Oatmeal Whole Wheat

A straightforward bread machine loaf that packs more character than your average white bread cycle. Instant oatmeal soaks in the water at the bottom of the pan for a few extra minutes before the machine starts kneading, which softens the oats and gives the finished bread a tender, slightly chewy texture.

The flavor here comes from the molasses-and-whole-wheat combination. Molasses adds a malty sweetness and darker color that you can’t get from sugar alone, while the whole wheat flour contributes a nutty, earthy note without making the loaf dense. The bulk of the structure still comes from bread flour, so you get good rise and a soft crumb.

This makes a solid everyday sandwich bread. It holds up to thick fillings without going soggy, and it toasts with a gorgeous golden crust that smells like oatmeal cookies coming out of the oven.

Pro Tips

• Add the oatmeal first, directly on top of the water. Those extra minutes of soaking prevent dry, gritty oat bits in the finished loaf.
• Use bread flour, not all-purpose. The higher protein content gives the machine enough gluten to work with for a proper rise.
• Check the dough ball after 5 minutes of kneading. It should be smooth and slightly tacky. Add water by the teaspoon if it looks dry, or a sprinkle of flour if it’s sticking to the sides.
• Don’t substitute regular oats for instant. Rolled oats need more soaking time and can leave chewy pockets in the bread.

Variations

• Honey oat: Replace the molasses and sugar with honey for a lighter, sweeter loaf.
• Cinnamon raisin: Add a teaspoon of cinnamon and a handful of raisins during the mix cycle for a breakfast bread.