Oatmeal Bread

READY IN: 4hrs 5mins
Recipe by Cheryl E

good old fashioned bread

Top Review by mianbao

This resulted in firm, chewey, flavorful, yes, but very salty bread. I will definitely cut back on the salt next time. The bread didn't rise very much, especially while baking. I think that this is more a quality of bread high in oatmeal. There was also at least half a cup too much flour for me, but flour is a variable in all bread recipes. I tried this hoping to get a lighter bread than I do from my present recipe, but it seems to be the same. As I said, though, the flavor is good, which is most important to me. Thank you for the recipe (which I followed.)

Ingredients Nutrition


  1. scald milk.
  2. stir in the 2 cups of oats, browm sugar, salt and shortening.
  3. remove from heat and let cool to lukewarm.
  4. sprinkle yeast on warm water and stir to dissolve.
  5. add milk mixture and 2-cups flour to yeast.
  6. beat with a electric mixer on med.
  7. speed, scraping the bowl occasionally for 2 min.
  8. (or beat with a spoon until batter is smooth).
  9. add enough remaining flour, a little at a time (first with spoon then with your hands) to make a soft dough that leaved the sides of the bowl.
  10. put on a floured board and knead dough untilsmooth and elastic (8-10 min.).
  11. place dough in a lightly greased bowl and turn over to grease the other side.
  12. cover and let rise in a warm place until doubled in size (1-1 1/2 hours).
  13. punch down and let rise again until nearly doubled (aprox. 30 min.).
  14. turn onto board and divide in half, round up to make 2 balls;cover and let rest for 10 minutes.
  15. shape into loaves and place in a greased 9x5x3" loaf pans.
  16. let rise until almost doubled (about 1 hr).
  17. brush tops of loaves with egg white beaten with water and sprinkle with oats.
  18. bake in a 375F degrees oven about 40 minutes.
  19. If bread starts to brown quickly, cover loosely with a sheet of aluminum foil after baking at least 15 minutes.

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