Old Fashioned Oatmeal Bread
Indulge in the comforting, rustic charm of Old Fashioned Oatmeal Bread—a tender, hearty loaf that marries wholesome flavors with a touch of sweetness. Made with old-fashioned rolled oats, molasses, and honey, this bread boasts a naturally nutty, caramelized essence and a delightful chew. The combination of all-purpose and whole wheat flours provides the perfect balance of softness and structure, while the buttery richness ensures every slice is satisfyingly moist. Ideal for breakfast, sandwiches, or a simple snack with butter, this timeless recipe is easy to master, involving classic bread-making techniques like kneading and letting the dough rise for an airy texture. Whether you're a seasoned baker or a beginner, this warm, golden loaf with its subtle sweetness and satisfying depth will quickly become a family favorite. Perfect for cozy mornings or as a hearty addition to your dinner table, this recipe is a must-try for homemade bread enthusiasts!
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Recipe Information
Ingredients
- 1 cup old-fashioned rolled oats
- 2 cups boiling water
- 3 tablespoons unsalted butter
- 0.25 cup molasses
- 0.25 cup honey
- 2 teaspoons salt
- 1 packet active dry yeast
- 0.25 cup warm water (about 110°F)
- 3 cups all-purpose flour
- 1.5 cups whole wheat flour
- 1 teaspoon vegetable oil
Instructions
In a large mixing bowl, combine the rolled oats, boiling water, butter, molasses, honey, and salt. Stir until the butter melts and the ingredients are well mixed. Let the mixture cool to lukewarm (about 100°F).
In a small bowl, dissolve the yeast in the warm water. Let it sit for 5-10 minutes, or until frothy.
Once the oat mixture has cooled to lukewarm, stir in the yeast mixture. Gradually add the whole wheat flour and all-purpose flour, 1/2 cup at a time, mixing well after each addition.
Knead the dough on a lightly floured surface for about 8-10 minutes, or until it becomes smooth and elastic. If the dough is too sticky, add a little more all-purpose flour, 1 tablespoon at a time, until it is manageable.
Lightly grease a clean bowl with the vegetable oil. Place the dough in the bowl, turning it once to coat the surface with oil. Cover the bowl with a clean kitchen towel or plastic wrap and let the dough rise in a warm, draft-free place for about 1 hour, or until it has doubled in size.
Punch down the risen dough and turn it out onto a lightly floured surface. Shape it into a loaf and place it into a greased 9x5-inch loaf pan.
Cover the pan loosely with the towel or plastic wrap and let the dough rise again for about 30-40 minutes, or until doubled in size.
Preheat your oven to 375°F (190°C). Once the dough has risen, bake the bread for 30-35 minutes, or until it sounds hollow when tapped and the top is golden brown.
Remove the bread from the oven and allow it to cool in the pan for 10 minutes. Then transfer the loaf to a wire rack to cool completely before slicing.
Nutrition Facts
Calories |
2999 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.6 g | 69% | |
| Saturated Fat | 23.8 g | 119% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 93 mg | 31% | |
| Sodium | 4777 mg | 208% | |
| Total Carbohydrate | 570.8 g | 208% | |
| Dietary Fiber | 41.1 g | 147% | |
| Total Sugars | 112.3 g | ||
| Protein | 74.5 g | 149% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 328 mg | 25% | |
| Iron | 31.0 mg | 172% | |
| Potassium | 2764 mg | 59% | |
*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.
