Serves 20
124 cal · 140 min
Oatmeal Bread
Recipe GLPR511961a251761e
A hearty, wholesome bread made with rolled oats and whole wheat flour. This rustic loaf has a tender crumb and subtle molasses sweetness, perfect for toasting or serving alongside soups and stews.
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Ingredients
1 cup rolled oats
1 teaspoon salt
1½ cups boiling water
1 packet active dry yeast
¼ cup warm water (105 to 115 degrees F)
¼ cup molasses
1½ tablespoons vegetable oil
2 cups whole wheat flour
2 cups all-purpose flour
Directions
Wash your hands thoroughly with soap and warm water before beginning.
In a large mixing bowl, combine the rolled oats and salt.
Pour the boiling water over the oat mixture and stir well. Let it cool to lukewarm (105 to 115 degrees F). Meanwhile, in a small bowl, dissolve the active dry yeast in the 1/4 cup warm water and let sit for 5 minutes.
Once the oat mixture has cooled to the proper temperature, add the yeast mixture, molasses, and vegetable oil. Stir until combined.
Stir in the whole wheat flour and 1 cup of the all-purpose flour until the mixture comes together.
Gradually add the remaining 1 cup of all-purpose flour, a little at a time, until the dough is stiff enough to knead. You may not need all of it.
Turn the dough out onto a lightly floured work surface and knead for about 5 minutes until the dough becomes smooth, elastic, and no longer sticky.
Place the kneaded dough in a lightly oiled bowl, turning it to coat the top with oil. Cover the bowl with a clean kitchen towel.
Allow the dough to rise in a warm place (70 to 75 degrees F) for about 1 hour, or until it has doubled in size.
Punch down the risen dough to release excess gas, then turn it out onto a clean surface.
Shape the dough into a loaf and place it in a greased 9x5 inch loaf pan. Cover the pan with a clean kitchen towel.
Let the shaped dough rise in a warm place for about 1 hour, or until it has nearly doubled in size.
Preheat your oven to 375 degrees F. Bake the bread for 50 minutes, or until it sounds hollow when tapped on the bottom. If the top is browning too quickly, loosely cover it with aluminum foil.
Remove the bread from the loaf pan and place it on a wire rack to cool completely before slicing.
