This Irish Oatmeal Bread is soft, hearty, and full of flavor, made with steel-cut oats and a touch of molasses. Perfect for toast, sandwiches, and everyday baking.
Irish Oatmeal Bread
If you love baking homemade bread, this Irish oatmeal bread is one you’ll want to make again and again. It has a soft crumb, a slightly nutty texture from the oats, and a deep, rich flavor thanks to the molasses.
This is the kind of bread that works for everything. Toast it in the morning, use it for sandwiches, or just enjoy it warm with butter straight out of the oven.
The secret to this recipe is soaking the steel-cut oats before adding them to the dough. This simple step softens them and gives the bread its signature texture and flavor.
Why You’ll Love This Irish Oatmeal Bread
- Soft and hearty texture
- Perfect for toast and sandwiches
- Great make-ahead and freezer-friendly recipe
- Made with simple pantry ingredients
- Rich flavor from oats and molasses
What Makes This Bread Special
Unlike traditional white bread, this Irish oatmeal bread uses steel-cut oats, which add texture and a slightly nutty flavor. The molasses brings depth and a subtle sweetness that makes each slice incredibly satisfying.
This combination creates a loaf that feels rustic, comforting, and perfect for everyday use.
Key Ingredients
- Steel-cut oats add texture and a nutty flavor
- Molasses gives the bread a deep, rich taste
- Yeast helps create a soft and airy loaf
- Flour provides structure
Tips for the Best Oatmeal Bread
- Soak the oats in hot water before using them
- Do not add oats dry, they will stay hard in the dough
- Let the dough rise in a warm environment
- Do not overbake to keep the crumb soft
- Slice after cooling for clean cuts
How to Know Your Dough is Ready
If you’re new to baking with yeast, don’t worry. Here are a few easy ways to tell if your dough is ready at each stage.
After Mixing
- The dough should be soft and slightly sticky, but not wet
- It should start pulling away from the sides of the bowl
- If it feels too sticky, add a little flour, 1 tablespoon at a time
After Kneading
- The dough should be smooth and elastic
- Press it gently; it should spring back slowly
- You can do the “windowpane test”: stretch a small piece of dough, if it doesn’t tear easily, it’s ready
First Rise
- The dough should double in size
- If you press it lightly with your finger, the indentation should stay
Second Rise
- The dough should look puffy and slightly risen above the pan
- If it springs back too quickly, it needs more time
After Baking
- The bread should be golden brown on top
- It should sound hollow when tapped on the bottom
- Internal temperature should be about 190°F if you want to be precise
If your dough isn’t cooperating, don’t panic. Bread has moods too 😏
Irish Oatmeal Bread Timeline (Example Baking Schedule)
This sample schedule shows how to make this bread in one morning. Times may vary depending on your kitchen temperature.
| Time | Step |
|---|---|
| 8:00 am | Soak oats with boiling water and molasses |
| 8:30 am | Activate yeast in warm milk and sugar |
| 8:35 am | Mix the dough and knead until smooth and elastic |
| 8:45 am | Cover and let the dough rise (first rise) |
| 9:45 am | Shape the dough and place it into a loaf pan |
| 9:50 am | Second rise until puffy |
| 10:20 am | Preheat oven to 375°F |
| 10:25 am | Brush with egg wash and bake |
| 10:55 am | Remove from oven and cool |
| 11:15 am | Slice and serve |
Variations
- Add seeds like sunflower or flax for extra texture
- Swap molasses for honey for a lighter flavor
- Add raisins or nuts for a sweeter loaf
- Use part whole wheat flour for a heartier version
Frequently Asked Questions
Can I use rolled oats instead?
Steel-cut oats are recommended for texture, but rolled oats can work in a pinch with slightly different results.
Can I freeze this bread?
Yes, this bread freezes very well. Slice it first for easy use.
Why soak the oats?
Soaking softens the oats so they blend properly into the dough.
Is this bread sweet?
It has a mild sweetness from the molasses, but it’s still perfect for savory uses.
I hope you can try this delicious Irish Oatmeal Bread at home. If you do, tag me @Livingsweetmoments or use #LivingSweet.
Irish Oatmeal Bread
Ingredients
- 1 cup plus 2 tablespoons boiling water
- 1 cup steel-cut Irish oats
- 2 tablespoons molasses
- 3 cups bread flour
- 2 tablespoons oil
- 1 teaspoon granulated sugar
- 2 1/4 teaspoons instant yeast
- 1/4 cup warm milk
- 2 teaspoons salt
- 1 egg beaten
Instructions
- In a bowl, combine the boiling water, oats, and molasses. Stir and let rest for 30 to 40 minutes.
- In a small bowl, combine the warm milk, sugar, and yeast. Let sit for 5 minutes, until foamy.
- In the bowl of a stand mixer fitted with the dough hook, combine the oat mixture and yeast mixture. Mix until combined.
- Add the oil and 1 cup of flour. Mix until incorporated.
- Add another cup of flour and the salt. Mix again.
- Add the remaining cup of flour and knead for 5 to 6 minutes, or until the dough is smooth, elastic, and begins to pull away from the sides of the bowl.
- Transfer the dough to a greased bowl. Cover and let rise in a warm place for about 1 hour, or until doubled in size.
- Turn the dough out onto a lightly floured surface and shape into a loaf.
- Place the dough into a greased 9-inch loaf pan.
- Cover and let rise again for 30 to 40 minutes, or until puffy and nearly doubled.
- Preheat the oven to 375°F.
- Brush the top with the beaten egg.
