Oatmeal Bread

A wholesome and delicious homemade oatmeal bread that offers a soft texture and slightly sweet flavor, perfect for sandwiches or to be enjoyed toasted.

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Prep Time 30

Cook Time 35

Total Time 1 5

Servings: 12 slices

Course: Breakfast, Snack

Cuisine: American, Baking

Calories: 150

Ingredients Method Notes

Ingredients

Main Ingredients

2 cups rolled oats Old-fashioned oats work best.
3 cups all-purpose flour Can substitute part with whole wheat flour.
1 cup warm water or milk Warm to bloom the yeast.
2 tsps active dry yeast Bloom the yeast in warm liquid with a pinch of sugar.
2 tbsp honey or brown sugar For added sweetness.
1 tsp salt Enhances flavor.
2 tbsp butter or oil For richness.

Method

Preparation

Bloom the yeast in warm water or milk with a pinch of sugar for about 5-10 minutes until frothy.
Soak the rolled oats in hot water or milk for about 10 minutes until softened.
In a large mixing bowl, combine the bloomed yeast mixture, soaked oats, flour, sweetener, salt, and butter or oil.
Knead the dough by hand or using a stand mixer until it is smooth and elastic, about 10 minutes.

First Rise

Place the dough in a lightly greased bowl, cover with a damp cloth, and let it rise in a warm place until it doubles in size, about 1 hour.

Shaping and Second Rise

Punch down the dough and shape it into a loaf.
Place the shaped dough into a greased 9x5-inch loaf pan and let it rise again for about 30-45 minutes until puffy.

Baking

Preheat the oven to 350°F (175°C).
Bake the loaf for 30-35 minutes, or until golden brown and the internal temperature reaches 200-210°F (93-99°C).

Cooling

Remove the bread from the oven and let it cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Notes

For storage, keep the bread in an airtight container at room temperature for up to 3-4 days or freeze slices for up to 2-3 months. Toast directly from frozen or thaw at room temperature.