Fruity Whole Wheat Oat Bread
Infused with the natural sweetness of dried fruits and the hearty goodness of whole grains, this Fruity Whole Wheat Oat Bread is a wholesome treat that’s perfect for breakfast, snacking, or pairing with your favorite spreads. Made with a blend of nutrient-rich whole wheat flour, rolled oats, and a touch of honey, this loaf is elevated with bursts of flavor from raisins, cranberries, or apricots, and a hint of cinnamon spice. The optional addition of chopped nuts adds a delightful crunch for those who crave extra texture. With its soft yet sturdy texture and just the right amount of chewiness, this bread is as satisfying as it is nourishing. Easy to make and ideal for meal prep, it’s a delicious way to enjoy a homemade, fiber-packed loaf with minimal effort.
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Recipe Information
Ingredients
- 2 cups Whole wheat flour
- 1 cup Rolled oats
- 1 cup Dried mixed fruits (e.g., raisins, cranberries, apricots)
- 1 cup Warm water
- 0.5 cup Milk
- 3 tablespoons Honey
- 2.25 teaspoons Active dry yeast
- 1 teaspoon Salt
- 2 tablespoons Vegetable oil
- 1 teaspoon Ground cinnamon
- 0.5 cup Chopped nuts (optional, e.g., walnuts or pecans)
Instructions
In a small bowl, combine the warm water, honey, and active dry yeast. Let it sit for 5-10 minutes until foamy.
In a large mixing bowl, combine the whole wheat flour, rolled oats, salt, and ground cinnamon. Mix thoroughly.
Add the milk, oil, and the foamy yeast mixture to the dry ingredients. Mix until a sticky dough forms.
Fold in the dried fruits and, if using, the chopped nuts. Knead the dough on a floured surface for about 8-10 minutes until smooth and elastic.
Shape the dough into a ball and place it in a greased bowl. Cover with a clean kitchen towel and let it rise in a warm place for 1 hour, or until doubled in size.
After the dough has risen, punch it down and form it into a loaf. Place the loaf in a greased 9x5-inch loaf pan and cover it again. Let it rise for another 30 minutes.
Preheat your oven to 375°F (190°C).
Bake the bread in the preheated oven for 35 minutes, or until the top is golden brown and the bread sounds hollow when tapped.
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 |
2211 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 70.3 g | 90% | |
| Saturated Fat | 9.2 g | 46% | |
| Polyunsaturated Fat | 16.9 g | ||
| Cholesterol | 11 mg | 4% | |
| Sodium | 2445 mg | 106% | |
| Total Carbohydrate | 372.6 g | 135% | |
| Dietary Fiber | 45.6 g | 163% | |
| Total Sugars | 164.8 g | ||
| Protein | 51.2 g | 102% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 370 mg | 28% | |
| Iron | 13.8 mg | 77% | |
| Potassium | 2799 mg | 60% | |
*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.
