Bread Machine Recipe: Overnight Oatmeal Bread

Set up ingredients in your bread machine the night before and wake up to freshly baked bread, slightly sweetened with a touch of honey.


Overnight Oatmeal Bread

This is a great breakfast bread, perfect to put together in the evening to be ready for the next morning. Then use what remains for sandwiches at lunch. Pour the water right on top of the oatmeal, so that it soaks overnight. This will soften the oats and release some of their bread-friendly enzymes that will help break down the starches in the grains, enhancing fermentation.

Overnight Oatmeal Bread


  • 16 ounces/454 grams (3½ cups) unbleached bread flour16 ounces/454 grams (3½ cups) unbleached bread flour
  • 2.65 ounces/75 grams (⅞ cup) rolled oats
  • 0.25 ounce/7 grams (1½ teaspoons) kosher salt or fine sea salt
  • 12 ounces (1½ cups) cold water (55 to 65°F)
  • 2 tablespoons honey
  • 2 tablespoons unsalted butter, chilled, cut into bits
  • 0.08 ounce/2 grams (¾ teaspoon) instant yeast


  1. Place the flour, oats, and salt in the bread machine pan. Add the water, honey, and butter.
  2. Place the bread pan in the machine, making sure it snaps into the machine properly. Close the top lid.
  3. Place the yeast in the yeast dispenser and close the lid. (If your machine doesn’t have a yeast dispense, place it in the machine first, before the remaining dry ingredients.)
  4. Make your selections on the control panel of your machine. Depending upon how many options your machine has, choose the following: a bread program (Multigrain), a bake program (Sandwich), and a crust color (Medium).
  5. Set the time for the time tomorrow morning when you want your bread to finish baking. Press the Start button.
  6. When the machine signals that the bread is baked, promptly open the lid and remove the bread pan, using oven mitts. Overturn the bread out of the pan onto a wire rack. If the kneading blade remains in the bread, remove it with metal tongs.
  7. Turn the bread upright and cool completely before slicing and serving. Or wrap in plastic and store for up to 1 day at room temperature.


Lauren Chattman

About the Author

Lauren Chattman is a former professional pastry chef and the author of several books, including Bread Making: A Home Course and The Baking Answer Book. Her other books include the IACP-winning Local Breads, which she cowrote with Daniel Leader, and Dessert University, written with White House pastry chef Roland Mesnier. She lives with her family in Sag Harbor, New York.

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