Toasted Oat Oatmeal Bread
Soft, hearty, and infused with nutty, golden flavor, Toasted Oat Oatmeal Bread is the ultimate homemade bread recipe for any baking enthusiast. This rustic loaf gets its signature taste from toasted old-fashioned oats, which are soaked to perfection in boiling water, creating a moist and tender crumb. A touch of honey and melted butter adds natural sweetness and richness, while a mix of all-purpose and whole wheat flours gives it a wholesome, nutty depth. Perfectly balanced and beautifully topped with a sprinkle of oats, this bread is as stunning as it is delicious. Whether slathered with butter, paired with soups, or used for sandwiches, it’s an irresistible addition to your table. Easy to make and comforting to eat, this oatmeal bread combines classic ingredients with simple bread-making techniques for results that impress every time.
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Recipe Information
Ingredients
- 1 cup old-fashioned rolled oats
- 1 cup boiling water
- 0.25 cup warm water (around 110°F)
- 2.25 teaspoons active dry yeast
- 3 tablespoons honey
- 4 tablespoons unsalted butter, melted
- 1.5 teaspoons salt
- 2.5 cups all-purpose flour
- 1 cup whole wheat flour
- 2 tablespoons additional oats (for topping)
Instructions
Preheat a dry skillet over medium heat. Add the rolled oats and toast them for 3-5 minutes, stirring frequently, until they are golden brown and fragrant. Remove from heat and set aside.
In a heatproof bowl, pour the boiling water over the toasted oats. Stir to combine and let the mixture sit for 15-20 minutes to cool to lukewarm.
In a small bowl or measuring cup, combine the warm water (around 110°F) and active dry yeast. Stir gently and let it sit for 5-10 minutes until frothy.
To the oat mixture, add the honey, melted butter, and salt. Stir well to combine.
Add the yeast mixture to the oat mixture and mix until combined.
Gradually add the all-purpose flour and whole wheat flour, 1/2 cup at a time, stirring with a wooden spoon or dough hook until a shaggy dough forms.
Turn the dough out onto a lightly floured surface and knead for 8-10 minutes, or until the dough is smooth and elastic. Alternatively, use a stand mixer with a dough hook and knead for 5-7 minutes on medium speed.
Place the dough in a lightly oiled bowl, cover it with a clean kitchen towel, and let it rise in a warm, draft-free place for 1 to 1.5 hours, or until doubled in size.
Punch down the dough and shape it into a loaf. Place it into a lightly greased 9x5-inch loaf pan.
Cover the pan with a kitchen towel and let the dough rise again for 30-45 minutes, or until it has risen slightly above the edge of the pan.
Preheat the oven to 375°F (190°C). Before baking, sprinkle the top of the loaf with the additional oats for decoration, gently pressing them into the dough.
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.
Nutrition Facts
Calories |
211 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 4.9 g | 6% | |
| Saturated Fat | 2.6 g | 13% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 10 mg | 3% | |
| Sodium | 244 mg | 11% | |
| Total Carbohydrate | 37.0 g | 13% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 4.5 g | ||
| Protein | 5.3 g | 11% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 12 mg | 1% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 100 mg | 2% | |
*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.
