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Oat Whole Wheat Bread
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Prep Time:
25 minutes
Cook Time:
30 minutes
Total Time:
215 minutes
Whole wheat bread with added crunch from rolled oats.
Ingredients:
  • 2 cups 2% reduced fat milk
  • 1 (.25 ounce) package active dry yeast
  • 1.5 tablespoons white sugar
  • 2.5 cups whole wheat flour
  • 2 cups all-purpose flour, or as needed
  • 0.5 cup oatmeal
  • 1.5 teaspoons salt
Instructions:
  • Gently heat the milk in a small saucepan until it reaches 100°F (40°C). Sprinkle the yeast over the warm milk and let it sit for about 5 minutes until it forms a creamy foam; then mix in the sugar.
  • Combine whole wheat flour, all-purpose flour, oatmeal, and salt in a mixing bowl. Create a well in the center and pour in the milk mixture. Mix until the dough comes together. Transfer the dough to a lightly floured surface and knead until smooth and elastic for about 8 minutes.
  • Grease a spacious bowl with a touch of oil. Place the dough in the bowl and swirl it around to ensure it's coated with oil. Cover it with a clean, light cloth and let it rise in a warm spot (80 to 95 degrees F (27 to 35 degrees C)) until it doubles in size, approximately 45 minutes.
  • Prepare the loaf pans by greasing them. Deflate the dough, then gently divide it into two equal pieces using a knife. Shape each piece into dough rounds and allow them to rest for 10 minutes. Proceed to form the dough into loaves, place them in the pans, cover with a damp cloth, and let rise until doubled in volume, approximately 40 minutes.
  • Preheat your oven to 350°F (175°C).
  • Bake in a preheated oven until the top turns golden brown and the bottom of the loaf sounds hollow when tapped, for about 25 to 30 minutes. Let it cool in the pans for 5 minutes before transferring to a wire rack to cool completely.

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