No bread machine, no mixer, no kneading, no previous baking experience – no problem! With this Easy Homemade Oat Bread Recipe you won’t need to buy industrial-made oat bread again. Enjoy the smell of fresh oat bread in your home all the time!
WHY YOU WILL LOVE OUR EASY HOMEMADE OAT BREAD RECIPE
- Easy Easy Easy – No kneading, no expensive mixers, no bread machines! No previous baking experience or knowledge is required to make this recipe. With minimal handling time and proofing time, it’s ready from start to finish in just one hour.
- Delicious – This bread has a golden, crunchy crust and a soft but dense texture inside. The taste is mild and slightly nutty.
- Affordable – Making homemade bread is more cost-effective than buying industrial, store-bought bread.
- The Scent! – The smell of freshly baked bread in the home is so comforting and addictive!
- Versatile – You can enjoy this easy homemade oat bread in many ways. My two favourite shapes are as a traditional sandwich loaf or letting it cook naturally on a baking sheet in an oblong shape. It doesn’t get very puffy this way but it makes for a very wide loaf. Add your favourite extras into the dough like sunflower seeds, chopped nuts, or dried, chopped fruit.
- Preservative-free – Storebought bread is packed with added artificial preservatives, giving it a longer shelf life. I love the simplicity of this recipe and the ingredient list.
CLICK HERE FOR THE INSTRUCTIONAL VIDEO ON YOUTUBE
CLICK HERE FOR THE INSTRUCTIONAL VIDEO ON TIKTOK
WHY ADD OATS TO HOMEMADE BREAD?
Oat bread is a healthier alternative to traditional white bread. If you eat white bread anyway, why not add extra fibre and protein to your diet without substantially changing the taste? Oats contain many beneficial nutrients that play important roles in your body and overall health. There are numerous health benefits related to oats and adding them to your bread is an effortless way to improve your diet.
INGREDIENTS FOR EASY HOMEMADE OAT BREAD
- 3 cups all-purpose white flour
- 1½ cups oat flakes
- 1 tbsp sugar
- 1 tsp sea salt
- 2¼ tsp instant yeast (1 small package)
- 2 cups warm water
- 1 tbsp extra virgin olive oil
GLAZE
- 1 tbsp milk or dairy-free milk alternative
- 1 tbsp extra virgin olive oil
STEP-BY-STEP INSTRUCTIONS – TWO DIFFERENT WAYS
METHOD #1 – BAKING SHEET FREE-FORM, WIDE AND SLIGHTLY FLAT
Add flour, oats, sugar, sea salt, and yeast to a large metal bowl and mix with a large spoon. Add warm water and olive oil. Mix gently until combined, careful not to overmix.
Cover with a towel or sheet and let sit for 20 minutes.
Preheat oven to 200c.
Scoop dough onto a baking sheet covered in parchment paper, shaping it into an oblong form (see photos). Do not try to shape the dough with your hands, as it will be slightly wet and sticky. Let it sit for 10 minutes. Combine milk or dairy-free milk alternative and extra virgin olive oil in a small bowl. Gently brush this glaze over the top of the bread.
Bake for approximately 20-30 minutes until golden, hard, and puffed. Check that the bottom has taken some colour. Carefully remove from pan and let cool on wire rack.
Allow the bread to fully cool before slicing. If you prefer to eat it warm, then you can rip a chunk with your hands and enjoy it nice and warm, straight from the oven.
METHOD #2 – TRADITIONAL SANDWICH LOAF
Add flour, oats, sugar, sea salt, and yeast to a large metal bowl and mix with a large spoon. Add warm water and olive oil. Mix gently until combined, careful not to overmix.
Add dough to a bread loaf baking pan that is lined with parchment paper. Let it sit for 20 minutes.
Preheat oven to 200c.
Let it sit for another 10 minutes. Combine milk or dairy-free milk alternative and extra virgin olive oil in a small bowl. Gently brush this glaze over the top of the bread.
Bake for approximately 25-30 minutes until golden, hard, and puffed. Check that the bottom has taken some colour. Carefully remove from pan and let cool on wire rack.
