Oatmeal Onion Batter Bread
Delight your taste buds with the rustic charm of Oatmeal Onion Batter Bread, a hearty and flavorful loaf that’s as easy to make as it is satisfying to eat! This no-knead bread recipe combines the wholesome texture of rolled oats, the aromatic warmth of sautéed onions, and a touch of sweetness from granulated sugar, all bound together in a unique batter-style dough. With a quick rise and a golden bake, the result is a soft, tender bread with a subtle crunch on the crust. Perfect for toasting, serving alongside soup, or enjoying as a stand-alone snack, this loaf is a showstopper for busy bakers seeking comfort in every slice. Easy to prepare, packed with flavor, and ready in under two hours, this Oatmeal Onion Batter Bread will become your go-to recipe for savory baking.
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Recipe Information
Ingredients
- 1 cup Rolled oats
- 1.25 cups Boiling water
- 2 tablespoons Unsalted butter
- 2 tablespoons Granulated sugar
- 1 teaspoon Salt
- 2.25 teaspoons Active dry yeast
- 0.25 cups Warm water (110°F)
- 2.5 cups All-purpose flour
- 1 medium Yellow onion, finely chopped
- 1 tablespoon Olive oil
Instructions
In a heatproof mixing bowl, combine the rolled oats, boiling water, unsalted butter, granulated sugar, and salt. Stir until the butter is melted and the mixture is well combined. Let it cool to lukewarm (about 10 minutes).
In a small bowl, dissolve the active dry yeast in warm water (110°F). Let it sit for 5-10 minutes until bubbly and activated.
In a skillet over medium heat, add olive oil and sauté the chopped onion until it is golden brown and fragrant. Remove from heat and let cool slightly.
Once the oatmeal mixture has cooled to lukewarm, mix in the activated yeast mixture and the sautéed onions.
Gradually add the all-purpose flour, 1/2 cup at a time, mixing well after each addition. The dough should be thick but sticky, resembling a thick batter rather than a kneadable dough.
Cover the bowl with a clean kitchen towel or plastic wrap. Let the dough rise in a warm, draft-free location for about 1 hour, or until it has doubled in volume.
Preheat your oven to 375°F (190°C). Grease a 9x5-inch loaf pan.
Stir the risen dough to deflate it slightly, then transfer it to the prepared loaf pan. Smooth out the top with a spatula if needed.
Cover the pan loosely with a towel and let the dough rise again for about 20 minutes, or until it has puffed up slightly.
Bake the bread in the preheated oven for 35-40 minutes, or until the top is golden brown and the loaf sounds hollow when tapped.
Remove the bread from the oven and let it cool in the pan for 5 minutes. Then transfer it to a wire rack to cool completely before slicing and serving.
Nutrition Facts
Calories |
1898 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.9 g | 60% | |
| Saturated Fat | 17.6 g | 88% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 62 mg | 21% | |
| Sodium | 2379 mg | 103% | |
| Total Carbohydrate | 320.6 g | 117% | |
| Dietary Fiber | 20.0 g | 71% | |
| Total Sugars | 30.3 g | ||
| Protein | 48.8 g | 98% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 118 mg | 9% | |
| Iron | 18.4 mg | 102% | |
| Potassium | 979 mg | 21% | |
*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.
