• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
That Recipe
  • Recipes
  • Members
  • Subscribe
menu icon
go to homepage
  • Recipes
  • Members
  • Subscribe
  • follow the fun

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • subscribe
    search icon
    Homepage link
    • Recipes
    • Members
    • Subscribe
  • follow the fun

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home » Our latest posts » Yeast Bread

    Bake Up Some Love with This Pebble Top Oatmeal Bread

    December 13, 2016 Filed Under: Breads, Yeast Bread

    Jump to Recipe Print Recipe
    Pebble Top Oatmeal Bread is a hearty lightly sweetened oat bread studded with pebbles of oatmeal on top. Wholesome bread delicious for toast or sandwiches.

    Pebble Top Oatmeal Bread is a hearty loaf full of whole grain goodness, perfect for morning toast or a healthy sandwich.

    slice of buttered oatmeal bread with text overlay "pebble top oatmeal bread"

    In my family this bread has always been called "Sandy bread" after my wonderful cousin that makes it. She always bakes an extra loaf at Thanksgiving just for my husband to take home because she knows he loves it so much.

    I finally remembered to ask for the recipe this year and made it recently. My husband said it was good but I needed more practice. haha!

    Luckily, I snapped a few pictures before we devoured it.

    Tips for Pebble Top Oatmeal Bread

    You can use old fashioned or quick cooking oats. Old fashioned oats need longer to soften, so be sure to start them soaking while you are proofing the yeast.

    You can use rapid rise yeast in this and skip the proofing step if you are sure the yeast is fresh. Even when I use rapid rise, I still proof the yeast because I hate wasting ingredients and time.

    Finally, be sure to pinch the oats for the topping into little pebbles before adding to the bread. Otherwise they will fall apart and it is just oat topped bread. Like with the oats for the bread itself, soak a little longer if using old fashioned oats.

    More Oat Recipes from #OurFamilyTable

    Our family table logo

    Add some whole oat goodness to your diet with these delicious oatmeal recipes:

    Outstanding Oatmeal

    • Baked Oatmeal with Berries from Hezzi-D's Books and Cooks
    • Baked Oatmeal with Blueberries from Blogghetti
    • Chai Tea Overnight Oats from Palatable Pastime
    • Chocolate Baked Oatmeal from Jen Around the World
    • Homemade Instant Oatmeal from The Spiffy Cookie
    • Overnight Oats Lower Carb Option from Art of Natural Living
    • Rasmalai Oat Pancakes from Magical Ingredients


    We share Recipes From Our Dinner Table! Join our group and share your recipes, too! While you're at it, join our Pinterest board, too!

    Pebble Top Oatmeal Bread

    slice of buttered oatmeal bread
    Print Recipe Pin Recipe

    Ingredients
     

    • 1 packet active dry yeast
    • ¼ cup warm water (about 110-115° F)
    • ¼ cup molasses
    • 4 tablespoons butter
    • 2 teaspoons salt
    • ¼ cup brown sugar (packed)
    • 2 ½ cups old fashioned or quick cooking oats
    • 1 cup boiling water
    • 1 cup cold water
    • 4 ½ - 5 cups all purpose flour
    • 3 tablespoons milk

    Instructions
     

    • In a small bowl combine yeast, warm water and 1 tablespoon of molasses. Let stand until bubbly (10-15 minutes)
    • In a large mixing bowl, combine butter, remaining molasses, salt, brown sugar, 2 cups of oats and boiling water. Stir until butter has melted.
      Note: if using old fashioned oats you want to do this step while the yeast is proofing and let it sit so the oats soften a bit before proceeding.
    • Stir in cold water and yeast mixture. Add 4 cups of flour 1 cup at a time, mixing in each addition before adding the next.
    • Turn dough onto floured board and knead until smooth and satiny, adding the extra flour as needed to prevent it from sticking. This usually takes 10-15 minutes.
    • Place dough into a greased bowl, cover with a towel and let rise in a warm place until doubled, about 1 hour. I like to turn the oven to the lowest setting to preheat while I am kneading then turn it off to let the dough rise in there.
    • When dough is almost doubled, place remaining oats and milk in a small bowl to soften.
    • Punch down dough and knead briefly to release air. Divide in half and shape into a loaf. Place in greased 9 x 5 inch bread pans.
    • Dot the softened oatmeal on the top of the loaves (like little pebbles). Cover and let rise until doubled, about 45 minutes.
    • Bake at 350°F until browned on top, about 1 hour. Turn bread on to cooling rack to let cool before serving.

