Oatmeal Bread

I had a few friends over for lunch the other day. Fun! One of them had just met with a nutritionist and was on a menu plan that didn’t include bread or fruit- or any sugar, actually. I thought… I need to do that. But then, my husband suggested that I bake a loaf of bread. 🙂

My friend had to eat a deconstructed sandwich- and even had to remove the tomato! As I’m sure her suffering will be completely worth it, I might reconsider a dietary change when this delicious loaf is gone! 😉

This recipe was adapted from The King Arthur Flour 200th Anniversary Cookbook. I modified the recipe to incorporate bread flour and bake in a bread machine. It was very soft and moist. Amazing sandwich bread.

Yield: One loaf

For the Oat Mixture:

• 3/4 cup boiling water
• 1/2 cup rolled or steel-cut oats
• 4 T  plus 1/2 tsp honey
• 2 T unsalted butter
• 1/2 T coarse salt

For the Dough:

• 1/4 cup warm water
• 1 cup white whole wheat flour
• 2 cups bread or all-purpose flour
• 1/2 T bread machine yeast

1. In the bread machine loaf pan: Combine the boiling water, oats, honey, butter, and salt. Let cool slightly.
2. Add the warm water.
3. Add the flours; spread into the corners of the pan to create a level surface.
4. Make a well in the center of the flour; place the yeast in the well.
5. Set the bread machine to Basic 1 1/2 pound loaf, medium crust color. Wait & Enjoy!

One Year Ago:

• Peach-Pie Crumble Bars

Two Years Ago:

• Whole Wheat Blueberry Muffins
• Biscoff Blondies

Three Years Ago:

• White Peach-Vanilla Bean Jam with Cinnamon
• Oat Bran Blackberry Muffins

If you like this you may also like:

• Oatmeal Toasting & Sandwich Bread

About Josette@thebrookcook

I live in Stony Brook, New York on Long Island. I love garlic and baking. My hobby (and love) is to try new recipes. My favorite recipe resources include The New York Times, Food and Wine, Bon Appetit, and Martha Stewart Living. Enjoy!

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