Although the old-fashioned goodness of this nutty, crunchy bread recipe makes it the ideal base for sandwiches, you’ll also want to try it toasted with homemade jam or apple butter.
Cooking the oats before using them to make bread results in a lighter, finer texture. By making your own oatmeal bread you not only save money, but also get the wonderful old-fashioned aroma.
Baking time: 45 minutes
Makes: 1 loaf
- 375 ml (1 1/2 c.) milk
- 50 g (1/4 c. or 1/2 stick) butter or margarine plus 15 ml (1 tbsp.) water, melted
- 250 g (1 c.) plus 30 ml (2 tbsp.) quick-cooking oats
- 25 ml (5 tsp.) firmly packed light-brown sugar
- 50 ml (1/4 c.) lukewarm water (45°C /113°F)
- 2 packets (8 g or 1/4 oz.) active dry yeast
- 1 egg, beaten
- 10 ml (2 tsp.) salt
- 250 g (1 c.) whole-wheat flour
- 750 g (3 c.) all-purpose flour
- 1 egg beaten with 15 ml (1 tbsp) water
- In a small pot over moderate heat, combine the milk and 50 g (1/4 c.) of butter until the mixture is steaming. Add 250 g (1 c.) of oats and stir until the oats are evenly moistened, about one minute. Remove the pot from the heat. Allow it to cool to room temperature, 25 to 30 minutes.
- In a large bowl, combine 5 ml (1 tsp.) brown sugar, the water and yeast. Stir until the solids are dissolved. Let stand until the mixture is bubbly, about 10 minutes. Using a wooden spoon or an electric mixer with a dough hook attached, beat in the cooled oatmeal mixture, the remaining 20 ml (4 tsp.) brown sugar, the egg, salt, whole wheat flour and 625 g (2 1/2 c.) of all-purpose flour. Continue beating at moderate speed, until the dough is soft but manageable, adding the remaining 50 to 125 g (1/4 to 1/2 c.) flour as needed, seven to eight minutes. If mixing by hand, knead on a floured work surface for eight to 10 minutes.
- Butter a five-litre (20 c.) bowl well. Shape the dough into a ball and place it in the prepared bowl, turning it until the dough surface is completely coated. Cover the bowl with a cloth and set in a warm, draft-free place until the dough is doubled in size, about one hour.
- Lightly grease a 23 x 12 x 7.5 cm (9 x 5 x 3-in.) loaf pan and sprinkle the bottom and sides of the pan with 15 ml (1 tbsp.) of the remaining oats; lightly flour a work surface. Punch down the dough, turn out onto the work surface and knead gently for two minutes (the dough will be soft). Shape the dough into a loaf, place it in the prepared pan, cover and let rise until doubled in size, one to 1 1/2 hours.
- Preheat the oven to 190°C (375°F). Lightly brush the top of the loaf with the glaze, then sprinkle with the remaining 15 ml (1 tbsp.) of oats. Bake until the loaf is golden brown and sounds hollow when tapped, 40 to 45 minutes. Remove the pan to a wire rack and let the bread cool for 10 minutes. Using a knife, loosen the edges of the bread from the sides of the pan, turn out the bread and set it on the wire rack to cool completely.