Steel Cut Oat Bread
Discover the wholesome goodness of homemade Steel Cut Oat Bread, a hearty loaf packed with rustic charm and rich flavor. This recipe blends the nutty texture of simmered steel cut oats with the natural sweetness of honey and the earthiness of whole wheat flour, creating a bread that's as delicious as it is nourishing. Perfectly golden and adorned with an optional sprinkle of rolled oats on top, this bread is soft yet substantial—ideal for slathering with butter, crafting artisan sandwiches, or serving alongside soups and stews. With its straightforward steps, including a satisfying hands-on kneading process, this recipe is perfect for both beginner and seasoned bakers looking to elevate their bread game. Try it today and enjoy the comforting aroma of freshly baked bread in your kitchen!
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Recipe Information
Ingredients
- 1 cup Steel cut oats
- 2 cups Water
- 2.25 teaspoons Active dry yeast
- 0.25 cups Warm water (about 110°F/45°C)
- 3 tablespoons Honey
- 2 tablespoons Unsalted butter, melted
- 1.5 teaspoons Salt
- 2.5 cups All-purpose flour
- 1.5 cups Whole wheat flour
- 0.25 cups Optional rolled oats (for topping)
Instructions
In a saucepan, bring 2 cups of water to a boil. Add the steel cut oats and reduce the heat to low. Simmer for about 10-15 minutes, stirring frequently, until the water is absorbed and the oats are soft. Remove from heat and let cool to room temperature.
In a small bowl, combine the warm water (110°F/45°C) and the active dry yeast. Let it sit for 5-10 minutes until the yeast becomes frothy.
In a large mixing bowl, combine the cooked oats, honey, melted butter, and salt. Stir well to mix.
Add the frothy yeast mixture to the large mixing bowl and stir to combine.
Gradually mix in the all-purpose flour and whole wheat flour, one cup at a time, until a sticky dough forms.
Turn the dough out onto a floured surface and knead for about 8-10 minutes, adding a small amount of flour as needed until the dough becomes smooth and elastic.
Place the dough in a lightly greased bowl, cover with a clean kitchen towel, and allow it to rise 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 pan with a kitchen towel and let the dough rise for another 30-40 minutes, or until it has risen slightly above the edge of the pan.
Preheat your oven to 375°F (190°C). If desired, lightly brush the top of the loaf with water and sprinkle rolled oats on top for decoration.
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 10 minutes. Then transfer the loaf to a wire rack to cool completely before slicing.
Nutrition Facts
Calories |
2497 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.2 g | 46% | |
| Saturated Fat | 16.9 g | 84% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 62 mg | 21% | |
| Sodium | 3578 mg | 156% | |
| Total Carbohydrate | 481.6 g | 175% | |
| Dietary Fiber | 41.5 g | 148% | |
| Total Sugars | 55.4 g | ||
| Protein | 71.0 g | 142% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 193 mg | 15% | |
| Iron | 25.3 mg | 141% | |
| Potassium | 1602 mg | 34% | |
*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.
