Wheat and a Bit of Oat Bread
Soft, hearty, and wholesome, this Wheat and a Bit of Oat Bread is the perfect blend of whole wheat flour, all-purpose flour, and a touch of old-fashioned rolled oats for added texture and flavor. Sweetened with just a hint of honey and enriched with olive oil, this bread strikes the ideal balance between rustic and versatile—great for morning toast, hearty sandwiches, or alongside a warm bowl of soup. The recipe is simple yet satisfying, with easy kneading and a double rise for a beautifully fluffy texture. Topped with a sprinkle of oats for a rustic finish, this homemade bread is a must-try for bakers of all levels. Bake your way to a kitchen filled with the comforting aroma of freshly baked bread! Keywords: homemade bread recipe, whole wheat bread, oat bread, easy bread recipe, baking with oats.
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Recipe Information
Ingredients
- 3 cups whole wheat flour
- 2 cups all-purpose flour
- 1 cup old-fashioned rolled oats
- 2.25 teaspoons instant yeast
- 2 cups warm water
- 2 tablespoons honey
- 2 tablespoons olive oil
- 1.5 teaspoons salt
- 2 tablespoons oats (for topping)
Instructions
In a large mixing bowl, combine the whole wheat flour, all-purpose flour, rolled oats, and salt. Stir well to distribute the ingredients evenly.
In a separate bowl or measuring cup, dissolve the honey in the warm water, then sprinkle the yeast over the top. Let it sit for 5-10 minutes until frothy.
Add the yeast mixture and olive oil to the dry ingredients. Stir to combine 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 attachment for 5-6 minutes on medium speed.
Shape the dough into a ball and place it in a lightly oiled bowl, turning once to coat. Cover the bowl with a damp towel or plastic wrap and let it rise in a warm, draft-free place for 1 to 1.5 hours, or until the dough has doubled in size.
Punch down the risen dough and turn it out onto a floured surface. Divide it in half and shape into two loaves or one large loaf, depending on your preference. Place the dough into a greased or parchment-lined loaf pan or on a baking sheet.
Lightly brush the top of the dough with water and sprinkle with the extra oats for a decorative topping. Cover loosely with plastic wrap or a towel and let it rise again for about 30-40 minutes, or until it has doubled in size.
Preheat your oven to 375°F (190°C) during the second rise.
Bake the bread in the preheated oven for 30-35 minutes, or until the crust 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 5 minutes before transferring it to a wire rack to cool completely. Slice and enjoy!
Nutrition Facts
Calories |
2851 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.2 g | 57% | |
| Saturated Fat | 7.1 g | 36% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3566 mg | 155% | |
| Total Carbohydrate | 545.2 g | 198% | |
| Dietary Fiber | 61.8 g | 221% | |
| Total Sugars | 39.0 g | ||
| Protein | 88.0 g | 176% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 208 mg | 16% | |
| Iron | 29.4 mg | 163% | |
| Potassium | 2167 mg | 46% | |
*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.
