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Of all of the types of bread that I have made over the years there are a few that are classic. A few that i make over and over and over just because they are perfect. This is one of them.
Oatmeal bread makes a hearty and filling bread that is full of good things like fiber and B vitamins. It just tastes like a country morning. When toasted it is crisper than other toast, I think, and the nutty oatmeal flavor is more pronounced. We like it a lot as a sandwich bread, and it handles ham especially well.
If you like add chopped nuts, dried cranberries, raisins, dried blueberries, or other dried fruits in any combination that equals about 1 1/2- 2 cups. I don’t measure anymore.
Old Fashioned Oatmeal Bread
- 2 packages active dry yeast
- 2 cups warm water
- 1/3 peanut oil or other delicate flavored oil..or butter
- 2 teaspoons salt
- 1/2 cup brown sugar
- 2 1/2 to 3 cups all-purpose flour
- 2 1/2 to 3 cups whole wheat flour
- 2 cups old fashioned rolled oats
- dried fruits and nuts as desired
Soften the yeast in 1/2 c warm water for 5 minutes. Add the sugar, 1 c of the flour, 1 c of the whole wheat flour and the rest of the water. Mix well and allow to stand for fifteen minutes.
Mix in the salt, the oil, the oats, and the rest of the flour until a soft dough is formed. Dough should pull away from the sides of the bowl.
Turn out on lightly floured surface and knead for 10 minutes. Dough will be sticky. Knead in dried fruit and nuts if desired.
Place in an oiled bowl, turning to oil all sides. Cover and let rise in a warm place for 1 hour or so, until doubled in bulk.
Punch down and form into 2 or 3 loaves. Place in oiled pans and allow to rise until doubled, about 45 minutes. Brush with egg yolk wash if desired (1 egg yolk mixed with 1 tsp. water) and sprinkle oats over the top. Bake at 375 for 40 minutes
Images: (c) Marye Audet, Apron Strings and Simmering Things
Content (c) Marye Audet for Baking Delights
Marye,
What would be best Amish rolled butter, coconut oil or Organic EVOO? These are my choices…
It turned out great!!!The dough rose when it was suppossed to and baked perfectly!Now I’m just waiting for it to cool so I can have some. But I must use a big loaf pan because I didn’t need to divide the dough before baking. It was already the right size for my pan.I think I use an 9×5 and most are around 8×4…Thanks for sharing the recipe!
Thank You very much I’m going off to make it now!:D
This bread looks very good but I would like to know if you could freeze one of the loaves before you bake it. I am the only one that eats the bread I make in my house and I can’t eat through 2 loaves of bread a week.Also I have only been baking bread for a few months and haven’t really gotten the hang of it or found any recipes that I have fallen in love with so any suggestions on baking are welcome:D!Thank You!
I have made this bread twice. It is beautiful and delicious, however I do have a question. When I slice and use for a sandwich the bread the breaks. I am not sure what I am doing wrong, as I mentioned the bread rises beautifully, the texture is great when sliced, just can’t eat it in sandwich form without it breaking. Thanks for any suggestion of what might help.
Thanks for stopping by Kevin..Yes this one because of the combo of white/wheat/oatmeal has a bit more gluten than many..
That break looks really good and sounds nice and hearty. I like baking with oatmeal.
I will try the eggs next time Monica..I love this because it is truly perfect toast.
I’ve been known to drop our leftover breakfast oatmeal (which is made with brown sugar) into my regular bread recipe…. YUM!!!! Seems to be almost exactly like yours, but I add eggs to mine… It really improved the texture of my loaves.
Let me know how you lik eit Ben, and if you have trouble drop me an SOS..I have been baking bread for 34 years. :/
These are two recipes I needed. I have been trying to make my own bread for a couple of months and have failed to bake that perfect loaf. I will give these two recipes a try.