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Oatmeal Bread Recipe

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This hearty and wholesome Oatmeal Bread recipe combines the nutty flavor of rolled oats with the softness of a traditional loaf, resulting in a moist and textured bread perfect for sandwiches or toast. The bread is enriched with honey and butter, adding subtle sweetness and richness. Leavened with instant yeast and baked to a golden crust, this oatmeal bread is perfect for breakfast or any time of day.

Ingredients

Liquid Ingredients

  • 1 cup milk
  • ½ cup warm water
  • 2 tablespoons honey
  • 1 tablespoon olive oil (for coating bowl)
  • 1 egg + 1 tablespoon water (for egg wash)

Dry Ingredients

  • 1 cup rolled oats (plus extra for topping)
  • 1 ¼ teaspoons salt
  • 2 ¼ teaspoons instant yeast
  • 3 ¼ cups all-purpose flour

Fats

  • 2 tablespoons unsalted butter (at room temperature, sliced into 4 pieces)

Instructions

  1. Heat Milk and Soak Oats: Place the milk in a microwave-safe medium bowl and microwave until hot. Add the rolled oats over the hot milk, stir, and let the mixture cool to room temperature. This softens the oats and infuses the milk flavor.
  2. Activate Yeast Mixture: In the bowl of a stand mixer, combine warm water, honey, salt, and instant yeast. Stir the mixture and let it sit for about 10 minutes until it becomes foamy, indicating that the yeast is active.
  3. Combine Ingredients and Knead Dough: Add the cooled oat and milk mixture, all-purpose flour, and unsalted butter pieces into the yeast mixture. Using a dough hook on medium-low speed, knead the dough for 6 to 8 minutes until it becomes smooth and elastic. If the dough is too sticky, sprinkle in extra flour as needed.
  4. First Rise: Transfer the dough to a clean bowl coated with olive oil. Cover the bowl with a towel and place it in a warm spot to rise until the dough doubles in size, about 45 minutes.
  5. Shape and Second Rise: Line a loaf pan with parchment paper. Turn the risen dough onto a clean work surface and flatten it into a 14 by 10-inch rectangle. Roll the dough tightly into a cylinder and place it seam-side down into the prepared loaf pan. Cover with plastic wrap and let it rise again until doubled, approximately 30 minutes.
  6. Preheat Oven and Prepare for Baking: Preheat your oven to 375°F (190°C). Brush the top of the risen dough with a mixture of beaten egg and water (egg wash) and sprinkle extra oats on top for a decorative finish. Then reduce the oven temperature to 350°F (175°C).
  7. Bake the Bread: Bake the bread for 50 to 55 minutes until the crust turns golden brown and the loaf sounds hollow when tapped or reaches an internal temperature of 210°F (99°C).
  8. Cool Bread: Carefully remove the bread from the pan and transfer it to a wire rack. Allow it to cool completely before slicing to ensure the texture sets properly.

Notes

  • Ensure the milk is not too hot when adding oats, as it could kill the yeast later.
  • Using instant yeast allows you to mix it directly with other ingredients without proofing, but the activation step helps ensure it's alive.
  • Adjust flour quantity slightly depending on humidity and flour brand to get the right dough consistency.
  • Allowing the bread to cool completely before slicing prevents it from becoming gummy.
  • You can store leftovers wrapped in a cloth or bread bag at room temperature for up to 3 days.

Find it online: https://recipeplenty.com/oatmeal-bread-recipe/