Allow the bread to fully cool before slicing it for clean slices, or if you’re not bothered by this, enjoy it while nice and warm and fresh out of the oven.
SERVING SUGGESTIONS
Serve Easy Homemade Oat Bread any way that you like. Use it in sandwiches or as an accompaniment to a meal. The three most common ways we serve it in our home are:
- as sandwich bread
- drizzled with Greek honey and sprinkled with cinnamon
- grilled (in a panini press) and drizzled with extra virgin olive oil and sprinkled with oregano and salt
- grilled and smothered with my Greek Eggplant Dip Recipe (Melitzanosalata)
ALLERGY INFORMATION FOR OAT BREAD
Our Homemade Oat Bread recipe is:
- Dairy-free (when using dairy-free milk on the glaze)
- Egg-free
- Nut-free
- Peanut-free
- Soy-free
- Sesame-free
- Fish-free
- Crustacean-free
- Celery-free
- Mustard-free
HOW TO STORE HOMEMADE OAT BREAD
This Easy Homemade Oat Bread is best eaten within 3 days of baking.
Fresh bread stays best when it is not sliced, so only slice pieces that you will be using on the spot.
Store in a bread box, linen bread bag, or wrapped in a clean dish towel. Storing fresh homemade bread in a plastic bag will soften the bread to an unpleasant texture so the above methods are preferred.
Do not store homemade bread in the refrigerator because it quickly turns the texture hard and stale.
TRY THESE DELICIOUS GREEK RECIPES NEXT!
CLICK HERE FOR THE INSTRUCTIONAL VIDEO ON YOUTUBE
CLICK HERE FOR THE INSTRUCTIONAL VIDEO ON TIKTOK
If you loved this recipe – please let us know what you think in the comments… and please share!!
EASY HOMEMADE OAT BREAD RECIPE
Ingredients
- 3 cups all-purpose flour
- 1½ cups oat flakes
- 1 tbsp sugar
- 1 tsp sea salt
- 2¼ tsp instant yeast (one small package)
- 2 cups warm water
- 1 tbsp extra virgin olive oil
Glaze
- 1 tbsp extra virgin olive oil
- 1 tbsp milk or milk alternative
Instructions
METHOD #1 – BAKING SHEET FREE-FORM, WIDE AND SLIGHTLY FLAT
- Add flour, oats, sugar, sea salt, and yeast to a large metal bowl and mix with a large spoon. Add warm water and olive oil. Mix gently until combined, careful not to overmix.
- Cover with a towel or sheet and let sit for 20 minutes.
- Preheat oven to 200c.
- Scoop dough onto a baking sheet covered in parchment paper, shaping it into an oblong form. Do not try to shape the dough with your hands, as it will be slightly wet and sticky. Let it sit for 10 minutes. Combine milk or dairy-free milk alternative and extra virgin olive oil in a small bowl. Gently brush this glaze over the top of the bread.
- Bake for approximately 20-30 minutes until golden, hard, and puffed. Check that the bottom has taken some colour. Carefully remove from pan and let cool on wire rack.
- Allow the bread to fully cool before slicing. If you prefer to eat it warm, then you can rip a chunk with your hands and enjoy it nice and warm, straight from the oven.
METHOD #2 – TRADITIONAL SANDWICH LOAF
- Add flour, oats, sugar, sea salt, and yeast to a large metal bowl and mix with a large spoon. Add warm water and olive oil. Mix gently until combined, careful not to overmix.
- Add dough to a bread loaf baking pan lined with parchment paper. Let it sit for 20 minutes.
- Preheat oven to 200c.
- Combine milk or dairy-free milk alternative and extra virgin olive oil in a small bowl. Gently brush this glaze over the top of the bread.
- Bake for approximately 25-30 minutes until golden, hard, and puffed. Check that the bottom has taken some colour. Carefully remove from pan and let cool on wire rack.
- Allow the bread to fully cool before slicing it for clean slices, or if you're not bothered by this enjoy it while nice and warm, fresh out of the oven.
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