Oatmeal Milk Bread

Fresh homemade bread is one of life’s simple pleasures! One taste of this hearty sandwich loaf, and you’ll never want to buy bread from the store again.

Oatmeal Milk Bread

Dave Palmer
This high rising bread is hearty yet soft! It's an excellent way to get in some heart-healthy oats without having it as a hot cereal or a cookie.
5 from 1 vote
Prep Time 20 minutes
Cook Time 35 minutes
Proof Time 1 hour
Total Time 1 hour 55 minutes
Course Anytime Food
Cuisine Universal
Servings 1 loaf
Calories 163 kcal


Stand Mixer with dough hook


  • 2 ½ cups bread flour
  • ¾ cup old-fashioned rolled oats
  • 2 tsp instant yeast
  • 2 ¼ tbsp light brown sugar
  • 1 ⅛ tsp salt
  • 1 ½ tbsp butter
  • 1 egg yolk
  • 1 cup whole milk

Bread Topping

  • 1 egg white
  • 2 tbsp old-fashioned rolled oats



  • Measure out approximately 1 tbsp (15g) per cup (240g) of flour in the recipe (round up... 2 ½ cups = 3 tbsp for instance) and half of the liquid into a sauce pan.
  • Cook over medium-low heat; stirring constantly until trails are visible. It will look like mashed potatoes when it's done.
  • Remove from heat and stir in the remaining liquid and allow to cool to at least 110 °F (120 °F+ will kill yeast!)

Bread Making

  • With a dough hook, stir all remaining dry ingredients together in a stand mixer then add the butter and egg yolk.
    NOTE: This can also be mixed by hand if you don't have a stand mixer.
  • Slowly add the tangzhong mixture to the dry ingredients.
  • Start out on a low speed until the dough begins to pull away from the sides of the bowl.
  • Knead the dough on a medium speed until it is relatively smooth, keeping in mind that the oats will add a rougher texture to the dough. It should still form a ball.
    NOTE: If you wish to knead by hand, don't be tempted to knead in more flour. It will be a little sticky at first, but will knead into a smooth dough... keep at it. This will probably take 10 minutes of kneading.

First Proof

  • In a warm spot (65 °F - 100 °F) cover and allow the dough to proof and double in size it should take about 30-35 mins

Second Proof

  • Expel most of the gas and shape into an 8 inch log, and place in a lightly greased standard loaf pan (8 ½ x 4 ½ inch).
  • Cover with a damp tea towel and allow to proof until it domes 1 inch over the top of the pan. This takes about 20-30 minutes typically.


  • Toward the end of your second proof, preheat the oven to 350 °F
  • Brush the top of the loaf with egg white (you won't need all of it) and sprinkle with additional oats if desired.
  • Bake the loaf for around 35 mins uncovered to an internal temperature of 190 °F. If you want a lighter color you may wish to tent lightly with foil when you reach your desired color. The loaf should sound hollow when tapped on the bottom after being removed from the baking pan.
  • Allow the loaf to cool completely before cutting for best final texture.


Serving: 1sliceCalories: 163kcalCarbohydrates: 27gProtein: 6gFat: 3gSaturated Fat: 2gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 22mgSodium: 244mgPotassium: 107mgFiber: 2gSugar: 3gVitamin A: 99IUVitamin C: 0.01mgCalcium: 37mgIron: 1mg
Keyword baking, bread, loaf, oatmeal, yeast
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AboutDave Palmer

Chef Dave Palmer was born in the Southeastern United States (AL), moved to Atlanta, GA as a kid, and rural Florida as an adult. After a successful six year run as owner/operator chef of Dave's Cafe & Gifts, his focus has shifted home to raise his four kids. Feeding them healthy whole foods, less processed junk, and sharing his kitchen creations so other can do the same have become his mantra. Let's get cooking!

Follow Chef Dave Palmer (@chefdavepalmer) on Instagram for photos of what's cooking now in his kitchen!