Name: Whole Wheat Oatmeal Bread
Prep time: 25 min
Cook time: 25 min
Total time: 3 h 20 min
Cuisine: American
Ingredients: 2¼ teaspoons dry active yeast (or instant yeast); 1 tablespoon granulated sugar; ½ cup warm water (110°F); 1 cup whole milk (110°F); 4 tablespoons unsalted butter, melted; ¼ cup light brown sugar; ¼ cup honey; 1 cup old-fashioned oats; 1¾ cups whole wheat flour; 1 teaspoon fine sea salt; 1¾ to 2¼ cups bread flour (or all-purpose flour); Optional: extra oats for topping

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Soft, hearty, and slightly sweet, this whole wheat oatmeal bread is the perfect homemade loaf I turn to for everything from sandwiches to simple toast. With its tender crumb and wholesome ingredients, it never fails to make the kitchen smell amazing.

Why You’ll Love This Recipe

I love this bread because it brings together the nutty flavor of whole wheat and the chewy texture of oats in a beautifully soft loaf. It’s naturally sweetened with honey and brown sugar, making it perfect for breakfast or lunch. Plus, making two loaves means I can freeze one for later or share with someone I care about.

Whole Wheat Oatmeal Bread

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 1/4 teaspoons dry active yeast (or instant yeast)
1 tablespoon granulated sugar
1/2 cup warm water (110°F)
1 cup whole milk (110°F)
4 tablespoons unsalted butter, melted
1/4 cup light brown sugar
1/4 cup honey
1 cup old-fashioned oats
1 3/4 cups whole wheat flour
1 teaspoon fine sea salt
1 3/4 to 2 1/4 cups bread flour (or all-purpose flour)

Directions

In a large bowl or stand mixer, I stir together the yeast, sugar, and warm water. I let it sit for 5 minutes until foamy.
I add the warm milk, melted butter, brown sugar, honey, and oats, stirring until everything is well combined.
I mix in the whole wheat flour and salt, scraping the bowl as needed.
I gradually add bread flour, 1/3 cup at a time, mixing until a soft dough forms and pulls away from the sides of the bowl.
I increase the speed to medium-high and knead the dough for 8 minutes until it’s smooth and elastic.
I lightly oil a large bowl, transfer the dough to it, cover it, and let it rise in a warm place for about 2 hours or until doubled in size.
I grease and line two 8.5×4.5″ or 9×5″ loaf pans with parchment paper.
I divide the dough in half, flatten each piece into an 8×12″ rectangle, pressing out any air bubbles.
I roll each rectangle from the short end and pinch the seams to seal, then place them seam-side down into the prepared pans.
I optionally sprinkle the tops with oats, then cover and let them rise for another 45 minutes to 1 hour until doubled.
I preheat the oven to 375°F about 10 minutes before baking.
I bake the loaves for 25–30 minutes, tenting with foil if they brown too quickly, until the internal temperature reaches 210°F.
I cool the loaves for at least 20 minutes before slicing and serving. I like it best with butter, jam, or as sandwich bread.

Servings and timing

Prep Time: 25 minutes
Cooking Time: 25 minutes
Total Time: 3 hours 20 minutes
Servings: 32 slices
Calories: 90 kcal per slice

Variations

Sometimes I add sunflower or flax seeds to the dough for extra texture and nutrition. I also like using maple syrup instead of honey for a different kind of sweetness. For a savory version, I mix in chopped herbs like rosemary or thyme.

Storage/reheating

I store this bread tightly wrapped at room temperature for up to 3 days. For longer storage, I freeze individual slices or whole loaves and thaw them as needed. To reheat, I toast slices or warm them gently in the oven.

FAQs

Can I use only whole wheat flour?

I’ve tried it, but using only whole wheat flour makes the bread denser. I prefer a mix with bread flour for a lighter texture.

Can I use quick oats instead of old-fashioned oats?

Yes, quick oats work, but I find they blend more into the dough and provide less texture than old-fashioned oats.

Can I make this dough by hand?

Absolutely. I just mix and knead the dough by hand on a floured surface, adding flour as needed until it’s smooth and elastic.

How do I know when the bread is done?

I check that the tops are golden and use a thermometer to ensure the internal temperature hits 210°F.

What’s the best way to freeze this bread?

I slice the cooled loaf, wrap the slices individually or together, and freeze them. I toast or thaw as needed.

Conclusion

This Whole Wheat Oatmeal Bread is one of the most reliable and satisfying loaves I make at home. It’s hearty, slightly sweet, and versatile enough to pair with almost anything. Whether I’m enjoying it fresh or from the freezer, it always hits the spot.