Oat Bread (Bread Machine)

This is not a timid oat bread. Rolled oats, oat flour, bran, whole wheat flour, and bread flour all go into the mix, along with shredded carrots, applesauce, sunflower seeds, and cinnamon. It’s a multigrain powerhouse that tastes like a cross between a wholesome sandwich loaf and a morning muffin.

The applesauce replaces butter or oil, keeping the crumb moist without adding fat. It also brings a gentle, natural sweetness that works with the cinnamon and carrots. You won’t taste “apple” in the finished bread, but you will notice the crumb stays soft longer than a typical lean loaf.

Vital wheat gluten (¼ cup) is a must here. With this many heavy, non-gluten grains in the mix (oats, bran, oat flour), the dough needs extra structural support to rise properly in the bread machine. Without it, you’d get a dense, flat loaf that’s more brick than bread.

The shredded carrots add moisture and a hint of sweetness without being obvious. They practically disappear into the crumb during baking. Sunflower seeds scattered throughout give each slice a nutty crunch.

Kitchen Tips

• Shred the carrots finely. Chunky carrot pieces can interfere with the bread machine’s kneading and leave wet pockets in the loaf.
• Use old-fashioned rolled oats, not quick oats. Quick oats absorb too much water and make the bread gummy.
• Check the dough after the first 5 minutes of kneading. With this many dry ingredients, it may need a tablespoon or two of extra water.

Variations

• Raisin oat bread: Add ⅓ cup raisins at the mix-in beep for a sweeter loaf.
• Honey version: Replace the sugar with 3 tablespoons of honey for a richer, more complex sweetness.