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Whole Wheat Oatmeal Bread

Whole Wheat Oatmeal Bread2If I could sum up my mom’s side of our family in just a few words, it is that we all love eating bread.  Okay, so we go deeper than that, but that’s just a little bit of insight into our food preferences.  :)  We typically scarf down Italian bread or some sort of doughy loaf, but a few months ago I decided I wanted to start making homemade sandwich bread and keep my freezer stocked.

Wouldn’t you know, right when I made this decision, my loaf pan bit the dust.  It was a cheaply made pan that I had from our first year of marriage, so I shouldn’t have been surprised.  But, it did delay my new ambition of bread making.  I finally found a loaf pan I liked, with high ratings, and a decorative appearance.  And, since my new purchase, I have made this loaf three times.

Whole Wheat Oatmeal BreadI really like this bread because it’s extremely hearty with a hint of sweetness from the small addition of honey and molasses.  My favorite way to eat it is toasted with a slab of butter.  But, I just love butter.  I’m sure it’s great with jam, as grilled cheese, pressed into a panini sandwich, etc.  It’s a very versatile bread, but I’ve been keeping it simple with this one for some reason.  I’m sure I’ll branch out and try the other variations very soon.

Whole Wheat Oatmeal Bread

Prep Time: 2 hours, 30 minutes

Cook Time: 40 minutes

Total Time: 3 hours, 10 minutes

Yield: 1 large loaf

Whole Wheat Oatmeal Bread

  • 1 cup water
  • 1 cup milk
  • 1 tablespoon active dry yeast
  • 1 tablespoon honey
  • 2 tablespoons molasses
  • 2 1/2 cups whole wheat flour
  • 2 cups bread flour
  • 1 cup rolled oats
  • 4 tablespoons unsalted butter, melted and cooled slightly
  • 1 tablespoon salt
  • Additional oats for topping the loaf (optional)

Lightly grease or butter a 9x5x3-inch loaf pan.

In a microwave safe measuring cup, heat the milk and water to about 115?F. Combine the water, milk, yeast, honey and molasses in the bowl of a stand mixer fitted with the dough hook. Let stand 5 minutes until the mixture bloom-bubbles, to ensure the yeast is good.

Add the flours, oats, melted butter and salt to the liquid. Mix for 6 minutes on medium speed. The dough should climb the dough hook and slap around the sides of the bowl without sticking. If it is sticking, add a tablespoon or two more of flour at a time until the dough comes cleanly away from the sides of the bowl.

Cover the bowl with a towel and place in a warm area to rise for an hour, or until doubled in size. To test if it has proofed enough, gently poke the dough. If it springs back, the dough needs to proof longer. If a dimple remains, it’s ready.

To shape the loaf, transfer the dough to a lightly floured surface. Shape into a square, then grab the top and bottom edges and fold together towards the center, meeting the edges in the middle. Pinch the seam and sides, sealing with your fingers. Roll the dough back and forth, into an even log and about the size of your bread pan. Gently place the dough into your bread pan, seam side down. Press the dough gently into the corners of the bread pan.

Cover the loaf with a towel and let rise until doubled, about 1 hour. It will puff up over the edges of the pan. In the meantime, preheat the oven to 400?F. If desired, sprinkle the top of the loaf with extra oats. If it is not sticking, lightly spray with water. Bake for about 40 minutes, rotating halfway through. The loaf is done baking when the crust is dark brown and sounds hollow when tapped. Remove the loaf from the pan and allow to completely cool in the pan on a wire rack. Remove from pan when fully cooled.

Source: White on Rice Couple, originally from Good to the Grain

http://www.seededatthetable.com/2011/05/18/whole-wheat-oatmeal-bread/

 

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Comments

  1. I’ve never made my own bread. But it looks amazing and sounds fairly simple to execute. Maybe I’ll have to follow your lead and stock my freezer with something other than homemade ice cream!

  2. Nikki, this oatmeal bread looks perfect! So soft, fluffy and perfect for morning toast. Your pictures are beautiful, too. Great job on this!

  3. Looks great! I’m like you and the past few months I’ve been making and storing bread in the freezer rather than buying it from the store. Even though my breads are far from perfected John (hubby) still likes them infinitely better than store bought. They are so much more flavorful and hearty. I will have to try this recipe as I’ve basically exhausted the recipes I currently have. BTW-I think your explanation about how to shape it into a loaf should have some pictures w/ it. I’ve always dumped the dough out after the first rising, patted it into a shape that will fit the pan and that’s it. I’m wondering if your method is why your finished loaf looks better than my finished loaves?

  4. This looks so delicious! I have been wanting a bread recipe that is an everyday kind of loaf. This looks perfect!

  5. I am planning on making this tomorrow! It looks amazing!

  6. I finally was able to make this bread recipe. DELICIOUS!! My loaf ended up being a little big, but otherwise, it was picture perfect. And it tasted as good as it looked! Thanks for the recipe!

  7. I made this for the second time yesterday and let me just say, this is definitely going to become a regular staple in our house!

    First, it tastes SO GOOD! I’m definitely not finding anything like this at the local grocery store.

    Second, over the last 2 years we’ve really changed the way we eat and eliminated nearly all processed foods from our diet. I really disliked picking up a loaf of bread every week at the store. I love that homemade bread not only tastes better, but has lots of wholesome ingredients, no fillers, or preservatives, or soy derivatives!

    And third, this is so simple to throw together! I make it right in my KA as you suggest and the hands on time is extremely minimal. You just have to make sure you have enough time set aside to allow for the rising and baking time.

    And plus, is there really a better smell than fresh baking bread? I think not :)

    I get at least 16 slices out of this loaf and the pieces are HUGE meaning 1 slice will do ya whereas you need 2 slices from those dinky store-bought loaves. Because of this one loaf lasts us about 1 1/2-2 weeks. After the first day or two I just pop whatever is left into the freezer so it stays fresh. It tastes just as good when it thaws out, and to make toast I just pop a slice in the freezer still frozen and let it go through two toast cycles.

    Really love this recipe and super excited that you shared it with us all! Thank you!

    • Stephanie, Thanks for the feedback. I’m glad this has become a staple in your home. Great idea to freeze it while it’s still fresh! :) Enjoy!

  8. Rachel M says:

    Hey! Quick question. I made this a few weeks ago and the only thing I changed was subbed more honey for the molasses (didn’t have any) and it fell apart when I cut it into slices. Any ideas why? I didn’t wait for it to cool completely, it was still a little warm an hour after it came out of the oven when I sliced it, but I’m not sure that would cause it to break the slices. Delicious though!

    • Hi Rachel. I’m almost certain that the reason it fell apart is because you didn’t allow it to cool completely. Glad you liked it, but next time be patient, girl! ;)

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