1 lb Bread Machine Oatmeal Bread

This 1 lb bread machine oatmeal bread recipe helps you to create a small but delicious sandwich bread that contains beneficial oat fiber. As you know, 1 lb loaves are ideal for individuals, small families and people who want fresh homemade bread but don’t want to deal with tons of leftover bread.

I really like to make smaller loaves of bread machine bread. Smaller loaves mean I usually don’t have stale leftovers hanging around and it reduces the need to freeze bread (thus fewer months-old & forgotten bread slices in my freezer!!).

Loaf of 1 lb Bread Machine Oatmeal Bread

Recipe Sections

1. Ingredients
2. Instructions
3. Helpful Tips

Recipe Rating 4.94 from 15 votes Featured Comment Tori “This is a fantastic recipe. I have enjoyed a number of the Bread Dad recipes but this one is possibly my favorite! Soft bread with great flavor, perfect for sandwiches and toast. Thanks for the great recipe!”

This 1 lb bread machine oatmeal bread recipe is ONLY for small compact bread machines (such as the Briskind Compact Bread Maker or Zojirushi Mini Breadmaker). 1 lb recipes do NOT work well in bread machines that have 2 lb or greater loaf capacities. See the tips section below for more information.

Slices of 1 lb Bread Machine Oatmeal Bread

Ingredients

• 3/4 Cup – Milk (warm) – 173 milliliters 
• 2 Tablespoons – Unsalted Butter (softened) – 29 grams
• 1 1/2 Cups – Bread Flour – 180 grams
• 1/2 Cup – Old Fashioned Oatmeal – 45 grams – Do not pre-moisten oats. Use DRY oat flakes.
• 2 Tablespoon – Light Brown Sugar – 26 grams
• 3/4 Teaspoon – Salt – 4.5 grams
• 3/4 Teaspoon – Bread Machine Yeast (Instant Yeast) – 2.7 grams – Not active dry yeast.

Servings – Roughly 9 slices

Equipment Needed – Measuring cup & spoons, silicone spatula, oven mitts, cooling rack and a bread machine.

1 lb Oatmeal Bread Ingredients in Bread Machine

Difference In Sizes – 2 lb Capacity Pan Versus Small Compact Pan

Instructions

• Bread machine settings – 1 pound loaf, light color and “basic/white” bread setting.
• Soften the butter in your microwave. FYI – I like to semi-melt the butter for better “mixability”.
• Unplug your bread machine.
• Remove the bread pan from the unplugged bread machine (so when you add the ingredients, they can not accidentally spill into the machine).
• Pour the milk into the bread pan and then add the other ingredients. Place the bread machine yeast in last and the yeast should not touch the liquid or salt (until the bread machine is turned on and the ingredients start to be mixed together by the bread machine). Put the bread pan with ingredients back into the unplugged bread machine.
• Plug in bread machine. Enter the correct settings (1 lb, light color & basic/white bread) and press the “start” button.
• When the bread machine has finished baking the bread, unplug the bread machine and remove the bread pan from the bread machine. Wear oven mitts as the bread pan & bread machine will be hot.
• Remove the bread from the bread pan and place the bread on a cooling rack. Use oven mitts when removing the bread as the bread & bread pan will be hot.
• Let the bread cool on the cooling rack for 1-2 hours before cutting.
• Please read the tips section below for extra information on how to make this recipe successfully & to avoid common bread machine problems.

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Helpful Tips

• The tips below are designed to help bread machine “novices” and those who haven’t touched their bread machine in years.
• Click on this “print recipe” link if you want to print out this recipe. It includes all of the recipe’s ingredients and instructions. However, the recipe print function does not include my tips section. Please read the tips section in order to avoid common recipe problems.
• This recipe is part of Bread Dad’s series on easy 1 lb Bread Machine Recipes such as 1 lb white bread, 1 lb whole wheat bread and 1 lb multigrain white bread.

