Oat Flour Bread is made with a mix of all purpose flour, oat flour and whole oats for a hearty bread loaf that is perfect slathered with butter and honey!
I love baking bread; I enjoy getting my hands right into the dough and working it. I love the anticipation and watching it rise. I love the smell of baking bread. But most of all I love the taste, I can hardly wait for it to cool just enough to cut through, smother with butter or honey or jam and take my first bite. So perfect, so good.
This oat flour bread satisfies all those senses and desires. I really want to call this oat bread, oatmeal bread because it is full of oats, good healthy and yummy oats. But it really isn’t oatmeal, the cooked breakfast cereal, although there are lots of oats in this oat bread, up to two cups of oats.
First there is just the good old-fashioned oats thrown in the dough, you’ll need1 cup of those. And second, there is 1 cup of oat flour. Have you ever purchased oat flour? I haven’t even looked for it in the store but you don’t even have to.
How to make your own oat flour?
You can make your own oat flour, and it is quick and easy. The best part it will be freshly ground. It requires a blender and oats, that is it. You need one cup of oats to make one cup of flour.
In your blender just add 1 cup of oats, put the lid on, and push grind. It should take just a minute or less, once your oats are fine like flour, stop blending and your are ready to use your oat flour. It might take a couple of pulses to incorporate all the oats but it is still super easy.
Third, you will sprinkle a handful of oats on top of your bread while it is raising. See OATS every where.
How to make Oat Flour Bread?
In a large container, add your water, yeast and salt. Swirl them together to mix. Add in your all purpose flour, one cup at a time, then add in your oat flour. Mix the dough with a large wooden spoon in between each cup of flour. (Or use a stand mixer) Add in the whole old fashioned oats. Stir it all together till you have a nice dough.
Cover your container with a lid, or towel. Leave for 2 hours in a warm spot, or until the dough has doubled in size. Store in the fridge overnight.
Sprinkle the dough lightly with a little all purpose flour on top so it’s not so sticky. Grease three bread loaf pans and set them aside while you form your dough. Separate the dough into three separate balls. then form them into more of a long oblang shape. Tuck the extra edges underneath. Place the ball into the prepared loaf pans and sprinkle the top with another handful of oats. Repeat with the remaining dough balls.
Spray some plastic wrap with nonstick spray and cover the pans. Let the dough raise for another 1.5 to 2 hours until it fills the loaf pan.
Bring a cup of water to boil and pour it into a baking pan and put it in the bottom of your oven. Bake your bread in the prepared oven until it’s nice and golden.
Serve the delicious oat flour bread with lots of butter and honey on top!
Helpful tip for making oat flour bread :
- You should use the scoop and sweep method for measuring your flour. Using a large spoon to fill your measuring cup to the brim with flour and then swipe across the top with a table knife to even it off. Do this with each cup of flour.
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Oat Bread
Ingredients
- 3 1/4 cup lukewarm to warm water
- 1 1/2 TBS yeast
- 1 1/2 TBS coarse salt (like Kosher salt or sea salt)
- 5 1/2 cups all purpose flour
- 1 cup oat flour (blend up your own 1 cup of oats)
- 1 cup old-fashioned oats
- 1/4 cup old-fashioned oats (for the top of your bread)
Instructions
- In a large lidded plastic container, add your water, yeast, and salt. Swirl together to mix.
- Add in your all purpose flour, 1 cup at a time.
- In between the cupfuls of flour mix together with a large wooden spoon (use your muscles)
- Add in your oat flour and your whole oats, and mix in till you have a nice dough.
- You might have to mix it with your hands, to get it all together.
- Cover your container, with lid, but not sealed, or with a towel.
- Leave on the counter to raise to double in size, about 2 hours.
- Store in the fridge overnigt with the lid on but not air tight. (Store up to 10 days in the fridge)
- Once you are ready to bake the bread, remove the dough from the fridge.
- Sprinkle the dough with a light covering of all purpose flour so it's not so sticky.
- Lightly grease three (3) - 9x3x5 bread loaf pans.
