Homemade Old-Fashioned Oatmeal Bread Recipe

Enjoy cozy baking days at home with this old-fashioned oatmeal bread recipe. This farmhouse classic, made with wholesome ingredients, outshines any store-bought bread.

Enjoy it as the perfect foundation for sandwiches or golden toast, especially when slathered with homemade jam or a delicious mixture of cinnamon and sugar.

Old Fashioned Oatmeal Bread

Embark on a nostalgic baking journey with my one loaf oatmeal bread recipe, a heartfelt nod to grandma’s kitchen. This cherished recipe, featuring the wholesome charm of old-fashioned oats, brings the comforting aroma of fresh bread to your home.

Making old-fashioned oatmeal bread is simple, guaranteeing that every slice of this bread recipe embodies the warmth and affection of homemade goodness.

Ingredients for Oatmeal Bread With Old Fashioned Oats

These are the simple, wholesome ingredients you will need to bake a loaf of homemade oatmeal bread.

  • WHOLE MILK: Milk adds richness to the flavor of the bread, resulting in a delightful golden-brown crust and a soft, tender interior.
  • OLD FASHIONED ROLLED OATS: Vital for texture and flavor; avoid substitutions with quick or steel-cut oats.
  • BROWN SUGAR: Sweetens the bread, adding a subtle molasses note and enhancing its overall taste.
  • SALT: Balances flavors and heightens the taste of other ingredients.
  • SHORTENING: Contributes to the bread’s texture, providing moisture and richness. I suggest using lard or tallow.
  • ACTIVE DRY YEAST: Essential for leavening, causing the bread to rise and giving it a light and airy texture.
  • WARM WATER: Activates the yeast, initiating fermentation and promoting the dough’s rise.
  • FLOUR: The main structural component, providing the necessary gluten for the bread’s texture.
  • EGG WHITE + WATER: Creates a wash for the bread’s surface, contributing to a glossy finish and enhancing crust texture.
  • ROLLED OATS: Not just for flavor, they add a pleasing appearance to the top of the bread.

You will need a stand mixer or a mixing bowl, a 9×5-inch loaf pan, a cooling wire rack, and a serrated bread knife for kitchen essentials.

a loaf of oatmeal bread with slices cut

Why Do You Scald Milk for Bread?

Scalding milk for bread deactivates enzymes, improving the texture and promoting a softer, tender crumb. It also enhances yeast activation, fostering a better rise during fermentation.

How Do You Scald Milk for Bread?

For bread, scalding milk is easy: heat measured milk in a saucepan over medium-low heat, stir occasionally until small bubbles form, then cool slightly before adding to your recipe.

How to Make Old Fashioned Oatmeal Bread

Here are the simple steps for making a simple oatmeal bread recipe:

  • SCALD THE MILK: In a saucepan, heat the milk until small bubbles form around the edges. Remove heat.
  • COMBINE INGREDIENTS: Stir in the rolled oats, brown sugar, salt, and shortening into the scalded milk.
  • COOL TO LUKEWARM: Let the mixture cool to lukewarm.
  • ACTIVATE THE YEAST: In a small bowl, dissolve the yeast in warm water.
  • MIX THE DOUGH: Combine the yeast with the cooled oat mixture in a large mixing bowl or bowl of a stand mixer.
  • ADD FLOUR: Add 1 cup of all purpose flour and beat on medium speed, scraping the bowl occasionally, for about 2 minutes. Gradually add the remaining flour, 1 cup at a time, until a soft dough forms that leaves the sides of the bowl.
  • KNEAD THE DOUGH: Transfer the bread dough to a floured surface and knead until it is smooth and elastic for 8 to 10 minutes. Or, you can choose the convenience of using the dough hook in a stand mixer.
  • FIRST RISE: Place the dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place until doubled in size.
  • SHAPE THE LOAF: Punch down the dough, shape it into a loaf, and place it in a greased bread pan.
  • SECOND RISE: Cover the pan and let the dough rise again at room temperature until it reaches the top of the loaf pan.
  • EGG WASH AND OATS: Brush the top of loaf with an egg white beaten with water and sprinkle with rolled oats.
  • PREHEAT THE OVEN: Preheat your oven to 375°F (190°C).
  • BAKE: Bake the bread for 30-40 minutes or until it has a golden-brown crust.
  • COOL AND ENJOY: Allow the bread to cool on a wire rack before slicing. Enjoy your homemade oatmeal bread!

