Best Oatmeal Bread (By Hand)

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  • 5 3/4 to 6 1/4 cups all-purpose flour
  • 2 1/2 s oats (quick or old fashioned, uncooked)
  • 1/4 granulated sugar
  • 2 (1/4 oz.) pkgs. (about 4 1/2 teaspoons) quick-rising yeast
  • 2 1/2 teaspoons salt
  • 1 1/2 s water
  • 1 1/4 s low-fat milk
  • 4 tablespoons (1/2 stick) margarine or butter


In large bowl, combine 3 cups flour, oats, sugar, yeast and salt; mix well. In small saucepan, heat water, milk and margarine until very warm (120° to 130°). Add to flour mixture. Blend on low speed of electric mixer until dry ingredients are moistened. Increase to medium speed; beat 3 minutes. By hand, gradually stir in enough remaining flour to make a stiff dough. Turn dough out onto lightly floured surface. Knead 5 to 8 minutes or until smooth and elastic. Shape dough into ball; place in greased bowl, turning once. Cover; let rise in warm place 30 minutes or until doubled in size. Punch down dough. Cover; let rest 10 minutes. Divide dough in half; shape to form loaves. Place in two greased 8 x 4 or 9 x 5-inch loaf pans. Cover; let rise in warm place 15 minutes or until nearly doubled in size. Heat oven to 375°. Bake 45 to 50 minutes or until dark golden brown. Remove from pans to wire rack. Cool completely before slicing. Makes 2 loaves.
Note: If desired, brush tops of loaves lightly with melted margarine or butter and sprinkle with additional oats after placing in pans.

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