• Jul 01, 2023
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Oatmeal Bread

This delectable bread, brimming with wholesome grains, is the ideal choice for a delectable snack when adorned with a luscious spread of jam or peanut butter.

• 9 ingredients
• 1 hour and 30 minutes
• 20 Servings

Ingredients

1 cup rolled oats
1 teaspoon salt
1 1/2 cups boiling water
1 packet active dry yeast
1/4 cup warm water (105 - 115 degrees Fahrenheit)
1/4 cup molasses
1 1/2 tablespoons vegetable oil
2 cups whole wheat flour
2 cups all-purpose flour

Directions

1. In a large mixing bowl, combine the rolled oats and salt. Stir in boiling water and let it cool until lukewarm (105-115 degrees Fahrenheit).
2. In a small bowl, dissolve the yeast in 1/4 cup warm water.
3. Add the yeast mixture, molasses, and oil to the cooled oatmeal mixture. Stir in the whole wheat flour and 1 cup of all-purpose flour. Gradually add more all-purpose flour until the dough becomes stiff enough to knead.
4. Knead the dough on a lightly floured surface until it becomes smooth and elastic, which should take about 5 minutes.
5. Place the dough in a lightly oiled bowl, turning it to oil the top. Cover the bowl with a clean towel and let it rise in a warm place until it doubles in size, which usually takes about 1 hour.
6. Punch the dough down and turn it onto a clean surface. Shape the dough and place it in a greased 9 x 5 inch pan. Cover the pan with a clean towel and let the dough rise in a warm place until it almost doubles in size, which takes about 1 hour.
7. Preheat the oven to 375 degrees Fahrenheit (190 degrees Celsius). Bake the bread for 50 minutes or until it sounds hollow when tapped. If the bread is browning too quickly, you can cover it with aluminum foil during baking.
8. Remove the bread from the pan and cool it on a wire rack.

Notes

Use fresh ingredients: Ensure that your yeast is not expired and your flours are fresh. This will ensure optimal results in terms of flavor and rise.

Properly measure ingredients: Use accurate measuring tools, especially for flour, to ensure the right proportions. Spoon the flour into the measuring cup and level it off with a straight edge for a more precise measurement.

Water temperature: The water temperature plays a crucial role in activating the yeast. Use a kitchen thermometer to measure the water temperature and aim for the recommended range (105-115 degrees Fahrenheit). Water that is too hot can kill the yeast, while water that is too cool may not activate it properly.

Kneading: Knead the dough until it becomes smooth and elastic. This helps develop gluten and gives the bread a desirable texture. Avoid adding excess flour during kneading as it can make the bread dense.

Proofing the dough: Allow enough time for the dough to rise properly. Find a warm, draft-free spot for proofing to ensure a good rise. You can also place the dough in a lightly oiled bowl and cover it with plastic wrap or a damp towel to create a moist environment.

Preheating the oven: Make sure to preheat your oven to the correct temperature before baking. This ensures even heat distribution and proper oven spring.

Checking for doneness: Use the recommended baking time as a guideline, but always rely on visual and auditory cues as well. The bread should have a golden brown crust and sound hollow when tapped on the bottom.

Cooling and storing: Allow the bread to cool completely on a wire rack before slicing to prevent it from becoming gummy. Once cooled, store the bread in a paper bag or bread box to maintain its freshness.

Nutrition Detail