Moist Oatmeal Bread Recipe

Name: Moist Oatmeal Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 ounce dry yeast (2 packets); 1/4 warm water (not boiling); 1 cup rolled oats; 2 cups milk, scalded; 1/2 cup molasses; 2 teaspoons salt; 1/4 cup vegetable oil; 2 eggs, beaten; 1/2 cup wheat germ; 2 cups wholewheat flour; 3 -4 cups sifted unbleached flour; 1/2 teaspoon ground ginger; 1 -2 teaspoon gluten (optional)

Servings: persons

1/2 ounce dry yeast (2 packets)
1/4 warm water (not boiling)
1 cup rolled oats
2 cups milk, scalded
1/2 cup molasses
2 teaspoons salt
1/4 cup vegetable oil
2 eggs, beaten
1/2 cup wheat germ
2 cups wholewheat flour
3 -4 cups sifted unbleached flour
1/2 teaspoon ground ginger
1 -2 teaspoon gluten (optional)

1
sprinkle yeast into warm water and allow to dissolve. Set aside.
2
In a large mixing bowl, combine the wet ingredients and oats and salt. Mix well.
3
In a separate larger bowl combine dry ingredients--wheat germ, flour, etc.
4
Gradually mix dry flour mixture into oats mixture, blending well, until a soft dough is formed. (I usually do this with a wooden spoon.) Add a little more flour if dough is still sticky.
5
Coat hands well with vegetable oil so dough will stick less.
6
Knead dough by hand for 8-10 minutes on a floured bread board or hard surface.
7
Form dough into a ball, place in a greased bowl. Cover with cloth and place in a warm place and let rise to double in bulk, about 1 hour.
8
Punch down and form into two loaves. Place in two greased 9 x 5-inch loaf pans, and let rise again until well rounded above tops of pans.
9
Bake in preheated 350 degree F oven 55-60 minutes.

858

kcal

Calories

Fat

124

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1/2 ounce dry yeast (2 packets), 1/4 warm water (not boiling), 1 cup rolled oats, 2 cups milk, scalded, and more.

Yes, Moist Oatmeal Bread falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Moist Oatmeal Bread

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions