Light and Fluffy Oatmeal Bread
A delightful bread combining wholesome oats and light texture, perfect for any meal of the day.
Ingredients
Wet Ingredients
- 2 cups milk Heated to a simmer
- 1 cup old-fashioned rolled oats old-fashioned rolled oats Provide better texture than quick oats
- 4 tablespoons butter, softened For mixing with oats
- 1/2 cup honey Can be substituted with maple syrup or agave nectar
- 1/2 cup warm water Must be lukewarm
- 1 egg white egg white + 1 tablespoon water For egg wash
Dry Ingredients
- 4 1/2 teaspoons instant yeast Ensure it activates properly
- 1 1/2 teaspoons kosher salt To balance flavors
- 2 1/2 cups whole wheat flour For health benefits
- 2 1/4 - 3 cups all-purpose flour Added gradually for dough consistency
Instructions
Preparation
- Place the old-fashioned rolled oats and softened butter in a mixing bowl.
- Heat the milk to a simmer and pour it over the oats. Stir well to combine and set aside to cool for about 1.5 hours.
- Once cooled, add honey, warm water, instant yeast, and kosher salt to the oat mixture. Stir to combine.
- Gradually mix in the whole wheat flour until combined, then add all-purpose flour step by step until the dough starts to pull away from the sides.
- Knead the dough for about 10 minutes until it becomes smooth and elastic.
Rising
- Transfer the kneaded dough into a greased bowl, cover it, and let it rise in a warm spot until it doubles in size (about 1 hour).
- Punch the dough down, divide it into two equal pieces, and shape each into a loaf.
- Place the loaves in greased baking pans and brush the tops with the egg wash. Sprinkle oats on top.
- Cover the pans with greased plastic wrap and let them rise again until they are about an inch above the pans (approximately 45 minutes to 1 hour).
Baking
- Preheat your oven to 350°F (175°C).
- Bake the loaves in the preheated oven for 30 to 40 minutes until golden brown and hollow-sounding when tapped.
- Remove the loaves from the pans and let them cool on a wire rack before slicing.
Send me this recipe!
Just enter your email below and get it sent straight to your inbox!
Notes
Store cooled bread in plastic wrap or an airtight container at room temperature for 3 to 5 days. For longer storage, slice and freeze individual pieces.