    Notes

    This recipe makes 2 loaves.

    Sound fabulous? Share it!

    More Bread Recipes

    loaf of cinnamon swirl raisin bread on a cooling rack.
    Cinnamon Swirl Raisin Bread
    loaf of artisan bread with text overlay "sourdough bread with blue cheese"
    Blue Cheese Sourdough Bread
    loaf of whole wheat bread on a cutting board with a bread knife and text overlay "Whole Wheat Bread in one hour"
    Whole Wheat Bread

    Until next time, happy eating!
    ~Audrey

    More Yeast Bread

    • Slice of orange bread with butter
      Orange Sourdough Casserole Bread
    • loaf of chocolate bread with chocolate chips with text overlay
      Deliciously Rich Chocolate Chocolate Chip Bread
    • strawberry muffins in a muffin tin with text overlay "sourdough strawberry muffins"
      Sourdough Strawberry Muffins Tangy Sweet Muffins
    • loaf of whole wheat bread on a cutting board with a bread knife and text overlay "Whole Wheat Bread in one hour"
      Homemade Whole Wheat Bread Ready in One Hour!

    Reader Interactions

    Comments

    1. Lisa/Syncopated Mama

      December 13, 2016 at 11:40 am

      We love adding oatmeal to our bread! In fact, the current loaf that's baking away includes it!

      Reply
    2. Lisa Kerhin

      January 29, 2023 at 9:14 am

      Good to know I can use quick or old fashioned oats in this recipe. By mistake I bought a huge container of old fashioned oats that will take me awhile to get through. I love that you used molasses in this recipe, too.

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    audrey humaciu in kitchen

    Welcome

    I'm your hostess, Audrey, an avid "maker" that believes home made is better.

    Whether it's cooking, crafting, gardening, home décor, even blog design, I love getting my hands dirty and trying new things... even if I make a mess in the process.

    Discover more about me →

    Fresh Spring Tastes

    • carrot muffins topped with granola on a cooling rack
      Carrot Granola Muffins with No Refined Sugar
    • lemon blueberry jelly roll on a plate
      Lemon Blueberry Jelly Roll Cake Sweet Taste of Spring
    • top down view of strawberry spinach salad with goat cheese and caramelized onions
      Strawberry Spinach Salad with Hot Bacon Dressing is a Delightful Spring Salad
    • artichoke halves on a plate with dipping sauce
      Herb Roasted Artichokes with Easy Creamy Dip

    See more Spring Produce Recipes→

    tablet with ebook on display and text overlay "Seasoned with Love: 60 seasoning mix recipes from around the world"

    Tried and True Recipes

    • piece of bread dipped in cheese fondue with text overlay "alcohol free cheese fondue"
      Alcohol Free Cheese Fondue: Easy Family Dinner in 20 Minutes!
    • close up of popover in a pan with text overlay "Julia Child's Popovers"
      Julia Child's Popovers A Classic Recipe Made Easy
    • fork holidng a piece of lasagna with text overlay "no boil meat lasagna"
      The Original Barilla 4 Layer No Boil Lasagna Recipe
    • jar filled with granola
      Homemade Granola is as Easy as 1-2-3

    See our Top 10 Recipes →

    follow the fun

    • Bloglovin
    • Facebook
    • Instagram
    • Pinterest
    • Twitter

    Footer

    ↑ back to top

    About

    • Privacy Policy/Disclosures
    • Cookie Notice

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact
    • Work with me

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2023 ThatRecipe

    Manage Cookie Consent
    We use cookies to optimize our website and our service.
    Functional Always active
    The technical storage or access is strictly necessary for the legitimate purpose of enabling the use of a specific service explicitly requested by the subscriber or user, or for the sole purpose of carrying out the transmission of a communication over an electronic communications network.
    Preferences
    The technical storage or access is necessary for the legitimate purpose of storing preferences that are not requested by the subscriber or user.
    Statistics
    The technical storage or access that is used exclusively for statistical purposes. The technical storage or access that is used exclusively for anonymous statistical purposes. Without a subpoena, voluntary compliance on the part of your Internet Service Provider, or additional records from a third party, information stored or retrieved for this purpose alone cannot usually be used to identify you.
    Marketing
    The technical storage or access is required to create user profiles to send advertising, or to track the user on a website or across several websites for similar marketing purposes.
    Manage options Manage services Manage vendors Read more about these purposes
    Preferences
    {title} {title} {title}