Bread lovers, get excited because boy, do I have something for you! This oatmeal bread is packed full of nutrients, tastes incredible, and is surprisingly easy to make!
There is nothing out there that beats homemade bread, and this recipe is no exception! Try a few other loaves of bread like this banana bread, this strawberry bread, or this sourdough bread.
Oatmeal Bread
Homemade bread is my JAM! (Pun intended). Once you start making bread from scratch, then you will never buy store-bought bread again. I’m serious! It’s so good and easy to whip up a few loaves at a time. And the taste is absolutely divine. Oatmeal bread is filled with nutrients (similar to wheat bread), and it doesn’t differ too much in taste. The best part is that it offers a sweet taste because of the honey and the texture of the oats is to die for!
People stop themselves from baking homemade bread because it is always considered too hard or too complicated. We are going to put those complaints to rest with this recipe! Anyone can make this, and trust me; I don’t say that lightly! This recipe is simple and direct, and you don’t need any special bread machines or equipment to make this. The end result tastes so amazing that you will be making this oatmeal bread recipe for a looooong time to come!
What Ingredients are in Oatmeal Bread?
This list of ingredients is shockingly short and simple! Most people already have these ingredients ready to go in their kitchen and pantry. And if not, you are going to make sure that you always have these on hand after making this because you will want to make it again and again! See the recipe card at the bottom of the post for exact measurements.
- Flour: All-purpose flour is what I used for this recipe.
- Old-Fashioned Rolled Oats: You will use these in the bread and also on top as a topping.
- Butter: Unsalted butter at room temperature will mix in the best and not make any lumps.
- Salt: This enhances all of the flavors in the bread.
- Honey: the honey acts as a natural sweetener making the bread have a delicious taste.
- Instant Yeast: This will make your bread rise and have a great texture!
- Milk: The lukewarm milk will activate the yeast. Make sure it’s not too hot so that you don’t kill the yeast.
- Egg and Water: This makes an egg wash that you brush on top of the bread that the oat topping can stick to.
How to Make Oatmeal Bread
The actual legwork to make this bread is quick and easy! After you put it together, it just spends time rising on the counter and baking in the oven so your hands are free! Even the most beginner of bakers can make this bread!
Make the Dough
- Mix to Form Dough: In the bowl of a stand mixer combine the flour, oats, butter, salt, honey, yeast, and milk. Mix with the paddle attachment at low speed until the ingredients combine to form a shaggy dough.
- Knead and Let Rise: Scrape down the paddle and the bowl and switch to the dough hook. Knead on medium-low speed for 5-7 minutes, until a relatively soft, mildly sticky dough forms. Remove the dough to an oiled bowl and cover. Let sit in a warm place for 1-1 ½ hours, until it has doubled in size.
- Punch and Add to Pan: Punch the dough down and on a lightly floured surface form the dough into a loaf about 8 inches long. Place into a greased 9×5 inch bread pan.
- Make Egg Wash: In a small bowl mix together the egg and water to make the egg wash. Brush it over the top of the loaf and sprinkle lightly with rolled oats. Let it Rise (in the pan): Cover with a clean kitchen towel and set in a warm place to rise for 1-1 ½ hours, until the loaf has crested the pan by about 1 inch.
Bake the Bread
- Bake: When the loaf is nearly done rising, then preheat the oven to 350°. When the oven is ready, bake the loaf for 35-40 minutes, until the top of the bread is golden brown and the center of the bread reads 200° on a thermometer.
- Let it Cool: Let the loaf cool for 15 minutes in the pan before turning it out onto a cooling rack. Allow it to cool completely before slicing.
Bread Making Tips
Whether you are a bread-making pro or this is your first time making some oatmeal bread, I have some tips that will help everyone! These helpful tricks are great to make this bread turn out perfectly!
- Don’t Kill the Yeast: Yeast is a living organism and can be killed very easily. This is the key ingredient to making your bread rise so you want to be careful with it! The easiest way to kill yeast is by mixing it with a liquid that is too hot. This recipe calls for lukewarm milk. Make sure that it’s not any hotter than that or it will kill your yeast off and your bread will not turn out!
- Don’t Open the Oven: This probably seems like a no brainer but once you have placed your bread in the oven to cook, don’t open it back up until it’s done. This lets heat escape and can result inyou bread cooking unevenly. Use the oven light instead!
- Mix-ins: You can change up this recipe by adding things to the dough lke raisins, dried fruit or even a sprinkle of cinnamon!
How to Store Leftovers
If you are lucky enough to have leftovers of this oatmeal bread (which is unlikely considering how quickly it will get eaten off of your table!) then you can easily store it for later!
- Room Temperature: To store this on your counter then place it in an airtight container. It will last at room temperature for 3 days.
- Freeze It: Make a few extra loaves and freeze them! Wrap the loaf of bread tightly in plastic wrap and then foil. It can stay frozen in your freezer for up to 1 month. When you are ready to eat it, let it thaw in your refrigerator overnight.
More Delicious Bread to Make
Oatmeal Bread
Ingredients
- 3 Cups All-Purpose Flour
- 1 Cup Old-fashioned Rolled Oats (plus more for topping)
- 2 tablespoons Unsalted bButter (room temperature)
- 1 ¾ teaspoon Salt
- 3 tablespoons Honey
- 3 teaspoons Instant Yeast
- 1 ¼ cup (lukewarm) Milk
- 1 large Egg
- 1 tablespoon Water
Instructions
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In the bowl of a stand mixer combine the flour, oats, butter, salt, honey, yeast, and milk. Mix with the paddle attachment at low speed until the ingredients combine to form a shaggy dough.
-
Scrape down the paddle and the bowl and switch to the dough hook. Knead on medium-low speed for 5-7 minutes, until a relatively soft, mildly sticky dough forms. Remove the dough to an oiled bowl and cover. Let sit in a warm place for 1-1 ½ hours, until it has doubled in size.
-
Punch the dough down and on a lightly floured surface form the dough into a loaf about 8 inches long. Place into a greased 9×5 inch bread pan.
-
In a small bowl mix together the egg and water to make the egg wash. Brush it over the top of the loaf and sprinkle lightly with rolled oats. Cover with a clean kitchen towel and set in a warm place to rise for 1-1 ½ hours, until the loaf has crested the pan by about 1 inch.
-
When the loaf is nearly done rising, begin preheating the oven to 350°. When the oven is ready, bake the loaf for 35-40 minutes, until the top of the bread is golden brown and the center of the bread reads 200° on a thermometer.
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Let the loaf cool for 15 minutes in the pan before turning it out onto a cooling rack. Allow it to cool completely before slicing.
Nutrition
from The Recipe Critic https://ift.tt/UzdJSFV
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