This Whole Wheat Oatmeal Bread is delicious for anything from peanut butter and jelly to turkey sandwiches. It’s full of fiber and so rich in taste and texture. You’re not going to be able to go back to storebought once you make this simple bread recipe!
Why This Whole Wheat Oatmeal Bread is The Best!
There’s nothing quite like the smell (and taste!) of freshly baked bread! This whole wheat oatmeal bread is great for a nice and hearty turkey sandwich or perfectly crisp toast slathered with creamy peanut butter and fruit jelly.
What I’m saying is, you really can’t go wrong with this bread! It’s so versatile because it’s slightly sweet in flavor but super hearty in texture. And most importantly, it’s completely irresistible when it’s fresh and warm from the oven.
I wanted to share this recipe because I think the idea of making bread can really intimidate a lot of people. Is it rising correctly? Did I do the right thing with the yeast? Did I knead it long enough? There are a lot of little factors that go into making bread, but it’s actually a simple, therapeutic practice that can save you a lot of money in the long run. Now let’s get baking!
Key Ingredients for Whole Wheat Oatmeal Bread
The ingredients to make bread are so simple. This recipe includes a few extra ingredients that you don’t normally see in order to give it that richness of flavor and texture we love.
You’ll need warm milk, dry active yeast, egg, salt, bread flour, and whole wheat flour. Then you’ll need some honey, melted butter, and old-fashioned oats to round out the recipe.
If you wanted to play around with this base recipe and add a few extra ingredients, go for it! For example, you could add some pumpkin pie spice and/or cinnamon in the fall for a slight autumnal spice. What would you want to add to your bread?
How To Make Homemade Bread
Step 1: Prepare the Yeast
In a small bowl, combine the dry active yeast and warmed milk. Stir it up and then set it aside for about 5 minutes. This mixture should bubble. If it doesn’t, your yeast has gone bad.
Step 2: Combine Oat Ingredients
In the bowl of a stand mixer, add egg, honey, butter, salt, and oats. Combine the mixture well and then add in the proofed yeast and milk, along with both of the flours. Mix on a low speed until all is combined, and then switch to your dough hook and knead for 10 minutes.
While kneading, your dough should start to form a ball and leave the sides of the bowl. If it’s too wet, it won’t leave the sides of the bowl and you’ll need to add more flour in small amounts until it’s slightly sticky to the touch. Continue kneading and then let it rest, covered, for 15-20 minutes in a warm area.
Step 3: Roll Out Dough
After the dough has rested, turn it out onto a lightly floured or greased surface and flatten it. Tuck in the sides and then roll it up into a log. Place the log of dough in a greased 8 ½ by 4 ½ loaf pan and cover it with a tea towel. Let it rise again until it has doubled in size.
Step 4: Bake
Preheat the oven to 350 degrees F and bake the bread for 15-20 minutes or until it’s golden brown. Let the bread cool in the pan for 5 minutes before removing it.
When proofing bread I like to preheat my oven to 175 degrees F then turn it off and set my dough in the warm oven. It helps it to proof faster.
You don’t! If you don’t have a stand mixer just use a large bowl to mix up your dough and turn it out onto a floured surface to knead. Knead until your dough becomes smooth and springy.
Well, it’s good for eating, for sure. 😉 But it’s also better health-wise since it’s so high in fiber. It’ll certainly fill you up faster too.
More Bread Recipes To Try
Keep practicing your bread-making skills, and soon enough you’ll exclusively make your own bread!
- Irish Soda Bread
- Rosemary Parmesan Bread
- Beer Bread
- Soft White Sandwich Bread
- Oatmeal Sandwich Bread
Additional Sweet Bread Recipes
- Double Chocolate Zucchini Muffin Bread
- Cinnamon Swirl Bread
- Zucchini Carrot Bread
- Cinnamon Swirled Pumpkin Bread
- Pumpkin Bread with Cream Cheese Caramel Icing
Thanks so much for reading! Enjoy your bread-making adventure and be sure to let me know if you have any questions!
- 3/4 cup warm milk 110 degrees F
- 1 package dry active yeast
- 1 egg
- 3 tablespoons honey
- 2 tablespoons butter melted
- 1/2 teaspoon salt
- 1/3 cup old fashioned oats
- 1 1/4 cup bread flour
- 1 cup whole wheat flour
In a small bowl combine the yeast and the warmed milk. Give it a quick stir and set aside for 5 minutes. (it should bubble, if not your yeast isn’t good).
In the bowl of your stand mixer add in the egg, honey, butter, salt and oats. Mix well. Now add in your proofed yeast and milk along with the flours. Mix on a low speed until combined then switch to your dough hook and knead for 10 minutes. While kneading your dough should start to form a ball and leave the sides of the bowl. If it is too wet it will not do this and you will need to add more flour. Add in small amounts of flour until it is just slightly sticky to the touch. Continue kneading. Let rest covered for 15-20 minutes in a warm area.
After the dough has rested, turn out onto lightly floured or greased surface and flatten out the dough. Now tuck in the sides and roll up into a log. Place in a greased 8 1/2″ by 4 1/2″ (or 1 lb) loaf pan. Cover with a tea towel and let rise until double.
Preheat oven 350 degrees F. Bake bread for 15-20 minutes or until golden brown. Let bread cool in pan for 5 minutes before removing.
When proofing bread I like to preheat my oven to 175 degrees F then turn it off and set my dough in the warm oven. It helps it to proof faster. Also if you don’t have a stand mixer just use a large bowl to mix up your dough and turn it out onto a floured surface to knead. Knead until your dough becomes smooth and springy.