- Cut your dough into thirds.
- Shape each section of dough into an oblong ball with your hands. Tucking the edges in underneath.
- Lay the dough into one of the prepared loaf pans, sprinkle the top with about 1 1/2 TBS of old fashioned oats.
- Repeat with remaining dough, shape, lay in loaf pan, sprinkle with oats; 2 more times.
- Spray plastic wrap with nonstick spray and cover each pan.
- Let the dough rise for 1 hour and 40 minutes to 2 hours until it fills the loaf pan.
- Preheat the oven to 400 degrees.
- Boil 1 cup of water and pour into a baking dish and set it into the bottom of your oven.
- Bake the bread for 40 to 45 minutes depending on size of your loaves and oven, until it is nice and golden on top.
- Remove and let cool in pans for 5 minutes.
- Remove and cool on cooling rack for at least 10 minutes before slicing and serving.
Nutrition
This oat flour bread was first published on December 17, 2014. Photos and text updated on March 25, 2020.
This recipe is also adapted from Artisan Bread in Five Minutes, my favorite go to bread book.
Do you have a favorite baked bread?
Jessica says
I suggest an edit to your recipe. Most recipe will recommend keeping salt and yeast apart until all ingredients are being mixed together. The reason is salt actually kills yeast. This may be a reason you are finding this bread to be dense. Keep the salt out until adding all other dry ingredients. Also you should specify if you are using active dry yeast or instant yeast. Active dry yeast needs to be mixed with water first for a few minutes to be “woken up” and you need more of it as some of it is dead. Given your directions call for this step, I am assuming you are using active dry yeast.
The above info would help your recipe a lot.
Janet says
Another question – after the first 2 hour rise, recipe says to store in refrigerator overnight – do you have to put in fridge overnight at that point, or can you just proceed with making your bread & baking it that same day? Thank you!
Ellen says
You can continue past the overnight step 8 and proceed with step 9. Leaving it in the fridge overnight it will raise a little more and should be less sticky. If you only want to bake 1 loaf a day you can remove 1/3 and save the rest of the bread dough in the fridge, up to 10 days, removing enough for 1 loaf of bread at a time. Let me know how thus all works for you.
Janet says
What kind of yeast can I use for this bread? I’m a novice bread maker!
Ellen says
You use active dry yeast. You can purchase it in little packets that usually come in strips of 3.
Erlinda says
The bread was really dense. I probably did something wrong.
Aimee says
It’s definitely a more dense bread, but it’s possible it didn’t raise enough or something else
Sandi Lusk says
Can part if the dough be frozen instead of refrigerated?
This sounds great! Going to make this week, one last cold day before warmer weather. It will be great with so.e Greek lemon chicken soup but like to freeze leftover dough so it doesn’t ferment so much.
Aimee says
Yes, it shouldn’t be a problem freezing some of the dough, though I haven’t tried it yet – just make sure to let it thaw and then let it do it’s second rise after thawing, when you’re almost ready to enjoy it. It sounds delicious with that soup!
Anna says
I tried your recipe for the first time yesterday, everything looked and felt soft and that its gonna turn out perfect until i finished baking them. The flavour was nice but they turned out very dense. Some things a did differently were, i measured everything by weight instead, i used milk instead of water as i prefer a creamy tasting bread, i replaced 100g of apf with 100g of whole wheat flour, i noticed there wasnt any sugar in the recipe and decided to add 3 tbsp of maple syrup which i added into the milk and yeast mixture. Also, on instruction 5, it says to mix by hand, i assumed this meant to knead the dough to develop some gluten like other bread doughs before letting it rise for the first time and that what i did (i stopped kneading when the dough passed the window test). Lastly, ive never really baked bread at 400 degrees, i thought it was a bit high but i did bake it at that temp. Im sorry that this is very long. But i hope you could shed some light as i really find the recipe nice and i probably did something wrong thats why my bread turned out dense. By the way, i really appreciate you sharing your recipes and giving notes and all. Thank you! And Have a good day!
