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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- 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)
- 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.
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?