• This oatmeal bread recipe creates a 1 lb version of my popular (but larger) Bread Machine Oatmeal Bread. My “larger” bread machine oatmeal bread recipe focuses on 1.5 & 2 lb loaves.
• You need to use DRY oat flakes to make this oatmeal bread (don’t use already cooked/boiled oatmeal). Boiled oatmeal has varying amounts of moisture and will mess up the recipe. If you use boiled oatmeal, you will be adding too much liquid (versus what is called for in the recipe) and the bread come out underbaked.
• Do not pre-moisten the oat flakes before adding them to the bread pan.
• The dough may look a little wetter than usual during the first mixing/kneading cycle of your machine as it takes some time for the dry oats to absorb the liquid in the recipe. By the second & final mixing/kneading cycle (before the baking cycle commences), the dough should look more “normal” as the oats will have absorbed the moisture in the dough.
• This oatmeal bread recipe uses plain “old fashioned” oat flakes (oatmeal) because they are less processed & have larger flakes than “one minute” or instant oats. However, you can use unflavored one minute/instant oats (oatmeal) as a substitute if you are out of old fashioned oat flakes.
• Visitors – What do you like to add when making this bread? Buttermilk? Chopped nuts? Dried cranberries? Something else? Please leave your ingredient thoughts & suggestions in the comment box below.
• Visitor variations – Sophie likes to add dried cranberries.

• If you liked this 1 lb bread machine recipe, you might also like to try Bread Dad’s 1 lb bread machine recipes for a buttery 1 lb Bread Machine White Bread and 1 lb Bread Machine Multigrain Bread.
• As I stated at the top of the page, this recipe is ONLY for small compact bread machines.
• 1 lb bread machine recipes generally do NOT work well in larger machines with 2 lb loaf capacities, especially if the machines have 2 paddles or a wide horizontal bread pan. However, some visitors have success making 1 lb recipes in a 2 lb “compact” bread machine with a vertical-oriented bread pan (a pan with a square bottom that mainly pushes the bread upwards versus a pan with a wide rectangular bottom)
• If you use larger bread machines with 2 paddles or a wide horizontal bread pan, a 1 lb loaf usually comes out more like a pancake (with lots of exterior crust and less of the soft interior).
• If your bread machine says that it makes 1lb, 1.5 lb AND 2 lb loaves, it will probably have a problem with smaller loaves. Generally, a bread machine is good at making small loaves OR larger loaves (usually not both).
• Moreover, some small compact machines have problems with 1.5 lb online recipes (even if the manufacturer says their machine can handle 1.5 lb loaves). This was another reason for Bread Dad to make some 1 lb loaf recipes.
• If you don’t know the loaf size (e.g. my 1 lb, 1.5 lb or 2 lb recipes) that best fits your bread machine, please take a look at my Bread Machine Pan Sizes page. It covers the internal dimensions of the pans used by variety of different bread machines and offers suggestions about the loaves that best fit those machines.

• WARNING – Since 1 lb recipes use smaller amounts of ingredients, it is easier to mess up 1 lb recipes!! There is less room for measuring errors versus larger loaves. To make 1 lb loaf recipes successfully, you need to measure accurately (no eyeballing ingredients).
• The top of your bread can sometimes be a little lumpy due to the smaller amounts of ingredients in a 1 lb loaf. Why? Because, as I stated above, there is less room for measurement errors in small loaves versus large loaves. A little too much moisture or flour has a bigger impact on a 1 lb loaf versus a 2 lb loaf.
• As you can see from the photo above, small compact bread machine pans often have a significantly smaller capacity versus many “traditional” 2 lb capacity bread machine bread pans. The pans in the picture are from my larger Hamilton Beach machine (model # 29882) and my smaller Briskind machine (model # BM8605).

