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Irish Oatmeal Bread

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Rating: 5/5
5 reviews
1 comment

ready in: 1-2 hrs
serves/makes:   1 loaf

recipe id: 36937

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3 cups flour
1 1/4 cup quick rolled oats
1 1/2 tablespoon baking powder
1 tablespoon salt
1 egg
1/4 cup honey
1 1/2 cup milk
1 tablespoon butter, melted


Preheat oven to 350 degrees F. Grease well (I dust with flour) a bread pan

In a large bowl mix dry ingredients flour, oats, baking powder, salt. In a separate bowl, using a rotary beater, mix wet ingredients egg, honey and milk

Mix two bowls together--mixture will not be smooth.

Pour into bread pan, bake for about 1 hour and 15 minutes, or until crusty and tester comes out clean.

Pour melted butter over hot loaf and turn out on wire rack.

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151 calories, 2 grams fat, 28 grams carbohydrates, 5 grams protein per slice. This recipe is low in fat.
Show full nutritional data (including Weight Watcher's Points ®, cholesterol, sodium, vitamins, and diabetic exchanges)

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comments & reviews

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Guest at

REVIEW: 4 star recipe rating
Very dense and I was scared to use the full amount of salt so I used half. That was fine. Not sure what it would taste like with the full amount but it might be fine too.

Guest at

REVIEW: 5 star recipe rating
The one review here had me worried after I had bought all the ingredients to try this but I thought it was very good so I'm not sure what went wrong for them. This is a dense bread, but that seems obvious to me by the ingredients. It turned out as i expected and we enjoyed it. I love it toasted.

Guest at

REVIEW: 5 star recipe rating
I have this recipe that I have had for years, but just tried it recently. My recipe calls for 1 1/2 cups Oatmeal and only 1 teaspoon of salt. It does say to mix the wet ingredients with the dry ones with a wooden spoon NOT a mixer. (it did say to use the mixer for the wet ingredients). We absolutely loved it. It is a heavy dense bread and can be used for toast or sandwiches. I am making mini loaves as we speak and giving them as Christmas presents. Love, love, love this recipe.

Guest at

Guest Foodie

Someone should change the name to "burned salt bread". I decided to make this bread today given the very positive reviews. The bread tastes too salty to me. Who puts a tablespoon of salt in a loaf of bread these days? I'd cut the salt down to 1 teaspoon, NOT a tablespoon. I also baked two loaves in a 350 degree oven, and they were done in about 40 minutes, NOT an hour and fifteen. If you make this bread, it is supposed to hold together, so you may have to modify the amount of milk you use to make sure you don't pour a mass of crumbles into the pan. Aside from the directions seeming to contain significant errors, I'd suggest the following:

1. Mix with a wooden spoon until you have all the ingredients bound, then wash your hands and start to mix the rest the old fashioned way. You might have to add a little milk to get it all to hold together. This batter is so thick, I can see a cheap mixer motor burning out trying to move through it.

2. Per the prior statements, USE LESS salt. One tablespoon is extremely excessive. I'll try one teaspoon if I make this again.

3. Check it after 40 minutes. If its getting brown on top, check it with a toothpick in the middle, and take it out if its done.

4. I added more honey (eight ounces for two loaves) to mine to try to make it taste a little more unique.

5. I added cranberry raisins to mine as well. Regular raisins would also be good, even dried blueberries.

This bread turned out to be ever so slightly crunchy (here and there) due to the the oatmeal that's in it. It's a heavy loaf. Watch the butter if you toast it, because you may find that salted butter only makes the salty taste of the original recipe even worse. It can be toasted, and is a quaint cottage bread. Not the weight or consistency of regular U.S. loaf bread, and not quite banana nut loaf either. It's not sweet, even with the extra honey and cranberries I added, though it does have that honey flavor. I'd be lying if I said I was enthralled with it, but with the oatmeal and the cranberries I added, it is probably a healthy breakfast in itself (except for the excessive salt) with just a little low fat margarine and a cup of coffee. From that perspective, this type of bread takes on a new value as a cereal substitute that is portable. You can add dried blueberries, raisins, even bits of apple or bananas if you wish, and vary the type of trail mix you choose to have with your morning coffee.

Guest at

REVIEW: 5 star recipe rating
This bread is awesome and good enough to eat by itself. It is low fat and low sugar as well. I substituted 1 and 1/2 cups whole wheat flour to add more nutrition and it still turned out great. You could even use this bread for sandwiches if sliced thin. I will be making this regularly!

Guest at

REVIEW: 4 star recipe rating
Everyone liked it at my house - even my two school-aged grandchildren. I have to say it was heavy and dense - but very very satisfying. I would make it again and again.

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