Whole Wheat and Oatmeal Bread
Elevate your homemade bread game with this wholesome Whole Wheat and Oatmeal Bread recipe, a delightful blend of heart-healthy whole wheat flour and old-fashioned rolled oats. Naturally sweetened with a touch of honey, this rustic loaf boasts a perfectly soft and tender crumb while staying rich in fiber and nutrients. The easy-to-follow recipe includes simple techniques like kneading and a double rise to ensure your bread turns out soft, airy, and bakery-fresh. For an extra touch of charm, sprinkle the top with oats before baking to create a beautiful, golden crust. Whether enjoyed as morning toast, sandwich bread, or a comforting snack, this loaf is a healthier, homemade alternative to store-bought bread that’s packed with flavor and texture. Ready in just a few hours with minimal hands-on effort, it’s a must-try for any home baking enthusiast!
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Recipe Information
Ingredients
- 3 cups Whole wheat flour
- 1 cup Old-fashioned rolled oats
- 1.5 cups Warm water (110°F/43°C)
- 0.25 cup Honey
- 2.25 teaspoons Active dry yeast
- 1.5 teaspoons Salt
- 2 tablespoons Vegetable oil (or melted butter)
- 0.25 cup Additional rolled oats (optional, for topping)
Instructions
In a small bowl, combine the warm water and honey. Sprinkle the active dry yeast over the top and let sit for 5-10 minutes until the mixture is foamy.
In a large mixing bowl, combine the whole wheat flour, rolled oats, and salt. Stir to evenly distribute the ingredients.
Once the yeast mixture is ready, add it to the dry ingredients along with the vegetable oil (or melted butter). Mix until a shaggy dough forms.
Turn the dough out onto a floured surface and knead for 8-10 minutes, or until the dough is smooth and elastic. Alternatively, use a stand mixer fitted with a dough hook and knead on medium speed for about 5-6 minutes.
Place the kneaded dough in a lightly oiled bowl, cover with a clean kitchen towel or plastic wrap, and let rise in a warm place for 1 to 1.5 hours, or until doubled in size.
After the dough has risen, punch it down to release any air bubbles. Shape the dough into a loaf and transfer it to a greased 9x5-inch loaf pan.
If desired, lightly brush the top of the loaf with water and sprinkle with additional rolled oats for garnish.
Cover the loaf pan loosely with a clean kitchen towel and let the dough rise again for 30-45 minutes, or until it has risen about 1 inch over the rim of the pan.
Preheat the oven to 375°F (190°C) during the second rise.
Bake the bread in the preheated oven 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 |
2044 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.9 g | 55% | |
| Saturated Fat | 6.5 g | 32% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3566 mg | 155% | |
| Total Carbohydrate | 380.4 g | 138% | |
| Dietary Fiber | 55.2 g | 197% | |
| Total Sugars | 52.9 g | ||
| Protein | 63.7 g | 127% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 178 mg | 14% | |
| Iron | 18.2 mg | 101% | |
| Potassium | 2002 mg | 43% | |
*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.
