Oatmeal Batter Bread
Discover the wholesome comfort of Oatmeal Batter Bread, a no-knead recipe that's as easy to prepare as it is satisfying to eat. Made with hearty rolled oats softened in boiling water, this bread boasts a tender crumb and a subtly sweet flavor thanks to a touch of honey. Unlike traditional yeast breads, the batter requires minimal effort—just mix, pour, and let it rise in a loaf pan for a fuss-free experience. A hint of melted butter adds richness, while the fluffy texture makes it perfect for breakfast toast, hearty sandwiches, or as a simple side to soups and stews. Ready in under an hour with only 20 minutes of prep, this beginner-friendly bread recipe is a must-try for anyone craving homemade baked goods with rustic charm.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup rolled oats
- 2 cups boiling water
- 1 packet (2 1/4 teaspoons) active dry yeast
- 0.5 cup warm water
- 0.25 cup honey
- 1 teaspoon salt
- 3 cups all-purpose flour
- 2 tablespoons unsalted butter
Instructions
In a medium bowl, combine rolled oats and boiling water. Stir and let sit for 10 minutes to soften and cool slightly.
In a small bowl, dissolve the active dry yeast in the warm water (110°F). Let sit for 5 minutes until foamy.
In a large mixing bowl, combine the softened oats, dissolved yeast mixture, honey, and salt. Mix well.
Gradually add the all-purpose flour, 1 cup at a time, mixing well after each addition, until a thick batter forms.
Stir in the melted butter to create a smooth and cohesive batter. The mixture will be thick but not as firm as traditional bread dough.
Grease a 9x5-inch loaf pan and pour the batter into the prepared pan, spreading it evenly.
Cover the loaf pan with a clean kitchen towel and let the batter rise for 30 minutes in a warm, draft-free spot. It should nearly double in volume.
Preheat the oven to 375°F while the batter is rising.
Once risen, bake the bread in the preheated oven for 35-40 minutes or until the top is golden brown and a toothpick inserted into the center comes out clean.
Remove the bread from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Slice and serve warm or at room temperature. Store leftovers in an airtight container for up to 3 days.
Nutrition Facts
Calories |
2032 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.4 g | 43% | |
| Saturated Fat | 15.5 g | 78% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 62 mg | 21% | |
| Sodium | 2378 mg | 103% | |
| Total Carbohydrate | 380.3 g | 138% | |
| Dietary Fiber | 19.8 g | 71% | |
| Total Sugars | 49.6 g | ||
| Protein | 54.1 g | 108% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 104 mg | 8% | |
| Iron | 21.1 mg | 117% | |
| Potassium | 912 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
