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.
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.