Oatmeal Bread
Enjoy the delightful aroma and nourishing qualities of homemade oatmeal bread, perfect for breakfast or any meal.
Ingredients
Dry Ingredients
- 2 cups rolled oats The heart of the bread, contributing texture and flavor.
- 2 cups whole wheat flour Adds body and nutrition.
- 1 teaspoon salt Enhances overall taste and controls fermentation.
- 2 teaspoons instant yeast For the perfect rise.
Wet Ingredients
- 1 cup warm water Activates the yeast and brings the dough together.
- 2 tablespoons honey or maple syrup Sweetness that balances the flavor.
- 1 tablespoon olive oil or melted butter For moisture and richness.
Instructions
Preparation
- In a large bowl, mix the rolled oats with warm water. Let it sit for about 15 minutes until the oats absorb the water and soften.
- Sprinkle the instant yeast and honey (or maple syrup) over the oat mixture. Stir gently to combine and let it sit for a few more minutes until it becomes frothy.
- Add salt and whole wheat flour to the mixture. Stir until a dough forms. It may feel sticky, but that’s fine!
Kneading and Rising
- Turn the dough onto a floured surface and knead for about 8-10 minutes until it’s smooth and elastic.
- Place the kneaded dough in a greased bowl and cover it with a damp towel. Let it rise in a warm area for about an hour or until it has doubled in size.
- Punch down the dough to release air. Shape it into a loaf and place it in a greased loaf pan. Cover and let it rise for another 30-45 minutes.
Baking
- Preheat your oven to 375°F (190°C).
- Bake the bread for about 30-35 minutes or until golden brown and it sounds hollow when tapped.
- Allow the loaf to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.
Notes
Use fresh ingredients for best results. Don't skip kneading for proper gluten development. Store in a breadbox or wrapped in a clean kitchen towel for up to three days. Freeze slices tightly wrapped for up to three months.