Rustic Oat Bread

A hearty oatmeal bread with a hint of nuts, honey, and cinnamon.


  • 3/4 cup milk
  • 3/4 cup water
  • 2 Tablespoons butternut squash seed oil
  • 3 Tablespoons brown sugar
  • 1 cup oatmeal, plus extra for topping
  • 1/4 teaspoon cinnamon
  • 2 1/2 teaspoons yeast
  • 1 teaspoon salt
  • 2 cups all-purpose flour, plus 1 cup for kneading
  • 2 Tablespoons honey


In a small saucepan, add milk, water, oil, and brown sugar. Bring to boil; stirring constantly. Once boiling, remove from heat.

In a large bowl, add oatmeal, salt, and cinnamon. Pour milk mixture over oatmeal; mix ingredients. Let stand until lukewarm.

Add yeast and flour; mix completely. On lightly floured surface knead dough by hand for approximately 7 minutes. Place in a large bowl greased lightly with squash seed oil. Cover with plastic wrap. Set in a warm place and let rise until doubled.

Turn dough onto lightly floured surface. Cut in half, briefly knead each half into a ball. Place each ball a distance apart from each other on a floured cookie. Cover with a clean dish towel and let it rise until doubled.

Preheat oven to 400 degrees.

Brush each ball of dough with honey, and sprinkle lightly with oatmeal. Bake for approximately 25-30 minutes until bread is golden brown, and sounds hollow when tapped. Transfer to wire baking rack to cool.

*Baker’s note – I made this hearty bread with Stony Brook WholeHearted Foods Butternut Squash Seed Oil that’s produced in Geneva, NY.  I like using squash seed oil because it gives food a deliciously light nutty flavor. If you don’t have squash seed oil you can always substitute it with olive oil.

Makes 2

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