Herbed Oatmeal Bread
This post may contain affiliate links. Read our disclosure policy.
As many of you know I have a love affair with bread. Very rarely do I meet a bread that I don’t like. Here is another great one to add to the list. I found this Herbed Oatmeal Bread from Leigh Anne over at Your Home Based Mom. Leigh Anne is another foodie that I love to follow.
This bread is fabulous. It is moist and dense. It also gets a little chewiness from the oatmeal. I did find that this bread is best eaten the same day you make it. I also was excellent for dipping in soup. It does take a little over 1 1/2 hours to make, but it is so worth it. Besides, most of that time is letting the dough sit or rise. Yum! Make some of this the next time you have soup. You will enjoy it.
Ingredients to Make Herbed Oatmeal Bread
- WATER
- ROLLED OATS (AKA OLD-FASHIONED OATS)
- BUTTER
- ALL-PURPOSE FLOUR
- SUGAR
- SALT
- ACTIVE DRY YEAST
- EGG
- GRATED PARMESAN CHEESE
- DRIED BASIL LEAVES
- DRIED OREGANO LEAVES
- GARLIC POWDER
- BUTTER
Instructions to Make Herbed Oatmeal Pan Bread
To make this delicious herbed oatmeal bread, start by bringing water to a boil in a medium saucepan. Stir in the rolled oats, remove the pan from heat, and mix in 3 tablespoons of butter. Let the mixture cool until it reaches between 120 and 130°F.
In a large mixing bowl, combine 1 1/2 cups flour, sugar, salt, and yeast. Add the cooled oat mixture and the egg, blending on low speed until just moistened. Then, increase to medium speed and beat for 3 minutes. By hand, gradually stir in an additional 1 3/4 to 2 cups of flour to form a stiff dough. Knead the dough by hand for about 5 minutes until it’s smooth and elastic. Cover with a towel and let it rest for 15 minutes.
Lightly grease a 13×9-inch pan. Punch down the dough to remove any air bubbles, then press it evenly into the pan. Using a sharp knife, score the dough with diagonal cuts 1 1/2 inches apart, creating a diamond pattern. Cover the pan loosely with greased plastic wrap and a cloth towel, and let the dough rise in a warm place (80-95°F) until doubled in size, about 45 minutes.
Preheat the oven to 375°F. Uncover the dough and redefine the cuts by poking the knife tip into the slits without pulling the knife through. In a small bowl, combine the Parmesan cheese, basil, oregano, and garlic powder. Drizzle 4 tablespoons of melted butter over the dough.
Bake the bread for 15 minutes, then brush bread with the remaining 2 tablespoons of the melted butter and sprinkle with the cheese mixture. Continue baking for an additional 10 to 15 minutes, until golden brown. Serve warm or let it cool to enjoy later!
Frequently Asked Questions
Can I use quick oats instead of rolled oats?
For best results, use rolled oats as they give the bread a better texture and chewiness. Quick oats might work, but they may create a slightly different, softer texture.
Do I need a stand mixer, or can I mix this by hand?
A stand mixer makes the mixing process easier, but you can definitely mix by hand. Just make sure to knead the dough until it’s smooth and elastic, which usually takes about 5-8 minutes.
Can I make this bread ahead of time?
Yes, you can bake the bread a day or two in advance. Store it in an airtight container at room temperature, or freeze it for longer storage. Reheat before serving if you’d like it warm.
What is the purpose of cutting the diamond pattern on top of the bread?
Scoring the bread helps it bake evenly and allows for more even expansion in the oven. It also gives the bread a decorative, bakery-style look.
Can I substitute another cheese for Parmesan?
Yes, Romano or Asiago cheese can work as substitutes. Just make sure it’s a hard, finely grated cheese to achieve the same flavor and texture.
What other herbs can I add to the topping?
You can experiment with rosemary, thyme, or Italian seasoning in addition to or in place of the basil and oregano. Adjust to your taste for a customized flavor.
How should I store leftovers?
Store leftover bread in an airtight container at room temperature for up to 2 days. For longer storage, freeze individual slices or the whole loaf, wrapped tightly in plastic wrap, for up to a month.
FOR MORE RECIPES LIKE THIS, TRY:
Herbed Oatmeal Bread
Real Mom Kitchen
Equipment
Ingredients
- 2 cup water
- 1 cup rolled oats
- 3 Tbsp butter
- 3 ¾ to 4 ¾ cup all-purpose flour
- ¼ cup sugar
- 2 tsp salt
- 2 pkgs active dry yeast
- 1 egg
- 1 Tbsp grated Parmesan cheese
- 1 tsp dried basil leaves
- ½ tsp dried oregano leaves
- ½ tsp garlic powder
- 6 Tbsp butter melted
Instructions
- Bring water to a boil in a medium saucepan; stir in rolled oats. Remove from heat; stir in 3 tablespoons butter. Cool to 120 to 130 degrees F.
- In large bowl, combine 1 1/2 cups flour, sugar, salt and yeast; mix well. Add rolled oats mixture and egg; blend at low speed until moistened. Beat 3 minutes at medium speed.
- By hand, stir in an additional 1 3/4 cups to 1 1/2 cups flour to form stiff dough. Continue to mix the dough until smooth and elastic – about 5 minutes. Cover with a towel and let rest for 15 minutes.
- Grease 13 x 9-inch pan. *Punch down dough several times to remove all air bubbles. Press into greased pan. Using very sharp knife, cut diagonal lines 1 1/2 inches apart, cutting completely through dough. Repeat in opposite direction creating diamond pattern. Cover loosely with greased plastic wrap and cloth towel.
- Let rise in warm place (80 to 95 degrees F) until light and doubled in size, about 45 minutes.
- Heat oven to 375 degrees F. Uncover dough. Redefine cuts by poking tip of knife into cuts until knife hits bottom of pan; do not pull knife through dough.
- In small bowl, combine Parmesan cheese, basil, oregano and garlic powder; mix well. Set aside.
- Spoon 4 tablespoon of the butter over cut dough.
- Bake at 375 degrees F for 15 minutes. Brush remaining 2 tablespoons butter over bread. Sprinkle with Parmesan cheese-herb mixture. Bake for an additional 10 to 15 minutes or until golden brown. Serve warm or cool.
Nutrition
