Oatmeal-Graham Bread Recipe

Name: Oatmeal-Graham Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 package dry yeast (about 2 1/4 teaspoons); 1 teaspoon sugar; 1 cup warm water (100u00b0 to 110u00b0); 2 cups bread flour; 1 cup regular oats; 1/2 cup graham cracker crumbs; 1 1/2 teaspoons salt; 3 tablespoons honey; 2 tablespoons butter, melted; Cooking spray; 1 large egg white; 1 tablespoon water; 1 tablespoon regular oats

Servings: persons

1 package dry yeast (about 2 1/4 teaspoons)
1 teaspoon sugar
1 cup warm water (100u00b0 to 110u00b0)
2 cups bread flour
1 cup regular oats
1/2 cup graham cracker crumbs
1 1/2 teaspoons salt
3 tablespoons honey
2 tablespoons butter, melted
Cooking spray
1 large egg white
1 tablespoon water
1 tablespoon regular oats

1
Dissolve yeast and sugar in warm water in a large bowl; let stand 5 minutes. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 3 ingredients. Add flour mixture, honey, and butter to yeast mixture, stirring until a soft dough forms.
2
Turn dough out onto a lightly floured surface, and knead until smooth and elastic (about 5 minutes). Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85u00b0), free from drafts, 40 minutes or until doubled in size. (Press two fingers into dough. If indentation remains, dough has risen enough).
3
Punch dough down; turn out onto a floured surface. Roll into a 12 x 7-inch rectangle. Starting with a short edge, roll up tightly, jelly-roll fashion, pressing firmly to eliminate air pockets; pinch seam and ends to seal. Place roll, seam side down, in an 8 x 4-inch loaf pan coated with cooking spray. Combine egg white and water, stirring with a whisk; brush evenly over loaf. Sprinkle loaf with 1 tablespoon oats. Cover and let rise 35 minutes or until doubled in size.
4
Preheat oven to 375u00b0.
5
Bake at 375u00b0 for 33 minutes or until top is golden and loaf sounds hollow when tapped. Remove from pan; cool completely on a wire rack.

493

kcal

Calories

Fat

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

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
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

Saved locally in your browser — visible only to you.

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 package dry yeast (about 2 1/4 teaspoons), 1 teaspoon sugar, 1 cup warm water (100u00b0 to 110u00b0), 2 cups bread flour, and more.

Yes, Oatmeal-Graham 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!

Oatmeal-Graham Bread

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions