Oatmeal Bread
A hearty and fluffy homemade bread made with rolled oats, honey, whole wheat flour, and all-purpose flour. Perfect for toast, sandwiches, or snacking, this loaf is rich in fiber and protein, and easy to make ahead or freeze.
Equipment
- 1 Bosch Mixer – for mixing and kneading dough
- 2 Loaf Pans (9x5-inch) – for baking loaves
- 1 Silicone Pastry Brush – for applying egg wash
- 1 Mixing Bowl (large) – to combine ingredients and let dough rise
- 1 Glass Measuring Cup (4-cup) – for heating and pouring milk
- 1 Instant Read Thermometer – to check internal doneness
Ingredients
- 2 cups whole milk warmed until simmering
- 1 cup old-fashioned rolled oats do not use quick oats
- 4 tablespoons unsalted butter softened
- ½ cup honey
- 4 ½ teaspoons instant yeast
- ½ cup warm water about 100–110°F
- 1 ½ teaspoons kosher salt
- 2 ½ cups whole wheat flour
- 2 ¼ to 3 cups all-purpose flour as needed
- 1 egg white beaten with 1 tablespoon water (for egg wash)
- Additional rolled oats for sprinkling (optional)
Instructions
- Soften Oats in Warm Milk: Place the oats and softened butter into the bowl of a stand mixer or a large mixing bowl. In a saucepan, bring the milk just to a simmer, then carefully pour it over the oats and butter. Stir gently to combine. Let the mixture sit uncovered for about 90 minutes to cool and allow the oats to absorb moisture. The mixture should reach room temperature before proceeding.
- Activate Yeast and Combine Ingredients: Stir the honey, warm water, instant yeast, and salt into the oat mixture. Mix until evenly blended. Add the whole wheat flour and begin mixing on medium-low speed (or by hand) until a shaggy dough forms.
- Form the Dough: Gradually add the all-purpose flour, starting with 2¼ cups. Add more only as needed until the dough begins pulling away cleanly from the sides of the bowl. The dough should be soft and slightly tacky but not overly sticky. Knead with a dough hook or by hand for about 5–7 minutes, or until the dough is smooth and elastic.
- Let the Dough Rise (First Proof): Lightly oil a large clean bowl and place the dough inside, turning once to coat. Cover with a clean kitchen towel or plastic wrap and let it rise in a warm environment until it doubles in size, about 1 hour.
- Shape and Prepare for Second Rise: Punch down the risen dough and divide it into two even portions. Shape each portion into a loaf and place into two lightly greased 9x5-inch loaf pans. Brush the tops with egg wash, then sprinkle additional oats over each loaf if desired.
- Second Rise: Cover the loaf pans loosely with greased plastic wrap and let the dough rise again in a warm spot until the loaves have risen about 1 inch above the rim of the pans—this should take 45 to 60 minutes. Gently remove the plastic wrap once fully risen.
- Bake to Perfection: Preheat your oven to 350°F (175°C). Bake the loaves for 30–40 minutes, or until they sound hollow when tapped on top, or a thermometer inserted into the center reads 200°F (93°C). Remove from oven and let cool in pans for 15 minutes, then carefully turn out onto a wire rack to cool completely.
Notes
- Flour Amounts May Vary: Always add flour gradually—humidity, flour type, and measuring technique can affect the final amount needed.
- For Bread Machines: Halve the recipe to fit standard bread machine capacity and follow your machine's dough setting instructions.
- Add-Ins (Optional): Fold in 1 cup of raisins, chopped nuts, or dried fruits like cranberries or apricots after the first rise for variety.
- Make It Vegan: Use plant-based milk and butter alternatives, and skip the egg wash or use a non-dairy milk glaze.
- To Freeze Dough: Shape the loaves, place them in freezer-safe pans, and cover tightly with foil. Thaw at room temp, allow to rise, and bake as directed.
- To Freeze Baked Bread: Let loaves cool completely, then wrap and freeze for up to 3 months. Thaw at room temp before slicing.