Aimee says
Hi Anna, whole wheat flour generally makes a more dense dough, and to counter that a bit, it’s sometimes not a 1:1 sub and you want a little less whole wheat. This bread is generally a bit more dense than some breads cause the oat flour already, so with the whole wheat that might’ve just pushed it over the edge for you.
Steve Murdoch says
Interested to see you use weights for the recipe. In 2021 I always use weight fot solids and liquids, in grams. I am surprised we still recipes in volumes that are now only used by 2% of the world’s population. The 400 degrees is almost certainly Fahrenheit. I enter my bread to the oven at 200C and allow it to stabilise at 180C for the baking.
Helen K Lyon says
I noticed that the calories for this is listed at 1130 and I find it hard to believe. I guess I’m not sure if that is for a portion or for all three loaves or one loaf. Could you help me understand? Thank…. BTW, I made a bit of a change because my hubby is a diabetic… I put in 2 cups oatmeal flour (I blended ), 2 cups whole wheat, and the rest white flour, it turned out great!
Aimee says
Since the serving is listed as 3 loaves, the calorie count is per loaf. I’m so glad you liked it!!
AJ says
This was my first time ever making bread, and… IT WAS REALLY GOOD!! For me, it turned out as more of a sourdough bread (I don’t know if it was supposed to be that way) but it was delicious with butter and jelly. Thank you so much for this recipe; I will be making this bread again!!
Kathy says
Are you baking all three loaves at the same time with the timing above or is that for one loaf? Thank you!
Ellen says
You can bake all three loaves at the same time if you want and the timing will work for all three baking together. You can choose to leave 1/3 or 2/3 in the fridge and only bake 1 loaf at a time, the timing will not change whether it is 1 loaf or 3. I hope that makes sense.
CONSETTA DI GIOVANNI says
Do you have to use loaf pans or can you shape and bake on baking sheet like Italian style bread?
Ellen says
I have never tried this recipe by just shaping and baking. It might lose some shape and flatten a bit. If you try it let me know how it turns out. I might just try it to see. Interesting thought.
Jeanine says
I’ve made bread Lots over the years that I’ve been doing it. So I was looking for an an alternative other than the bread that I normally make. So I found this recipe. Excited to try it. Can you use it right after the you mix it and let it raise on the same day or do you have to refrigerate it for 24 hours?
Ellen says
You can bake this right after the rise. The overnight to 10 days in the fridge just lets the dough “ferment” a little. It just makes a stronger flavor but is not required.
Patty says
I wonder if i could add honey into the bread mix ?
Delia says
Thank you for sharing this. You’ve been so kind to also provide others with links to other only oat flour recipes. The Lord bless you!
Ellen says
I hope you like it. And I just wanted to make people happy. Thanks.
Carol says
Very interesting recipe. I make soaked whole wheat bread every week. Was looking for bread to make with some fresh milled oat flour. Excited to try this recipe. Will change from ap flour to fresh milled wheat. I don’t buy commercially prepared flour, zero nutritional value in it. I will let you know how it comes out.
Ellen says
Please do let me know how it turns out. It sounds like you are very aware of good bread and flours.
Jama Maenza says
First time making this bread…the directions were different but easy to decipher what you meant to say, however, the dough was extremely salty…are you sure it is 1 and 1/2 TABLESPOONS of course salt (TBS). I love salt…just curious. It is rising now…I’ll let you know how the baked bread tastes.
Aimee Berrett says
It’s my mom’s recipe, so I’ll have to check with her on the salt amount. Let me know how it turns out for you!
Ellen Garrett says
Jama – I hope your bread turned out and wasn’t too salty. Yes that is the correct amount but remember it was for 3 loaves of bread. If you think it is too salty for you, you can reduce the amount of salt and it won’t ruin the recipe.
Carrie Welles says
Thanks Ellen, appreciate you taking the time to respond
m says
I came to your site for a bread that uses only oatmeal as its flour. I am disappointed that what you call oatbread is a combination of oatmeal and other flours.
