Description
This hearty oatmeal bread is soft, slightly sweet, and filled with the wholesome goodness of oats. It’s perfect for sandwiches, toast, or as a side to soups and stews. Easy to make, it’s a nutritious and delicious addition to your baking repertoire.
Ingredients
Scale
- 1 ½ cups rolled oats
- 1 ½ cups warm water
- 2 tbsp honey or maple syrup
- 1 ¼ tsp active dry yeast
- 1 ½ cups whole wheat flour
- 1 ½ cups all-purpose flour
- 1 tsp salt
- 2 tbsp olive oil or vegetable oil
- 1 tbsp apple cider vinegar (optional, for fluffiness)
Instructions
- In a small bowl, combine the oats and warm water. Let them sit for 10-15 minutes to soften.
- In a separate bowl, dissolve the honey (or maple syrup) in warm water and sprinkle the yeast over the top. Let it sit for 5 minutes, or until frothy.
- In a large bowl, combine the whole wheat flour, all-purpose flour, and salt.
- Add the yeast mixture and softened oats to the flour mixture, followed by the olive oil and apple cider vinegar (if using). Stir until well combined.
- Knead the dough on a floured surface for about 8-10 minutes, until smooth and elastic. If the dough is sticky, add a little more flour, a tablespoon at a time.
- Place the dough in a lightly oiled bowl and cover with a damp cloth. Let it rise for 1-1.5 hours, or until doubled in size.
- Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
- Punch down the dough and shape it into a loaf. Place it in the prepared pan and smooth the top.
- Bake for 30-35 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.
- Let the bread cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
- For added texture, sprinkle some oats on top of the loaf before baking.
- You can replace part of the all-purpose flour with whole wheat flour for a denser loaf.
- Store the bread in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
- Prep Time: 15 minutes
- Cook Time: 35 minutes