Best 7 Best Ever Oatmeal Brown Bread Recipes

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**Indulge in the Warmth and Comfort of Oatmeal Brown Bread: A Culinary Journey through History and Taste**

In the realm of classic comfort foods, oatmeal brown bread stands tall with its hearty texture, wholesome ingredients, and timeless appeal. Originating from Ireland and Scotland, this beloved bread has captivated taste buds for centuries, earning a special place in culinary traditions worldwide. Its versatility shines through various recipes, each offering a unique twist on this comforting staple.

Discover the classic Oatmeal Brown Bread recipe, a straightforward yet delightful rendition that embodies the essence of this iconic bread. Crafted with wholesome oats, hearty whole wheat flour, and molasses, this recipe yields a moist, dense loaf that pairs perfectly with a generous slather of butter or your favorite spread.

For those seeking a sweeter indulgence, the Oatmeal Brown Bread with Raisins and Nuts recipe tantalizes with the addition of plump raisins and crunchy walnuts. These sweet and nutty companions elevate the bread's flavor profile, creating a delightful symphony of textures and flavors.

If you prefer a gluten-free option, the Gluten-Free Oatmeal Brown Bread recipe offers a delicious alternative without compromising taste or texture. Using a blend of gluten-free flours, this recipe delivers a moist and flavorful bread that caters to those with dietary restrictions.

Indulge in the hearty goodness of the Hearty Oatmeal Brown Bread recipe, featuring a combination of oats, whole wheat flour, and flaxseeds. This wholesome loaf boasts a dense texture, a nutty flavor, and a boost of dietary fiber.

Lastly, the Oatmeal Brown Bread with Sourdough Starter recipe adds a tangy twist to the classic bread. Incorporating a sourdough starter lends a delightful sour flavor and a slightly chewy texture, resulting in a bread that is both hearty and satisfying.

Embark on a culinary adventure with these Oatmeal Brown Bread recipes, each promising a unique sensory experience. Whether you prefer the classic simplicity, the sweetness of raisins and nuts, the gluten-free goodness, the hearty fiber-rich option, or the tangy sourdough variation, these recipes will gratify your taste buds and warm your soul.

Let's cook with our recipes!

OLD-FASHIONED BROWN BREAD



Old-Fashioned Brown Bread image

This chewy, old-fashioned bread boasts a slightly sweet flavor that will transport you back to the old days. -Patricia Donnelly, Kings Landing, New Brunswick

Provided by Taste of Home

Categories     Side Dishes

Time 55m

Yield 2 loaves (16 slices each).

Number Of Ingredients 7

2-1/3 cups boiling water
1 cup old-fashioned oats
1/2 cup butter, cubed
1/3 cup molasses
5-1/2 to 6-1/2 cups all-purpose flour
5 teaspoons active dry yeast
2 teaspoons salt

Steps:

  • In a large bowl, pour boiling water over oats. Stir in butter and molasses. Let stand until mixture cools to 120°-130°, stirring occasionally., In another bowl, combine 3-1/2 cups flour, yeast and salt. Beat in oat mixture until blended. Stir in enough remaining flour to form a soft dough., Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Turn onto a lightly floured surface; divide in half. Shape into loaves. Place in two greased 9x5-in. loaf pans. Cover and let rise until doubled, about 30 minutes., Meanwhile, preheat oven to 375°. Bake 35-40 minutes or until golden brown. Remove from pans to wire racks to cool.

Nutrition Facts : Calories 124 calories, Fat 3g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 170mg sodium, Carbohydrate 21g carbohydrate (2g sugars, Fiber 1g fiber), Protein 3g protein.

BEST-EVER OATMEAL BROWN BREAD



Best-Ever Oatmeal Brown Bread image

Enjoy this brown bread made with oatmeal, flaxseed and whole wheat flour - deliciously wholesome bread!

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 3h10m

Yield 16

Number Of Ingredients 8

1 1/2 cups Gold Medal™ whole wheat flour
1 cup Gold Medal™ all-purpose flour
2/3 cup packed dark brown sugar
1/2 cup old-fashioned oats
1/3 cup ground flaxseed or flaxseed meal
1 teaspoon baking soda
1 teaspoon salt
1 2/3 cups buttermilk

Steps:

  • Heat oven to 350°F. Spray 8x4-inch loaf pan with cooking spray.
  • In large bowl, mix flours, brown sugar, oats, the flaxseed, baking soda and salt. Stir in buttermilk just until mixed. Pour batter into pan. Sprinkle with 1 tablespoon oats.
  • Bake 45 to 55 minutes or until toothpick inserted in center comes out clean. Cool in pan on cooling rack 5 minutes. Remove from pan to cooling rack. Cool completely, about 2 hours, before slicing.

