Oatmeal Bread

5 from 1 vote

This egg-less oatmeal bread recipe is a delicious and easy bread recipe. Perfect for a sandwich, or buttered and served as a side.

Prep Time15

Cook Time30

Rise Time2 30

Total Time3 15

Course: Appetizer, Breakfast, Lunch, Side Dish

Cuisine: American

Servings:

Author: JENNIFER GAMBLE

Equipment

1 Stand Mixer

Ingredients

¼ cup warm water
2 ¼ teaspoons yeast 7 g
¼ cup sugar divided (60 g)
1 ½ cup milk 355 g
½ cup unsalted butter 111 g 1 stick
2 teaspoons salt 11 g
1 cup rolled oats 100 g Optional 2 tablespoons for dusting
5 cups bread flour 600 g
2 tablespoons heavy cream optional for brushing

Instructions

In a small bowl, add the ¼ cup warm water, 2 ¼ teaspoons yeast, and 1 tablespoon of sugar. Stir to combine and allow to sit and bloom for 5 minutes.
In a small saucepan, add the 1 ½ cup milk, ½ cup unsalted butter, the remaining sugar, and 2 teaspoons salt. Heat over medium-low heat. Bring the milk mixture up to about 90 degrees F. You will notice the butter just starting to melt.
To the bowl of your stand mixer (with the whisk attachment) or to a large mixing bowl, add the 1 cup rolled oats and 2 cups of bread flour. Stir to combine.
When the milk mixture is ready, pour it over the flour mixture, followed by the yeast mixture, and stir to combine. If using a stand mixer, switch the whisk attachment for the dough hook.
Working with ⅓ cup at a time, slowly add the remaining bread flour, making sure to incorporate the flour with each addition. You will have enough flour when the dough comes away from the walls of the bowl. The dough will be slightly sticky but soft.
Set the stand mixer to medium and allow the dough to knead for 3 minutes. If you’re kneading by hand, it should take about 6-8 minutes.
Cover with plastic wrap or a tea towel and allow to rise on the counter for 2 hours or until the dough has doubled in size.
Prepare 2 loaf pans by spraying a small amount of baking spray in the pans and placing a piece or parchment paper down. Set aside.
Optional step: Spray the loaf pans again with some baking spray and sprinkle half of the optional 2 tablespoons of rolled oats into the pan. Set aside.
Once the dough has doubled in size, turn the dough out onto a lightly floured surface and divide the dough into 2 equal parts.
Flatten 1 piece of dough out into a large rectangle that’s about 1 inch thick. Gently roll up the dough, tucking in the edges, to create a loaf shape. Transfer the dough to the prepared loaf pan. Repeat this process with the other piece of dough.
Cover the loaves with a tea towel or plastic wrap and allow them to rise for 30 minutes.
Preheat oven to 425 degrees F.
Brush the tops of the loaves with 2 tablespoons heavy cream and sprinkle with the remaining rolled oats.
Bake for 20 minutes at 425 degrees F.
After 20 minutes, reduce the heat to 375 degrees F and bake for an additional 20 minutes.
Remove from the oven and allow to sit for 10 minutes before removing the loaves from their pans.
Transfer the loaves to a cooling rack and allow to cool for 40 more minutes before cutting into the loaves of bread.

Notes

There are 2 ways to store your bread in the freezer. The first way is after it has baked allow it to cool fully (for about 1-2 hours), wrap it in plastic wrap, and place the full loaf of bread in a freezer-safe container, label it, and store it in the freezer for up to 3 months.

The second way is to first allow the bread to cool completely (for 1-2 hours), slice the bread, and transfer it to a parchment-lined baking sheet. Place the baking sheet in the freezer for 3 hours. Transfer the sliced bread to a freezer-safe container, label the container, and store it in the freezer for up to 3 months. Thaw completely before serving for both storage methods.

Nutrition