Dilled Oat Bread
Soft, aromatic, and wonderfully wholesome, Dilled Oat Bread is a rustic bakery-style loaf that combines the nutty texture of rolled oats with the freshness of chopped dill for a unique, flavorful twist. Perfect for sandwich making or as a warm accompaniment to soups and stews, this bread boasts a delicate balance of slightly sweet honey and buttery richness, enhanced by the earthy fragrance of fresh dill. Its light yet hearty crumb is achieved through a blend of carefully kneaded dough and a double-rise method, while an optional egg wash lends a golden, glossy finish. Easy to bake in just over an hour, this homemade bread recipe is a must-try for those craving a homemade loaf that’s both comforting and distinctive.
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Recipe Information
Ingredients
- 1 cup Warm water
- 2 tablespoons Honey
- 2.25 teaspoons Active dry yeast
- 0.5 cup Whole milk
- 1 cup Rolled oats
- 3 cups All-purpose flour
- 1 teaspoon Salt
- 3 tablespoons Chopped fresh dill
- 2 tablespoons Unsalted butter, melted
- 1 unit Egg, beaten (for egg wash, optional)
Instructions
In a large mixing bowl, combine the warm water and honey. Stir until the honey dissolves.
Sprinkle the active dry yeast over the water-honey mixture and let it sit for 5-10 minutes, or until foamy.
Heat the milk gently over low heat until it is just warm to the touch (not hot). Stir in the rolled oats and let the mixture sit for 5 minutes to soften the oats.
Add the oat mixture, 2 cups of all-purpose flour, salt, fresh dill, and melted butter to the yeast mixture. Mix until a shaggy dough forms.
Gradually add the remaining 1 cup of all-purpose flour, kneading the dough until it becomes smooth and elastic, about 8-10 minutes. You can do this by hand or using a stand mixer with a dough hook.
Form the dough into a ball and place it into a lightly greased bowl. Cover the bowl with a clean kitchen towel or plastic wrap and let the dough rise in a warm spot for 1 hour, or until doubled in size.
Punch down the dough and shape it into a loaf. Place the loaf into a greased 9x5-inch loaf pan.
Cover the loaf pan loosely and let the dough rise again for 30 minutes, or until slightly above the pan edge.
Preheat the oven to 375°F (190°C). If desired, brush the top of the loaf with beaten egg for a shiny finish.
Bake the bread in the preheated oven for 30-35 minutes, or until the top is golden brown and the loaf sounds hollow when tapped on the bottom.
Remove the bread from the oven and let it cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely before slicing.
Nutrition Facts
Calories |
2125 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.4 g | 53% | |
| Saturated Fat | 19.9 g | 99% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 262 mg | 87% | |
| Sodium | 2494 mg | 108% | |
| Total Carbohydrate | 372.2 g | 135% | |
| Dietary Fiber | 19.9 g | 71% | |
| Total Sugars | 41.6 g | ||
| Protein | 64.2 g | 128% | |
| Vitamin D | 2.3 mcg | 12% | |
| Calcium | 287 mg | 22% | |
| Iron | 22.2 mg | 123% | |
| Potassium | 1180 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
