Published: Jan 26, 2023 by Vaishali · This post may contain affiliate links · 2 Comments
This oatmeal bread is slightly sweet with a fluffy, soft crumb. It’s the perfect vehicle for a dab of vegan butter or jam, but it also makes amazing PBJ sandwiches and breakfast puddings. Oatmeal and whole wheat make it as nourishing as it is delicious.
This tall, handsome loaf of homemade oatmeal bread is actually great for you! It has tons of protein, healthy oatmeal, and even a good bit of whole wheat. Now try saying no to that.
I love baking up my high protein sandwich bread and this fast whole wheat bread for everyday eats, but when I feel like something a little more special I bake up this just-as-easy oatmeal bread.
It is healthy but it is mildly sweet with a soft, cloud-like crumb, and it goes down fabulously with kids. They don’t know this bread is good for them and you get to feel smugly satisfied for having pulled one over on them.
Why you will love this recipe
- Fluffy and tasty. This oatmeal bread has a soft crumb and just slightly chewy crust. It’s lightly sweet and you might find yourself eating it by itself because it’s just so delicious!
- Versatile. You can use the bread for sandwiches, both sweet and savory, toast it up, or use it in puddings, like this Vegan Apple Bread Pudding or this Vegan Pumpkin Bread Pudding. It also works beautifully for Vegan French Toast!
- Easy. This is a very simple and easy oatmeal bread recipe. If you are new to baking make sure you follow instructions carefully for the best results.
- Healthy. With oatmeal and whole wheat, this homemade bread is really good for you. And it has a good bit of protein in each slice.
- Soy-free and nut-free. The bread is suitable for most diets.
Ingredients
- Bread flour + whole wheat flour. Using a mix of flours creates the perfect crumb and crust.
- Old fashioned rolled oats. You can use quick oats at a pinch but old fashioned oats will give you the best texture.
- Instant yeast. You can use active dry yeast, but you will need to bloom it first. See more on this in Recipe FAQs below.
- Maple syrup. Maple and oatmeal are so delicious together. You can use sugar instead.
- Neutral oil. Avocado oil, grape seed oil, sunflower oil and safflower oil are all great here.
- Cinnamon. This is optional, but it adds an exquisite flavor without being too obvious.
- Non-dairy milk. Oat milk is great here, and fits in with the oatmeal theme, but you can use any non-dairy milk of choice, including almond milk and soy milk.
How to make oatmeal bread
1. Place oatmeal in a large mixing bowl or the bowl of a stand mixer along with maple syrup, cinnamon, oil and salt.
2. Stir in hot milk and mix with a wooden spoon or spatula. Set aside for 10 minutes.
3. Stir in the instant yeast…
4. …followed by 2 cups of bread flour and 1 cup of whole wheat flour.
5. Mix with the ladle until a shaggy dough forms. Then begin kneading it by hand or in a stand mixer with the dough hook attachment. Knead at low speed, adding a tablespoon of whole wheat flour at a time if the dough is too wet. On a humid day I needed to add just ¼ cup more of flour.
6. Continue kneading the dough for seven more minutes in a stand mixer at medium speed, or by hand for 10 minutes. The dough should be soft and smooth with a slightly tacky look to it, but it shouldn’t stick to your hands when you touch it. You don’t want a stiff dough because that will result in a dry bread.
7. Form the kneaded dough into a smooth ball. Coat the bowl with oil and place the ball of dough in it. Coat the top with oil. Cover with a tight lid or cling wrap and set in a warm spot for an hour.
8. After an hour the dough should have more than doubled. Turn it out onto an unfloured surface and pat it down lightly with your hands to deflate.
9. Still using your hands, shape the dough into a rectangle.
10. Flip the dough over so the smooth side is on the bottom, then fold the edges of the dough over along the long side.
11. Begin rolling the dough as shown above.
12. With the seam side down, tuck the ends over and under to form a loaf.
13. Place the loaf in a lightly oiled loaf pan. Cover loosely with oiled cling wrap. In an hour the loaf should be springing well above the rim of the pan.
14. About 15 minutes before the bread has risen preheat the oven to 350 degrees. Brush the loaf, if desired, with some milk and sprinkle on some oats. Bake the bread for 40 minutes. Cool on a wire rack for 30 minutes, then remove carefully from loaf pan and continue cooling on rack.
Helpful tips
- Use a clean shower cap instead of plastic wrap to cover the loaf of bread while it’s rising in the loaf pan. The elastic fits snugly around the loaf pan and you don’t even need to oil it. Just make sure it’s fluffed up and not touching the dough.
- Don’t be tempted to add too much flour to the dough. The dough should look smooth but slightly tacky, and it should be soft. A stiff dough will yield a dry loaf.
- This bread rises fast, so on a warm day leave it out at room temperature to rise, no need to find a warmer spot.
