Oatmeal Toasting Bread

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Oatmeal Toasting Bread

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Published prior to 2008

This chewy-yet-soft sandwich loaf makes absolutely delightful toast. And it's perfect for sandwiches; in memory of Elvis, peanut butter and banana is a great choice.

1 3/4 cups (14 ounces) water
2/3 cup (3 3/4 ounces) Irish oats (steel-cut oats)
1/4 cup (1 7/8 ounces) brown sugar
4 tablespoons (1/2 stick, 2 ounces) butter
1 1/4 teaspoons salt
1/4 to 1/2 teaspoon ground cinnamon, to taste
1 cup (3 1/2 ounces) old-fashioned rolled oats
1/2 cup (1 7/8 ounces) King Arthur Traditional Whole Wheat Flour*
1/4 cup (1 1/4 ounces) nonfat dry milk
2 teaspoons instant yeast
1 1/2 cups (6 1/4 ounces) King Arthur Unbleached Bread Flour

*Substitute bread flour, if desired.

The night before you plan on making the bread, stir together the water and Irish (steel-cut) oats, and refrigerate.

Next day, simmer the oats in the water until they're tender but "toothsome," and all the water is absorbed, about 20 minutes. Add the brown sugar, butter, salt, and cinnamon, stirring until the butter melts. Transfer the mixture to a large bowl, and add the oats, whole wheat flour, and dry milk, stirring to combine. By this time, the mixture should have cooled considerably. Allow it to rest at room temperature, covered, for 1 hour. This will allow time for the oats to absorb the liquid and soften.

Stir in the yeast, then the bread flour. Knead the mixture—by hand, electric mixer, or bread machine—until the dough feels springy. It will remain fairly sticky, but it will definitely develop some body. Place the dough in a lightly greased bowl, and allow it to rise, covered, for 1 hour.

Gently deflate the dough; you may notice that it shreds easily. This is from the oats, but don't worry; it's OK. Shape the dough into an 8" log, and place it in a lightly greased 8 1/2" x 4 1/2" loaf pan. It will fill the pan fuller than you may be used to; that's OK, this bread doesn't have a lot of oven-spring. Cover the pan loosely with lightly greased plastic wrap, and allow it to rise for 60 minutes, till it's crowned about 1" over the rim of the pan.

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. Remove the bread from the oven, wait 5 minutes, then turn it out of the pan onto a rack to cool. Brush the top with melted butter, if desired; or simply run a stick of butter over the top of the hot loaf. Cool completely before slicing. Yield: 1 loaf.

Note: If you've already got some prepared Irish oatmeal on hand, substitute 1 1/4 cups cooked oatmeal for the 1 3/4 cups water and 2/3 cup Irish oats.


