Bread Recipes With Oatmeal

Mark is the head baker at Hjem Kensington, a Danish café in London. He has been developing recipes for home bakers for the last two years.

This is a hearty and moist oatmeal loaf made with old-fashioned oats, whole wheat flour, white bread flour, and honey. Oats not only add an earthy flavor, but they also hold onto lots of moisture, ensuring this bread stays tender. The loaf gets even more flavor from the nutty whole wheat flour and sweet honey.

Homemade oatmeal bread makes school or work lunches extra special. It makes superb sandwiches and stays soft for several days. Even then, it’s excellent for toast. The recipe makes two loaves, and it freezes well; it’s a great make ahead recipe. It’s the ideal Sunday baking project so you can enjoy homemade bread throughout the week.

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The best oats for this bread are old-fashioned rolled oats. Old-fashioned rolled oats are whole oats that have been steamed, pressed in steel rollers, and flaked. They're the most common oats for oatmeal and baked goods. Old-fashioned oats have a nice balance of flavor, texture, and water absorption. Quick-cooking or instant oats are duller in flavor and tend to get gummy. They also hold less water, which would make this dough too sticky.

Whole wheat flour is made by grinding the entire wheat kernel, including the bran and germ. The bran is the fibrous outer layer of the wheat kernel. The germ is the sprouting section of the kernel that's rich in healthy fats. Whole wheat flour adds a nutty flavor and extra nutrients to bread recipes, but the tough bran can shred through the gluten structure, so it’s often blended with white flour.

White bread flour has been processed to strip the bran and germ, leaving just the starchy part of the wheat kernel. Certain types of wheat are selected for bread flour to give it a higher protein content than all-purpose flour. These proteins are what create the gluten structure necessary for bread.

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Most bread relies on yeast fermentation to aerate, or leaven, the dough. Yeast is a living organism that consumes the sugars present in the dough and excretes carbon dioxide and alcohol. The carbon dioxide collects in air bubbles throughout the dough. As these bubbles fill with more air, they inflate and cause the dough to rise. The fermentation process aids in gluten development when the air bubbles stretch the dough. It also adds flavor by breaking down large molecules into simpler, more flavorful ones.

This recipe uses instant yeast to leaven the dough. I like to use instant yeast because it doesn’t need to be bloomed before mixing. Blooming the yeast is the process of dissolving the yeast in liquid with a bit of sugar and letting it sit until it bubbles, “proving” that it works. If it still hasn’t begun to bubble and foam after about 15 minutes, then the yeast is probably dead. This process is necessary when using active dry yeast in lower hydration bread recipes or when you’re unsure of the yeast’s freshness.

This oatmeal bread recipe is easy to adapt and very forgiving. If you get started and realize that you don't have the right type of flour or the correct yeast, chances are you can still go ahead with baking.

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I love to make this bread over the weekend and use it up during the week for lunches. This bread makes excellent sandwiches, from simple peanut butter and banana to flavorful stacks piled high with deli slices. The oats make this bread incredibly soft and moist, but after several days you may find that slices are better destined for toast or grilled sandwiches.

You can also freeze oatmeal bread for up to 3 months. Slice the bread before freezing or leave it whole. Wrap it in a couple of layers of plastic wrap and a layer of foil, or place it in a freezer bag, then freeze. Defrost the loaf at room temperature, still wrapped.

To make the bread vegan, you can substitute maple syrup for the honey, and either water or your favorite plant-based milk for the whole milk. Skipping the egg for the topping is fine too, but the oats may not stick too well.

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*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2, 000 calories a day is used for general nutrition advice.

Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.

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Delicious Oatmeal Bread

I love rolled oats, especially in baked goods because it gives them a nice texture, flavor, and some added fiber.  Don’t miss other recipes using oats, like Carrot Muffins, Oatmeal Cake, and Oatmeal Chocolate Chip Cookies.

1. Soak the oats:  Add oats and butter to the bowl of a stand mixer or to a large mixing bowl. Heat milk to a simmer and pour on top, stirring to combine. Set aside for about 1.5 hours. Mixture should be at room temperature.

2. Make bread:  Add honey, warm water, instant yeast, salt to the bowl and stir well to combine. Add the whole wheat flour  and mix on medium low speed until combined. Add the all-purpose flour, a little at a time, until the dough begins to pull away from the sides of the bowl. Only add enough flour to make a dough that is soft, and not overly sticky (don’t add too much flour!). Knead for a few minutes until smooth and elastic and scrape down the sides and bottom of the bowl as needed.

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3. Let rise: Transfer dough to a greased bowl and cover with a dish towel or plastic wrap. Allow to rise until double in size, about 1 hour.

4. Shape loaves: Punch down the dough and divide into two. Shape into loaves and place in two lightly greased loaf pans. Make egg wash and gently brush some over the top of each loaf. Sprinkle a small handful of dry oats on top.

Piece of plastic wrap gently laid on top and let rise in a warm place until risen about 1 inch over the loaf pans, 45 minutes to 1 hour. Carefully peel off the plastic wrap.

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6. Bake at 350 degrees for 30 – 40 minutes. Loaves are done when tapping lightly on the tops produces hollow sound (or when instant read thermometer registers 200° F). Cool for 15 minutes on wire rack, then turn out of pans and cool completely.

To make in a bread machine: You may want to halve the recipe to make one loaf, depending on the capacity of your bread machine.

For Active dry yeast: If you know your yeast is fresh it’s not necessary to proof the yeast in this recipe.  Simply substitute an equal amount and add it in place of instant yeast.

Ingredient Healthy Oat Bread (no Yeast, Flour, Sugar, Oil, Or Eggs)

To make ahead: Make the bread dough through step 2, before the first rise. Place in a large airtight container, and refrigerate for up to one day. Remove from fridge and allow to come to room temperature. Proceed with punching down and forming loaves.

To freeze bread dough: Prepare the recipe through step 3, before the second rise. Place the shaped loaves into a freezer-safe or disposable aluminum bread pan. Cover tightly with a double layer of aluminum foil and freeze for up to 3 months. When ready to bake, allow the loaves to thaw and complete the second rise, at room temperature (about 5 hours). Bake as directed.

To freeze baked bread: Allow baked bread to cool completely. Place each loaf in a freezer-safe resealable bag and freeze for up to 3 months. Thaw at room temperature on the countertop, or overnight in the refrigerator.

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For Active dry yeast: If you know your yeast is fresh it's not necessary to proof the yeast in this recipe.  Simply substitute an equal amount and add it in place of instant yeast.

Make ahead Instructions: Make the bread dough through step 2, before the first rise. Place in a large airtight container, and refrigerate for up to one day. Remove from fridge and allow to come to room temperature. Proceed with punching down and forming loaves.

Calories: 1157 kcal Carbohydrates: 192 g Protein: 40 g Fat: 35 g Saturated Fat: 19 g Cholesterol: 79 mg Sodium: 2080 mg Potassium: 1323 mg

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