|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 3g||3%|
|Saturated Fat 1g||3%|
|Total Carbohydrate 18g||7%|
|Dietary Fiber 2g||6%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Oatmeal bread is a wonderful way to add nutrition and texture to morning toast, a favorite sandwich, or an accompaniment to a hearty soup. In addition to all-purpose flour, this oatmeal bread is made with just 1/2 cup of whole wheat flour and a rolled oats, which boost the fiber content while giving the bread a little heartiness. The all-purpose flour allows it to rise in a normal way, but still preserves the nuttiness and golden tan color. You can also make this as a whole grain loaf if you prefer.
- 1/2 cup oatmeal
- 1/2 cup whole wheat flour
- 1 cup water (boiling)
- 1 tablespoon honey
- Optional: 1 tablespoon molasses
- 1 tablespoon oil
- 1 teaspoon salt
- 1/4 cup water (warm, about 110 F)
- 2 teaspoons yeast
- Pinch of sugar
- 1 1/2 to 2 cups all-purpose flour or bread flour
- Optional: oatmeal for sprinkling on top
Gather the ingredients.
Mix the oats and whole wheat flour in a bowl.
Add the boiling water and stir.
Stir in the honey, molasses, if using, oil, and salt and let cool, about 1/2 hour.
In a small bowl, mix the warm water with the yeast and a pinch of sugar, stirring to dissolve yeast. Place in a warm spot for about 10 minutes until foam forms on the top of the mixture.
Add the yeast to the oat mixture and mix well.
Start adding the white flour 1/2 cup at a time until a firm dough forms.
Turn out on a lightly floured board and knead 4 to 5 minutes, until the dough is elastic and somewhat smooth.
Form the dough into a ball and place in a clean, oiled bowl, turning once to coat.
Cover the bowl with plastic wrap and place in a warm spot (70 to 85 F) until doubled in bulk, about 1 hour.
Shape the bread into a sandwich loaf and place it in the pan.
Spray the top of the loaf with water and sprinkle oatmeal or other desired topping on the bread.
Cover with a towel and let rise until almost double. (If steaming your bread, skip to the steaming instructions.)
Meanwhile, heat your oven to 450 F for 1/2 hour; if using a baking stone, heat for 1 hour.
Slash the top of the loaf with a sharp razor blade.
Place the loaf pan in the oven and turn down to 400 F. Bake for 30 to 40 minutes, or until the bread's internal temperature reaches 190 F.
Let the bread cool for about 1 hour or so before serving.
Steaming the Bread
Professional bakers often use steam in the first 5 minutes of baking. Steaming helps the dough rise and creates an attractive, crackled crust. You can create a similar environment in your own oven with a few simple steps. Once the dough is in the pan and has risen a second time, proceed with the instructions for steaming.
Place an old roasting pan on the rack below the baking stone (if using) or the rack below where the loaf pan will go. After you put the bread in the oven, fill the roasting pan with 2 cups of boiling water.
Using a squirt bottle, spray water on the sides of the oven two or three times within the first 5 minutes of baking.
Turn the oven down to 400 F and bake for 30 minutes or more, until the internal temperature of the bread reaches 190 F.
Bread steams itself dry, so let the loaf cool for at least 2 hours before slicing or it may seem gummy inside.
- Instead of baking in a pan, you can make a free-form, German-style bread by placing the loaf on parchment paper or an oiled cookie sheet.
- If you are baking a free-form loaf, directly place it on a cornmeal-dusted baking stone using the parchment paper or a baker's peel or, if you are using an oiled cookie sheet and do not have a baker's peel, place the cookie sheet with the dough directly on the stone.
- A baking stone creates a brick oven environment in a regular oven. It helps bake a bread with a beautiful crust that is evenly cooked.
- If using a baking stone, preheat the oven for 1 hour instead of 30 minutes.