Recipe: Tried and True Oatmeal Bread

Recipe: Oatmeal Bread

From Pennies & Pancakes


I have been dabbling in making bread.

Going to try various recipes and share with the readers. Also wish to make my own starter…one day. Been many years since I have done this.

Simply Delicious

Found this simple recipe, and have made this bread numerous times. It is slightly sweet, has good texture. Great for sandwiches or toast…if it lasts that long!

For me, bread holds a special place down memory lane. Our grandma would make homemade bread, it was something I looked forward to. Arriving home after school to the aroma of fresh bread.


Grandma was truly selfless with us…always asking if we wanted the crusts…which we did! Ironically, in Japan many of the loaves are crustless. For us, it was the symbolism, the first piece.

The generous act of giving and acknowledging someone else with the first offering.

To this day, when I have the opportunity to eat freshly made bread I get transported to a special place.

Recently we have been the fortunate recipients of fresh baked bread from events that we have participated in, such as potlucks.


Some of these folks are willing to share their family recipes. When received, I will gladly share them with you.


Imagine the joy when you bake a fresh loaf for your family or you take a loaf as a “gift” to the next dinner party.

Yum Yum Yum

It will be todally delicious. Would love to have more tried and true recipes to add to my collection. If you have family recipes you are willing to share. That would be awesome.

Started keeping recipes on Pinterest under todallyinspired.

Currently checking out unique bakeries throughout British Columbia. Will be posting bread blogs.

Oatmeal Bread

Makes one 9×5 loaf


1 1/3 C. lukewarm water

2 tsp. dry active yeast

2 Tbsp. sugar

2 Tbsp. oil

3 Cups flour

1 cup rolled oats

1 1/2 tsp.salt


In a large mixing bowl (or standing mixer), combine the water, yeast, sugar, and oil. Allow to rest 10 minutes. Add the flour, oats, and salt. Mix thoroughly, then knead by hand (about 10 minutes) or with the standing mixer (about 5 minutes).

Cover the bowl with a dish towel or plastic wrap. Let rise 90 minutes. Punch down the dough, and knead by hand, turning the dough over on itself several times.

Coat a 9×5 bread pan with non-stick cooking spray.

Shape the dough into a loaf, and place it in the pan. Cover with a dishtowel, and let rise.

While the dough is rising in the pan, pre-heat  oven to 375 degrees.

When the dough has risen 1-2 inches above the pan, place the pan in the oven and bake for 25-30 , until golden brown.

Remove loaf from oven, and pan. Let the bread cool on a cooling rack or dishtowel. Allow to cool at least 10 minutes before cutting. Serve as desired.

I have doubled the recipe with success.

I prefer to use my hands to knead the dough. Finding it therapeutic. Adding flour if necessary. Although I have found this recipe doesn’t require much additional flour only a little to prevent sticking.

I cover the loaves with the old fashioned dish towel. I vary the flour, sometimes using all white, and other times a mixture of white and whole wheat. One time I actually ran out of flour and added a portion of Aunt Jemina pancake mix which I had on hand – it worked.

This is a basic recipe, add other ingredients if you desire such as some grated cheese, honey rather than sugar. Also sweet potato mash. As with most of my tried and true recipes. Anything goes.


Tried and True Recipes.




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