Oatmeal Bread
User Reviews
5
Oatmeal Bread
Description
This recipe begins by simmering milk and butter, then soothing rolled oats within to hydrate them, yielding a soft base for bread dough. Honey and warm water are combined with instant yeast and salt before adding whole wheat and all-purpose flours to achieve the right dough consistency—soft yet manageable. The dough is kneaded until elastic and smooth, then allowed to rise until doubled.
After punching down, the dough is divided and shaped into loaves placed in pans. An egg wash is brushed on the surface before baking to add a gentle shine and help form a golden crust. The finished bread offers a slightly nutty flavor and a chewy texture from the oats, making it suitable for sandwiches or toast.
This bread can be customized by adding raisins, nuts, or dried fruits after the first rise and before shaping. It also allows for make-ahead and freezing options, enabling flexible preparation and storage.
Ingredients
- 2 cups milk , brought to a simmer
- 1 cup rolled oats not quick or instant oats, old-fashioned
- 4 Tablespoons butter , softened
- 1/2 cup honey
- 4 ½ teaspoons instant yeast
- 1/2 cup water warm
- 1 1/2 teaspoons kosher salt
- 2 1/2 cups whole wheat flour
- 2 1/4 -3 cups all-purpose flour
- egg wash: 1 egg white with 1 Tbsp water
Instructions
- Add oats and butter to the bowl of a stand mixer or large mixing bowl. Heat milk to a simmer and pour on top, stirring to combine. Set aside for about 1.5 hours. Mixture should be at room temperature.
- Add honey, warm water, instant yeast, and salt to the bowl and stir well to combine. Add the whole wheat flour and mix on medium-low speed until combined. Add the all-purpose flour, a little at a time, until the dough begins to pull away from the sides of the bowl. Only add enough flour to make a dough that is soft, and not overly sticky (don’t add too much flour!). Knead for a few minutes until smooth and elastic and scrape down the sides and bottom of the bowl as needed.
- First Rise: Transfer dough to a greased bowl and cover with a dish towel or plastic wrap. Allow to rise until double in size, about 1 hour.
- Punch down the dough and divide into two equal pieces. Shape into loaves and place in two lightly greased loaf pans. Make egg wash and gently brush some over the top of each loaf. Sprinkle a small handful of dry oats on top.
- Second rise: Cover with a well greased piece of plastic wrap gently laid on top and let rise in a warm place until risen about 1 inch over the loaf pans, 45 minutes to 1 hour. Carefully peel off the plastic wrap.
- Bake at 350 degrees for 30 – 40 minutes. Loaves are done when tapping lightly on the tops produces hollow sound (or when instant read thermometer registers 200° F). Cool for 15 minutes on wire rack, then turn out of pans and cool completely.
Notes
- Nutrition info given is per slice assuming 10 slices per loaf.
- Use active dry yeast instead of instant by substituting equal amounts without proofing.
- Add 1 cup raisins, nuts, or dried fruit after the first rise before shaping for variety.
- For vegan or dairy-free versions, substitute butter with plant-based alternative and milk with almond milk, and omit egg wash.
- To prepare ahead, refrigerate kneaded dough before the first rise for up to one day, then proceed when ready.
- Dough or shaped loaves can be frozen up to 3 months; thaw and complete rising before baking.
- Baked bread freezes well for up to 3 months when cooled and stored properly.
Nutrition Information
Show DetailsNutrition Facts
Serving: 20Serving
Amount Per Serving
Calories 158 kcal
% Daily Value*
| Calories | 158kcal | 8% |
| Carbohydrates | 28g | 9% |
| Protein | 5g | 10% |
| Fat | 4g | 6% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 9mg | 3% |
| Sodium | 204mg | 9% |
| Potassium | 143mg | 3% |
| Fiber | 3g | 12% |
| Sugar | 8g | 16% |
| Vitamin A | 111IU | 2% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 40mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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