Recipe FAQs
Can I use active dry yeast?
Yes. If using active dry yeast, reserve half a cup of the 1 ½ cups of milk added to the oatmeal. Mix one packet or 2 ¼ teaspoons of active dry yeast with lukewarm — not hot! — milk and let it bloom, for about five minutes, then add to the bowl with the other ingredients and proceed.
I don’t want a very tall bread. Can I divide this into two loaves?
Yes, absolutely. You can divide the dough after the first rise, shape each half into loaves, place the loaves in two lightly oiled loaf pans, and let them rise for an hour. Reduce baking time to 35 minutes.
Can I add more whole wheat flour to the recipe?
You can use two cups of whole wheat flour and one cup of bread flour to the recipe. However, you won’t get as much spring and the crumb will be more dense. It will still taste delicious, though.
Storage suggestions
- Refrigerate: Place the bread in an airtight bag or container and refrigerate for up to a week.
- Freeze: The oatmeal bread can be frozen for up to three months.
More yummy bread recipes
Did you make this recipe? Leave a review and a star rating below or tag us on Instagram! Thanks!
Oatmeal Bread
This oatmeal bread is slightly sweet with a fluffy, soft crumb. It’s the perfect vehicle for a dab of vegan butter or jam, but it also makes amazing PBJ sandwiches and breakfast puddings. Oatmeal and whole wheat make it as nourishing as it is delicious.
Print Recipe Pin Recipe Review Recipe
Course: Bread
Cuisine: American
Diet: Vegan, Vegetarian
Total Time: 2 hrs 50 mins
Servings: 18 large slices
Calories: 155kcal
Author: Vaishali · Holy Cow Vegan
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Instructions
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Place oatmeal in a large mixing bowl or the bowl of a stand mixer along with maple syrup, cinnamon, oil and salt. Stir in hot milk and mix with a wooden spoon or spatula. Set aside for 10 minutes.
-
Stir in the instant yeast followed by 2 cups of bread flour and 1 cup of whole wheat flour.
-
Mix with the wooden spoon until a shaggy dough forms. Then begin kneading it by hand or in a stand mixer with the dough hook attachment. Knead at low speed, adding a tablespoon of whole wheat flour at a time if the dough is too wet. On a humid day I needed to add just ¼ cup more of flour.
-
Continue kneading the dough for seven more minutes in a stand mixer at medium speed, or by hand for 10 minutes. The dough should be soft and smooth with a slightly tacky look to it, but it shouldn’t stick to your hands when you touch it. You don’t want a stiff dough because that will result in a dry bread.
-
Form the kneaded dough into a smooth ball. Coat the bowl with oil and place the ball of dough in it. Coat the top with oil. Cover with a tight lid or cling wrap and set in a warm spot for an hour.
-
After an hour the dough should have more than doubled. Turn it out onto an unfloured surface and pat it down lightly with your hands to deflate.
-
Still using your hands, shape the dough into a rectangle. Flip the dough over so the smooth side is on the bottom, then fold the edges of the dough over along the long side. Begin rolling the dough. With the seam side down, tuck the ends over and under to form a loaf. (See process shots above for guidance on shaping the loaf).
-
Place the loaf in a lightly oiled loaf pan. Cover loosely with oiled cling wrap. In an hour the loaf should be springing well above the rim of the pan.
-
About 15 minutes before the bread has risen preheat the oven to 350 degrees. Brush the loaf, if desired, with some milk and sprinkle on some oats. Bake the bread for 40 minutes. Cool on a wire rack for 30 minutes, then remove carefully from loaf pan and continue cooling on rack.
Recipe notes
Helpful tips
- Use a clean shower cap to cover the loaf of bread while it’s rising in the loaf pan. You don’t even need to oil it, just make sure it’s fluffed up and not touching the dough.
- Don’t be tempted to add too much flour to the dough. The dough should look smooth but slightly tacky, and it should be soft. A stiff dough will yield a dry loaf.
- If using active dry yeast, reserve half a cup of the 1 ½ cups of milk added to the oatmeal. Mix one packet or 2 ¼ teaspoons of active dry yeast with lukewarm — not hot! — milk and let it bloom, for about five minutes, then add to the bowl with the other ingredients and proceed.
Storage suggestions
- Refrigerate: Place the bread in an airtight bag or container and refrigerate for up to a week.
- Freeze: The oatmeal bread can be frozen for up to three months. Thaw or toast before eating.
Nutrition
Serving: 1slice | Calories: 155kcal | Carbohydrates: 25g | Protein: 5g | Fat: 4g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Sodium: 76mg | Potassium: 119mg | Fiber: 2g | Sugar: 3g | Vitamin A: 79IU | Vitamin C: 1mg | Calcium: 42mg | Iron: 1mg
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