Breakfast Oatmeal Bread

Let's Cook

1. Step 1.

   In a medium bowl, dissolve ½ cup light brown sugar and 2 tablespoons active dry yeast in ½ cup warm water (about 110°F). Set aside for 5–10 minutes until foamy.

2. Step 2.

   In a large mixing bowl, combine 2 cups very hot water, 1 cup rolled oats, ½ cup whole wheat flour, and 2 tablespoons unsalted butter. Mix well until the butter is melted and the oats are softened.

3. Step 3.

   Add 2 cups of the all-purpose flour to the oat mixture and beat with a hand mixer or wooden spoon until well blended, about 3 minutes. The mixture will be thick and sticky.

4. Step 4.

   When the oat mixture has cooled to 110°F (test with a thermometer or feel warm but not hot), stir in the yeast mixture and enough of the remaining all-purpose flour (about 3 to 3½ cups) to form a moderately stiff dough that pulls away from the sides of the bowl.

5. Step 5.

   Turn the dough out onto a lightly floured surface. Knead for about 10 minutes, adding flour as needed to prevent sticking, until the dough is smooth and elastic. Shape into a ball.

6. Step 6.

   Place the dough ball in a greased bowl, turning to coat all sides. Cover with a damp cloth or plastic wrap and let rise in a warm, draft-free place until doubled in size, 1 to 1½ hours.

7. Step 7.

   Preheat the oven to 350°F. Punch down the risen dough to release air, then let it rest for 10 minutes.

8. Step 8.

   Divide the dough into two equal portions. Shape each portion into a loaf by flattening into a rectangle, rolling tightly, and pinching the seams.

9. Step 9.

   Sprinkle 2 tablespoons rolled oats into the bottom of two greased 9x5-inch loaf pans. Place each shaped loaf into a pan, seam side down. Cover and let rise again until doubled in size, at least 1 hour.

10. Step 10.

    Bake the loaves for 35 to 45 minutes, until golden brown and the bread sounds hollow when tapped. Remove from the pans immediately and cool completely on a wire rack.