Oatmeal Batter Bread 12.000

Deb Lindsey for The Washington Post

Dec 18, 2013

This bread is easy to make, needs only a single rise and is remarkably low in fat.

Make Ahead: The dough needs to rise for at least 1 hour. The bread can be kept in a plastic bag at room temperature for 3 days or frozen for up to 1 month.


When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 12 servings; one 1-pound loaf

  • 1 cup warm whole or 2 percent milk (105 to 115 degrees)
  • 1/4 cup honey or packed light brown sugar
  • 1 packet (1/4 ounce) active dry yeast
  • 1 3/4 cups all-purpose flour
  • 1 large egg, lightly beaten
  • 1 tablespoon vegetable oil
  • 1/2 teaspoon kosher salt
  • 3/4 cup whole-wheat flour
  • 1/2 cup old-fashioned rolled oats or steel-cut oats (do not use quick-cooking oats), plus more for optional garnish


Combine the milk, honey or brown sugar and the yeast in the bowl of stand mixer or a mixing bowl, stirring until the yeast has dissolved. Let the mixture rest for 5 minutes.

Grease an 8-by-4-by-2-inch loaf pan with cooking oil spray.

Add the all-purpose flour, egg, oil and salt to the yeast mixture. Beat on low speed until combined, stopping to scrape down the sides of the bowl as needed. Increase the speed to high; beat for 3 minutes. Stop to scrape down the sides of the bowl. The dough will be very sticky.

Use a wooden spoon to stir in the whole-wheat flour and oats until well incorporated; this will take some arm strength. Transfer the batter to the loaf pan, spreading it evenly. Cover, and set it in a warm place to rise for at least 1 hour or until doubled in size.

Preheat the oven to 350 degrees.

Uncover the loaf pan; sprinkle the bread with some oatmeal, if desired. Bake for about 15 minutes, then tent loosely with aluminum foil. Bake for 20 to 25 minutes or until the bread sounds hollow when lightly tapped.

Uncover; immediately transfer the bread (in the loaf pan) to a wire rack to cool for at least 20 minutes before serving, or cool completely before storing.

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Recipe Source

Adapted from "Better Homes and Gardens: 365 Comfort Foods," from Better Homes and Gardens (Houghton Mifflin Harcourt (2014).

Tested by Amy C. Kim.

E-mail questions to the Food Section.

E-mail questions to the Food Section at food@washpost.com.