There’s something truly comforting about a fresh loaf of homemade bread, especially one that’s soft, slightly sweet, and packed with wholesome oats. This Soft Oatmeal Bread combines the heartiness of oats with a tender crumb and a subtly sweet flavor that makes it perfect for breakfast toast, sandwiches, or just enjoying with a pat of butter.
What makes this bread special is its soft, moist texture that comes from the honey and oil, balanced by the chewy oats that add a wonderful rustic bite. Plus, it’s made with simple pantry ingredients and doesn’t require any fancy equipment. Whether you’re new to bread baking or an experienced baker, this recipe is forgiving, straightforward, and reliably delicious.
Ingredients
- 1 cup warm water (about 110°F or 43°C)
- 2 ¼ teaspoons active dry yeast (1 packet)
- ¼ cup honey (for natural sweetness)
- ¼ cup vegetable oil (or any neutral oil like canola or light olive oil)
- 1 ½ teaspoons salt
- 1 cup quick oats (not instant, but finely rolled oats)
- 3 ½ to 4 cups all-purpose flour (start with less, add more as needed)
Equipment Needed
- Large mixing bowl
- Measuring cups and spoons
- Wooden spoon or dough whisk
- Clean kitchen towel or plastic wrap
- Loaf pan (9×5 inch)
- Cooling rack
Detailed Directions
Step 1: Activate the Yeast
Pour 1 cup of warm water into a large bowl. Make sure the water is warm to the touch but not hot—about 110°F (43°C) is perfect. Sprinkle the yeast over the water and stir gently to combine. Let it sit for 5 minutes until the surface becomes foamy and bubbly. This indicates the yeast is alive and ready to work its magic.
Step 2: Mix the Wet Ingredients
Add the honey, vegetable oil, and salt to the yeast mixture. Stir to dissolve the honey and salt fully.
Step 3: Add the Oats and Flour
Add the cup of quick oats and 3 ½ cups of flour to the wet ingredients. Stir with a wooden spoon or dough whisk until the mixture begins to come together into a rough dough. The oats will absorb moisture and help give the bread a tender texture.
Step 4: Adjust Flour and Knead the Dough
The dough will be sticky at first. Gradually add more flour, a little at a time (up to about 4 cups total), until the dough is soft but no longer sticks heavily to your hands or the bowl.
Turn the dough onto a lightly floured surface and knead for 5 to 7 minutes. Use the heels of your hands to push the dough away and fold it back over itself, turning it slightly with each fold. Knead until the dough is smooth, elastic, and springs back when lightly pressed.
Step 5: First Rise
Lightly grease the mixing bowl with oil. Place the dough inside and turn it once to coat it with oil. Cover the bowl tightly with a clean, damp towel or plastic wrap. Set it aside in a warm, draft-free place (like inside your oven with the light on or near a warm stove) for 1 to 1½ hours until the dough doubles in size.
Step 6: Shape the Loaf
Once risen, gently punch the dough down to release trapped air. Turn it out onto a floured surface again. Shape it into a loaf by folding the dough in thirds like a letter, then rolling it into a log shape that fits your loaf pan.
Place the shaped dough seam-side down in a greased 9×5-inch loaf pan. Lightly press it to fit the pan but don’t squash it flat.
Step 7: Second Rise
Cover the loaf pan loosely with a towel or plastic wrap. Let the dough rise again in a warm spot for about 30 to 45 minutes, or until it’s puffy and almost doubled. This second rise helps develop the bread’s soft texture.
Step 8: Prepare for Baking
While the dough is rising, preheat your oven to 350°F (175°C). If you want a pretty oat topping, lightly brush the top of the loaf with water or oil and sprinkle some quick oats over it just before baking.
Step 9: Bake the Bread
Bake the loaf for 30 to 35 minutes. The crust should turn a beautiful golden brown, and the loaf will sound hollow when tapped on the bottom — a classic sign that it’s fully baked.
Step 10: Cool Completely
Remove the bread from the oven and let it cool in the pan for 10 minutes. Then, carefully transfer it to a wire rack to cool completely before slicing. Cooling prevents the bread from becoming gummy inside and helps the crumb set.
Tips for Best Results
- Water Temperature: Use a kitchen thermometer to check the water temperature. If too hot, it can kill yeast; if too cold, yeast won’t activate properly.
- Kneading: Don’t rush kneading. Proper gluten development ensures a soft, chewy bread. If you prefer, you can use a stand mixer with a dough hook.
- Rising: If your kitchen is cold, try warming the oven to 200°F (90°C) for a few minutes, then turn it off and place the covered dough inside to rise.
- Storage: Wrap leftover bread tightly in plastic wrap or store in an airtight container. For longer storage, slice and freeze bread in freezer bags.
- Variations: Add nuts, raisins, or cinnamon to the dough for different flavors. You can also swap some white flour for whole wheat for a heartier bread.
Prep and Cooking Times
- Prep time: 20 minutes
- Rising time: 1.5 to 2 hours (total, both rises)
- Bake time: 30 to 35 minutes
- Total time: About 2 to 2.5 hours
Nutrition Estimate (per slice)
- Calories: Approximately 185
- Fiber: From oats, adds to fullness and digestion benefits
This Soft Oatmeal Bread is a delicious and versatile loaf that pairs well with everything from sweet jams and honey to savory sandwiches and soups. Its gentle sweetness and hearty oats make it a favorite for breakfast or anytime you crave fresh-baked comfort.