Bake At Home Oatmeal Bread Recipe.

on

WHY I LOVE THIS RECIPE:

  1. Adaptable: throw in some nuts, dried cranberries, or chocolate chips. See tips below.
  2. Freezer friendly: My motto is always “make one and freeze one”.

INGREDIENTS IN OATMEAL BREAD:

  1. Milk: any kind will work.
  2. Rolled oats: not quick or instant oats.
  3. Butter: for flavor and to help the bread rise.
  4. Instant yeast: active dry yeast will work as well.
  5. Water.
  6. All-purpose flour: Bread flour or all-purpose flour can both be used with no changes to the recipe. The exact amount of flour used will vary depending on different factors (altitude/humidity etc.). What matters is the texture of the dough. It should be soft and smooth, slightly sticky, but pull away from the sides of the bowl. It’s important not to add too much flour or your bread will be dense. The dough should be just slightly sticky when touched with a clean finger.


  • Course: Breakfast/Desert
  • Cuisine: American
  • Prep time: 20 minutes.
  • Cook time: 40 minutes.
  • Total time: 4 hours.

Enjoy Delicious REAL Bread without Worrying about Your Health, Your Blood Sugar... or Your Waistline!

INGREDIENTS:

MAKES 2 LOAVES
  • 450ml/¾ pint/scant 2 cups milk
  • 25g/1oz/2 tablespoon butter
  • 50g/2oz/¼ cup soft dark brown sugar
  • 10ml/2 tsp salt
  • 15ml/1 tablespoon active dried yeast
  • 50ml/2fl oz/¼ cup lukewarm water
  • 400g/14oz/4 cups rolled oats (not quick-cook)
  • 700-850g/1½lb-1 lb 14oz/6-7½ cups strong white bread flour.

STEPS:

  1. Scald the milk. Remove from the heat and stir in the butter, brown sugar and salt. Leave until lukewarm.
  2. Combine the yeast and warm water in a large bowl and leave until the yeast is dissolved and the mixture is frothy. Stir in the milk mixture.
  3. Add 270g/10oz/2¼ cups of the oats and enough flour to obtain a soft dough.
  4. Transfer to a floured surface and knead until smooth and elastic.
  5. Place in a greased bowl, cover with a plastic bag, and leave until doubled in volume, 2-3 hours.
  6. Grease a large baking sheet. Transfer the dough to a lightly floured surface and divide in half.
  7. Shape into rounds. Place on the baking sheet, cover with a dish towel and leave to rise until doubled in volume, about 1 hour.
  8. Preheat the oven to 200°C/400°F/ Gas 6. Score the tops and sprinkle with the remaining oats. Bake until the bottoms sound hollow when tapped, 45-50 minutes. Cool on rack.

Nutrition Servings: Amount Per Serving

Calories: 1157kcal | Carbohydrates: 192g | Protein: 40g | Fat: 35g | Saturated Fat: 19g | Cholesterol: 79mg | Sodium: 2080mg | Potassium: 1323mg | Fiber: 28g | Sugar: 82g | Vitamin A: 940IU | Vitamin C: 1mg | Calcium: 375mg | Iron: 8mg;