• To make my 1 lb bread maker recipes, I own & use a Briskind Compact Bread Maker Machine. In case you are interested, another popular (but more expensive) bread machine focused on making 1 lb loaves is the Zojirushi Zojirushi BB-HAC10 Mini Breadmaker.
• In case you are looking at getting a bread machine to make 1 lb recipes, here are some of the benefits of a small compact bread machine; 1 lb loaves are perfect for single people or people who don’t want a ton of bread, a compact machine takes up less space in the kitchen (so more convenient for an apartment versus buying a giant bread machine), it uses less energy than a large bread machine, it creates smaller sandwich slices (sometimes, in my opinion, the slices from 2 lb loaves are too large – especially for kids), etc.
• The disadvantages of a small compact bread machine; small bread pan capacity (so you can’t make a larger loaf if you have guests coming over), not many online recipes are focused on 1 lb loaves, sometimes 1 lb loaves have more uneven crusts (vs bread made with larger horizontal bread pans), etc.
• Visitors – What compact bread machine did you use to make this recipe (such as Briskind Compact Bread Maker or Zojirushi Mini Breadmaker)? Please post your machine & any compact bread machine tips in the comment section below.

• This recipe uses bread flour. It will work with all purpose flour but your oatmeal bread will be more dense/less fluffy. Also this recipe is not designed for the use of whole wheat flour.
• Do NOT use cold milk. The main problem with using regular milk is that people tend to use cold refrigerated milk and this can slow the yeast growth. Try to use warm milk (or instant powdered milk mixed into warm water). However, you should also be aware that the milk/water should not be too hot because very hot milk/water can kill the yeast.
• Optional – If you are out of dairy milk (or do not want to use dairy milk), you can replace it with soy milk, oat milk, water, etc. I use whole milk because it adds a little extra flavor to the bread but you should use a milk substitute that is best for your family.
• Optional – If you want to create an even softer oatmeal bread, use buttermilk instead of the milk called for in the recipe. Buttermilk is acidic and this helps to “tenderize” the gluten in the flour. Buttermilk is a great way to soften homemade bread.
• Optional – If you do not have butter, you can replace it with a neutral tasting vegetable oil (e.g. canola oil or corn oil) on a 1 to 1 basis.
• Optional – You can add a buttery crust to this 1 lb oatmeal bread. Right after you remove the hot bread from the bread pan and place it on the cooling rack, you can use a pastry brush to brush a very light coat of melted butter on the top of the bread. FYI – This procedure does not work well if the bread has cooled.

• This recipe uses bread machine yeast (instant yeast) and NOT active dry yeast.
• When adding the yeast, it should be placed in a position that is separate from the salt (e.g. placed on opposite sides of the bread pan). Close contact with salt can kill or slow the growth of the yeast. I like to make a small “divot” on top of the flour in order to hold the yeast (separate from the salt) before the bread machine starts mixing the ingredients.
• Many bakers like to make a small pocket in the top of the flour in order to hold the bread machine yeast in place (looks sort of like a small flour volcano with a yeast crater). This is done to prevent the yeast from falling into the liquid ingredients (and activating prematurely), coming into contact with the salt, etc. until the bread machine is turned on.
• I would recommend NOT reducing the salt in this recipe. You generally want to keep the salt-to-yeast ratio at a 1:1 basis in most bread recipes (1:1 based on teaspoons to teaspoons and NOT grams to grams). The salt moderates the growth of the yeast. If you cut the salt (and disrupt this 1:1 ratio), the yeast will grow faster than expected. In turn, this leads to more bread collapses (because the yeast rises too high and then craters in the middle) and/or results in “slack” less manageable dough. In addition, less salt will impact the flavor and browning of the bread.

• Having trouble with bread collapses & misshapen bread tops? Make sure to read Bread Dad’s article on Bread Machine Bread Collapses. It has reasons for and solutions to potential bread collapses.
• If your bread comes out too dense, it is likely due to one of the following reasons; You are using old or stale yeast, using a cold refrigerator temperature liquid (which slows yeast growth), baking in a cold winter temperature kitchen, using all purpose flour (versus bread flour as called for in the recipe), placing salt on top of or next to the yeast (salt kills yeast so it must be placed away from the yeast in the bread pan), etc. For more reasons, you should visit Bread Dad’s Why Is My Bread Machine Bread So Dense? page.
• For information on other possible errors, please visit my Common Bread Machine Mistakes page.

