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Oatmeal Wheat Bread

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June 1st, 2009 · Print Print

Oatmeal Wheat Bread from Sugarlaws

I love, love, love, love, love homemade bread.

More specifically, I love this bread.  It shocks me sometimes how simple, how easy, it is to create gorgeous loaves of bread at home.  How moist, delicious and insanely addictive they are fresh out of the oven, and how quickly they disappear when I leave them on the countertops.

And I love how easy it is to create yummy new variations, just by changing a few ingredients.  Lately, as I’ve said before, I’ve been partial to the half bread flour, half whole wheat flour combination.  But I’ve also usually added butter, eggs, or some other ingredient to the bread to make it moist and richer.  This time, though, I tried something different.  This one was simple — flour, water, salt, sugar.

Who would believe that it would turn out just as moist and delicious as any more calorie-dense recipe I’ve made?  Well, it did.  This bread is really, truly great, and would make an awesome snack on the way to work in the morning, after school for the kids, or before dinner on a special night — it’s that versatile, and that good.

Finally, the winner of the Stonyfield Farm giveaway, is Comment #38, Steven!  I’ll be emailing today for your address, congratulations!

Oatmeal Wheat Bread from Sugarlaws

Oatmeal Wheat Bread

INGREDIENTS

1 packet yeast
1/4 cup water
1/2 cup instant oats, plus additional oatmeal for sprinkling on the loaf
1/2 cup water
3 cups whole wheat flour
3 cups bread flour
1 3/4 cups warm water
1 tsp sugar
2 tsp salt

DIRECTIONS

Proof the yeast in 1/4 cup of water with 1 tsp of sugar.  At the same time, microwave the oatmeal grains and 1/2 cup of water until oatmeal has absorbed the water, about 30 seconds to 1 minute.  When the yeast and water turns milky/creamy, mix it with the flour, the oatmeal, the additional 1 3/4 cups of water, and the salt and knead for about 10 minutes.  If dough is too sticky, add a little bit of flour to make it easier to knead.  Place the dough in a greased bowl and allow it to rise for 90 minutes, or until doubled in size.  Punch down the dough, knead it again briefly, and place it in a greased pan for baking. 

Preheat your oven to 450 degrees, and allow the dough to rise for an additional 45 minutes, or until it rises to the size you want.  Sprinkle some additional oats on the top of the loaf.  Bake for 25 minutes, allow to cool, and slice.

Oatmeal Wheat Bread from Sugarlaws


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Tags: breads · food



21 responses so far ↓

  • 1 Maria // Jun 1, 2009 at 5:37 am

    Homemade bread is the best. I love how simple this one is! Love the oatmeal too!

  • 2 Lori @ RecipeGirl // Jun 1, 2009 at 5:39 am

    I’m printing this one out.  Looks so simple & healthy, and I love the round loaf :)

  • 3 Old Mumsy // Jun 1, 2009 at 6:54 am

    I was just looking for a good wheat bread recipe and this popped up on my RSS feed thingy.  However, I don’t see any mention of oatmeal in the recipe!  Do you just sprinkle it on top?  Am I missing something?

  • 4 Teri @ Make A Whisk // Jun 1, 2009 at 9:44 am

    This looks really good. I don’t make bread nearly often enough. :)

  • 5 Wendy // Jun 1, 2009 at 10:57 am

    It’s called OATMEAL wheat bread. Where is the oatmeal?

  • 6 zoe // Jun 1, 2009 at 1:11 pm

    mmm, looks so dense and delicious!

  • 7 katy // Jun 1, 2009 at 4:02 pm

    Hi all — the recipe has been updated with the oatmeal measurements and directions.  Sorry for the delay!  I write most of these up from memory, so often I forget ingredients, even important ones!  Thanks to everyone who pointed that out.

  • 8 Old Mumsy // Jun 1, 2009 at 4:20 pm

    I do the same thing with recipes––make them, then forget some ingredients when writing them down.  I’m just happy it’s not my eyes that are going!  Thanks for the quick fix.  Can’t wait to try this out.

  • 9 vincent // Jun 2, 2009 at 11:11 am

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  • 10 John // Jun 2, 2009 at 11:13 am

    Wow!
    It looks so delicious
    Thank for sharing
    http://www.ahacook.com

  • 11 bakingepiphanies // Jun 2, 2009 at 1:36 pm

    I love the round loaf too, and how you cut the slice so it’s like cake. Have to say I’m still too intimidated to make my own bread but…someday soon I’ll have to give it a shot!

  • 12 maris // Jun 2, 2009 at 3:48 pm

    This looks so dense! I love oatmeal bread.

  • 13 adele // Jun 3, 2009 at 8:38 am

    Mmm. It looks like just the kind of bread for eating warm with butter. :)

  • 14 Kenwoognodo // Jun 5, 2009 at 4:36 pm

    Hi, Congratulations to the site owner for this marvelous work you’ve done. It has lots of useful and interesting data.

  • 15 troy // Jun 9, 2009 at 9:42 am

    Wow…beautiful as always.  Whole Wheat rocks!  Wonder if you could pull this one off with all whole wheat if it’s milled finely enough.

  • 16 Nicole // Jun 25, 2009 at 4:20 pm

    i have never made bread before, but this picture looked soooo good i had to give it a try. it really is simple to make! the only problem i encountered is that it didn’t bake all of the way through, so we had to slice off the outsides and eat them (warm out of the oven with butter… mmmmm) i’ll make it again, but split it into two loves so it can bake through. thank you for this great site!!!

  • 17 Laura // Jul 11, 2009 at 8:16 pm

    bread looks good but your ingred/instruc aren’t clear.  You have a 1/2 C water and a 2C water but the yeast goes in 1/4 C water.  Is part of one of the listed waters, or an add’l quantity?

  • 18 Old Mumsy // Jul 15, 2009 at 4:53 pm

    Since I just made this bread and the site owner is off getting married (yay!), I’ll try to answer Laura’s question.  I mixed the 1/2 cup of oatmeal with the 1/2 cup of water.  I took the 1/4 cup water needed for the yeast out of the 2 cups.  I guess it really doesn’t matter as long as you end up with about 2 1/2 cups of water in there somewhere and the oatmeal is moistened.

    This bread is really easy to put together and tastes awesome!  I usually make bread with a starter, but I don’t always have that kind of time.  This is perfect for when you don’t want to dedicate two days to make bread.  (Well, really it’s perfect for anytime.) This will sound crazy, but my gerbils loved it, too!  They were winking away as they nibbled on it.

  • 19 Tara // Aug 26, 2009 at 5:03 am

    Unfortunately mine didn’t bake in the middle either.  I won’t be making this recipe again until I learn how to rectify this problem.  I followed all of the directions.  Is is bad for one’s health to eat unthoroughly baked bread??

  • 20 admin // Aug 30, 2009 at 8:40 am

    Hi guys — I’ve changed the recipe, so hopefully there shouldn’t be any more confusion in the recipe!  Old Mumsy is correct, 2 1/2 cups of water in the total recipe is what you’re shooting for!

    For those of you whose bread hasn’t baked completely though, I think this is probably an oven temperature issue — if you have a good, working oven thermometer, make sure that your oven is at the right temperature.  Otherwise, if you know that your oven’s temperature is a little bit off, leave it in for an extra 10 minutes or so.

  • 21 Josie // Oct 22, 2009 at 3:59 pm

    oh this is so getting bookmarked! I’m obsessed with all things oat and whole wheat so this is bread-heaven to me!

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