If you’re looking for a delicious and hearty homemade bread that’s great for sandwiches and toast, this Oatmeal Bread is perfect! It’s a little bit sweet, is moist, and has a tasty tender crumb. And it’s easy too because you make the dough using your bread machine!
RECIPE TYPE: Use your bread machine to make the dough.
EASE: Easy to make!
FREEZER FRIENDLY: This bread freezes well.
About this Oatmeal Bread:
This is a great every day bread that is perfect for sandwiches and toast…or just eating slathered with butter! With the addition of ingredients like whole wheat flour, oats and oat bran it’s a little more hearty than white bread…but there’s also regular white flour in it too, so it’s not too hearty or dense. It’s a nice light loaf and I think you’ll love it!
Make the dough with your bread machine.
I love bread machine recipes and I make them all the time. There’s just something so great about having the bread machine do all the kneading and most of the rising for you…which is especially handy when you’re busy! But to get that real homemade look and feeling, I like to shape the dough into loaves and bake them in my oven. The result is perfect, homemade bread that doesn’t require a lot of fussing.
Get that artisan look!
To make this bread look like it just came from the bakery, roll the dough in oats before baking. I love the look of oats baked into the sides of the bread…it looks so nice and tastes delicious too! To do this, once the bread dough has completed its final rise, and you’ve shaped it for the loaf pan, lightly wet the outsides of the loaf (I just wet my hands and rub the loaf) and roll it in some oats. Then add to the pan and bake.
Handy tip for proofing bread.
My favourite way to do the final proof for bread is to preheat my oven to 115 degrees FAHRENHEIT, then turn the oven off. Once the oven is turned OFF, place the dough in the pan, into the oven and let it rise. If your oven has a ‘Proof’ setting, you can also use that…our oven does and I love this setting.
Recipe Tips for Bread Machine Oatmeal Bread
- Milk: Make sure the milk is at room temperature. In fact, it’s better if it is slightly warm (NOT hot, but warm). Warm ingredients stimulate yeast growth which allows the dough to rise.
- Butter: Make sure the butter is at room temperature. Same rules as with the milk. You can also use vegetable oil instead of butter.
- Prepare your pan: I line my pan with parchment paper, but you can also grease with butter.
- Loaf Pan Size: I use a standard loaf pan (1 lb. Pan: 8″ x 4 1/2″ x 2 3/4″ high).
- When is the bread done baking? The bread loaf will sound hollow when you tap the top, and the top will be golden brown.
- Loaf Baking Option: This recipe makes 1 large oatmeal bread loaf that’s great for sandwiches. But you can also split the dough into 2, which results in 2 small loaves which are nice if you don’t want large bread, and you can also freeze 1 loaf for later.
- Freezing: This bread freezes very well. Just make sure to let the bread cool completely before freezing. I like to freeze my bread loaves in plastic bread bags.
- Tip! Don’t try to slice into your bread too soon after baking or you’ll squish it…ask me how I know!
- Have any more questions about ingredient types or pan sizes I use? Have a look at my Recipe FAQ’s here.
- Leftovers tip! Make this delicious French Toast with any leftover dry bread!
Bread Machine Oatmeal Bread
- 1 1/3 cups milk see notes
- 1 tsp salt
- 3 tbsp packed brown sugar
- 2 tbsp butter
- 1 cup whole wheat flour
- 2 cups all purpose flour
- 1/2 cup quick oats
- 1/4 cup oat bran
- 1 1/2 tsp bread machine yeast
- oat topping: 1/4 cup oats
- Add all of the above ingredients, in the order that they are listed, into your bread machine.
- Choose the ‘Dough Cycle’.
- Once the dough cycle is complete, remove the dough to a lightly floured surface and cover with a damp, clean tea towel. Let rise for 15 minutes.
- Prepare 1 loaf pan: I line my pan with parchment paper, but you can also grease it with butter.
- Now let’s shape the dough into a loaf. Lightly knead the dough one more time to get rid of any air bubbles. Then roll the ball into a rectangular tube shape that will fit into the baking pan. You want the top of the loaf to be taut, so while keeping the dough in a tube shape, you need to tuck in the ends into the bottom of the loaf.
- Wet your hands and lightly rub the outside of the loaf, then roll the loaf in oats.
- Add the dough to the prepared loaf pan and cover with the tea towel, and let rise for 1 hour.
- Preheat your oven to 350 degrees F.
- When the loaf is done rising, bake for 40 minutes. When the bread is done, it will sound hollow when you tap it and the top will be golden brown.
- Let the loaf rest in the pan for about 15 minutes, then remove.
- Let cool completely before cutting.