Homemade Oatmeal Bread From Scratch

Homemade oatmeal bread recipe

The Spruce

  • Total: 3 hrs 10 mins
  • Prep: 2 hrs 30 mins
  • Cook: 40 mins
  • Yield: 1 loaf (10 servings)
Nutritional Guidelines (per serving)
102 Calories
3g Fat
18g Carbs
2g Protein
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Nutrition Facts
Servings: 1 loaf (10 servings)
Amount per serving
Calories 102
% Daily Value*
Total Fat 3g 3%
Saturated Fat 1g 3%
Cholesterol 0mg 0%
Sodium 284mg 12%
Total Carbohydrate 18g 7%
Dietary Fiber 2g 6%
Protein 2g
Calcium 46mg 4%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This oatmeal bread is made with just 1/2 cup of whole wheat flour. The white flour allows it to rise in a normal way, but still preserves the nuttiness and golden tan color. Try it toasted, with marmalade, for breakfast, or with your favorite soup. You can also make this as a whole grain loaf​ if you prefer.


  • 1/2 cup oatmeal
  • 1/2 cup whole wheat flour
  • 1 cup water (boiling)
  • 1 tablespoon honey
  • Optional: 1 tablespoon molasses
  • 1 tablespoon oil
  • 1 teaspoon salt
  • 1/4 cup water (warm, about 110 F)
  • 1 pinch sugar
  • 2 teaspoons yeast
  • 1 1/2 to 2 cups all-purpose flour (or bread flour)

Steps to Make It

  1. Gather the ingredients.

    Ingredients for homemade oatmeal bread
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  2. Mix oats and whole wheat flour in a bowl.

    Mix oatmeal and flour
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  3. Add the boiling water and stir.

    Add boiling water
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  4. Stir in the honey, molasses, oil, and salt and let cool to lukewarm, about 1/2 hour.

    Stir in honey, molasses, and oil
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  5. Mix the warm water with the yeast and a pinch of sugar, stirring to dissolve yeast. Place in a warm spot for about 10 minutes until foam forms on the top of the mixture.

    Mix warm water with yeast
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  6. Add the yeast to the oat mixture and mix well.

    Add yeast to oat mixture
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  7. Start adding the white flour 1/2 cup at a time until firm dough forms.

    Adding white flour
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  8. Turn out on a lightly floured board and knead 4 to 5 minutes, until dough is elastic and somewhat smooth.

    Turn out dough
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  9. Form dough into a ball and place in a clean, oiled bowl, turning once to coat.

    Form dough into a ball
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  10. Cover the bowl with plastic wrap and place in a warm spot (70 to 85 F) until doubled in bulk, about 1 hour.

    Cover dough with plastic wrap
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  11. Shape the bread. You may either form this bread into a sandwich loaf or make a free-form, German-style loaf. Place loaf on parchment paper or oiled cookie sheet.

    Form the dough into tin
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  12. Spray the top of the loaf with water and sprinkle oatmeal or other desired topping on the bread.

    Put oats on loaf
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  13. Cover with a towel and let rise until almost double. If you want to steam your bread, skip down directly to the steaming instructions from here.

    Cover with a towel
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  14. Meanwhile, heat your oven to 450 F for 1/2 hour if using a loaf pan or 1 hour if using a baking stone.

  15. Slash the top of the loaf with a sharp razor blade.

    Slash the loaf
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  16. Place the loaf pan in the oven and turn down to 400 F. Bake for 30 to 40 minutes, or until the internal temperature reaches 190 F. (If you are baking a free-form loaf, place it on the cornmeal-strewn stone directly using the parchment paper or a baker's peel or, if you do not have a baker's peel, place the cookie sheet with the dough directly on the stone.)

    Place loaf in oven
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  17. Let the bread cool for about an hour or so before serving.

    Let the bread cool
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If Steaming the Bread

You may wish to create steam in the oven for the first 5 minutes. If so, complete steps 1 through 12 and then proceed to this set of instructions.

  1. Heat an old roasting pan on the rack below the stone and pour 2 cups of boiling water in it right after you put the bread in the oven.

    Baking pan
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  2. Spray water on the sides of the oven with a squirt bottle two or three times in the first 5 minutes.

    Spray bottle
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  3. Turn oven down to 400 F and bake for 30 minutes or more, until the internal temperature reaches 190 F.

    Steam bread
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  4. Bread steams itself dry, so let the bread cool for at least 2 hours before slicing or it may seem gummy inside.

    Slice bread
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  5. Enjoy!