oat bread recipe

This classic oatmeal bread machine recipe is perfect for great tasting lunch sandwiches… and oatmeal bread adds some healthy oatmeal into your family’s diet. Because this recipe does not contain any overpowering spices, this classic oatmeal bread can be used for huge variety of lunch sandwiches such as ham &amp; cheese sandwiches, chicken salad sandwiches, roast beef sandwiches, etc. Please visit Bread Dad (BreadDad.com) for more great bread recipes.

Bread Machine - Oatmeal Bread Recipe

Milk

Tablespoons Unsalted Butter

Cups Bread Flour (- 270 grams)

Cup Old Fashioned Oatmeal ((oat flakes) - 68 grams)

Cup Light Brown Sugar

Teaspoon Bread Machine Yeast (- 3 grams)

Cups Milk ((lukewarm) - 345 milliliters)

Cups Bread Flour (- 360 grams)

Cup Old Fashioned Oatmeal ((oat flakes) - 90 grams)

Teaspoons Bread Machine Yeast (- 4.5 grams)

Bread machine settings – 1.5 or 2 pound loaf, light color and “basic” bread setting

Unplug the bread machine &amp; then remove the bread pan.

Add all ingredients starting with the milk into the bread machine “bucket” (loaf pan). Make sure the yeast is last and does not touch the milk or salt. Some people like to make a small &quot;divot&quot; on top of the flour in order to hold the yeast in one spot before the machine starts. 

Place the bread pan (with ingredients) back into the bread machine.

Plug in bread machine. Enter the correct settings (for either 1.5 lb or 2 lb loaf version) and press the &quot;start&quot; button.

Optional - After the bread machine has finished kneading and before the baking cycle commences, sprinkle some old fashioned oatmeal flakes on top of the bread dough.

When the bread machine has finished baking the bread, unplug the bread machine. Remove the bread and place it on a cooling rack. Use oven mitts when removing the bread machine container (bread loaf pan) as it will be very hot!

In our Sunbeam bread machine, the baking takes about 3 hours for a 2 pound bread loaf (and 2:53 hours for a 1.5 lb bread loaf) at the light color &amp; basic bread settings. However, some machines can differ and you don’t want to be away from home when the bread machine “finished” alarm goes off! Your bread machine should show you the length of the baking time after you have entered the settings into the machine. This will allow you to know when to be in the kitchen in order to remove the bread.

Before using your bread machine, you should read the bread machine manufacturer’s  instructions in order to use the bread machine effectively and safely.

An easy homemade oat bread with 7 ingredients you have on hand that can be made in one hour. Simple, unassuming and perfect with just a slather of butter.

Easy Homemade Oat Bread

water

active dry yeast (one packet)

honey

all-purpose flour

whole wheat flour

oats

salt

butter (melted (for greasing the pan))

Preheat oven to 350°F and grease a loaf pan with the melted butter. Alternatively, you can use a baking spray to grease.

Pour the warm water into a medium bowl and sprinkle the yeast on top. Stir gently until the yeast dissolves. Stir in the honey and set aside for a couple of minutes until the yeast blooms.

In the meantime, combine the flours, oats and salt in a large bowl.

Add the wet mixture to the dry ingredients in the large bowl and stir very well.

Transfer the dough into the prepared loaf pan, cover with a damp cloth and set in a warm place for about 30 minutes to rise.

Once risen, bake the bread for 35-40 minutes, until the edges and top are golden brown and start to pull away from the sides of the pan.

Remove from oven, and transfer the bread out of the pan and onto a cooling rack.

Let cool for about 15 minutes before slicing. Best served warm with butter.

Oatmeal Molasses Bread

molasses (I use dark, unsulphured) ((2 1/4 ounces))

unsalted butter ((4 tablespoons half a stick))

water ((10 ounces))

active dry yeast

whole wheat bread flour

fine sea salt

white bread flour

sunflower seeds

Place the oats, molasses and butter in a large, heatproof bowl. Pour the boiling water over and let the mixture cool to warm (100-110ºF; you should be able to comfortably hold a finger in it for at least 10 seconds), stirring occasionally to melt the butter and combine the molasses.

