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Oatmeal Wheat Bread

Homemade Oatmeal Wheat Bread

A deliciously soft and slightly sweet sandwich bread. Oatmeal Wheat Bread is made with whole wheat, old-fashioned rolled oats, and honey.
Course Bread
Cuisine American
Prep Time 35 minutes
Cook Time 40 minutes
Total Time 1 hour 15 minutes
Author Renee

Ingredients

  • 2 cups whole milk
  • 1 cup old-fashioned rolled oats not instant, plus more for topping
  • 1/2 cup warm water 105 to 115 degrees F
  • 2 tablespoons active dry yeast
  • 1/2 cup honey
  • 1/2 stick unsalted butter 1/4 cup, melted and cooled
  • 3 cups stone-ground whole wheat flour
  • About 2 1/2 cups unbleached all-purpose flour
  • 1 tablespoon salt kosher recommended
  • 1 large egg slightly beaten with 1 tablespoon water

Instructions

  1. Lightly grease 2 loaf pans (about 8 X 4 inches each) and set aside. Grease a large bowl and set aside.
  2. Heat milk in a 2-quart saucepan over low heat until hot but not boiling. Remove the pan from the heat and stir in the oats. Let stand uncovered, stirring occasional, until cooled to warm (below 110 degrees F) about 30 minutes.
  3. After oats have cooled to warm, stir together water, yeast, and 1 teaspoon of the honey in a small bowl. Let stand until foamy, about 5 minutes. Stir yeast mixture, melted butter, and remaining honey into cooled oatmeal.
  4. In a large bowl of a stand mixer, stir together whole wheat flour, 1 1/2 cups unbleached flour, and salt. Add the oat mixture and stir with a wooden spoon to combine. Put bowl on stand mixer fitted with a dough hook. Knead dough with hook on a low speed and add all-purpose flour in 1/2 cup increments until dough "cleans" the bowl. Knead until dough is soft, smooth, and elastic (about 6 to 8 minutes). Dough will be slightly sticky. Turn dough out on a lightly floured surface and knead a few times by hand. Form dough into a ball and place in the greased bowl. Turn to coat the dough all over. Cover loosely with plastic wrap and a kitchen towel. Let rise at room temperature (or in the oven on a proof setting) until doubled, about 1 to 1 1/2 hours.
  5. Punch down dough and transfer it to a lightly floured surface. Divide dough in half. Roll out each half to and 8 X 14 inch triangle. Starting with the short end, roll up dough tightly and pinch ends and edge to seal. Place in loaf pans with the pinched edge on the bottom. Cover loaf pans loosely with a kitchen towel and let dough rise in a draft-free place at warm room temperature until doubled, about 1 hour.
  6. Heat oven to 375 degrees F. Lightly brush tops of loaves with the egg wash and sprinkle with oats. Bake until bread is golden, about 35 to 40 minutes. Turn loafs half-way through baking for even browning.
  7. Run a knife around edge of pan to loosen. Remove bread from pans and cool completely on wire racks, about 1 1/2 hours. Slice and enjoy!

Recipe Notes

A deliciously soft and slightly sweet sandwich bread. Oatmeal Wheat Bread is made with whole wheat, old-fashioned rolled oats, and honey.