Oatmeal Bread Recipe

2013-05-13
healthy oatmeal bread
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  • Yield : 1 loaf
  • Servings : 16
  • Prep Time : 3:20 h
  • Cook Time : 45m
  • Ready In : 4:05 h

Nutritional Info

This information is per serving.

  • Calories

    161
  • Calories from Fat

    23
  • Total Fat

    2.6g
  • Saturated Fat

    0.7g
  • Cholesterol

    3mg
  • Sodium

    69mg
  • Total Carbohydrates

    30.8g
  • Dietary Fiber

    2.1g
  • Sugars

    6.4g
  • Protein

    4.2g
  • Vitamin A

    0%
  • Vitamin C

    0%
  • Calcium

    3%
  • Iron

    8%
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I love oatmeal bread!

This particular recipe is quite sweet. Some breads don’t taste right if they are sweet, but the sweet and oatmeal are a good mix.

Oatmeal Bread Recipe

 

Ingredients

  • 1 1/2 cups boiling water
  • 1/2 cup corn syrup
  • 1/2 teaspoon salt
  • 4 cups rolled oats
  • 1/2 cup lukewarm water
  • 1 tablespoon cooking oil
  • 1 cake compressed yeast or 1 package dry yeast
  • 2 cups flour
  • 1/2 cup sweetened condensed milk

Method

Step 1

Combine boiling water and sweetened condensed milk. Stir until blended. Pour over rolled oats. Allow to stand 1 hour.

Step 2

Soften yeast in lukewarm water. Add cooking oil, syrup, salt, flour and the moistened oat mixture. Beat thoroughly.

Step 3

Cover with a cloth and allow to rise until double in bulk, then beat thoroughly again. Pour into a well-oiled pan. Cover and let rise until double in bulk again.

Step 4

Preheat oven to 375°F.

Step 5

Bake for about 45 minutes or until the loaf is golden brown and the bread sounds hollow when you tap it.

Makes 1 loaf.

Tips and Variations:

  • Replace the corn syrup with honey for a luscious honey oatmeal bread.
  • The right water temperature is very important when trying to get yeast to rise. Too cold and it won’t rise, too hot and it kills the yeast. Water that feels lukewarm when you touch it is just right.

Did You Know?…

When you set the dough aside to let it rise, it is important that it be in a somewhat warm and draft free spot. A cold room will result in a less than high bread.

Some newer ovens actually now have a dough rising feature, so you can just pop it in the oven. If yours doesn’t however, don’t put it in the oven. Even at low temperature it will be too hot.

This oat bread is perfect for sandwiches or toast. It is a great every day bread with an added bit of sweetness.

The kids will love it and adults will too.

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Look here for our other muffin and bread recipes. You are sure to find more that are as good as this oatmeal bread.
 

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Recipe Comments

Comment (1)

  1. posted by Karen Ciancio on August 22, 2013

    Serious Problems with this recipe.

    Originally submitted by Bryan, Calgary AB

    Bread should always be kneaded, so I’m not sure how this is supposed to turn out by “beating” the dough and “pouring” it into the pan. In fact according to the ingredients and amounts listed, there is no way this dough/batter would be pourable. After letting the oatmeal and water sit for 1 hour it was simply 1 hard lump.

    I would recommend the following changes:

    #1 Increase the boiling water, as necessary, so that the oatmeal is a smooth, stirrable consistency. Let sit until oats have expanded. (Probably more like 20-30min)

    #2 Combine remaining ingredients (excl. flour and yeast) in pan, heat over stove until honey is dissolved and liquid is slightly warm. Add yeast to liquid and let dissolve.

    #3 Combine liquid with oatmeal/milk/water and then add flour in order to create a soft sticky dough. Kneed about 5-10min, until dough is still soft and lightly sticky.

    Thanks for the tips Bryan. Beating is what my recipe says.
    Karen

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