Breakfast Oatmeal Bread
- 30m Prep Time
- 40m Cook Time
- 3h Ready In
A slightly sweet oatmeal bread perfect for breakfast toast. This recipe yields two loaves and pairs well with berry jam or apple butter.
Ingredients
- 118 ml light brown sugar
- 29.6 ml active dry yeast
- 118 ml warm water
- 473 ml very hot water
- 237 ml rolled oats
- 29.6 ml rolled oats
- 118 ml whole wheat flour
- 29.6 ml unsalted butter
- all-purpose flour
- 14.8 ml kosher salt
Nutrition (per serving, estimated)
Estimated based off 9 of 10 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 9.48 mg
- Iron: 0.73 mg
- Magnesium: 18.7 mg
- Phosphorus: 61 mg
- Potassium: 62.1 mg
- Zinc: 0.49 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 118 ml light brown sugar
- 29.6 ml active dry yeast
- 118 ml warm water
- 473 ml very hot water
- 237 ml rolled oats
- 29.6 ml rolled oats
- 118 ml whole wheat flour
- 29.6 ml unsalted butter
- all-purpose flour
- 14.8 ml kosher salt
Let's Cook
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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.
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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.
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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.
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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.
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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.
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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.
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Step 7.
Preheat the oven to 350°F. Punch down the risen dough to release air, then let it rest for 10 minutes.
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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.
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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.
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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.