I’ve tried a number of bread recipes in my day. I am not exaggerating the tiniest amount when I say this oatmeal bread recipe is theeeeeee best one out there. Holy moly divine. This stuff is sustenance for Zeus himself.
Thicky, hearty, and nothing but down home simple goodness. Not only is this country oatmeal bread recipe make one of the tastiest breads I’ve ever engulfed, it’s also the easiest I’ve ever tried to make. Pop a slice in the toaster, smother with raspberry jam and you can cancel that trip to Hawaii. It’s that divine!
Let’s get to it, shall we?
Ingredients for Homemade Country Oatmeal Bread Recipe
1 cup oats
2 cups water
2/3 cup brown sugar, heaping firmly packed
3 tablespoons oil
2 packages yeast (or about 2 tablespoons)
1/3 cup very warm water
pinch of sugar
5 cups flour
Directions for Homemade Country Oatmeal Bread Recipe
Boil water and pour over oats. Let cool until warm, not hot. Add brown sugar and oil. This is what it looks like after oats have soaked and before stirring in brown sugar and oil.
Dissolve yeast in 1/3 cup water and sprinkle with a pinch of sugar. Let raise and add to the rest of the mixture. Stir in salt.
Add flour and knead by hand until dough is smooth. It really is important to knead by hand! It really doesn’t take much kneading – usually less than 5 minutes, just until dough is smooth and flour is completely mixed in. This creates a fluffy and moist product. And yes, I just said moist. Here is what it looks like post kneading:
Place dough in same bowl, cover with a tea towel, and let raise for 1 hour. Here’s our beauty, post raising:
Grease bread pans and sprinkle with oats.
Divide dough and form into two loaves. Place in bread pans and let raise again until dough is about ½-1 inch above bread pan.
Bake at 350F for 35 minutes. You may need to cover the tops with foil before the time is up to prevent burning. Butter tops after baking, while still hot.
Note: The eating of this oatmeal bread recipe may elicit abnormal behavior in the husband slash significant other. Repeated complimenting, giving of foot rubs, and lavishing with luxurious gifts may ensue. You’ve been warned.
Country Oatmeal Bread Recipe
Ingredients
- 1 cup oats
- 2 cups water
- 2/3 cup brown sugar heaping firmly packed
- 3 tbsp oil
- 2 tbsp packages yeast or about 2
- 1/3 cup very warm water
- pinch sugar
- 5 cups flour
Instructions
- Boil water and pour over oats. Let cool until lukewarm. Add brown sugar and oil. Dissolve yeast in 1/3 C water. Sprinkle with a pinch of sugar. Let raise and add to rest of mixture. Add in flour, and knead by hand til dough is smooth. Leave dough in same bowl, cover with a towel, and let raise for 1 hour. Divide dough and form into two loaves. Grease bread pans and sprinkle with oats. Place loaves into pans. Let raise again, then bake at 350F for 35 minutes. Butter tops after baking while still hot.
Nutrition
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About Karrie
Food is my love language. But so is saving money. So I like to combine the two a lot and make thrifty make ahead and freeze meals to save time. Because life is busy, and freezer meals can come to the rescue for all of us. And yes, they actually CAN taste good. Read more...
Comments & Reviews
Gail M Hames says
The recipe doesn’t include salt, but the directions for making it state “stir in salt”. How much salt?
Karrie says
Sorry, that was a spelling error, there’s no salt!
Donna says
Does anyone have any idea what size loafpans for this recipe?? I hate that almost no one posts pan sizes and it’s so important! I guess the poster is just not willing to do feedback…..
Kandy says
I always use a regular 9″ bread pan for all my loaves unless a recipe states otherwise. This bread is perfect for 9″pans
Harlain Ruff says
Really wanted to put this on Facebook … to save and use later. I tire of copying and pasting into WORD doc. Looks sooooo good.
Dana says
As in several others comments, I need to know size of bread pans you use.
The recipe makes 2 loaves?
Thank you
Cynthia says
I wasn’t sure how much salt – so I added 1 tsp. Kosher to the flour. Much success with the bread. I used 1/2 bread flour 1/2 AP flour …
laura says
Confusing directions in so many places. When to add yeast mixture, how many T of yeast to actually use, how much salt and sugar to add, what size bread pans to use. Too many questions, very unclear.
Shaff says
One slice is almost 600 calories? Please say it’s a mistake!
Tara says
Did you see how much sugar it calls for?! That’s why. It must be sickly sweet.
Rachel says
Hello again, not seeing how much salt to add?
Racgel says
Sorry just read in the blog about 2 tbsp, just the printable recipe didn’t say 2 tbsp ( think you forgot to add that) ?
Rachel says
How much yeast is in this recipe? I don’t have yeast packages? Bit confusing as looked up yeast pkg and it says 2 and 1/4 tsp in a package.
Jayde says
First time bread maker here! I think I got a decent result, but also realized I was confused by the directions as well. The directions said “2 tablespoons yeast – or 2 packages.” My packages say they are 2 1/4 tablespoons each….so I only used 1 package. I now see I should have used 2 packages – or about 4 tablespoons. oops! It is still a soft and yummy bread – just a little short 🙂
Thanks for all your recipes – they are coming in handy!
SMB says
“Dissolve yeast in 1/3 cup water and sprinkle with a pinch of sugar. Let raise and add to the rest of the mixture. Stir in salt.”
When do you put the yeast/ water in the mixture? What “needs to rise a bit”, the yeast water? The directions are a little confusing… do you sprinkle sugar in the yeast water? Or on top of the mixture? How much sugar, how much salt? The info needs more clarity. Im new at this. You lost me in the directions. Thanks
Anne Allen says
OMG this was delish.. I did make a few changes. I made mine in my Kitchen Aide.
I used honey instead of brown sugar. My husband told me not to lose this recipe. It is to be made more than once a year. That is a big deal. Thank you again.
Nina says
Hi! I made this bread for the first time but it comes out hard it’s like it didn’t rise. But I actually rise it overnight then bake it in the morning. Then i made it again i bought a new yeast but this time it rise a little bit then when im done baking it was hard again and it taste weird. I was wondering what i did wrong..help please
Beth says
I have a feeling that you didn’t let the oats cool off enough. I actually break out a meat thermometer when I’m making bread to make sure nothing is hot enough to kill the yeast. Boiling water is clearly really hot. It took my oats/water nearly 1/2 hour to cool enough to make the bread–but that’s just my guess.
Barbara says
I halved the recipe and made it in my brad machine. It is a Zojirushi that has 2 paddles and a pan that has similar dimensions to an ordinary loaf an, rather than a loaf pan on its side like many bread machines. It was great and I’m about to make it again. It’s super simple and lightly sweet. I never write reviews, but this recipe deserves one.
Karrie says
Thank you so much Barbara, so happy you liked it!
Nancy A. says
What kind of flour do you use? I didn’t know if it mattered–white or bread? Or, whole wheat. Want to make it, just like to know which you suggest. Thank you!!
Denise says
What size pans are you using ?
Bethany says
How much salt do you use? I had good luck with 1/2 tsp but wondered what it actually should be. Thanks! Love your site. ?
Karrie says
Thank you! I use about 1/2 tsp too. 🙂