Sprinkle the yeast over the mixture, and stir for about 30 seconds to incorporate it (mine never seems to dissolve here). Let the mixture sit for 5-10 minutes. (Mine never bubbles; I think the butter might prevent it from doing so, but it always comes out fine. Just make sure your yeast is fresh.)

Stir the whole wheat flour and salt into the yeast/oat mixture. Add 1 cup of the white flour, 1/4 cup at a time, stirring to incorporate after each addition. Continue adding more flour until a shaggy dough forms.

Scrape the dough out onto a well-floured surface (a plastic scraper works wonders here). (Optionally, cover the dough with the bowl and let it rest for 15-20 minutes. This is called autolyse, and allows the starches to absorb some of the moisture in the dough, and the glutens to begin unfurling, letting you knead the dough less and add less flour. If you are anxious for fresh-baked oatmeal molasses bread and every second counts, you can skip this step.)

In either case, knead the dough vigorously for 10 minutes by pressing it away from you with the heels of your hands, then folding the far edge over the dough (towards you), turning the dough 1/4, and repeating for 10 minutes. As you knead, dust the surface and your hands with just enough flour to keep the dough from sticking.The finished dough should have a slight sheen and be fairly smooth. It will be slightly tacky to the touch.

Now, add in the sunflower seeds: pat the dough out into a flat slab about 1 inch thick. Spread 1/3 of the sunflower seeds over the dough, and fold the dough in half, encasing the seeds in the center. Pat the dough out again into a slab, and spread another 1/3 of the seeds on top. Repeat this one more time, using the rest of the seeds. Gather up the dough, and knead it for 30 seconds or so to distribute the seeds evenly throughout the dough.

Place the dough in a lightly oiled bowl at least twice the size of the dough (or in a large, plastic container), turn the dough to coat it lightly in oil and cover the bowl with plastic wrap (or the lid). Allow the dough to rise in a warm place until doubled in bulk, 1 1/2 to 2 hours. (Try not to overproof the dough - see headnote.) At this point, you can let the dough rise again if you wish, or stick it in the fridge for up to 24 hours; if you do, let it come up to room temperature before working with it.

When the dough has finished its first rise, gently scrape it out of the bowl and onto a lightly floured surface. Press the dough into an oval about 1 inch thick, with a skinny end facing you. Roll up the dough from this end and into a tight cylinder. Pinch the seam closed, tuck the ends under, and roll the seam-side of the loaf on the counter a few times to secure it closed.

Place the loaf seam-side down in a lightly-oiled 9x5" loaf pan. Place the pan in a large, clean, plastic bag, inflate it with air, and clip or twist tie it closed so that the loaf has room to rise. Let the loaf rise until the tallest part sits 1 1/2 inches above the rim of the pan (it should be roughly doubled in bulk). Mist the loaf lightly with water and sprinkle with a handful of oats.

Meanwhile, position a rack in the center of the oven and preheat to 350º.

Bake the loaf until the top is deeply browned and the loaf sounds hollow when thumped, 45-55 minutes, rotating the loaf halfway through baking. An instant-read thermometer inserted into the center should read 210º.

Let the loaf cool 10 minutes, then remove it from the pan and let it cool completely on a rack at room temperature, 1 - 2 hours. The bread is still baking from residual heat, so do try to resist the urge to cut into it before it has cooled completely.

Store in a plastic bag at room temperature. The bread keeps well for up to 4 or 5 days.

Awesome bread!  So easy and delicious.  I've made it twice now, once exactly as the recipe says and once with all whole wheat bread flour, and it was pretty similar both ways.  I didn't think the extra wheat flour made it denser, though I have a really high gluten wheat bread flour, so maybe that helped.  I'll definitely keep making this on a regular basis!

Delicious ... so delicious. Thank you for this! I have the time to make this in quarantine, and I will FIND the time in later days, it is that good.

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