Oatmeal Bread Recipe

Hearty oatmeal bread.

This recipe yields an oatmeal bread loaf of about 400 g.

Ingredients

• All-purpose flour, 210 g
• Quick-cooking rolled oats (Quaker), 40 g
• Powdered milk, 10 g
• Instant dry yeast, 1/2 tsp
• Salt, 5 g
• Water, 150 g
• Honey, 10 g
• Vegetable oil (canola oil), 15 ml

Directions

1. In a bowl, mix together flour, oats, powdered milk, and salt, then add the yeast and mix well
2. Add the water and honey to the flour mixture and mix with the dough hook attachment of the hand mixer at speed 1 until all ingredients combine into a ball
3. Knead the dough at speed 2 for 3-5 minutes until smooth
4. Add the oil and continue to knead for another 3-5 minutes until the dough is soft and supple but not sticky
5. The internal dough temperature should register about 27 C on an instant-read thermometer
6. Cover with cling film and let rise at room temperature until doubled in size
7. Transfer the dough onto a lightly floured work surface and gently press to release most of the air
8. Pre-shape the dough into a ball, cover with cling film, and leave to rest for about 20 minutes
9. Shape the dough into a tight ball and put into a greased 20 cm round bread tin, cover with cling film, and let rise at room temperature until nearly doubled
10. Brush the top of the dough with a little water and sprinkle with oats to decorate
11. If desired, slash the dough with a sharp knife or razor blade
12. Bake in a preheated oven at 200 C for about 20 minutes
13. Cover with aluminum foil in case the top of the bread gets too dark
14. The internal bread temperature should register about 97 C on an instant-read thermometer
15. Carefully remove the bread from the bread tin and place on a wire rack to cool for at least 2 hours

How to serve

Serve with butter, cheese, peanut butter, or jam.