Hearty Oatmeal and Whole Wheat Bread

This hearty bread combines whole wheat and oats to deliver a fiber-rich, satisfying alternative to store-bought white bread.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (20 servings), not per serving.

• 1 cup rolled oats · 328 kcal in the whole recipe
• 1 teaspoon salt
• 1 1/2 cups boiling water
• 1 packet active dry yeast · 24 kcal in the whole recipe
• 1/4 cup warm water
• 1/4 cup molasses · 235 kcal in the whole recipe
• 1 1/2 tablespoons vegetable oil · 177 kcal in the whole recipe
• 2 cups whole wheat flour · 846 kcal in the whole recipe
• 2 cups all-purpose flour · 872 kcal in the whole recipe

Method

1. In a large mixing bowl, combine the rolled oats and salt, then stir in the boiling water and let the mixture cool until lukewarm. Meanwhile, dissolve the yeast in 1/4 cup of warm water in a small bowl.

   

2. Add the dissolved yeast, molasses, and vegetable oil to the cooled oatmeal mixture, stirring well to combine.

   

3. Gradually stir in the whole wheat flour and all-purpose flour, adding just enough flour to form a stiff dough that is ready to knead.

   

4. Knead the dough on a lightly floured surface for about 5 minutes until smooth and elastic. Place it in a lightly oiled bowl, cover with a clean towel, and let it rise in a warm place for 1 hour until doubled in size.

   

5. Punch the dough down, shape it into a loaf, and place it into a greased 9x5-inch loaf pan. Cover and let it rise again in a warm place for about 1 hour.

   

6. Preheat your oven to 375°F (190°C) and bake the bread for 50 minutes, or until the top is golden brown and the loaf sounds hollow when tapped. Cool on a wire rack before slicing.

   

Adapted from a USDA MyPlate Kitchen recipe (public domain). Portions, macros, diet checks and step photos by Besly.