I wanted to change up my morning meal routine. Instead of eating cereal for breakfast, I wanted to have toast with peanut butter and fruit. So I decided to look up some bread that is easy to make at home. As I had some leftover oatmeal around, I looked up a recipe for oatmeal bread. This tasted better than I expected. I think this will be one of my go to bread to make.
- 2 cups milk (brought to simmer – I heated unsweetened almond milk in a microwave for about 2 minutes)
- 1 cup rolled oats
- 4 tbsp softened butter
- 1/2 cup honey
- 4 1/2 tsp instant yeast
- 1/2 cup warm water
- 1 1/2 tsp salt
- 4 3/4 cups all purpose flour
- egg wash (1 egg mixed with 1 tbsp of water)
- Add oats and butter to a bowl. Heat milk in a microwave for 2-3 minutes and pour on top. Stir to combine and set aside for 1.5 hours. Mixture should be at room temperature.
- After 1.5 hours, add honey, warm water, instant yeast and salt to the bowl. Stir well to combine. Add the all purpose flour and mix with a whisk until combined. Add a bit more flour up to 1/4 cup to make the dough soft and not overly sticky. Make sure not to add too much flour! (I did not need the extra flour)
- Knead for a few minutes until smooth and elastic and scrape down the sides and bottom of the bowl as needed.
- First Rise: Transfer dough to a greased bowl and cover with a dish towel or plastic wrap. Allow to rise until double in size about 1 hour.
- Punch down the dough and divide into two equal pieces. Shape into loaves and place in two lightly greased loaf pans. Make egg wash and gently brush some over the top of each loaf. Sprinkle a small handful of dry oats on top.
- Second Rise: Cover with a well greased piece of plastic wrap gently laid on top and let rise in a warm place until risen twice from before (45 minutes to 1 hour). Carefully peel off the plastic wrap.
- Preheat oven to 350 degrees.
- Bake at 350 degrees for 30-40 minutes. Loaves are done when tapping lightly on the tops produce a hollow sound. Cool onw ire rack, then turn out of the pans and cool completely.
- Enjoy! This bread tastes good on its’ own or toasted with some butter or peanut butter spread.
Make Ahead Instructions: Make the bread dough through step 2, before the first rise. Place in a large airtight container and refrigerate for up to one day. Remove from fridge and allow to come to room temperaturee. Procceed with punching down and forming loaves.
To freeze baked bread: Allow bread to cool completely. Place the loaf in a freezer-safe resealable bag and freeze for up to 3 months. (I froze one loaf and ate 1 month later, still fresh and good!) Thaw at room temperature on the countertop, or overnight in the refrigerator.