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Oatmeal Wheat Bread

February 26, 2010 Print This Post Print This Post

Homemade bread. Its truly one of the most amazingly delicious foods that exists. I mean seriously, hot bread straight from the oven slathered with butter… its heaven. I’m sure I’m not the only impatient one when it comes to eating freshly baked bread (see photo below – can you see that steam?? haha.) I let the bread cool and took some more photos, but we’re keepin’ it real here. I have no patience to wait on delicious food. I was so ready to hurry and eat some fresh bread!

I first saw this recipe on Erin’s Food Files (p.s. – have you seen Erin’s blog? its great! go check it out). But as I frequently do, I went back to the original recipe from Gourmet and made some modifications of my own. This recipe will not disappoint. Its heavy and hearty and just all around delicious.The original recipe calls for a mix of wheat flour and all purpose. Like Erin, I’ve had great experiences using all wheat flour, so I also opted to use white wheat flour and omit the all purpose. If you’d like a lighter, airier bread. Go with the original recommendation of 3 cups wheat + 2 cups all purpose.

It will yield two loaves… don’t even think about cutting the recipe in half. You’ll eat them both! :-) You can always freeze one loaf if you want, but since you’re putting in the effort to make bread anyway, you might as well get two loaves out of it! :-) Definitely give this one a try!

Oatmeal Wheat Bread
Yields: 2 Loaves

2 cups milk
1 cup old-fashioned rolled oats (not quick-cooking) plus additional for topping if desired
1/2 cup warm water (105-115°F)
2 Tbsp active dry yeast
1/3 cup mild honey
1 Tbsp molasses
1/2 stick (1/4 cup) unsalted butter, melted and cooled, plus additional for buttering pans
5 cups white whole-wheat flour
1 tablespoon salt
Vegetable oil for oiling bowl

1 large egg, lightly beaten with 1 tablespoon water (optional)
Special equipment: 2 (8- by 4-inch) loaf pans

Heat milk in a 1 1/2- to 2-quart saucepan over low heat until hot but not boiling, then remove pan from heat and stir in oats. Let stand, uncovered, stirring occasionally, until cooled to warm.

Stir together water, yeast, and 1 teaspoon honey in a small bowl; let stand until foamy, 5 minutes. (If mixture doesn’t foam, discard and start over with new yeast.) Stir yeast mixture, melted butter, molasses and remaining honey into cooled oatmeal.

Combine ingredients in stand mixer with wooden spoon, then knead with bread hook 5-7 minutes.Form dough into a ball and transfer to an oiled large bowl, turning to coat. Cover bowl loosely with plastic wrap and a kitchen towel; let rise at warm room temperature until doubled in bulk, 1 – 1 1/2 hours.

Lightly butter loaf pans. Turn out dough onto a lightly floured surface and knead several times to remove air. Divide dough in half and shape each half into a loaf, then place 1 loaf in each buttered pan, seam side down, tucking ends gently to fit. Cover loaf pans loosely with a kitchen towel and let dough rise in a draft-free place at warm room temperature until doubled in bulk, about 1 hour.

Put oven rack in middle position and preheat oven to 375°F. If desired, lightly brush tops of loaves with some of egg wash and sprinkle with oats. Bake until bread is golden, 35-40 minutes. Run a knife around edge of pan to loosen. Remove bread from pans and transfer to a rack to cool completely, about 1 1/2 hours.

Bread keeps, wrapped in plastic wrap at room temperature, 4 days.

Source: Adapted from Gourmet, October 2005

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{ 9 comments… read them below or add one }

ErinsFoodFiles February 26, 2010 at 1:14 pm

Glad you enjoyed! We love that bread. Just a question, did you see my modification of melting the butter along with the milk? I wasn’t sure if you noticed that, but I did it to save myself the extra step (and extra dish to clean!). :) Thanks for the shout-out!


wine blog February 26, 2010 at 9:07 pm

Looks and sounds really delicious! I need to make some of this for my boys, they definitely need to get away from the store brand breads. Cheers~


Sonja @ ActiveFoodie February 26, 2010 at 10:40 pm

I tried making whole wheat sandwich bread a couple weeks ago and it didn’t quite turn out. Think I may give this recipe a try the next go-around! Looks fantastic!


Mo February 27, 2010 at 1:36 pm

I LOVE baking with white whole wheat flour. I’ve stopped buying red whole wheat altogether, and may never come into possession of it again. It’s so amazing that it gets my picky sister to eat the whole-wheat breads I make since it looks and tastes white. :) I’d probably add some wheat gluten to give it a better texture but that’s just me. 100% whole wheat never works out for me; the texture is just all off and too dense for my liking, so I end up using using a 1.5 : 1 ratio of white whole wheat to unbleached white flour (usually bread) and add some wheat bran and wheat germ to make up for the nutrients I delete by using white where I could use whole wheat.
Anyway, this looks great. I’ll probably end up cutting down on the sugar a bit to 2 tbsp per loaf, because I like my bread just barely sweet.


Angie March 1, 2010 at 11:49 am

I would love to take the time to make more breads, this looks like a great recipe!


Courtney March 1, 2010 at 7:54 pm

Am I crazy or did you leave out where you add the flour? I’ve read it several times and don’t know when to put the flour in-when everything is transferred to the stand mixer?


ashley March 1, 2010 at 7:57 pm

Courtney – “Combine ingredients in stand mixer with wooden spoon, then knead with bread hook 5-7 minutes” so at this point, you’d add the flour, the yeast mixture, & the salt.

I’ll update the directions to be more clear!


katy March 1, 2010 at 11:32 pm

that looks perfect! i love white whole wheat flour — i use it almost all the time!


denise @ quickies on the dinner table March 3, 2010 at 12:18 am

I love rolled oats and have been looking for a good, wholewheat and oat loaf. This looks really, really good. Saved for trying!


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