Rolled Oats Bread

This oat bread uses a generous ratio of rolled oats to flour, producing a loaf with real oat flavor and a soft, almost cake-like crumb. Sweetened condensed milk and corn syrup add moisture and a gentle sweetness that keeps the bread tender for days.

The hour-long soak is where this recipe sets itself apart. Pouring boiling water mixed with condensed milk over the oats softens them completely, so they blend into the dough rather than sitting in it as hard, dry flakes. Skipping that rest or cutting it short leaves you with a gritty texture.

This is a no-knead batter bread. You beat it vigorously instead of kneading, let it rise, beat it again, then pour it into the pan for a second rise. The result is a looser, more open crumb than a kneaded loaf, but with a satisfying chew from all those oats.

Pro Tips

• Make sure the oat mixture has cooled to lukewarm before adding the yeast. Compressed yeast dies above 95°F (35°C), and that boiling water will kill it instantly if you rush.
• Beat the batter hard after each rise. This redistributes the yeast and pops large air bubbles for a more even crumb.
• Oil the pan generously. The high sugar content in this dough means it sticks more than a plain bread would.
• Test doneness by tapping the bottom of the loaf. It should sound hollow when fully baked through.

Variations

• Replace corn syrup with honey or maple syrup for a different sweetness profile.
• Stir in a handful of raisins or dried cranberries after the first rise for a breakfast bread.
• Use half whole wheat flour for a heartier, nuttier loaf.