Ellen Garrett says
So sorry that you were disappointed. I tried to help by finding a bread that was strictly oatmeal flour and it was very difficult. I did find this one: https://sarahbrowneskitchengarden.wordpress.com/2011/05/05/100-oatbread/ Maybe that will work for you.
Carrie Welles says
Hi, I was looking for a similar bread recipe made with Oat Flour only. I checked out the other one you posted, but that included yogurt and oats, not oat flour. Is the reason that bread made strictly with oat flour doesn’t turn out so well or something?
Ellen Garrett says
Hi Carrie – I did a little research on oat flour and found this website that might help answer your questions. It looks like just using oat flour makes everything denser so that may be the reason it is not recommended. Good luck with your search. http://motherhood.modernmom.com/baking-oats-instead-flour-13126.html
Geraldine says
Me too. Am looking for a recipe using ONLY oat flour.
Ellen says
Geraldine,
I found this recipe for an only oat flour bread –
https://hungryhobby.net/honey-oat-bread/
I have not tried it so I can’t tell you how it tastes or turns out. Hope that will help you though.
Wan ling says
Hi
The recipe mentioned to take the dough out after 10 days. Could I take 1/3 of the dough first and leave the rest for few days later?
And is it alright to leave the other two loaves while I bake one in the oven? My oven is a mini one so I’ll have to bake in batches. Will the other two get overproofed?
Ellen Garrett says
Wan, you should use the bread dough within 10 days, not wait 10 days. It says to use the dough up to 10 days which means between day 1 and day 10. You can remove only the amount you need at a time and leave the rest of the dough in the fridge until you want to bake again. Always let the dough rise before baking.
For example: So you could bake 1 loaf on day 1, another loaf on day 6 and your last loaf on day 10.
I hope that makes more sense, so sorry for the confusion. I am glad you asked.
Patricia book says
My dough seems moist. I put in the amount of water called for, but in liquid measuring cups. Why does my dough feel very moist and sticky? This is the first time in my adult life trying to make my own bread.
Ellen Garrett says
Patricia, what I remember about this dough it is sticky and wet at the beginning. It should becoming more dough like after raising the first time. (But if it is moist like banana bread add a little more flour) It is really hard to explain without pictures to show you.Just so you know not all bead doughs are sticky and moist.
brenda says
Can the a.p. flour be replaced to make this gluten free?
Ellen Garrett says
Brenda, I have never cooked gluten free (at least not I purpose that I would know) so I honestly don’t know the answer to your question. I think I will put the question on our facebook page and see if I can get a response from someone more familiar.
Ellen Garrett says
Brenda,
This is what I found out. I hope that helps.
1)We have several family members who can’t eat gluten. You can find gluten free all purpose flours (they generally have a blend of several GF flours), but it probably won’t work out as good as glutenous flour if you are swapping it out, especially in a yeast bread. I’d suggest they find a gluten-free blog that has some recipes for bread and their suggestion of flours. We’ve found some brands are better than others. Hope that helps.
2)I’ve had great success with Bob’s Red Mill Natural Foods 1 to 1 Gluten Free flour, which you just substitute the same amount for regular flour.
3)A/P flour develops gluten also, you might try rice flour.
mel says
When you say you ‘fixed the recipe – what does that mean?
Nothing has changed. Also, you don’t mention if this recipe will work with the quick yeast.
Ellen Garrett says
I am sorry Mel, when I am trying to be helpful and I keep not quite connecting with what you need. First off, yes it will work with quick yeast. Second, when I say I fixed the recipe I meant I put that it is 3 loaf pans (not 1) and to repeat the instructions for putting the dough into the pans 3 times. I hope that helps. It is good to keep us on our toes. 🙂
Mel says
Why are you saying ‘3 Loaves” from this recipe & only giving instruction to put the mix into 1 loaf pan? Can we cut everything in thirds & just make 1?
Ellen Garrett says
Thank you for bringing that mistake to my attention. It is 3 loaves of bread. I fixed the recipe. Yes, you should be able to cut everything into thirds and just make 1 loaf.