German Oatmeal Bread
Submitted by scarlett
Hearty homemade German oatmeal bread with honey and whole wheat. Yields tender, chewy loaves with a golden crust that fill your kitchen with warm, yeasty aromas.
YIELD
36 servingsPREP
100 minCOOK
55 minREADY
155 minNothing beats the satisfaction of pulling a warm, crusty loaf from your oven.
This traditional German bread combines wholesome oats with honey’s gentle sweetness for a texture that’s both hearty and tender.
The dough comes together easily, and after two rises, you’ll have beautifully rounded loaves ready for carving a decorative symbol on top (a classic German tradition).
Baker’s Tips
- Let the milk mixture cool to lukewarm (about 110°F) before mixing with yeast to avoid killing it
- Knead until the dough springs back when poked, usually 8-10 minutes by hand
- A warm oven (turned off) with the light on makes a great rising spot
- Slice with a very sharp knife to preserve the soft interior
Ingredients
Directions
Dissolve yeast in warm water in large bowl.
Scald milk, honey, shortening and salt in small saucepan, then sat aside and cool to lukewarm.
Stir these two mixtures together in large bowl.
Stir in half of flour, beating or stirring until mixture is satiny-smooth.
Stir in whole wheat OR oatmeal cereal, then add enough of remaining flour to make a nice, stiff dough.
Turn out onto lightly floured board and knead thoroughly until dough is elastic and smooth; then return to bowl, brush top with shortening or oil and cover with a clean cloth.
Let rise in a warm place for 45 minutes until doubled in size.
Now punch down dough, cut into desired sizes for loaves and knead a few times slowly on lightly floured board.
Shape into round loaves Place on greased baking sheet. Cut your favorite symbol on top of loaves (knife must be sharp); let rise again in warm spot for 30 minutes. Bake in a 375℉ (190℃) oven for about 50 to 55 minutes, cool on racks.
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