• If you start substituting ingredients (e.g. using different types of flour not called for in the recipe), you are experimenting and should not expect similar results to the recipe shown above. Experimenting can be fun. However, you should expect some successes but more potential disappointments when you start to experiment with recipes. For example, if you substitute whole wheat flour for the bread flour, you will probably experience a problem (as whole wheat flour doesn’t rise nearly as well as bread flour). Moreover, whole wheat flour has a totally different flavor.
• If you have a problem with a bread machine recipe, please make sure that you are following the recipe exactly (e.g. using the correct bread machine settings), you are using the correct amount of an ingredient (e.g. don’t eyeball the measurements versus using a measurement cup or accidentally add a teaspoon when a tablespoon is called for), you are using the correct ingredients (e.g. bread machine yeast versus active dry yeast or bread flour versus all purpose flour), etc. Please don’t “wing” things with recipes.

• If you haven’t used your bread machine in a long time, please buy some NEW bread machine yeast before making your bread. Old yeast can die or lose its potency and this will lead to bread that does not rise properly. Bread machine yeast may not be viable if it has been sitting in your pantry for years.
• FYI – Bread machine yeast loses its potency over time. Generally, bread machine yeast lasts for only 3-4 months after you have opened the bottle. However, if the yeast is exposed to air & moisture (e.g. the bottle not sealed tight) or exposed to higher temperatures, the yeast will expire even more quickly.
• Once you have opened the bottle that contains the bread machine yeast, the yeast will last longer if you store the bottle in the refrigerator or freezer. Just make sure the bottle is sealed tight (as yeast will deteriorate quickly if exposed to air, moisture and/or heat).

• Kitchen humidity can impact a recipe. A winter kitchen tends to be drier due to your heating system drying out the air. In contrast, a kitchen in the summer can be much more humid. This change in humidity impacts baking as flour can soak up humidity from the air. Therefore, you might have to add 1-2 teaspoons of liquid in the winter if the dough is looking too dry. Or you might have to add 1-2 teaspoons of flour in the summer if the dough is looking too wet. If your kitchen is very dry or humid, you might have to add even a little more (but start with 1 teaspoon at a time until you achieve the right consistency). Of course, excessive kitchen humidity or dryness can impact a recipe at any time during the year (not just in the summer & winter)!
• Humidity is also one of the reasons that people should store flour in an airtight container (if they have already opened the flour package). Flour (not in airtight containers) can pick up extra moisture from the air while sitting in the pantry. This can throw off recipes, spoil the flavor, degrade shelf life, etc.

• You can also use this homemade bread to make one of Bread Dad’s hot & toasty Grilled Cheese or Panini Sandwich Recipes such as air fryer grilled cheese, chicken paninis and ham & cheese paninis.
• My recipes are based on US ingredient measurements (e.g. US cups & tablespoons). However, as a courtesy to our European visitors, I have also included some very ROUGH European equivalents (e.g. grams & milliliters). Since I rarely use European measurements when baking, please let me know in the comment section below if any of the European ingredient measurements need to be changed (e.g. for XYZ ingredient, milliliters are more commonly used versus the grams information listed in the recipe).
• Always wear oven mitts/gloves when dealing with a bread machine. The bread pan and the rest of the bread machine can get very hot during the baking process. This means that the bread pan and bread machine is likely to be very hot when you attempt to remove a baked good from the bread machine and/or bread pan.
• For more easy bread ideas, please visit Bread Dad’s sections on Bread Machine Recipes and Homemade Bread Recipes.

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Reference Sources

1. Wikipedia, Bread Machine
2. Wikipedia, Oat
3. Wikipedia, Oatmeal

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