Return to Content

Oatmeal Bread

by in Sep 2007
Oatmeal Bread
0 votes, 0.00 avg. rating (0% score)
Print Friendly

Total Time: 30

Yield: 2 loaves

Login to add to your Recipe Box
Upload Your PhotoUpload Your Photo

oatmeal bread


  • 2 teaspoons active dry yeast
  • 1/2 cup warm water
  • 2 cups cooked oatmeal
  • 3 tablespoons molasses or honey
  • 1 tablespoon kosher or sea salt
  • 1/4 cup plus 1 tablespoon canola oil
  • 5 cups whole meal (whole wheat) flour, plus extra for surfaces
  • 1/2 cup uncooked oats


Dissolve yeast in warm water. In the bowl of a food processor or standing mixer, combine oatmeal, molasses, salt, and 1/4 cup canola oil. Add yeast mixture. Then add flour one cup at a time, beating until dough forms a ball and sticks together. Cover and let rise until doubled, about 1-1/2 hours.
Turn dough onto a lightly floured surface and punch down gently. Knead 2 to 3 minutes and form a ball. Place in a clean bowl, cover, and let rise until doubled, about 45 minutes.
With remaining oil, lightly grease two 8x5-inch loaf pans and coat with uncooked oats. On a lightly floured surface, punch down dough gently and divide into two portions.
Flatten dough into 7-inch-long rectangles and roll up lengthwise. Place dough, seam side down, in prepared pans. Let rise again until doubled in bulk, about 45 minutes.
Heat oven to 350 degrees. On middle rack, bake bread until golden and loaves make a hollow sound when bottoms are tapped, about 40 to 50 minutes. Remove from pans and cool on rack.

Updated Thursday, August 2nd, 2007

Bring New England Home

Subscribe for 1 year for only $19.97!

A 44% saving!


Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

©2016, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111