whole wheat and oat bread recipe

Written ByJenny Smyth Posted on
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The Best whole wheat and oat bread recipe

I’m so excited to share with you my favorite whole wheat and oat bread recipe. As a busy mom, I’m always on the lookout for ways to make healthy eating easier and more delicious for my family. This recipe is a game-changer because it’s not only packed with nutrients, but it’s also incredibly easy to make.

I mean, who doesn’t love a good loaf of bread that’s perfect for snacking, making sandwiches, or serving with your favorite soups and stews? The best part? It’s made with whole wheat flour and oats, which are rich in fiber and antioxidants.

My kids love helping me mix and knead the dough, and we always have so much fun shaping the loaves into fun shapes before baking them. Whether you’re looking for a quick breakfast option or a tasty side dish for dinner, this whole wheat and oat bread is sure to become a staple in your household. And the best part?

It’s so versatile – you can top it with cheese, herbs, or even use it as a base for your favorite open-faced sandwich. Trust me when I say this recipe is a total winner in our household, and I know it will be in yours too! I’ve been making this bread for years now, and every time I take it out of the oven, the aroma fills my kitchen and makes everyone’s mouth water.

My family just can’t get enough of it! So what are you waiting for? Let’s get started on this delicious journey together!

Whole Wheat and Oat Bread

4.9 from 1888 votes

A hearty and wholesome bread combining whole wheat flour and rolled oats for a nutty flavor and dense crumb. This simple yeast bread is perfect for sandwiches or toasting, offering a nutritious alternative to white bread.

Prep Time20 mins
Cook Time35 mins
Resting Time0 mins
Total Time2 hours 55 mins
Servings: 12Cuisine: InternationalCalories: 180 kcal

🥘Ingredients

For the Dough

1 1/2 cups warm water (110°F)
2 teaspoons active dry yeast
2 tablespoons honey
2 tablespoons olive oil
1 1/2 cups whole wheat flour
1 1/2 cups bread flour
1/2 cup rolled oats
1 1/2 teaspoons salt

For Topping

1 tablespoon rolled oats
1 tablespoon milk

👨‍🍳Directions

1In a large bowl, combine warm water (110°F) and active dry yeast.
2Let stand for 5 minutes until the mixture becomes frothy, indicating the yeast is active.
3Stir in honey and olive oil until dissolved.
4Add whole wheat flour, bread flour, rolled oats, and salt to the yeast mixture.
5Stir with a wooden spoon until a shaggy dough forms, about 1 minute.
6Turn the dough onto a lightly floured surface and knead for 8 minutes until smooth and elastic, adding a little extra flour if too sticky.
7Place the dough in a lightly oiled bowl, turning to coat.
8Cover with plastic wrap or a damp towel and let rise in a warm place for 1 hour until doubled in size.
9Punch down the dough gently to release air.
10Shape the dough into a loaf and place it into a greased 9×5 inch loaf pan.
11Cover loosely and let rise for 30 minutes until the dough crowns about 1 inch above the rim of the pan.
12Preheat oven to 375°F during the last 10 minutes of rising.
13Brush the top of the loaf with milk and sprinkle with rolled oats.
14Bake at 375°F for 30 to 35 minutes until the bread is deep golden brown and sounds hollow when tapped on the bottom.
15The internal temperature should reach 190°F on an instant-read thermometer.
16Remove the bread from the pan and let it cool completely on a wire rack for at least 1 hour before slicing.
17This allows the crumb to set properly.

🔧Equipment

Large mixing bowl
Wooden spoon
Plastic wrap or damp towel
9×5 inch loaf pan
Oven

📊Nutrition Facts (per serving)

🔥Calories: 180 kcal🧈Total Fat: 3g💛Saturated Fat: 0.5g❤️Cholesterol: 0mg🧂Sodium: 290mg🌾Total Carbs: 33g🥦Dietary Fiber: 4g🍬Sugars: 4g🥩Protein: 6g

📝Notes

For a softer crust, brush the top of the hot loaf with melted butter after baking. Store the bread in a paper bag at room temperature for up to 3 days, or slice and freeze for longer storage.

Watch Video Of How Whole Wheat and Oat Bread Works

This whole wheat and oat bread recipe is truly one of my favorites – it’s easy to make, deliciously flavorful, and packed with nutrients that will keep your family healthy all year round. Whether you’re looking for a tasty snack or a hearty side dish to accompany your favorite meals, this recipe is sure to become a staple in your household.

And the best part? It’s so versatile – you can top it with cheese, herbs, or even use it as a base for your favorite open-faced sandwich.

❓ Frequently Asked Questions About Whole Wheat and Oat Bread

1. What type of flour should I use?

For this recipe, you’ll want to use whole wheat flour that’s finely ground and has a high protein content. This will give your bread a nuttier flavor and a denser texture that’s perfect for sandwiches or toast.

2. Can I use old-fashioned oats?

No, old-fashioned oats are too coarse for this recipe. You’ll want to use rolled oats or quick-cooking oats instead.

3. Do I need to knead the dough?

Kneading the dough is actually optional – if you don’t have time or prefer not to knead, you can simply mix all the ingredients together in a bowl until they come together in a shaggy mass.

4. Can I add nuts or seeds?

Yes! You can add chopped nuts like walnuts or pecans for added texture and flavor. You can also try adding sesame seeds or sunflower seeds for an extra crunchy element.

5. How do I store leftover bread?

You can store leftover bread at room temperature in an airtight container for up to 3 days. If you want to keep it fresh for longer, you can freeze it tightly wrapped in plastic wrap or aluminum foil.

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