Oatmeal Bread
 
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Old fashion rolled oats give this bread body with a wonderful chew. An excellent sandwich bread toasted, grilled or as French toast.
Author:
Recipe type: Bread
Serves: 1 pound loaf
Ingredients
  • Flour - 3 cups (390 g)
  • Old-fashioned rolled oats (not quick oats) - 1 cup (110 g)
  • Instant Yeast - 2¼ tsp (7 g)
  • Milk - 1¼ cup (296 g) - Warm (~95°F, 35°C)
  • Butter - 2 TBSP (28 g)
  • Honey - 3 TBSP (64 g)
    OR Brown Sugar - 3 TBSP (38 g)
  • Salt - 1½ tsp (9 g)
  • Olive Oil - for wash - 1 TBSP (14 g)
  • 9x5x2.5 inch loaf pan
Instructions
Dough
  1. Combine milk, butter and honey (if used) and warm (~95°F, 35°C).
    Stir after warm to blend in honey.
  2. Combine flour, oats, yeast, brown sugar (if used) and salt.
  3. Add milk mix and flour mix into the mixer bowl. I go back in forth with some fluid then some flour.
    Give the dough some time to knead before adding any extra flour. The oats will absorb fluids as it is worked.
  4. Knead 6 minutes. Hand knead to form a nice ball.
  5. Cling wrap and ferment 1½ hour

Form
  1. Punch down and place in a greased 9x5 loaf pan.
  2. Proof 1 hour.

Wash and Bake
  1. Preheat oven to 350°F/180°C/Gas 4
  2. Wash dough with olive oil.
  3. Bake for 35-40 minutes
    or until a thermometer inserted into the center registers at least 190°F/88°C.
  4. Cool on a wire rack.
Recipe by On Bread Alone at https://onbreadalone.com/recipes/oatmeal-bread/