Oatmeal Bread

I’m back! I had such a good time while back home, but I was happy to get back to my own home and my own things and spaces. Jay and I decided that once vacation was over, we’d go back to eating (mostly) at home. I have a long-term goal in mind and due to the whole thyroid mess, I figure it’s best if I get myself healthy and the easiest way to start with that is diet. I’ve said for over a year now that I’ve been spoiled (and have become very lazy) once Buttercrust opened in town. I don’t remember the last time I baked my own bread…I think it was last year, after Jay had harvested and milled some triticale we’d grown. This time around, I made a couple loaves of Oatmeal Bread:

Oatmeal Bread

Heartier than regular bread, but something a little different than the usual whole wheat bread I make. I’m figuring it’ll make a decent-enough breakfast topped with some almond or peanut butter, and a cup of yogurt and/or fruit.

Oatmeal Bread 2
It seemed a little sweeter than I remembered. It’s good, though, and I look forward to making toast with it in the morning.

Oatmeal Bread 3
Yes, I like a lot of butter on my bread. Why do you ask?

Yield: 2

Oatmeal Bread

Oatmeal Bread
Prep Time 10 minutes
Cook Time 3 hours 10 minutes
Total Time 3 hours 20 minutes


  • 1 3/4 C water (between 120-130 degrees F)
  • 1 1/4 tsp. salt
  • 1/3 C packed brown sugar
  • 3 Tbsp. olive oil
  • 4 1/2 C all-purpose flour
  • 2 C old-fashioned oats
  • 1 package active dry yeast (1/4-ounce)


Place the ingredients as directed in a bread machine (usually liquids first, then dry ingredients). Turn to the dough cycle.

Once the dough cycle has completed, divide the dough in half, place on a lightly floured surface, cover, and let rest for 10 minutes. Grease 2 loaf pans and set aside.

Roll or pat one half of the dough out into a 12 X 18-inch rectangle. Starting with a short end, roll up the dough to make a loaf, pinching the ends together to seal. Place seam-side down in one of the prepared loaf pans, and repeat with the other half of the dough. Cover the loaves, and let rise in a warm room for 30-45 minutes or until they've doubled in size. After about 20 minutes, begin preheating the oven to 375 degrees F.

Bake the loaves for 40-45 minutes, or until browned (if they brown too quickly, cover loosely with foil), and sound hollow when tapped on the bottom. Cool completely on wire racks before slicing.

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Oatmeal Bread.

Oatmeal Bread 4
It’s not Buttercrust bread, but it is delicious! It’s truly the end of my vacation now, and back to the grind tomorrow!

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2 Replies to “Oatmeal Bread”

  1. I totally understand the problem. Breadsmith is right around the corner from my office. I’m a firm believer that carbs are necessary, but my Breadsmith habit had gotten out of hand and I had to ban myself for a while. ::sigh::

    That looks delicious, though.

    • I usually only allow myself to visit Buttercrust once a week–They carry the milk I buy, and they’re the only ones in town who do. I need to just stay away from the bread and all the pastries, though!

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