Sunset Magazines Irish Oatmeal Bread
Transform your bread-baking routine with Sunset Magazine’s Irish Oatmeal Bread, a wholesome and hearty loaf perfect for breakfast or midday snacking. This recipe combines the nutty richness of rolled oats, softened in boiling water, with the deep flavor of honey and the comforting warmth of whole wheat flour. The dough is lovingly kneaded until smooth and baked to golden perfection, resulting in a soft, tender crumb with a satisfyingly rustic crust. With a touch of melted butter for added richness and a slow rise to enhance texture, this homemade bread strikes the perfect balance between wholesome simplicity and bakery-quality results. Serve it warm with a slather of butter, or pair it with soups and stews for a truly comforting meal. Ideal for those who love baking with natural ingredients, this easy Irish oatmeal bread will fill your home with the inviting aroma of freshly baked goodness.
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Recipe Information
Ingredients
- 1 cup rolled oats
- 2 cups boiling water
- 1 packet active dry yeast
- 1 cup warm water (about 110°F)
- 0.25 cup honey
- 0.25 cup butter, melted
- 2 cups whole wheat flour
- 2 cups all-purpose flour
- 1.5 teaspoons salt
Instructions
In a medium bowl, combine the rolled oats and boiling water. Stir well and let the mixture sit for 10-15 minutes, allowing the oats to soften and cool slightly.
In a small bowl, dissolve the active dry yeast in the warm water. Let it sit for 5-10 minutes until it becomes frothy, indicating the yeast is activated.
In a large mixing bowl, combine the softened oatmeal mixture, honey, melted butter, and the yeast mixture. Stir to incorporate the ingredients.
Gradually add the whole wheat flour, all-purpose flour, and salt to the wet ingredients, stirring until a dough begins to form.
Turn the dough out onto a lightly floured surface and knead for about 8-10 minutes, until it becomes smooth and elastic.
Place the dough in a lightly greased bowl, cover with a clean kitchen towel or plastic wrap, and let it rise in a warm place for 1-1.5 hours, or until doubled in size.
Once risen, punch down the dough and shape it into a loaf. Place the loaf into a greased 9x5-inch loaf pan.
Cover the pan and let the dough rise again for 30-40 minutes, or until it has risen just above the edge of the pan.
Preheat the oven to 375°F (190°C). Bake the bread for 30-35 minutes, or until the top is golden brown and the loaf sounds hollow when tapped on the bottom.
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 and serving.
Nutrition Facts
Calories |
1815 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.1 g | 72% | |
| Saturated Fat | 31.6 g | 158% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 129 mg | 43% | |
| Sodium | 3556 mg | 155% | |
| Total Carbohydrate | 288.7 g | 105% | |
| Dietary Fiber | 16.5 g | 59% | |
| Total Sugars | 49.4 g | ||
| Protein | 42.0 g | 84% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 94 mg | 7% | |
| Iron | 15.5 mg | 86% | |
| Potassium | 790 mg | 17% | |
*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.
