This crusty whole-wheat oatmeal bread is a comforting staple for any home baker. The combination of whole wheat flour, rolled oats, and rich molasses creates a loaf with deep, earthy flavors and a moist, hearty crumb. The crust develops a beautiful golden-brown crunch that gives way to the tender interior. Perfect served warm with butter or as a base for sandwiches, this bread pairs wonderfully with soups, stews, or cheese boards. It’s an ideal project for weekend baking, offering the rewarding aroma of fresh bread to fill your kitchen. The high fiber content from the oats and whole wheat makes it a nutritious choice for breakfast or dinner. Enjoy the satisfaction of pulling a steaming loaf from the oven, knowing it was made from scratch with simple, wholesome ingredients.
Crusty Whole-Wheat Oatmeal Bread
Description
This crusty whole-wheat oatmeal bread is a comforting staple for any home baker. The combination of whole wheat flour, rolled oats, and rich molasses creates a loaf with deep, earthy flavors and a moist, hearty crumb. The crust develops a beautiful golden-brown crunch that gives way to the tender interior. Perfect served warm with butter or as a base for sandwiches, this bread pairs wonderfully with soups, stews, or cheese boards. It&# 226;ÂÂs an ideal project for weekend baking, offering the rewarding aroma of fresh bread to fill your kitchen. The high fiber content from the oats and whole wheat makes it a nutritious choice for breakfast or dinner. Enjoy the satisfaction of pulling a steaming loaf from the oven, knowing it was made from scratch with simple, wholesome ingredients.Ingredients
Directions
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In a large mixing bowl, combine the regular flour, salt, and active dry yeast.
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In a 2-quart saucepan over low heat, combine the water, molasses, butter, and 3 cups of oats.
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Heat the mixture until it is very warm (120-130ðF), but do not let the butter melt completely.
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Using a mixer at low speed, gradually beat the warm oat mixture into the dry ingredients just until blended.
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Increase the mixer speed to medium and beat for 2 minutes, occasionally scraping down the sides of the bowl.
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Switch to a wooden spoon and stir in 3 cups of whole wheat flour to form a soft dough.
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Turn the dough out onto a lightly floured surface.
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Knead the dough with floured hands for about 10 minutes, adding up to 1/2 cup more whole wheat flour if needed, until smooth and elastic.
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Shape the dough into a ball and place it in a greased large bowl, turning once to grease the top.
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Cover the bowl with a towel and let the dough rise in a warm place until doubled in size, about 1 hour.
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Grease a large cookie sheet or baking stone.
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Punch down the risen dough to release air bubbles.
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Shape the dough into a round loaf and place it on the prepared cookie sheet.
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Cover with a towel and let rise again in a warm place until doubled, about 40 minutes.
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Preheat the oven to 350ðF (177ðC).
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Using a sharp knife, cut five shallow slashes across the top of the loaf.
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Beat an egg in a small cup with a fork and brush it over the surface of the bread.
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Sprinkle the remaining 2 tablespoons of oats over the top of the loaf.
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Bake for 1 hour to 1 hour 15 minutes, or until the bread sounds hollow when tapped lightly on the bottom.
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Remove the bread from the cookie sheet and place it on a wire rack to cool completely before slicing.
Nutrition Facts
Servings 1
- Amount Per Serving
- Calories 1523.3kcal
- % Daily Value *
- Total Fat 31.2g48%
- Saturated Fat 7.7g39%
- Cholesterol 0.0mg0%
- Sodium 10254.5mg428%
- Total Carbohydrate 265.4g89%
- Dietary Fiber 26.1g105%
- Sugars 18.6g
- Protein 48.8g98%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