Recipe Tips

  1. Prevent Excessive Browning: If you find your bread is browning too much during baking, cover it loosely with a sheet of aluminum foil after the first 15 minutes.
  2. Temperature Matters: Use warm water (110-115°F). Too hot can harm the yeast, and cold won’t activate it.
  3. Gradually Add Flour: Add flour slowly to your bread dough. Start with a small amount and gradually incorporate more until the dough pulls away from the bowl’s sides but remains slightly sticky.

Storage

  • COUNTER: At room temperature, place your homemade bread in a beeswax wrap, linen bread bag, or bread box. This will keep the loaf fresh for 1-2 days.
  • FREEZER: Cool the baked bread before wrapping it in plastic. Once wrapped, insert the loaf into a freezer bag. Remove as much air as possible before sealing; place the bag in the freezer for storage. When ready to enjoy the bread, thaw it either in the fridge over a few days or on the counter overnight.

Bread Recipes You Will Love

If you love bread recipes and baking, be sure to try these delightful creations:

  1. My farmhouse white bread recipe yields a perfect sandwich loaf with a golden-brown exterior and a buttery soft interior.
  2. Sourdough enthusiasts rejoice – try this easy recipe for delightful sourdough sandwich bread with a soft crust!

Old Fashioned Oatmeal Bread Recipe

Old Fashioned Oatmeal Bread Recipe

Old Fashioned Oatmeal Bread Recipe

Yield: 12
Prep Time: 15 minutes
Cook Time: 30 minutes
Additional Time: 1 hour 30 minutes
Total Time: 2 hours 15 minutes

Enjoy cozy baking days at home with this old-fashioned oatmeal bread recipe. This farmhouse classic, made with wholesome ingredients, outshines any store-bought bread.

Ingredients

  • 1 cup whole milk
  • 1 cup old fashioned oats
  • 1/8 cup brown sugar, firmly packed
  • 1/2 tablespoon salt
  • 1 tablespoon shortening (lard or tallow)
  • 2 teaspoons yeast
  • 1/4 cup warm water
  • 2 - 2 1/2 cups all purpose flour

Egg Wash and Oat Topping

  • 1 egg white
  • 1 tablespoon water
  • 1/4 cup rolled oats

Instructions

  1. In a saucepan, heat the milk until small bubbles form around the edges. Remove from heat.
  2. Stir in the rolled oats, brown sugar, salt, and shortening into the scalded milk.
  3. Let the mixture cool to lukewarm.
  4. In a small bowl, dissolve the yeast in warm water.
  5. Combine the yeast with the cooled oat mixture in a large mixing bowl or bowl of a stand mixer.
  6. Add 1 cup of all purpose flour and beat on medium speed, scraping the bowl occasionally, for about 2 minutes. Gradually add the remaining flour, 1 cup at a time, until a soft dough forms that leaves the sides of the bowl.
  7. Transfer the bread dough to a floured surface and knead until it is smooth and elastic for 8 to 10 minutes. Or, you can choose the convenience of using the dough hook in a stand mixer.
  8. Place the dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place until doubled in size.
  9. Punch down the dough, shape it into a loaf, and place it in a greased bread pan.
  10. Cover the pan and let the dough rise again at room temperature until it reaches the top of the loaf pan.
  11. Brush the top of loaf with an egg white beaten with water and sprinkle with rolled oats.
  12. Preheat your oven to 375°F (190°C).
  13. Bake the bread for 30-40 minutes or until it has a golden-brown crust.
  14. Allow the bread to cool on a wire rack before slicing. Enjoy your homemade oatmeal bread!

Notes

  1. Prevent Excessive Browning: If you find your bread is browning too much during baking, cover it loosely with a sheet of aluminum foil after the first 15 minutes.
  2. Temperature Matters: Use warm water (110-115°F). Too hot can harm the yeast, and cold won’t activate it.
  3. Gradually Add Flour: Add flour slowly to your bread dough. Start with a small amount and gradually incorporate more until the dough pulls away from the bowl’s sides but remains slightly sticky.

Did you make this recipe?

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About the Author
Sarah is the author behind Rocky Hedge Farm. With a passion for simple, healthy recipes, gardening, and remodeling her manufactured home, she shares her experiences and knowledge to inspire others. Go here to read her story, “Living a Life of Contentment and Joy: Simple Living at Rocky Hedge Farm.” If you want to message Sarah, visit her contact page here.

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