greased bowl, cover and allow it to rest for 1 hour; it'll become quite puffy, though it may not double in bulk. Shape as directed below.

3) Bread machine method: Place all of the ingredients (except the fruit) into the pan of your machine, program machine for manual or dough, and press Start. About 10 minutes before the end of the second kneading cycle, check dough and adjust its consistency as necessary with additional flour or water; finished dough should be soft and supple. Add the raisins or currants about 3 minutes before the end of the final kneading cycle. Shape as directed below.

4) Shaping: Transfer the dough to a lightly oiled surface, and shape it into a log. Place the log in a lightly greased 9 x 5-inch loaf pan, cover the pan (with an acrylic proof cover, or with lightly greased plastic wrap), and allow the dough to rise for 1 to 1 1/2 hours, till it's crested 1" to 2" over the rim of the pan.

5) Baking: Bake the bread in a preheated 350°F oven for 35 to 40 minutes, until an instant-read thermometer inserted into the center registers 190°F. If the bread appears to be browning too quickly, tent it with aluminum foil for the final 10 minutes of baking.

Yield: 1 loaf.

Nutrition information

Serving Size: 1 slice (61g) Servings Per Batch: 16 Amount Per Serving: Calories: 160 Calories from Fat: 20 Total Fat: 2.5g Saturated Fat: 1g Trans Fat: 0g Cholesterol: 5mg Sodium: 230mg Total Carbohydrate: 31g Dietary Fiber: 2g Sugars: 8g Protein: 5g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.


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  • star rating 03/08/2015
  • member-bnlovesdobes from KAF Community
  • This recipe is used for our everyday bread. I begin in my bread maker and finish in the oven. I always use local honey for the sweetener. The recipe is taped to the top of my Zo for those days when my mind is having a senior moment or two. This recipe never fails to offer a wonderful loaf with excellent rise, taste and appearance.
  • star rating 01/24/2015
  • Sue from Philly, PA
  • This is one of my favorite recipes.
  • star rating 12/21/2014
  • firemarshaldave from KAF Community
  • I use 1 1/2 tablespoons of course cracked paper in place of the currents. A very nice savory bread.
  • 12/01/2014
  • Elena from Illinois
  • Delicious, very easy to make. I used one cup white ww flour and it rose and baked up beautifully. Next time I'll double. One loaf goes too quickly!
  • star rating 09/30/2014
  • Noni from Mountain Home AR
  • star rating 07/29/2014
  • Sarah from Lexington, KY
  • I love this recipe. I have used it for years as is and as a basic recipe to tweak with other ingredients and substitutions. Love it..... The oats are better if toasted...not browned...I put the whole box in a baking pan after turning off the oven when something else has baked..Very good recipe.
  • star rating 07/23/2014
  • Sophia from Michigan
  • Sorry folks, there is just no way that I can just make one loaf of bread. I doubled the recipe, including the yeast. I did substitute molasses for the sugar/honey (I have a similar recipe that calls for the use of molasses and prefer the taste over honey/sugar). I did have to stop my Kitchen Aid mixer a few times during the kneading process (it kept climbing up over the dough hook). The only problem I have is that the bread fell after baking for approximately 10-15 minutes in the oven and developed a flat, slightly sunken look. Why? I don't know. Never happened to any of the other breads I made. Each raw half weighted about 21 ounces for my 9x5 pans when I put them in for their 2nd rising. Do I need a larger/longer loaf pan? Oh yes although it still tasted wonderful and quite easy to put together, it was a BEAR to cut. Any helping hints would be appreciated. Thank you.
    Hi Sophia, I'm with you on baking two loaves at once! It sounds to me like your loaves rose too much before they went in the oven, and then fell. Try using cooler milk in the summer months and putting your bread in the oven a bit earlier than you are used to doing. If the bread collapses as you describe it is a sign that the yeast is spent and has nothing more to give. It sounds like your pan size is fine and the difficulty you are having cutting the bread probably has to do with the fallen texture, and may improve if you get a proper rise in the oven. Please don't hesitate to give our Baker's Hotline a call at 855-371-2253 if you need further assistance. Barb@KAF
  • star rating 07/02/2014
  • Jane Crocker from Forks, Washington
  • Made this in a pinch last week and it turned out great so I decided to give it a whirl this week with whole wheat bread flour. After I measured half ths stuff out and had it in a bowl i realized i was out of milk, so I accidentally turned into one of those people who subbed everything in a recipe and used water instead. Still turned out great! This is a simple and forgiving recipe and i look forward to messing with it more.
  • star rating 06/24/2014
  • bettyisahomemaker from KAF Community
  • Good one! I managed to allow 45 minutes of cooling before slicing off a piece to taste. I used brown sugar, and subbed almondmilk, with fine results. I did add a couple teaspoons of KAF bread improver. I omitted raisins this first time, but next time I'll add them as well as subbing half the bread flour with WWW.
  • 01/29/2014
  • Susan C. from Scranton, PA
  • This is our household bread. Normally I bake it plain, but add raisins as a special treat. Note: I NEVER use instant yeast. Normally, I dissolve the regular yeast in the warm milk as suggested. Sometimes I use sponge method. Sponge produces a higher, fluffier loaf, but we generally prefer the regular rise, as it slices better for sandwiches.
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