  • star rating 12/08/2014
  • DC Garden Girl from Washington, DC
  • My husband and I love this bread and I have been baking it since 2010! It absolutely does make the most delicious, amazing toast! It is so crunchy and wonderful it isn't necessary to add a topping, although at times I will add honey or jelly. I sometimes have trouble w/ it not rising as high as I would like, but after reading your response to someone else's concerns, I think I should dissolve it prior to adding it like I usually do when baking bread instead of adding the dry yeast to the oatmeal mixture. (I've been using Hodgson Mills active dry yeast. Also, I wonder if people might be having problems with the dough not rising high enough if they aren't letting the oatmeal mixture cool enough before adding the rest of the ingredients? I agree that it's not great sandwich bread b/c it is rather crumbly, unless you make an open faced one, in which case it's great. It's about the only bread we eat (except when we can't resist buying a freshly baked baguette.)
  • star rating 08/14/2014
  • jennifer from indiana
  • Would you please give me a real milk substitution for this. Dry milk is very expensive and I am sure I could use real milk if you would provide the substitution because this bread sounds delicious! Thank you!
    I would suggest to replace the milk powder (in this case) with an equal amount of flour then replace half of the water with milk. Jon@KAF
  • star rating 10/07/2013
  • Dani from Bellingham, wa
  • Bread rose very well! I didn't bother cooking my oats after soaking them, and it turned out fine. I like the little chewy bits of oats!
  • star rating 01/09/2012
  • Tom from Gulf Coast of Florida
  • The recipe and method call for Instant Yeast ( which does not require activation). I noticed that Audrey from Jamaica Plain mentioned that her yeast did not activate - so I think that the culprit behind her difficulties may have been the type of yeast she had available. It would be very easy to accidentally use Active Dry yeast instead of Instant Yeast; and I believe the method in this recipe would likely not work for Active Dry and might produce the failed loaf just as Audrey reported. By the way I researched it a bit and there is some disagreement among people at large whether Instant and Rapid Rise yeasts are the same! wikipedia reports them as a bit different and a certain technical TV chef said they are different; many other people treat them as identical. So what can we do? Be careful about our yeast types and try to be sure of what we are using I suppose! Those oats are delicious and I do enjoy this kind of bread. Hope others are successful with this bread and even more important parts of life.
    Yes, yeast can be a controversial topic. Typically, instant and active dry are interchangeable and can be used in the same amounts unless more than 4 loaves are being produced. It should also be recognized, active dry should be hydrated first before using while instant can be added in with the dry. Instant yeast is NOT rapid rise yeast. Rapid rise is really just for doughs needing one rise (pizza for example). Instant and active are formulated for the longer haul (2 or more rises). Susan Reid (our baking sheet editor) has a great video on Yeast. Take a look! Elisabeth
  • star rating 01/07/2012
  • cavumine from KAF Community
  • Truly meant for toasting - what a delightful texture!! If you're trying to get more oats and fiber into your diet, this is a truly awesome bread. It does not make a gigantic loaf, but I tend to slice it on the thin side because it really does fill you up! Making two more loaves tomorrow (one for the freezer) because it disappears quickly
  • star rating 10/07/2010
  • Audrey B. from Jamaica Plain, MA
  • The recipe really intrigued me with its oat-y ingredients and it smelled wonderful, but did not rise at all. I came out with a heavenly-smelling, extremely dense brick of a loaf, and a mouthful of disappointment. The only thing I altered in the recipe was that I didn't have dried milk, so I used some actual milk in place of the liquid (which I've done successfully with bread recipes in the past), but I don't see how that would prevent the yeast from activating, especially with all that sugar in there. It's a mystery to me, and I'm sad I was denied the oatmeal loaf of my dreams. Anyone know why this happened?
    I'm sorry this didn't work out for you. Did you scald the milk before you used it? Give us a call to troubleshoot next time! 802-649-3717 kelsey@KAF
  • star rating 04/23/2010
  • Sally from DC
  • I baked this in my oval la Cloche clay baker---It turned out super, with a crisp crust and moist crumb. I let it rise in a proofing basket (which I sprayed thoroughly with oil and then coated with wheat bran) and I preheated the Cloche(with cover) in a 475 degree oven. I dumped the dough into the preheated Cloche, covered it and baked the bread for 25 minutes at 475. Great!
  • star rating 11/20/2009
  • Mindy from Atlanta
  • I love this bread!! The flavor is extraordinary, and I love it that it contains good-for-you oatmeal. My loaf was rather dense, but that's the way I like it. The denseness allows you to cut a thin slice, which is difficult with "fluffy" bread. Perhaps that was due to a stiffer cooked oatmeal (I used pin oats). Regardless, this bread is amazing toasted with honey. Thank you for such a wonderful recipe!
  • star rating 11/06/2009
  • Julie from Atlanta, Ga
  • This is a wonderful oatmeal bread recipe, my favorite of many I have tried! I was looking for a great loaf that was high in oatmeal and this recipe certainly fits the bill. It was really different in many ways- the dough was quite sticky and had a different texture and feel to it and I had to just trust it was because of the high oatmeal content. It tasted quite different- not like your normal wheat, all flour, fluffy loaf. It is a dense, chewy loaf that is perfect for breakfast. I am not sure it would make a sandwich loaf though since it is somewhat crumbly. I will make this again!!!!
  • star rating 01/21/2009
  • Colleen C from NY
  • The dough tasted really good and the bread smelled great, but the dough didn't rise. I used highly active yeast b/c I didn't have instant on hand, but I proofed it in a bit of lukewarm water and allowed over 2 hours for the second rise. Also, the flavor of the bread was off, like the good smells didn't quite meld into a cohesive flavor.
    Sorry to hear you had troubles with the bread. It sounds like your yeast is the culprit. Feel free to email our bakers, or log on to live chat to troubleshoot further. MJR @ KAF