Whole Wheat Oat Bread

Oatmeal was always a favorite growing up. I ate a bowl of instant oatmeal so many mornings, I am surprised that I am not sick of it! Oatmeal itself is something I continue to really enjoy both in my hot cereal as well as other things. Given that I love great bread, this seemed like a recipe that I would enjoy! I think you will too!

Whole Wheat Oat BreadWhole Wheat Oat Bread

Ingredients

1 1/2 cups plus 2 tablespoons of simmering water
1 1/2 cups plus 1 tablespoon of old-fashioned rolled oats
1/4 cup of molasses
1 1/2 cups of flour, plus more for dusting
1 1/2 cups of whole wheat flour
1/4 cup of powdered dry milk
1 1/2 teaspoons of instant yeast
3/4 teaspoon of salt
1 large egg white, lightly beaten

Preparation

1. Pour the water over 1 cup oats in a medium bowl. Stir in molasses; let stand until mixture registers 115F, about 10 minutes.

2. Coarsely grind 1/2 cup oats in a food processor. Transfer to a separate medium bowl; add flours and powdered milk.

3. Sprinkle oat-molasses mixture with yeast. Stir in 1 cup flour mixture, and then the salt. Gradually stir in remaining flour mixture, about 1 cup at a time.

4. Turn dough out onto a lightly floured work surface. Knead until smooth and no longer sticky, 5 to 10 minutes.

5. Transfer dough to bowl coated with cooking spray; turn to coat. Loosely cover with plastic wrap, and let dough rise in a warm spot until doubled in bulk, 1 to 1 1/4 hours.

6. Punch down dough. Transfer to a lightly floured work surface. Knead dough once or twice. Flatten into a 9-inch circle.

7. Pull edges of dough up and in toward center; pinch to seal. Turn dough over. Pull down on dough with cupped hands to stretch top; pinch edges at bottom. Wrap hands around sides of dough; rotate to shape into a tight ball, 5 1/2 inches in diameter and 3 3/4 inches high. Place on a baking sheet coated with cooking spray or parchment paper, seam side down.

8. Cover dough with plastic, coated with cooking spray. Let rise until doubled in bulk, 45 minutes to 1 hour.

9. Preheat oven to 400 degrees. Score an X in top of dough. Brush with egg white; sprinkle with remaining tablespoon oats. Bake 10 minutes. Reduce oven temperature to 350 degrees. Bake until dark golden brown and bottom sounds hollow when tapped, 40 to 45 minutes. Let cool completely on a wire rack.

Yield: Makes one 7 1/2-inch round loaf
Source: Adapted from Martha Stewart Living

Originally posted on Canela & Comino on Apr 21, 2008.

1/3/15 Edited to add whole wheat flour to the list of ingredients, which was previously omitted.

Gretchen Noelle

My love of food was cultivated early on by my family but has come alive while living in Peru. During the 12 years of living in Lima, Peru, I have also enjoyed numerous trips to other areas of the country. Here on Provecho Peru you will find Peruvian recipes in English, American favorites prepared overseas, news about Peruvian Cuisine and interesting tidbits about life in Peru.

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23 Responses

  1. Erin says:

    This looks so good! I’ve been wanting to make oatmeal bread for a long time now. I bet it would make really good bread for sandwiches too. That’s so interesting about how they have oatmeal in Peru. I bet that took some getting used to!

  2. Deborah says:

    What a gorgeous bread!

  3. Lydia (The Perfect Pantry) says:

    What a lovely and earthy bread!

  4. dobetter says:

    Looks wonderful! I’d like a slice with some butter please!

  5. Rhyleysgranny says:

    I love the addition of oats in bread. Looks lovely

  6. farida says:

    This is so healthy! I try to buy healthy breads from the store, and this one is just great! nice recipe!

  7. Susan from Food Blogga says:

    I eat oatmeal every day. Seriously. But why don’t I make oatmeal bread? Your looks so homey and delicious. I’m feeling inspired now.

  8. Jamie says:

    Gretchen, the bread looks great. Super healthy too!

  9. Christina says:

    Gretchen, that looks very good! I’ve made oatmeal bread before and the one reason I love it is that toasting it brings out the nuttiness.

  10. RecipeGirl says:

    I made an oatmeal bread recently that I was not at all happy with. I’m happy to see another option!

  11. jasmine says:

    This looks so delicious…All I need is some sweet butter…j

  12. Kevin says:

    That bread looks good! I like the use of the molasses and oats.

  13. Susan says:

    Beautiful loaf. It looks delicious — was it?

  14. Peabody says:

    Seriously good looking bread.

  15. Gigi says:

    Beautiful bread! Love the oat flakes on top!

  16. Mevrouw Cupcake says:

    I love oatmeal bread, and this looks fabulous!

  17. Aran says:

    making bread must be the most zen-like experience for me and yours turned out wonderful!

  18. Cakelaw says:

    This bread looks very hearty – I think it would be great as the bread component of a ploughman’s lunch.

  19. shellyfish says:

    This bread is a work of art! Looks so professional, bravo!

  20. Tim says:

    good Job!

  21. Rebecca says:

    Hey Gretchen, could you specify the type(s) of flour to be used? Thanks!

  22. Rebecca says:

    Uh oh! There’s definitely something missing. The recipe as written made a batter rather than a dough. I added whole wheat and white flour until it could be kneaded…

    • Oh no! So sorry! I have noticed that bread recipes made in different places changes the texture of the dough quite a bit. When there is more moisture in the air, I definitely add more flour to the dough. I wonder if the oats did not soak enough of the water? Maybe there is lots of humidity in the air? It has definitely been awhile since I have made this but I may need to give it another run through. Hope it turned out for you in the end!

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