Alicia's Oatmeal Bread

comments: 63


I've been playing with recipes ever since you so nicely shared yours with me a couple of weeks ago. I made four or five of the recipes, and then came up with one that combines a little something from each of them and the rising/baking method I learned (and modified a bit) from the awesome awesome awesome awesome River Cottage Family Cookbook and use for my own loaves. I have been making a loaf of this every couple of days for our sandwiches and toast. In fact [munch munch] I'm eating a piece of toast with a weensy bit of spun honey right now as we speak and . . . hold on [puts toast down] . . . mmm [brushes off hands] . . . yum. Good. I love it. Okay. Here's mine.


Alicia's Version of Oatmeal Bread

1 1/4 c. warm water (110 degrees F)
2 tablespoons packed brown sugar
1 packet  or 2 1/4 teaspoons active dry yeast
2 1/2 c. all-purpose or bread flour
1 c. whole-wheat  flour
3/4 c. rolled oats
2 teaspoons salt
2 tablespoons soft butter or olive oil

In a large (2 cup) measuring cup, add brown sugar to warm water. Stir to dissolve. Add yeast and stir, then set the timer for 5 minutes so the yeast can proof. While that's happening, stir the all-purpose flour, wheat flour, oats, salt, and butter or oil together in a large bowl (or the bowl of a KitchenAid mixer with the bread hook attached). When the yeast has proofed, add the yeasty-sugary water to the flour mixture a bit at a time and work it all together until you have a shaggy lump of dough. Knead, either by hand on a floured board or by KitchenAid, for 10 minutes.

Shape the dough into a ball, put it back in the bowl, cover it with a damp dishtowel, and leave it to rise in a warm place for 1 1/2 hours. It should double in size. Punch it down, then knead it a few times on a floured board, then shape it into a long sausage shape and stick it in a 9" x 5" well-oiled loaf pan. Cover it with the dishtowel again and let it rise for 1/2 hour. Preheat the oven to 450 degrees F. Place the pan in the oven and set the timer for 10 minutes. After 10 minutes, turn the oven down to 400 degrees F. Set the timer for another 15 minutes (if it's getting too dark put a piece of tinfoil loosely over it). Take the bread out and turn it out of its pan and tap it on its bottom. If it sounds hollow, it's done! Let it cool on a wire rack and then make a turkey sandwich with it and watch Judge Judy. That's what I do, anyway. I'm totally into all things courtroom now.


Thank you for sharing your recipe! I think I can smell it all the way across the country!

We had really warm weather for a couple weeks mid to high 40's and I thought SPRING, then two days ago it started snowing and now it looks like a Christmas card outside. I pulled out your felt patterns and baked some pumpkin bread today. Your bread looks so good and it's freezing so, thank you for posting the recipe.

Thank you for all the research and this great looking recipe!
- Lee

This is a great post…I`m bookmarking this already...

Thanks for sharing your recipe! I hope to try it out tomorrow :) We love your mom's thumbprint cookies and they are the hands down favorite for my daughter :)

oooh thank you... I must try this. Think I will tomorrow. Today sewing on Emma's tent. All gloomy and misty around here so tomorrow will be good for the smell of homeade bread throughout the house

Looks delicious. I'm severly allergic to honey. Do you have any ideas for a good substitution?
Thanks, Cyndy

Thanks for sharing your bread recipe. I keep meanin to try making bread, but am totally intimidated!

PS - Judge Judy watching is my secret and shameful TV luxury...glad to know that I'm not the only one! Remember Judge Wapner???

I made your yummy bread today. It turned out beautifully and tastes great! Thanks for the recipe.

Thank you for sharing this recipe! I just made a loaf and it is awesome. My husband says I need to make more - now.

IMO, the only real way to tell if bread is done is to use an instant-read thermometer. If the bread reads 195 to 205 it is done. I never could tell whether the loaf sounded hollow and would get all kinds of results from under- to over-done. Now I always have perfect bread.

Hrm, I really want to try this. I've wanted to make bread for so long but I'm so scared of it. The whole yeast thing and temperature taking of the water (I know this is a stupid question, but what kind of thermometer do you use for that?). I have a totally schizo oven that runs anywhere from 75 to 125 degrees above where I set it. And I have no kitchen aid, or otherwise branded, mixer. But still I think I should try this. Some day when I have nothing else to do, so I will be able to concentrate on it very hard. Yes, yes.

Thank you for sharing! I'm going to give this one a try.

Very similar ingredients to my staple loaf that I make every second day. Though it looks very different, mine is a dense grainy kind of bread, which is how I generally like my bread - mmm, sliced thinly and toasted,yum.
But I think today I shall be giving yours a go, it might be nice to alternate for a bit of variation - this looks like it would be lovely for sandwiches.
(My loaf is a no knead wholemeal one, if you're interested it's in the sidebar on my blog)

I'm so excited to have found your blog! Your bread looks wonderful " she says this as she wipes the drool" lol.I hope you don't mind..i added the recipe to my blog and added your link. I love your blog and will be a follower for sure. Thanks so much for sharing.


oh alicia paulson the way you knit a story together stitch by stitch almost always feels like poetry. and almost always moves me in the deepest way. and also. makes me want to learn to knit. bad.

ah crap. i posted my comment in the wrong doggone post. i meant to put it in the KNITTING post. i smelled bread baking and got distracted.

Alicia, thank you so much for the recipe. I couldn't resist much longer (your pictures really seal the deal!) so I made a loaf this afternoon. It is so wonderful and this brings me one step closer to my goal of eliminating as many processed foods as possible. I've already eaten one slice with some butter and honey. Mmmmm...

How Funny is this.... I watched my first River Cottage Show on Sundance and was gonna blog about it tomorrow.....
and then I saw this bread post...
how funny- I am not the only one with River Cottage on the brain.

Hi Alicia,
So this is my first comment and it is totally unrelated to that beautiful-looking bread, which I fully plan to make. I just wanted to say that I started reading Posie a couple of months ago after doing a google search for "cozy warm happy things." Your blog was the only result that was remotely cozy, warm, or happy (abundantly so!), and it has been such a comfort to me ever since. I'm in that post-college malaise of working in a homey retail store while trying to figure out what the hell one does with a degree in Ecological Anthropology (work in retail, I suppose?), and filling the voids in my life with all manner of domestic crafts. Not only have you have helped me realize that I needn't despair if my yarn-working skills leave much to be desired at this time of life, but reading about your projects and daily goings on fills me with hope for the sort of future I can make for myself. I so often think that I should just give up and do something practical, but you seem to have made a life out of doing what you love. You are an inspiration! I just wanted you to know.

I just made it...and it's the first edible (also delicious)bread I have made in my whole life! It rose very quickly though- we're having a bit of a heat wave here in Sydney.
Thank you so much for sharing that recipe.

Made the your recipe this weekend. Very satisfying and fun. Thanks so much!

i can't wait to try your recipe, alicia. it looks fabulous. i've been looking for a new recipe for a sandwich loaf.

I made it!! And it was sooo good. I could have ate the whole loaf by myself. :) Thanks so much for sharing!


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About Alicia Paulson


My name is Alicia Paulson
and I love to make things. I live with my husband and daughter in Portland, Oregon, and design sewing, embroidery, knitting, and crochet patterns. See more about me at




Since August of 2011 I've been using a Canon EOS 60D with an EF 18-200mm kit lens and an EF 100mm f/2.8 Macro lens.