Oatmeal Bread

Published on January 25, 2013


3 c flour, Butte Creek Mill Flour
1 c  Butte Creek old fashioned
2 1/4 tsp yeast, active dry
1 1/4 c milk
1 Tbs butter, salted
1/4 c honey
1 tsp salt
2 eggs
2 Tbs oats, for topping


In the bowl of your stand mixer fitted with the paddle attachment add 1 1/2 c flour, oats, yeast and salt, stir to combine. In a small saucepan or a microwave safe bowl add the milk, butter and honey, heat until warm and butter is mostly melted. Add the milk mixture to the flour. Add one egg and one egg yolk, separating the white for later. Beat the mixture on low for 30 seconds, scrape down the bowl and beat on high for 3 minutes. Remove the paddle attachment and stir in the remaining 1 1/2 c flour with a wooden spoon, until smooth. Cover and let rise in a warm oven for 1-1 1/2 hours. Spray a 2 quart casserole pan and sprinkle in 1 Tbs of oats, transfer the dough into the prepared dish and cover to rise an additional 30-45 minutes. Preheat your oven to 350º. Beat the reserved egg white and brush over the dough, sprinkle the remaining 1 Tbs of oats. Bake for 45-50 minutes until golden, remove carefully and cool 15 minutes in the pan and then turn out onto a clean surface and cool completely. Slice and serve.


  1. Alice Ross on 2014 at 2:53 pm

    What kind of flour do you use in your oatmeal bread recipe. It doesn’t specify.