Oatmeal bread is another great bread to start your day or to enjoy as a sandwich for a quick lunch, kids’ lunchbox…
Even if on my pictures the crumb of my loaf seems dense because of the use of whole wheat flour, this bread is definitely tender and flavorful with the oatmeal.
I used bread flour instead of all purpose flour and cut down a little bit of sugar (½ cup instead of ¾ cup) for our taste.
Initially this recipe bread (adapted from Alexandra’s Kitchen) is a no knead bread that you can mix by hand but with the amount of flour and oatmeal I prefer to use my stand mixer at low speed (speed 1). It is so much easier!
You can keep this bread packed three days in a dish towel, enclosed in a paper or plastic bag, and in a dry place (a cabinet for me).
- For the oatmeal mix:
- ¾ cup brown sugar (I only put ½ cup)
- 1 tablespoon kosher salt
- 1 ¾ cups old fashioned oats or quick oats
- 3 cups hot water
- 2 tablespoon of butter
- For the rest:
- 1 pkg active dry yeast
- ¼ cup warm water
- 3 cups all-purpose flour ( I used Bread Flour)
- 3 cups whole wheat flour
- In a stand mixer or large mixing bowl place brown sugar, salt and oats. Add hot water and butter. Let stand until cooled.
- In a small bowl, sprinkle yeast over the ¼ cup warm water. Let stand for about 5 minutes. Stir. Add this yeast mixture to the oat mixture and stir.
- Add the flours one cup at a time, stirring to combine after each addition.
- Transfer dough to a lightly greased bowl and cover with a damp towel or plastic wrap. Let it raise for two hours (I like to put the bowl in a lightly preheated oven to avoid air currents). The dough should have doubled in volume.
- Grease well with butter two loaf pans (I just have one and pick up a oven dish same length of my loaf pan but larger) or put some parchment paper cover and grease only the part that are not cover in the loaf pan.
- When dough has risen, punch it down. I use the pizza cutter to divide into two equal portions. Shape it gently into a log and place each portion into your prepared loaf pans. Let rise until dough creeps above the rim of the loaf pan (45 minutes to 1 hour).
- Preheat the oven to 375F. Bake bread in middle of oven 45 to 50 minutes, or until browned and bottoms sound hollow when tapped. Turn bread out onto racks to cool completely.