Old-Fashioned Oatmeal Bread

This Old-Fashioned Oatmeal Bread is a comforting staple that brings warmth to any table. The recipe starts by soaking rolled oats in boiling water, which softens them and infuses the dough with a deep, nutty flavor. Combined with butter and a touch of brown sugar, the resulting bread has a tender crumb and a golden, inviting crust. It is versatile enough to serve as a sandwich bread, a side for soups, or a sweet treat when paired with jam. Simple to make with pantry staples, this loaf offers a wholesome, homemade quality that store-bought versions simply cannot match. Perfect for weekend baking or everyday meals.

Cooking Method: Baking, Boiling

Cuisine: Global

Courses: Baked Goods

Difficulty: Advanced

Servings: 4

Calories: 233.4

Dietary: Vegetarian

Description

This Old-Fashioned Oatmeal Bread is a comforting staple that brings warmth to any table. The recipe starts by soaking rolled oats in boiling water, which softens them and infuses the dough with a deep, nutty flavor. Combined with butter and a touch of brown sugar, the resulting bread has a tender crumb and a golden, inviting crust. It is versatile enough to serve as a sandwich bread, a side for soups, or a sweet treat when paired with jam. Simple to make with pantry staples, this loaf offers a wholesome, homemade quality that store-bought versions simply cannot match. Perfect for weekend baking or everyday meals.

Ingredients

1 cup Rolled oats (regular)
1 cup Boiling water
0.5 cup Warm water, about 110 degrees F
2.5 tsp Active dry yeast
2.5 cups Unbleached, all-purpose flour
2 tbsp Light brown sugar
1 tsp Salt
2 tbsp Butter

Directions

1
Place rolled oats in a heat-proof bowl and pour boiling water over them. Stir once to combine, then set aside to cool to room temperature.
2
In a small bowl, whisk the warm water and active dry yeast together. Set aside for a few minutes until foamy.
3
In a food processor fitted with a metal blade, combine flour, brown sugar, and salt. Pulse until mixed.
4
Add butter to the food processor and pulse until the mixture resembles a fine powder with no visible pieces of butter.
5
Switch to the plastic blade. Add the cooled oatmeal mixture and the yeast mixture to the processor. Pulse until the mixture forms a ball, then run continuously for 15 seconds.
6
Alternatively, mix by hand or stand mixer: Combine dry ingredients, rub in butter, then add oatmeal and yeast mixtures. Knead until smooth and elastic, about 5 minutes.
7
Place dough in a buttered bowl and turn to coat all sides. Cover with plastic wrap and let rise until doubled in bulk, about 1 hour.
8
Turn risen dough out onto a floured work surface and press with palms to deflate.
9
Stretch dough into a rough rectangle. Fold in the short ends to match the length of the loaf pan.
10
Fold the far long edge down to the middle, then fold the remaining long edge over. Compress to form a tight cylinder.
11
Place the loaf in a buttered 8.5 x 4.5 x 2.75-inch loaf pan, seam side down.
12
Cover the pan with plastic wrap and let rise until doubled, about 1 hour.
13
Preheat oven to 375 degrees F (191C) and set a rack at the middle level.
14
Place the risen loaf in the oven and immediately lower the temperature to 350 degrees F (177C).
15
Bake for 30 to 40 minutes, until well risen, firm to the touch, and the internal temperature reaches 210 degrees F (99C).
16
Remove from the oven and unmold the loaf onto a rack to cool completely.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 233.4kcal

% Daily Value *
Total Fat 4.1g7%
Saturated Fat 0.7g4%
Cholesterol 0.0mg0%
Sodium 1.2mg1%
Total Carbohydrate 39.6g14%
Dietary Fiber 6.4g26%
Sugars 0.0g
Protein 10.1g21%

* 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

For a variation, knead in 1 cup of raisins by hand after mixing the dough to make Oatmeal Raisin Bread.

Ensure the water for the yeast is warm (about 110 degrees F) but not hot, as water that is too hot can kill the yeast.

The internal temperature of the bread should be about 210 degrees F when done.

Store cooled bread wrapped in plastic or in a bread box for up to 3 days. Freeze for longer storage.

Keywords: oatmeal bread, homemade bread, rolled oats, yeast bread, rustic loaf, baking recipe, comfort food, whole grain, bread making, oat flour, classic recipe, loaf pan, kneading, rising dough, oven baked, breakfast bread, sandwich bread, nutty flavor, tender crumb, pantry staples

Read it online: https://www.chefs-mate.com/recipe/old-fashioned-oatmeal-bread/