Oatmeal Breakfast Bread

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Yield: One 9 x 5 loaf

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This soft bread makes excellent toast. With fresh milk plus milk powder; oats, and Hi-maize, its protein and fiber will satisfy your hunger all the way to lunchtime.

Oatmeal Breakfast Bread

star rating (8) rate this recipe »
Hands-on time:
Baking time:
Total time:
Yield: One 9 x 5 loaf
Published: 01/01/2010



1) Mix and knead together the ingredients until you have smooth, fairly soft dough.

2) Cover the dough and allow it rise for 1 1/2 to 2 hours, or until it's nearly doubled in size.

3) Gently deflate the dough, and turn it out onto a greased or floured work surface. Shape it into a 9" log, and place it in a lightly greased 9" x 5" loaf pan.

4) Cover the pan and allow the dough to rise for about an hour, or until it's crested over the top of the pan by about 1". Towards the end of the rising time, preheat the oven to 375°F.

5) Spray the loaf with water or Quick Shine, and sprinkle with rolled oats.

6) Bake for 30 to 35 minutes, until the bread is lightly browned and sounds hollow if tapped on the bottom. The interior of the loaf should register 190°F on an instant-read thermometer

7) Remove from the oven and run a knife around the edge of the pan to loosen. Turn out of the pan and cool on a rack for an hour or so before slicing.


  • star rating 03/18/2015
  • Keiko from Bremertn. WA
  • This one of our favorite bread. It is delicious toasted too. My husband does not care for whole wheat bread. This one has some wheat and oats so good enough for breakfast. I use white wheat so not so visible that it has wheat.
  • star rating 02/12/2014
  • ca3ce9 from KAF Community
  • This looks like a first rate bread. I am curious though. The description says that it makes a loaf of 8 1/2" but the directions say to put the dough into a 9" X 5" pan. I am looking forward to trying it very much. My rating is based on the ingredient listing and method of putting it together - I hope I produce a great loaf when I do try this one.
    Thank you for bringing the error to our attention. It should be a 9" loaf. I will make the adjustment to the website. ~Amy
  • star rating 03/27/2011
  • jackierosenberger from KAF Community
  • This was the worst dough I've ever worked with! I'm not sure why the ratings for this recipe are so high. I doubled the recipe the first time I did it, which I usually do because I don't have a lot of time to bake and I need to make it "count." It looked like a simple enough recipe so I didn't think I would have any trouble. But the dough simply would not come together. I ended up adding nearly 1/4 cup of water to the dough, and I realized later I probably should have added one or two tablespoons more... The dough was quite dry and my big Viking mixer had trouble getting through it (1000 watt motor!). The loaves just came out of the oven, and I see that the dough needed more moisture. This is the first time I've used the Hi-Maize powder and I suspect that was the culprit. I've gone over my calculations several times, convinced I doubled something incorrectly, but honestly I did not. Thankfully, KAF has other wonderful recipes so I never need to make this one again!
    Sometimes doubling recipes can be tricky. If you are doubling a yeast recipe, it is not necessary to actually double the yeast amount. From the sound of your description, I think you had too much flour in your dough. We recommend that if you are not using a scale, that you measure your flour like this:http://www.kingarthurflour.com/recipe/measuring-flour.html I hope this is helpful. ~Amy
  • 01/12/2011
  • elenamccollum from KAF Community
  • What is Hi-maize Natural Fiber? Do you need it this recipe? Can bread be made without it?
    Hi-maize natural fiber is a dietary fiber that is made from corn. It is gluten free and it's use is a great way to enhance gluten free diets with fiber as you can add it to almost anything, i.e soups, sauces, etc. Not only does it have great health benefits, it also can improve the texture of gluten free carbohydrates. It is not necessary to use the hi-maize for your recipe, just be sure to substitute in the same amount of flour. Good luck! ~Amy @KAF
  • star rating 09/08/2009
  • Angela from Eugene
  • I love this bread! It is now our regular toast/sandwich bread. After my first loaf I tried substituting all white whole wheat flour, with great results. I increased the liquid a bit (hard to say just how much, I always watch the Zo knead for a few minutes and add liquid by how it looks...), and threw in a Tbsp. of Whole Grain Bread Improver. This took an already healthy loaf up a notch, and I think it gave it even better flavor.
  • star rating 03/14/2009
  • Sue from Michigan
  • I love this soft, flavorful bread! It took me three tries to get it right, though. I discovered that you need to have very fresh yeast and I got the best results when I softened the rolled oats in the scalded milk for a few mintues. It looks and tastes better than any bakery bread I've ever tried! Your Quick Shine product helped the rolled oats adhere on top for a beautiful, professional appearance. Mmmm!
  • 03/04/2009
  • Carole from Caldwell
  • Truly delicious! I put everything in the bread machine & let it do its job! Was wonderful!
  • star rating 02/11/2009
  • Margaret Prinke from Elgin, IL
  • I got this recipe with the oats I ordered and tried it. I shared with some friends and they loved it. My family loves it for toast. My friend made it with grocery oats and my next order at KAF she asked me to get oats for her and her husband says her bread is now excellent. The oats do make a difference!
    Thank you for your endorsement of the recipe and the products we offer. We strive to offer the best possible products (and recipes) for our customers! Irene @ KAF

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