Wednesday 20 May 2020

Recipe 112: Oat Bread

My love for baking is not limited to cakes. I also do bread from time to time. In these quarantine months when I have so much leisure time, I wanted to bake something that does not involve too much fat and sugar, and utilizes the available ingredients at home.

I do not have yeast and yet was able to bake bread, which I think is really commendable. After my second attempt, this recipe is now perfect for sharing.

When I say no yeast, it does make one wonder that how will the bread rise and develop the chewiness that is quintessential to a bread. And while I do not promise the same degree of bread-feel to this Oat Bread recipe, it is amazingly delicious and goes perfectly well with butter, jam, as a toast with fried egg ... basically anything!
So, how will the bread rise?

Well, the answer is that Oat Bread uses the same technique in which a cake is baked. The same raising agents (baking powder & baking soda) are used. You can even refer to this recipe as a savory cake.

What also sets apart this recipe from other yeast bread recipes, is the usage of oats.

Up until now I have come across oat bread recipes that never really uses oats. The amount of oats used is reduced to minimum and the major ingredient is flour.

But I was intent on using oats if not majorly, atleast in 50-50 ratio.

So, anytime you are bored of eating oats with milk, just put the same ingredients with some other ones and give yourself a gourmet bread experience.


  1. 1 cup plain oats (any variety will do) (Get on Amazon)
  2. 1 cup wholewheat flour (can use all-purpose flour/maida)
  3. 1/2 cup sour yogurt
  4. 3/4 cup milk
  5. 2 tbsp. vegetable oil
  6. 2 tbsp. sugar
  7. 1 tbsp. honey (Get on Amazon)
  8. 2 tsp. baking powder
  9. 1 tsp. salt
  10. 1/4 tsp. baking soda
  11. 1 egg


In a bowl, add oats, milk, yogurt, egg, oil, honey and sugar.
Optional Step - add some raisins and 2 tsp. cinnamon powder for baking Cinnamon-Raisin Bread.
Mix well and keep aside for 15 minutes at room temperature.
Preheat oven at 180 degrees for 10 minutes.
Grease and flour a baking loaf pan. (click to buy loaf pan)
Sieve flour, baking powder, baking soda and salt.
To the softened oats, add the dry flour mixture.
Stir gently with a spoon till all the ingredients mix.
Do not over whisk.
The batter will be sticky and soft, so do not use hands for kneading.
Add 2-3 tbsp.more milk if the batter is dry. 
Ideal Oat Bread batter is thicker than a cake batter.
Pour the sticky bread batter into the prepared loaf pan.
Flatten the edges.
Sprinkle some dry oats on top for decoration.
Bake for 30 minutes on 180 degree Celsius heat or till the bread rises and a toothpick inserted comes out clean.
Do not overbake as it will dry out the bread and make its exterior hard to chew.
Cool, unmold, and cut into slices.


Can't find a proper bread storage-cum-serving dish?

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