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Oatmeal Walnut Bread

Oatmeal Walnut Bread
The molasses imparts a rich flavor with just a hint of sweetness, and the walnuts add a nice crunch to this hearty bread.
Yield 1 round loaf



  • 2 cups bread flour
  • 1 (0.25oz) package (7g) or 2 1/4 teaspoons Red Star Active Dry Yeast
  • 1 1/2 teaspoons table salt
  • 1/2 cup rolled oats (plus additional for topping)
  • 1 cup water (120-130°F)
  • 2 tablespoons vegetable oil
  • 4 tablespoons molasses
  • 3/4 cup walnuts
  • 1 cup whole wheat flour
  • Egg wash: 1 egg plus 1 teaspoon water (whisk together)


  • In stand mixer bowl, add 1 cup bread flour, yeast, salt and rolled oats; mix well. Add warm water, oil and molasses to flour mixture. Using a paddle attachment, blend on low speed for 30 seconds. Beat on medium speed for 4 minutes.
  • Switch to dough hook attachment. Gradually stir in walnuts, whole wheat flour, and enough remaining bread flour to make a firm dough. Knead until smooth and elastic, about 5 to 7 minutes.
    (NOTE: For hand mixing: following above steps, mix ingredients in large mixing bowl using a wooden spoon or dough whisk. Knead on floured surface until smooth and elastic.)
  • Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until indentation remains after poking dough with finger down to second knuckle, about 1 hour.
  • Turn dough onto lightly floured surface; punch down to remove air bubbles. Shape into a round loaf. Place on greased cookie sheet. Cover; let rise until indentation remains after touching.
  • Preheat oven to 375°F.
  • Brush egg wash onto top of risen loaf. Sprinkle with oatmeal, if desired. Bake for 30 to 40 minutes. Remove from cookie sheet; cool on wire rack.


Get Bread Machine Method here.
Photo by Jen Schall.

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Review & Comments

John harris | Reply

Can you bake this recipe in a dutch oven?

Red Star Yeast | Reply

Hi John,

Yes, I think it would work in a dutch oven. Keep an eye on the browning after you remove the cover.

Happy Baking!

Patricia Viennet | Reply

Can I add some salt to the recipe

Red Star Yeast | Reply

Hi Patricia,
Yes, I would suggest starting at 1/2 or 1 tsp of salt.

Happy baking!

Catherine | Reply

Hi, the recipe sounds nice but which with ingredient can I replace the molasse? Thank you

Red Star Yeast | Reply

Hi Catherine,
Honey can be used 1:1 in place of the molasses.
If you prefer to use white or brown sugar, use a 1:0.8 replacement ratio, plus add the difference back in with water. For example, for the medium loaf, use 3 1/4 Tbsp of white or brown sugar plus 3/4 Tbsp water to replace the 4 Tbsp molasses.
Let us know how your bread turns out!
Happy baking!

An Irish Blog—St. Patrick’s Day 2015 | | Reply

[…] When yeast is used for leavening instead of soda, the loaf is Barm Brack. In Gaelic it’s known as báirín breac, or “speckled loaf” due to the way the dough is dotted with currants or raisins. Similar to it is a favorite Walnut Bread. Here’s a version I bake. […]

Oatmeal Walnut Bread with Poppy Seeds and the Best Egg Salad You Will Ever Eat! - Parsley, Sage, and Sweet | Reply

[…] If you’d rather make a small. medium or large free-form loaf and/or use a bread machine, click HERE. […]

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