Oatmeal Bread
Light and Fluffy Oatmeal Bread recipe made with rolled oats, honey, and a mix of whole wheat flour and all purpose flour for the best soft, chewy, and delicious bread everyone will love!
Servings: 20
Calories: 158kcal
Cost: 3
Equipment
Ingredients
- 2 cups milk , brought to a simmer
- 1 cup old-fashioned rolled oats (not quick or instant oats)
- 4 Tablespoons butter , softened
- 1/2 cup honey
- 4 ½ teaspoons instant yeast*
- 1/2 cup warm water
- 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 + 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.
Video
Notes
*Nutritional information is for 1 slice of bread, when cutting one loaf in to 10 even slices.
Active Dry Yeast: If your yeast is fresh it's not necessary to proof the yeast for this recipe. Just substitute an equal amount then use it instead of instant yeast.
Add Raisins: Add 1 cup after first rise, before shaping into loaves.
Add Nuts: Add 1 cup after first rise, before shaping into loaves.
Dried Fruit: Add 1 cup of desired fruit after first rise, before shaping into loaves; chopped dried apricots, cranberries, blueberries, or dates.
Bread Machine: I'd recommend cutting the recipe in half to just make one loaf, depending on your bread machine capacity.
Vegan/Dairy-free Oat Bread: Use dairy free butter and almond milk and omit the egg wash.
To Make Ahead: After knead the dough (before the first rise) refrigerate dough in an airtight container for up to one day. Remove from fridge and allow to come to room temperature. Punch down dough and continue with recipe instructions.
To Freeze Bread Dough: Make the dough through shaping the dough into loaves. Add the dough to a freezer-safe or aluminum disposable bread pan. Cover tightly with two layers of non-stick aluminum foil and freeze for up to 3 months. Allow loaves to thaw completely, with a dry kitchen towel over them, and continue with the second rise, at room temperature (about 5 hours). Bake as instructed in recipe.
To Freeze Baked Bread: place cooled, baked bread in a freezer-safe resealable bag for up to 3 months.
Nutrition
Calories: 158kcal | Carbohydrates: 28g | Protein: 5g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 9mg | Sodium: 204mg | Potassium: 143mg | Fiber: 3g | Sugar: 8g | Vitamin A: 111IU | Vitamin C: 0.1mg | Calcium: 40mg | Iron: 1mg
Recipe Link
Recipe Video
