Oatmeal Wholewheat Bread
Discover the wholesome comfort of homemade *Oatmeal Wholewheat Bread*, a hearty loaf that combines the nutty richness of wholewheat flour with the tender texture of rolled oats. This recipe starts with a warm oat mixture that infuses the dough with natural moisture, creating a perfectly tender crumb. Sweetened with honey and enriched with olive oil, this bread offers a delightful balance of earthy and subtle sweet flavors. The preparation includes simple steps like kneading and double-proofing to achieve a fluffy, bakery-style loaf topped with a sprinkle of oats for rustic charm. Ideal for sandwiches, breakfast toast, or alongside a warm bowl of soup, this nutritious bread is a must-try for home-baking enthusiasts. Perfect for keywords like "wholewheat bread recipe," "oat bread homemade," and "healthy bread recipes," this loaf will elevate any meal with its wholesome, satisfying flavor.
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Recipe Information
Ingredients
- 1 cup Rolled oats
- 1 cup Boiling water
- 2 cups Wholewheat flour
- 1 cup All-purpose flour
- 2.25 teaspoons Active dry yeast
- 0.25 cup Warm water (110°F or 43°C)
- 3 tablespoons Honey
- 1.5 teaspoons Salt
- 2 tablespoons Olive oil
- 2 tablespoons Additional rolled oats (for topping)
Instructions
In a medium-sized bowl, combine the rolled oats and boiling water. Stir to combine, then let the mixture cool to room temperature (about 15-20 minutes).
In a small bowl, mix the active dry yeast with the warm water. Let it sit for 5-10 minutes until the yeast becomes foamy and activated.
In a large mixing bowl or the bowl of a stand mixer, combine the cooled oats mixture, yeast mixture, honey, salt, and olive oil.
Gradually add the wholewheat flour and all-purpose flour, one cup at a time, mixing until a shaggy dough forms.
Turn the dough out onto a floured surface and knead by hand for 8-10 minutes, or use a stand mixer with a dough hook for 6-8 minutes, until the dough is smooth and elastic.
Place the dough in a lightly oiled bowl, cover with a clean kitchen towel or plastic wrap, and let it rest in a warm place for 1-1.5 hours or until it doubles in size.
Punch down the dough and shape it into a loaf. Place the dough into a greased 9x5-inch loaf pan.
Cover the loaf with a towel and let it rise for another 30-40 minutes, or until it has doubled in size again.
Preheat your oven to 375°F (190°C).
Brush the top of the loaf with a little water or olive oil and sprinkle the additional rolled oats over the top.
Bake the bread in the preheated oven for 30-35 minutes, or until the top is golden-brown and the bread sounds hollow when tapped on the bottom.
Remove the bread from the pan and let it cool completely on a wire rack before slicing and serving.
Nutrition Facts
Calories |
2103 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.8 g | 51% | |
| Saturated Fat | 6.0 g | 30% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2927 mg | 127% | |
| Total Carbohydrate | 388.9 g | 141% | |
| Dietary Fiber | 38.9 g | 139% | |
| Total Sugars | 52.7 g | ||
| Protein | 61.4 g | 123% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 152 mg | 12% | |
| Iron | 16.4 mg | 91% | |
| Potassium | 1400 mg | 30% | |
*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.
