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Oatmeal Bread
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Prep Time:
45 minutes
Cook Time:
35 minutes
Total Time:
260 minutes
Delicious oatmeal loaf with old-fashioned oats, whole wheat and white bread flour, sweetened with honey.
Ingredients:
  • 2 cups (178g) old-fashioned oats
  • 1 cup (114g) whole wheat flour
  • 2 cups (480ml) boiling water
  • 2/3 cup (160ml) whole milk
  • 4 teaspoons instant yeast
  • 1 tablespoon (18g) kosher salt
  • 6 tablespoons (86g) honey
  • 6 tablespoons (90ml) vegetable oil, plus more for greasing the pans
  • 5 cups (600g) bread flour, plus more for dusting
  • For the topping
  • 1 tablespoon water
  • 1/4 cup old-fashioned oats
Instructions:
  • Prepare the oatmeal by mixing oats, whole wheat flour, and boiling water in a bowl. Stir with a wooden spoon and let it cool until slightly warm, for about 20 to 25 minutes.
  • For the dough: Combine milk, yeast, salt, honey, vegetable oil, and bread flour in the bowl with the oatmeal. Mix on low speed using the dough hook attachment or by hand with a wooden spoon until a shaggy dough forms. Ensure all ingredients are fully incorporated, leaving a slightly rough surface without any dry spots of flour.
  • Knead the dough: Mix on low speed for 5 minutes or knead by hand on a floured surface for 10 minutes. Use your palm to push, stretch, fold, rotate, and repeat until the dough is elastic and soft, without adding more flour.
  • Allow the dough to rise: Shape the dough into a ball and transfer it to a clean, lightly oiled bowl. Cover with plastic wrap or a clean tea towel and let it double in size in a warm spot, approximately 1 1/2 hours.
  • Grease two standard loaf pans (8 1/2 x 4 1/2-inch) with a light coating of butter or vegetable oil.
  • On a floured surface, divide the dough into two equal pieces using a bench scraper or knife. Gently stretch one piece into a 6 by 8-inch rectangle. Roll it up into a log, starting at the short edge, and pinch the seam closed. Place loaf seam-side down in a greased pan. Repeat with the second piece of dough.
  • Cover the pans with lightly greased plastic wrap or a clean tea towel in a warm spot for 1 to 1 1/2 hours until the bread rises about 1 inch above the rim of the pan.
  • Preheat the oven to 375°F once the bread is almost done rising.
  • Prepare the egg wash by whisking together one egg and a tablespoon of water until well blended.
  • Top the loaves: Uncover the risen loaves and brush the top crust with a light layer of egg wash using a pastry brush. Sprinkle each loaf with a generous amount of oats.
  • Bake the loaves in the oven for 35-40 minutes until they are golden brown, sound hollow when tapped at the bottom, and reach an internal temperature of 190°F if using a digital thermometer.
  • Cool and slice the loaves: Transfer the loaves to a wire rack to cool completely. Slice each loaf into 12 to 16 slices according to your preference - thin for sandwiches or thick for toast.

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