Oatmeal Bread
A yeasted farmhouse loaf made hearty with rolled oats and a touch of molasses, baked until the crust is dusted with oats.
- Prep
- 25 min
- Cook
- 40 min
- Total
- 65 min
- Servings
- 12
- Difficulty
- Medium
- Calories
- 190 kcal
Equipment
- •loaf pan
Nutrition
Per serving, approximate
- Calories
- 190 kcal
- fat
- 3 g
- carbs
- 34 g
- protein
- 5 g
- calories
- 190
Instructions
- 1
Pour boiling water over the oats and stir in the molasses and oil. Cool until lukewarm.
- 2
Dissolve the yeast in the warm water and let stand 5 minutes until foamy.
- 3
Combine the oat mixture, yeast mixture, salt and flour, and knead into a smooth, elastic dough, about 8 minutes.
- 4
Place in an oiled bowl, cover, and let rise until doubled, about 1 hour.
- 5
Punch down, shape into two loaves, and place in greased loaf pans. Let rise 30-40 minutes.
- 6
Bake at 190°C for 35-40 minutes until deep golden and hollow-sounding when tapped.
- 7
Cool on a rack before slicing.
Chef's tips
Cool the oat mixture fully before adding the yeast or the heat will kill it.
Ingredient substitutions
- molasses → honey or brown sugar
Storage
Store wrapped at room temperature up to 4 days, or freeze up to 3 months.
Reheating
Toast slices as needed.
Common mistakes to avoid
- •Adding yeast to liquid that is still too hot
- •Underkneading the dough
Serving suggestions
Cooked Oatmeal Bread?
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