Nutrition Facts : Calories 140, Carbohydrate 27 g, Cholesterol 0 mg, Fiber 3 g, Protein 4 g, SaturatedFat 0 g, ServingSize 1 Slice, Sodium 250 mg, Sugar 10 g, TransFat 0 g

LEFTOVER OATMEAL BREAD



Leftover Oatmeal Bread image

Provided by Alton Brown

Time 2h45m

Yield 1 loaf

Number Of Ingredients 10

1 package active dry yeast
11 ounces bread flour, plus extra for kneading
1/4 cup toasted uncooked old fashioned rolled oats, plus 1 tablespoon, divided
1 teaspoon kosher salt
12 ounces leftover, cooked old fashioned rolled oats, at room temperature
1/4 cup warm water
2 tablespoons agave syrup
1 tablespoon olive oil, plus extra for bowl and pan
1 large egg yolk
1 tablespoon water

Steps:

  • Combine the yeast, bread flour, 1/4 cup toasted, uncooked oats, and the salt in a small mixing bowl and set aside.
  • Combine the leftover cooked oatmeal, warm water, agave syrup, and 1 tablespoon of oil in a large mixing bowl. Add the dry mixture to the cooked oatmeal mixture in 3 installments and mix thoroughly with a wooden spoon after each addition.
  • Turn the dough onto a lightly floured surface, and knead by hand for 10 minutes, incorporating more flour, if needed. Dough will be sticky. Put the dough in a lightly oiled bowl or container. Cover with plastic wrap and set in a warm place to rise until the dough has doubled in size, about 1 hour.
  • Punch down the dough, shape it into a loaf, and put it into a lightly oiled 9 by 5-inch loaf pan. Cover with plastic wrap and refrigerate overnight.
  • Heat the oven to 350 degrees F.
  • Combine the egg yolk and water in a small bowl. Lightly brush the top of the loaf with egg wash and sprinkle with remaining 1 tablespoon toasted, uncooked oats. Bake until the bread reaches an internal temperature registers 210 degrees F on an instant-read thermometer, about 55 minutes to 1 hour. Remove the loaf from the pan to a cooling rack for 30 minutes before slicing and serving.

Nutrition Facts : Calories 226 calorie, Fat 4 grams, SaturatedFat 1 grams, Cholesterol 26 milligrams, Sodium 252 milligrams, Carbohydrate 40 grams, Fiber 2 grams, Protein 8 grams, Sugar 2 grams

HOMEMADE BROWN BREAD



Homemade Brown Bread image

This yummy bread has a light texture and includes richly flavored ingredients like molasses, brown sugar and oats. One moist slice from these lovely loaves absolutely calls for another. -Maria Costello, Monroe, North Carolina

Provided by Taste of Home

Time 50m

Yield 2 loaves.

Number Of Ingredients 11

1-1/2 cups boiling water
1 cup old-fashioned oats
2 tablespoons shortening
2 teaspoons salt
1 package (1/4 ounce) active dry yeast
3/4 cup warm water (110° to 115°)
1/2 teaspoon sugar
1/4 cup packed brown sugar
1/4 cup molasses
4-3/4 to 5-1/4 cups all-purpose flour
Melted butter

Steps:

  • In a bowl, combine first four ingredients. Cool to 110°-115°. In a bowl, dissolve yeast in warm water. Sprinkle with sugar. Add oat mixture, brown sugar, molasses and 3 cups flour; mix well. Stir in enough remaining flour to form a soft dough., Turn onto a floured surface and knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl; turn once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Divide in half; shape into loaves. Place in two greased 9x5-in. loaf pans. Cover and let rise until doubled, about 30-45 minutes. , Preheat oven to 375°. Bake 30-35 minutes or until golden brown. Remove from pans to wire racks to cool. Brush with butter.

Nutrition Facts : Calories 98 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 150mg sodium, Carbohydrate 19g carbohydrate (4g sugars, Fiber 1g fiber), Protein 2g protein.

OATMEAL BREAD



Oatmeal Bread image

This bread has a lightly sweet flavor with good texture and crust.-Ruth Andrewson, Leavenworth, Washington

Provided by Taste of Home

Time 3h10m

Yield 1 loaf (2 pounds, 20 slices).

Number Of Ingredients 7

1 cup warm water (70° to 80°)
1/2 cup molasses
1 tablespoon canola oil
1 teaspoon salt
3 cups bread flour
1 cup quick-cooking oats
1 package (1/4 ounce) active dry yeast

Steps:

  • In bread machine pan, place all ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available., Check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed. Bake according to manufacturer's directions.

