Oatmeal Bread

READY IN: 45mins
Recipe by jojo69

I got this recipe from my Grandmother who I think was the best cook in the world. I hope you all love it as much as I do. This bread is wonderful when it is warm but also good toasted the next day. This does take a little bit of time to make but well worth it.

Top Review by dogsandwoods

Was looking for a recipe to replace the $4 per loaf Oat Nut that is DH's favorite. This isn't that far off, only without the nuts. We'll see how it toasts tomorrow. The only change was that I did not put butter on the loaves prior to baking (at 375 for 35 minutes until they sounded hollow). The bread has a great texture, but it's a little bland, making it perfect for sandwiches. Bet it would make a great pizza dough, also. BTW, I used one packet of fast acting and one packet of regular yeast. That did cut down on the rising times, just a bit. Thank you jojo for posting this recipe. I will make it again. Additional note: The next day, this was very easy to slice thin.

Ingredients Nutrition


  1. Dissovle yeast in warm water.
  2. Combine milk and cold water, heat.
  3. Pour hot liquid over over butter, sugar and salt, stirring until butter melts. Cool to lukewarm.
  4. Stir in 2 cups flour, dissolved yeast and oats.
  5. Stir in additional flour to make dough soft.
  6. Turn onto floured surface: knead about 8 to 10 minutes until smooth and elastic.
  7. Shape to form ball, place in greased bowl, turning over to coat surface of dough.
  8. Cover; let rise in warm place about 1 hour or untildoubled in size.
  9. Punch dough down.
  10. Cover; let rest 10 minutes.
  11. Shape into 2 loaves; brush with melted butter.
  12. Cover let rise additional 45 minutes or nearly doubled in size.
  13. Bake in pre-heated over for 45 to 50 minutes.

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