This rustic whole-wheat oatmeal bread is a comforting staple that brings warmth to any table. The combination of robust whole-wheat flour and chewy oats creates a dense, satisfying texture, while molasses adds a deep, caramel-like sweetness that balances the savory notes. The crust turns beautifully golden and crisp in the oven, contrasting perfectly with the soft, moist interior. It’s an ideal companion for soups, stews, or simply served with a pat of butter for breakfast. Making this bread at home fills your kitchen with an inviting aroma, and the result is far superior to store-bought versions. Perfect for weekend baking projects, this loaf keeps well for several days, making it a practical and delicious addition to your pantry.
Crusty Whole-Wheat Oatmeal Bread
Description
This rustic whole-wheat oatmeal bread is a comforting staple that brings warmth to any table. The combination of robust whole-wheat flour and chewy oats creates a dense, satisfying texture, while molasses adds a deep, caramel-like sweetness that balances the savory notes. The crust turns beautifully golden and crisp in the oven, contrasting perfectly with the soft, moist interior. It&# 226;ÂÂs an ideal companion for soups, stews, or simply served with a pat of butter for breakfast. Making this bread at home fills your kitchen with an inviting aroma, and the result is far superior to store-bought versions. Perfect for weekend baking projects, this loaf keeps well for several days, making it a practical and delicious addition to your pantry.Ingredients
Directions
-
In a large saucepan, combine 3 cups water, molasses, butter, and 3 cups of oats.
-
Heat the mixture over low heat until very warm (120âÂÂ130ðF), ensuring the butter softens but does not necessarily melt completely.
-
In a large mixing bowl, combine the flour, salt, and active dry yeast.
-
With an electric mixer on low speed, gradually beat the warm oat mixture into the dry ingredients just until blended.
-
Increase the mixer speed to medium and beat for 2 minutes, occasionally scraping down the sides of the bowl.
-
Using a wooden spoon, stir in enough whole wheat flour (about 4.5 cups total, adjusting as needed) to form a soft, cohesive dough.
-
Turn the dough out onto a lightly floured surface.
-
Knead the dough with floured hands for about 10 minutes until it becomes smooth and elastic, incorporating about 1/2 cup additional whole wheat flour during the process if the dough is sticky.
-
Shape the dough into a ball and place it in a large greased bowl, turning once to grease the top surface.
-
Cover the bowl with a towel and let the dough rise in a warm place until doubled in size, about 1 hour.
-
Punch down the risen dough to release air bubbles.
-
Grease a large cookie sheet or baking stone.
-
Shape the dough into a round loaf or oval and place it on the prepared sheet.
-
Cover with a towel and let rise again in a warm place until doubled, about 40 minutes.
-
Preheat the oven to 350ðF (175ðC).
-
Using a sharp knife, cut five shallow slashes across the top of the loaf.
-
Beat an egg lightly in a small cup with a fork.
-
Brush the top of the bread with the beaten egg and sprinkle with the remaining 2 tablespoons of oats.
-
Bake for 2 hours, or until the bread sounds hollow when tapped lightly on the bottom with your fingers.
-
Remove the bread from the cookie sheet and place 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.
