Our Best-Ever Oatmeal Bread

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Our Best-Ever Oatmeal Bread

star rating (8) rate this recipe »
Published prior to 2008

OK, we all agree: this is our #1 recipe for oatmeal bread. Sweeter than most, it's moist and tender, perfect for both toast AND peanut butter sandwiches.

1 1/4 cups boiling water
1/2 cup rolled oats
2 tablespoons butter or margarine
1 1/4 teaspoons salt
2 tablespoons molasses or maple syrup
2 tablespoons honey
2 1/4 teaspoons instant yeast
1/4 cup Baker's Special Dry Milk
3 to 3 1/4 cups King Arthur Unbleached All-Purpose Flour
1/2 cup pecan meal, almond flour OR finely diced pecans, almonds or walnuts

Place the boiling water, oats, butter, salt, molasses or syrup, and honey into a medium-sized bowl, stir, and let the mixture cool to lukewarm.

Mix the remaining dough ingredients (using the lesser amount of flour) with the oat mixture, and knead – by hand, mixer, bread machine or food processor – until you've made a soft, smooth dough. Add the extra flour (if necessary) while you're kneading. Place the dough in a lightly greased bowl, cover it, and let it rise for 1 hour; the dough should be doubled in bulk. Gently deflate it, shape it into a log, and place it in a lightly greased 9 x 5-inch loaf pan. Cover the pan with lightly greased plastic wrap or a proof cover, and let the loaf rise till it's crowned about 1 inch over the rim of the pan.

Bake the bread in a preheated 350°F oven for 40 to 45 minutes, tenting it loosely with aluminum foil if it seems to be browning too quickly. Remove it from the oven when the internal temperature registers 190°F on an instant-read thermometer. After 5 minutes, remove the loaf from the pan and allow it to cool on a wire rack. Yield: 1 loaf.

Reviews

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  • star rating 01/27/2014
  • Tom B from Danbury NH
  • I have a question. My wife has a dairy allergy and we cannot use butter and milk. I am reasonably sure that oleo would replace the butter but can you suggest a milk substitute. We frequently bake baking powder recipes with OJ or cider, but I suspect that the milk may be important here. My 4 star rating anticipates a successful outcome.
  • star rating 10/14/2013
  • Anne from San Francisco, CA
  • Made this loaf this morning, following the recipe except reducing honey to 1TB and replacing 1C of the AP flour with WWW flour. Moist and quite aromatic. But rather dense, too. Best enjoyed in thinner slices. A middle-of-the-road kind of result. The search for a good loaf of oatmeal bread shall continue.
  • star rating 10/01/2013
  • Rochelle from Farmersville, OH
  • I have made all kinds of oatmeal bread and I agree- this is the best-ever. The ground pecans put it over the top. I used molasses and maple syrup and no honey because I was out and thought it was excellent, so I keep making it that way and have made probably 5 loaves in the last two weeks. A little sloppy to knead by hand, but it rises nicely. We love it. Disappears quickly.
  • star rating 02/29/2012
  • thebceagle96 from KAF Community
  • Made this recipe twice this week per the recipe in the KAF whole grains cookbook, which is identical but leaves out the maple syrup/molasses. The first time I used the "cinnamon swirl" option and it was so incredible that the second time I added raisins to the end of the knead in addition to the cinnamon swirl. It was fabulous. The kids have been begging me for it, for every snack and breakfast. This one is a keeper. I brush it with heavy cream after the first 20 minutes. I find it gives it a nice satiny shine and keeps the top crust softer. I don't know about anyone else, but I found 190 to be a little high but maybe because i was baking in a ceramic loaf pan it kept cooking more that I liked?
  • star rating 08/27/2010
  • Marc Kenton from KAF Community
  • I've made this recipe twice, and I have to say that the taste of bread is wonderful. For some reason though, I've had problems getting the bread to rise much beyond the rim of the pan, let alone reaching 1" over it. This last time, the bread started its second rise quickly, and then seemed to collapse. I went ahead and baked it anyway, but the loaf ended up pretty dense. I'm an avid bread baker (and usually bake 5-6 loaves per week), but I'm not sure what happened. I know my yeast is fine, and I'm very precise about measuring ingredients. I also used to the version of the recipe found in the King Arthur Whole Grain Baking book, which is virtually identical except that it uses 1 cup of oats instead 1/2 (which is what's used here). Would that make a difference?
    If the bread is having a hard time rising, it could be that the dough needs more liquid. Drier dough does have a harder time expanding. If the loaf is rising well and then sinks, it's overrisen and the rise time should be shortened. The amount of oats will change the texture somewhat, but if the dough is nice and moist, it should still rise. MJR @ KAF
  • star rating 05/20/2009
  • Randi from Scottsdale, AZ
  • I made this in my Zo and it came out fantastic. Delicious flavor and very nice texture. I made sandwiches using it and the whole enjoyed it. I will be making this one regularly.
  • star rating 01/28/2009
  • Mary Johnson from Missouri
  • I made this recipe yesterday and my husband has devoured the whole loaf! Unfortunately, I am dieting and hadn't tried it. I have in the past tried the toasting and sandwich oatmeal bread recipe which is very good, but my husband says he prefers this one!
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