Nutrition Facts : Calories 105 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 121mg sodium, Carbohydrate 22g carbohydrate (4g sugars, Fiber 1g fiber), Protein 3g protein. Diabetic Exchanges

BROWN SODA BREAD WITH OATS



Brown Soda Bread With Oats image

For years I've been trying to make a moist soda bread loaf like the kind I love to eat when I'm in Ireland. Finally I've achieved it with this recipe, which is adapted from Bon Appétit's recipe for Fallon & Byrne Soda Bread (Fallon & Byrne is a restaurant in Dublin). The bread is a whole-wheat loaf with both rolled and steel-cut (pinhead) oats, and does not have the hard crust that round soda breads can have. One reason is that the moist dough is baked at a lower temperature than free-form soda bread.

Provided by Martha Rose Shulman

Categories     breakfast, brunch, dinner, lunch, side dish

Time 1h

Yield 1 loaf, about 12 slices

Number Of Ingredients 9

Soft butter for the bread pan
125 grams (approximately 1 cup) whole-wheat flour
62 grams (approximately 1/2 cup) unbleached all-purpose or bread flour
25 grams (2 rounded tablespoons) steel-cut oats, either regular or quick-cooking
40 grams (approximately 1/3 cup) rolled oats
8 grams (approximately 2 teaspoons, tightly packed) brown sugar
3.5 grams (1/2 teaspoon) salt
10 grams (2 teaspoons) baking soda, sifted
290 grams (approximately 1 1/4 cups) buttermilk

Steps:

  • Preheat oven to 350 degrees. Butter an 8 1/2 x 4 1/2 x 2 1/2-inch bread pan.
  • In a large bowl, mix together flours, steel-cut oats, rolled oats, brown sugar, salt and sifted baking soda. Mix well with your hands.
  • Make a well in the center of flour mixture. Pour in buttermilk. Working from the center of the bowl in concentric clockwise circles, with fingers outstretched, stir buttermilk into flour mixture. (You can use a rubber spatula instead if you don't like getting dough on your hands.) This should take about a half a minute at most. Dough will be quite moist. Use a rubber spatula to scrape into bread pan and smooth out the dough to fill pan evenly ( the pan will be filled only about halfway.)
  • Place in the oven and bake 40 minutes, until dark brown and a tester inserted comes out clean. Remove from pan and cool on a rack.

Nutrition Facts : @context http, Calories 182, UnsaturatedFat 1 gram, Carbohydrate 33 grams, Fat 3 grams, Fiber 3 grams, Protein 7 grams, SaturatedFat 1 gram, Sodium 549 milligrams, Sugar 4 grams, TransFat 0 grams

GRANDMA'S OATMEAL BREAD



Grandma's Oatmeal Bread image

My grandmother made this bread for special occasions, and it's remained a family favorite. The aroma of it always brings hungry appetites to the table. -Marcia Hostetter, Canton, New York

Provided by Taste of Home

Time 55m

Yield 2 loaves (8 slices each).

Number Of Ingredients 10

1-1/2 cups boiling water
1 tablespoon butter
2 teaspoons salt
1/2 cup sugar
1 cup old-fashioned oats
2 packages (1/4 ounce each) active dry yeast
3/4 cup warm water (110° to 115°)
1/4 cup molasses
1/4 cup packed brown sugar
6 to 6-1/2 cups all-purpose flour, divided

Steps:

  • In a small bowl, combine the boiling water, butter, salt and sugar. Stir in oats; cool to lukewarm. In a large bowl, dissolve yeast in warm water. Stir in the molasses, brown sugar and 1 cup flour. Beat until smooth. Stir in oat mixture and enough remaining flour to make a stiff dough. , Turn out onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/2 hours. , Punch dough down. Turn onto a lightly floured surface; divide in half. Shape each portion into a ball. Cover and let rest for 10 minutes; Shape into loaves. Place in 2 greased 9x5-in. loaf pans. Cover and let rise until nearly doubled, about 1 hour. , Bake at 375° for 30-35 minutes (cover loosely with foil if top browns too quickly). Remove from pans to wire racks to cool.

Nutrition Facts : Calories 247 calories, Fat 2g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 307mg sodium, Carbohydrate 52g carbohydrate (13g sugars, Fiber 2g fiber), Protein 6g protein.

Tips:

  • Use old-fashioned oats. They provide a heartier texture and more nutrients than quick oats.
  • Soak the oats overnight. This helps to soften them and makes them easier to digest.
  • Use a combination of flours. This gives the bread a more complex flavor and texture.
  • Add molasses for a rich, sweet flavor.
  • Use buttermilk for a tangy flavor.
  • Let the bread cool completely before slicing it. This helps to prevent it from crumbling.

Conclusion:

Oatmeal brown bread is a delicious and nutritious bread that is perfect for breakfast, lunch, or dinner. It is easy to make and can be customized to your liking. With a few simple tips, you can make the best oatmeal brown bread ever.

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