Herbed Oatmeal Bread is a healthy, filing, and flavorful side for your favorite soup recipes.
Nothing goes better with a pot of soup than some nice warm bread. But cold busy days require and easy and delicious bread recipe like this herbed oatmeal bread. It is one of our favorite bread recipes and our traditional soup side on Halloween night.
This herbed oatmeal bread is made in a 9 x 13 pan, and the rising time is only about an hour total. Then pop it in the oven for a delicious bread that is full of flavor.
I actually shared this recipe here on the blog two years ago but it is so good that it bears repeating and I’ve got better pictures this time!!
Thanks to the oatmeal the bread has a great texture and is still nice and light. My favorite part is the yummy cheese and herb topping!
Fill your families tummies with some homemade goodness this Halloween!
Check out some of my favorite soup recipes:
Any of these soups combined with a pan of Herbed Oatmeal Bread would make a perfect combination.
Herbed Oatmeal Bread Recipe
Herbed Oatmeal Bread
- 2 C water
- 1 C rolled oats
- 3 Tbsp butter
- 3 3/4 to 4 3/4 C all-purpose flour
- 1/4 C sugar
- 2 tsp salt
- 2 pkg. Active dry yeast
- 1 egg
- 1 Tbsp grated Parmesan cheese
- 1 tsp dried basil leaves
- 1/2 tsp dried oregano leaves
- 1/2 tsp garlic powder
- 6 Tbsp butter melted
- 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
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