Judy's Oatmeal Bread
Submitted by Roz
Hearty whole wheat oatmeal bread with molasses sweetness and tender crumb, perfect for toast or sandwiches
YIELD
24 servingsPREP
20 minCOOK
40 minREADY
1½ hrsThis is old-school bread baking at its finest. The oats give you that hearty texture, while whole wheat flour adds nutty depth and brown sugar brings just enough sweetness to balance the earthy grains.
Watch that dough transform as you knead it, going from shaggy and rough to smooth and elastic under your hands.
The smell of this bread baking will have your neighbors knocking on the door.
Slice it thick for morning toast that actually fills you up, or use it for sandwiches that can handle serious fillings without falling apart.
Kitchen Tips
- The oat mixture must cool to lukewarm before adding yeast or you’ll kill it
- Kneading for the full 10 minutes develops gluten for a better rise and texture
- Test if the dough has risen enough by poking it; the indent should spring back slowly
- Bread is done when it sounds hollow when tapped on the bottom
Ingredients
Directions
Combine oats, whole wheat flour, sugar, and salt in a large bowl, and pour the boiling water over it.
Stir to combine.
Meanwhile, dissolve the yeast in the warm water.
When the oat mixture is lukewarm, add the yeast.
Stir in the white flour, cup by cup.
When dough is stiff enough to handle, turn onto floured board and knead 5 to 10 minutes.
Place in greased bowl, cover, and let rise until doubled.
Punch down and let rise again.
Shape into 2 loaves and place in greased 9×5×3 inch pans.
Bake at 350℉ (180℃) F for 30 to 40 minutes. Cool on rack.
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