Mama’s Oatmeal Bread Recipe

Soft & Hearty Homemade Loaf for Supper

Few things make a kitchen feel as warm and inviting as the smell of bread baking in the oven. Mama’s Oatmeal Bread is a timeless recipe that combines the hearty goodness of oats with the rich flavor of butter and a touch of sweetness from brown sugar. The result? A soft, golden loaf that’s sturdy enough for sandwiches, tender enough for toast, and perfect for serving alongside supper.

Why You’ll Love This Recipe

Wholesome ingredients: Oats add texture, fiber, and flavor.
Family-friendly: Great for sandwiches, toast, or paired with dinner.
Comfort food appeal: Nostalgic and homemade, it tastes like it came straight from Mama’s kitchen.
Beginner-friendly: Straightforward steps make this bread accessible for new bakers.

Ingredients for Mama’s Oatmeal Bread

Here’s what you’ll need to make this hearty oatmeal bread loaf:

1 cup quick-cooking oats
1 ¼ cups boiling water
3 tablespoons unsalted butter, melted
3 tablespoons packed brown sugar
1 ½ teaspoons salt
3 cups bread flour (Homestead Bread Flour, Pioneer All-Purpose Flour)
1 large egg, room temperature
2 ¼ teaspoons (1 packet) active dry yeast
2–3 tablespoons warm water (for proofing yeast, optional)

Ingredient Notes:

Butter vs. Margarine: Butter gives the loaf a richer flavor, but margarine will still work.
Flour Choice: Bread flour yields a chewier crumb, but all-purpose works if that’s what you have.

Step-by-Step Instructions

Soak the oats:
Combine oats, boiling water, melted butter, brown sugar, and salt in a heatproof bowl. Stir well and let cool until lukewarm.
Activate the yeast:
If using active dry yeast, dissolve it in warm water (105–110°F) and let it sit until foamy, about 5–10 minutes.
Mix the dough:
In a stand mixer with a dough hook, add the oat mixture, egg, flour, and yeast mixture. Mix until a rough dough forms, then knead on medium speed for 6–8 minutes until smooth and elastic.
First rise:
Place dough in a lightly oiled bowl, cover, and let rise until doubled, about 1–1 ½ hours.
Shape the loaf:
Punch down the dough and shape it into a loaf. Place in a greased 9×5-inch loaf pan.
Second rise:
Cover and let rise until the dough crowns about 1 inch above the pan, 30–45 minutes.
Bake:
Preheat oven to 375°F. Bake 30–35 minutes, until golden brown and the loaf sounds hollow when tapped (internal temperature should reach about 190°F).
Cool:
Remove from the pan and cool completely on a wire rack before slicing.

Tips for the Best Homemade Oatmeal Bread

If you’re using stone-milled flour for your oatmeal bread, let the dough autolyze first — mix the flour and water, then rest it for 20–30 minutes before adding yeast, salt, and other ingredients. This step allows the bran to hydrate fully, improves gluten development, and gives you a softer, more flavorful loaf.
Proof your yeast: Make sure your yeast foams when mixed with warm water; otherwise, it may be expired.
Check doneness: Use a kitchen thermometer to ensure the loaf reaches 190°F inside.
Storage: Wrap tightly in plastic or foil and store at room temperature for 2–3 days, or freeze for up to 3 months.

Serving Suggestions

Mama’s Oatmeal Bread is wonderfully versatile:

At supper: Serve slices warm with butter alongside soups, stews, or roast chicken.
Sandwiches: Its sturdy yet soft crumb makes excellent sandwiches.
Breakfast: Toast with honey, jam, or nut butter is always a hit.

Frequently Asked Questions

Can I use old-fashioned oats instead of quick oats?
Yes, but soak them a bit longer to soften before mixing.

What if I don’t have bread flour?
All-purpose flour works, though the loaf may be slightly less chewy.

How do I make it dairy-free?
Use dairy-free butter substitutes or neutral oil for the fat.

More Homemade Bread Recipes You’ll Love

With its rich aroma and timeless flavor, Mama’s Oatmeal Bread is the perfect recipe to bring warmth to your kitchen and comfort to your table. Once you try this homemade loaf, you may never go back to store-bought bread again.