No Yeast Oat Bread! Soft, hearty bread that requires zero yeast and zero rising. It’s perfect for a grilled cheese, a sandwich or toasted with a bit of jelly.
Since our stay at home order began, getting bread has been a bit of challenge. This is primarily because of limits on purchasing bread. Which, is totally understandable to me.
But, our family of seven eat a whole bunch of bread and two loaves a week, at times, doesn’t last us very long. So, I’ve been making bread and came across this recipe. I’ve totally have fallen head over heels for it!
It’s really easy and requires zero knowledge of bread making. If you can stir stuff, you can make this bread. 👍 🍞
The Ingredients Needed:
- Old fashion oats
- Flour: Both whole wheat & white
- Baking powder + baking soda+ salt
- Honey
- Milk: I used almond milk for this bread and it turned out great. However, regular dairy milk is just fine.
- Egg
- Oil: A neutral-tasting oil ( canola, vegetable, sunflower)
- Yogurt: Plain. If you don’t have any available, vanilla can be used in place of it.
How to Make Your No Yeast Oat Bread:
First, mix your wet ingredients and stir in the old fashion oats. Then, let this mixture sit for 45 minutes. This will hydrate your oats.
In a separate bowl, mix together the dry ingredients. Once your 45 minutes are up, you are going to mix the wet ingredients with the dry ingredients.
OK–Important ➝ ➝ Don’t over mix your batter! You want to only mix it until everything is moist and no dry spots are left in the batter. If the batter is mixed too much, you can get a dense loaf of bread, which is, well, not good. If your batter is still a bit dry, add just a tad bit more milk..about a tablespoon at a time, to achieve a moister texture.
Baking: The baking time is 50-55 minutes. I found that my bread was browning quickly on the top before it was baked thoroughly. To avoid this, I would recommend checking the bread after 30-40 minutes and if it’s getting too dark, too quickly, tent the pan with a piece of foil. This will protect the top of the bread from burning and still bake it internally.
Enjoy!
No Yeast Oat Bread
No Yeast Oat Bread! Soft, hearty bread that requires zero yeast and zero rising. It's perfect for a grilled cheese, a sandwich or toasted with a bit of jelly.
Ingredients
- 1 cup plain yogurt
- 1 cup milk
- 1 egg
- 1/4 cup oil
- 1/4 cup honey
- 1 cup old fashion oats
- 1 1/3 cup whole wheat flour
- 1 cup flour
- 2 1/4 tsp baking powder
- 1/4 tsp baking soda
- 1 1/4 tsp salt
Instructions
- In a bowl, whisk together yogurt, milk, egg, oil and honey until fully combined. Stir in oats and mix to combined. Let the mixture sit for 45 minutes to hydrate the oats. While it's sitting, preheat oven to 375 degrees and grease a 9 inch loaf pan.
- In a separate bowl, whisk together both flours, baking powder, baking soda and salt. Stir the oats mixture into the flour mixture and mix gently. Only stir until the mixture is no longer dry. Over mixing can give you dense bread. If the mixture seems a bit dry, add just a bit of milk ( a tablespoon at a time) to get the dough a bit more moist.
- Spread the batter evenly into the prepared pan and top with a bit more oats. Bake for 50-55 minutes or until toothpick inserted comes out with a few moist crumbs. Check the bread after baking about 30 minutes and if it looks like it's getting too brown, tent the pan with foil to prevent burning.
- Let bread cool for 20 minutes before removing from pan, then, cool completely on a wire rack before slicing. Leftovers can be kept in refrigerator or freezer.
Notes
- adapted from Gemma's Bigger Bolder Baking
Nutrition Information:
Yield:
10 slicesServing Size:
1Amount Per Serving: Calories: 240Total Fat: 8gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 22mgSodium: 469mgCarbohydrates: 37gFiber: 3gSugar: 9gProtein: 7g
All information and tools presented and written within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on ourtableforseven.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate
Kathy
Sunday 3rd of December 2023
I'm just teaching myself how to cook and bake, and I tried your recipe. The first time, it came out a bit crumbly, so I experimented (though I don't really know what I'm doing--grin).
I used olive oil for the oil.
I used maple syrup for the honey.
I used Straus plain whole milk Greek yogurt (this seemed to make it more stable) than regular yogurt.
I reduced the salt to 1 tsp.
I added some walnuts.
This time, it came out better.
I don't really like using all-purpose flour, so next time I will try whole wheat pastry flour instead or oat flour (but I learned from experience that this flour doesn't rise).
Thanks for sharing this recipe. I did post it on my Facebook page.
Emma
Friday 8th of May 2020
Erin, we have no bread flour in the shops but I've a stack of oats, so this is the perfect recipe - thank you, looking forward to trying it. It looks delicious and sounds so simple and wholesome. I hope mine looks as good as yours! Emma :-)
Antonia @Zoale
Tuesday 5th of May 2020
I love a good quick bread, it looks delicious! Thank you for sharing at Fiesta Friday this week!
Erin Table for Seven
Tuesday 5th of May 2020
Thank you Antonia!
April J Harris
Sunday 3rd of May 2020
Yeast has been so difficult to get around here, folks will love this recipe! I've got yeast but I want to try it anyway as it looks so delicious, Erin! I can just imagine it spread with peanut butter or with melty cheese. Yum! Thank you so much for sharing this post with the Hearth and Soul Link Party. Pinning, and I’m featuring it at the party later today. Hope to ‘see’ you there later. Hope you and yours are all safe and well.
Zeba Durrani
Saturday 2nd of May 2020
This bread looks so good and easy to make. Thanks for sharing with us on Fiesta Friday!
Erin Table for Seven
Sunday 3rd of May 2020
Thanks Zeba!