- Bake for 30 minutes, or until golden brown.
- Remove from the pan and let cool completely on a wire rack before slicing.
Notes
- Soaking the oats softens them and improves the texture of the bread
- Do not skip the first rise, it develops structure and flavor
- If the dough feels too sticky, add a little flour, 1 tablespoon at a time
- This bread freezes very well. Slice before freezing for easy use
The first rise takes about 30 minutes and the second rise about 15 minutes
Nutrition
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I love oatmeal in the morning for breakfast and like the flavor and texture of McCain’s Steel Cut Oats. My favorite combination is chopped apples, candied pecans, raisins, cinnamon, nutmeg and maple syrup.
With lactation cookies 🙂 Thank you!
Love oatmeal for breakfast and also for making oatmeal cookies!
I would love them in my favorite chocolate chip oatmeal cookies!
My favorite way to eat McCann’s Irish Oatmeal is with maple syrup and sliced apples.
I like oatmeal for breakfast but love using oats for no bake cookies too!
For baked oatmeal!!!!
I love it with some fresh berries and chia seeds.
I like it for breakfast with brown sugar and fresh strawberries.
I enjoy it with a little sweetner and blueberries
it’s boring, but i love a bowl of plain ol’ steel cut oats in the morning…sweetened and festooned with other goodies too, of course. 🙂
My favorite way of using the oats is in overnight oatmeal.
I like to make steel cut oatmeal with fresh berries and nuts in the morning.
I love oatmeal for breakfast with Cinnamon and honey on top!
My favorite way is to make oatmeal raisin cookies.
I like it as oatmeal, served cold with a bit of cinnamon and sugar.
I like to use the oats in no bake cookies.
I like using steel cut oats in my power breakfast which consists of oats, walnuts, blueberries and cottage cheese.
I like making overnight oats for breakfast.
I love enjoying oats for breakfast in oatmeal with honey and fresh fruit.
I like to use them in cookies.
I use them for overnight oats, hot oatmeal and vegan chocolate chip oatmeal cookies!
I use them in my baking. I like them in my cookies.
I do like oatmeal in the morning I like to mix it in with my muffin batter to
I like to use them to make different varieties of oatmeal cookies.
I love perfect overnight oats with fruit. Thanks for the chance! 🙂
We like to cook it up and add goodies.
In the fall and winter we usually add dried cranberries and raw cashews and a little brown sugar.
In the summer we add honey and summer fruits like peaches, apricots, strawberries or plums.
I like to cook it on the stove stop, and serve with banana, maple syrup and cinnamon.
Thanks for the chance to win this 🙂
I like to use it in my soft baked oatmeal cookies.
My favorite way to use McCann’s Irish Oats is to use them in baked good recipes like the Irish Oatmeal Breakfast Cake
recipe found on the McCann’s site.
I haven’t used it yet, but I’d try them to coat chicken.
I like chocolate no bake cookies. Your bread looks mighty yummy though!
I grind my oatmeal in the blender for breakfast smoothies.
i make an overnight oatmeal yogurt mix that comes out so good!
I like it with raisins for a winter breakfast.
i would use them in cookies!
I like to use them in my “overnight” oatmeal cooked in a crock pot!
I like them in my “Overnight Oatmeal” cooked in a crock pot
I use it in oatmeal pancakes
I love Irish oatmeal for breakfast, all year round.
i like to eat these for breakfast. they are really good and they hold me over until lunch.
I like having them as breakfast
I like adding fresh fruit like sliced apples and strawberries to it
I like using them as an easy breakfast with a glass of almond milk.
This sounds delicious. I want some right now. Freshly baked. With butter. Mmm.
I like to use for oatmeal raisin cookies.
I like oatmeal for breakfast with fresh or dried fruit added and chopped nuts stirred in.
Hi, I was wondering how much sugar is needed in the bread recipe? 1/2 cup, 1/2 tsp, 1/2 TBSP?
Thank you
It’s a teaspoon, you can add more, sorry about that! I’ll fix it
Is it a 1/4 cup milk only or is there something missing before the cup?
It’s 1/4 cup of milk Tasha. Sorry! The format is kind of wonky!
I’m trying this bread for the first time. A picture of how the first rising should look using your quick microwave proofing method would be helpful. Not sure mine is rising enough. We’ll see what happens. Looking forward to warm bread! Thank You
Hi Dolly! You can see the proofing method in pictures here —> http://livingsweetmoments.com/homemade-dinner-rolls-tutorial/
Good luck and let me know how it comes out!
After letting the oats, molasses, and water sit for 3p to 40 minutes, could this be made in a breadmachine?
Hi Donna! I’ve never used a bread machine before and have no idea how it works?
I am not able to find how much liquid (i.e. water) this recipe was tested with. I see a 1/4 cup of milk but that is not nearly enough for 3 cups of thirsty bread flour. Maybe a low protein ap with the help of extra water from the oats, but not bread flour.. Can you help me find that in the recipe? I saw lots o comments about people eating oatmeal for breadfast but not about making the bread. A typical sandwich bread is around 65% hydration. This one works out to around 20%. It really looks like a nice bread but I am missing the water or extra milk. Please help.
Hi Chris. Yes, oatmeal absorbs liquid differently than flour, so the “cooked oatmeal” plays into the liquid part of the recipe.
Hi Tiffany,
I love the way this bread looks, but I would like to know if you have a gluten free version or have an idea how to make it gluten free
Hi Marlene, I’ve never tried this specific recipe gluten free. I’ll play around with gf flours and let you know