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Back-of-the-Bag Oatmeal Bread

Author: Allison Furbish

Back-of-the-Bag Oatmeal Bread Recipe Back-of-the-Bag Oatmeal Bread Recipe

This tender, high-rising bread — a.k.a. Oatmeal Toasting and Sandwich Bread — makes wonderful sandwiches and great toast. The recipe was featured on our bread flour bag for quite some time, and is a reader favorite. Enjoy!

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directions on our blog

At a glance

Prep
Bake
Total
Yield
1 loaf
Nutrition information

Ingredients

Choose your measure:

  • 3 cups King Arthur Unbleached Bread Flour
  • 1 cup rolled oats (old-fashioned oats)
  • 2 tablespoons butter
  • 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.

Instructions

  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.
  6. 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.