This Whole Wheat Grain Oat Bread is a robust, nutritious loaf that combines the earthy depth of whole wheat flour with the chewy texture of rolled oats and mixed grains. Sweetened with molasses or honey, it offers a warm, comforting flavor profile perfect for toast, sandwiches, or alongside soups. The addition of vital gluten ensures a good rise and satisfying bite, while nonfat dry milk powder adds a subtle richness. Ideal for health-conscious bakers seeking a hearty, homemade alternative to store-bought bread, this recipe yields a dense, flavorful loaf that freezes well and tastes best fresh from the oven.
Whole Wheat Grain Oat Bread – Abm
Description
This Whole Wheat Grain Oat Bread is a robust, nutritious loaf that combines the earthy depth of whole wheat flour with the chewy texture of rolled oats and mixed grains. Sweetened with molasses or honey, it offers a warm, comforting flavor profile perfect for toast, sandwiches, or alongside soups. The addition of vital gluten ensures a good rise and satisfying bite, while nonfat dry milk powder adds a subtle richness. Ideal for health-conscious bakers seeking a hearty, homemade alternative to store-bought bread, this recipe yields a dense, flavorful loaf that freezes well and tastes best fresh from the oven.Ingredients
Directions
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If using a bread machine, add ingredients to the pan in the order specified by your manufacturer (usually liquids first, then dry ingredients, with yeast last).
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Select the "Whole Wheat" cycle and start the machine. Allow the baking process to complete fully.
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If baking in the oven, select the "Dough" cycle on your bread machine and let it run until the dough has risen and been punched down.
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Remove the dough from the machine, turn it out onto a lightly floured surface, and punch it down to release air bubbles.
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Shape the dough into a loaf and place it into a greased 9x5 inch bread pan.
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Cover the pan loosely with plastic wrap or a damp towel and let the dough rise in a warm place until doubled in size, approximately 1 hour.
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Preheat oven to 400F (200C).
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Bake the loaf for 20 to 25 minutes, or until the top is golden brown and the loaf sounds hollow when tapped on the bottom.
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Remove the bread from the oven and transfer it to a wire rack to cool completely before slicing.
Nutrition Facts
Servings 1
- Amount Per Serving
- Calories 768.3kcal
- % Daily Value *
- Total Fat 12.3g19%
- Saturated Fat 2.4g12%
- Cholesterol 0.3mg1%
- Sodium 5087.9mg212%
- Total Carbohydrate 149.3g50%
- Dietary Fiber 20.2g81%
- Sugars 15.4g
- Protein 23.9g48%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Grain Cereal Substitution: You can substitute 7-grain cereal with 8-grain, 9-grain, 12-grain, or any multi-grain cereal mix available at your grocery store. Look for bins with bulk grains and flours for variety.
Optional Add-in: For added texture and nutrition, fold in 1/4 cup of sunflower seeds, flax seeds, or sesame seeds before shaping the loaf.
Storage: Store cooled bread in a paper bag or bread box at room temperature for up to 3 days. For longer storage, wrap tightly in plastic wrap and freeze for up to 3 months. Slice before freezing for easy toasting.
Yeast Check: Ensure your yeast is fresh. If using active dry yeast, dissolve it in the warm water with a pinch of sugar and let it sit for 5-10 minutes until foamy before adding other ingredients.
