Whole Wheat Oat Bread
There's nothing like the taste and aroma of homemade bread. A friend gave me this whole wheat oat bread recipe for a wedding gift. It was originally a family recipe passed down from her grandmother and now it's a staple in our house, too. The best part? It contains lots of healthy ingredients. —Amy Morrison, Derry, New Hampshire
Can you freeze whole wheat oat bread?
Yes, this bread is easy to freeze. Securely wrap the cooled loaves, then place in resealable freezer containers and store in the freezer. To use, thaw at room temperature.
Whole Wheat Oat Bread Tips
How long will whole wheat oat bread last?
Whole wheat oat bread will typically last 3-5 days if properly sealed in a moisture-free plastic bag or stored in a bread box.Can you use other kinds of oats to make whole wheat oat bread?
Other types of oats can be used to make whole wheat oat bread, but keep in mind that changing the oats will affect the texture of your bread. After the dough has been shaped into a loaf, you can also sprinkle extra of whatever oats you're using on top before baking.How do you serve whole wheat oat bread?
Serve your whole wheat oat bread sliced and toasted, with jam or butter spread on top. Try these homemade butter recipes to find the perfect accompaniment for your bread.—Sammi DiVito, Taste of Home Assistant Editor
Ingredients
- 1-3/4 cups water
- 1 cup fat-free milk
- 1/2 cup canola oil
- 1/4 cup honey
- 1/4 cup molasses
- 1-1/4 cups quick-cooking oats
- 4 to 5 cups bread flour
- 2 packages (1/4 ounce each) quick-rise yeast
- 2 teaspoons salt
- 3 cups whole grain spelt flour or whole wheat flour
Directions
-
1In a saucepan, heat water, milk, oil, honey and molasses to a simmer; stir in oats. Remove from heat; cool mixture to 120°-130°. In a large bowl, mix 4 cups bread flour, yeast and salt. Stir in cooled oat mixture. Stir in spelt flour and enough remaining bread flour to form a soft dough (dough will be sticky).
-
2Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Cover and let rest 10 minutes.
-
3Divide dough in half. Roll each into a 12x8-in. rectangle. Roll up jelly-roll style, starting with a short side; pinch seam and ends to seal. Place in 2 greased 9x5-in. loaf pans, seam side down.
-
4Cover with kitchen towels; let rise in a warm place until almost doubled, about 1 hour. Preheat oven to 350°.
-
5Bake until golden brown, 40-45 minutes. Remove from pans to wire racks; cool completely.
This reviews section is powered by Viafoura, whose privacy policy governs its data practices.
