Oatmeal Bread

Easy homemade Oatmeal Bread made with quick oats, flour, and sweetened with brown sugar an molasses. I love this delicious healthy bread recipe that my younger sister introduced to me back in 2006. It is Vegan friendly!! I have been using this recipe ever since. This recipe is a fun way to get in the kitchen and make something delicious. Roll up your sleeves and get baking!! Cheers!!

1 cup quick cooking oats
2 cups hot water
1/2 cup brown sugar, packed
2 tablespoons table molasses
1 1/2 teaspoons sea salt
1 tablespoon shortening
1/2 cup warm water
1 package of yeast
5 cups flour

1. Proof yeast with 1/2 cup warm water.
2. While yeast is proofing, combine the oats, hot water, brown sugar, molasses, salt, and shortening. Stir until combined and then cool to luke warm.
3. Once the oat mixture has cooled to luke warm, add the flour and the yeast water. Stir until combined. Knead for a few minutes. You may have to add more flour as not all flour is equal. Dough will be smooth and a wee bit tacky. Form gently into somewhat of a ball.
4. Grease bowl and place ball of dough in the bowl; cover and let rise 1 1/2 to 2 hours in a draft free place. I use my oven. Dough wants to double in size.
5. Once it has doubled in size, punch down; divide into 2 loaves and place in two greased bread pans (for rolls, see note below). Cover with a tea towel and let rise again till it has nearly doubled in size. Around 30 to 60 minutes.
6. Bake at 375 degrees for 20 to 25 minutes. Let cool for 15 minutes before taking out of bread pans. I cool my bread tipped on their sides in the pan.

*NOTE: This recipe can easily be used for rolls. Just divide the bread after the first rise into 10 to 12 equal size rolls. Place rolls in a greased 9 inch round baking pan and cover with a tea towel. You may have to use 2 baking pans. Let rise until almost doubled in size. Bake at 350 degrees for 20 to 25 minutes. If you are not sure how your dough should be on the first kneading in Step 3, look up a video. There are tons out there. I usually use King Arthur bread flour that I get in bulk from the health food store. And I usually use 3 cups bread flour and 2 cups whole wheat flour. When I do this, I usually have to add more bread flour when kneading. Just know “not all flour is equal” even coming from the same company. Adjustments usually have to be made.

This bread will not last long for as soon as the aroma spreads throughout the house, your family and friends will migrate to the kitchen to sample it fresh from the oven!!

Cheers, Drew Frederic

Published by Drew Frederic

Photographer, Artist, Poet, Chef, and Photojournalist.

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