Rolled oats provide additional texture in this oat whole wheat bread recipe. This recipe requires only seven ingredients and makes two 8x4-inch loaves.
Preparation Time
25 mins
Cooking Time
30 mins
Total Time
55 mins
Calories
121 Calories
Recipe Instructions
Step 1
Preheat the oven to 350 degrees F (175 degrees C).
Step 2
Warm milk in a small saucepan to no more than 100 degrees F (40 degrees C); sprinkle yeast over top. Let stand until yeast softens and begins to form a creamy foam, about 5 minutes; stir in sugar.
Step 3
Whisk whole wheat flour, all-purpose flour, oatmeal, and salt together in a mixing bowl; make a well in the center. Pour milk mixture into well; stir until dough has pulled together. Turn dough out onto a lightly-floured surface; knead until smooth and elastic, about 8 minutes.
Step 4
Place dough in a large lightly oiled bowl and turn to coat. Cover with a light cloth and let rise in a warm place (80 to 95 degrees F/27 to 35 degrees C) until doubled in volume, about 45 minutes. Meanwhile, grease two 8x4-inch loaf pans; set aside.
Step 5
Punch down dough to deflate and turn onto a lightly floured surface; divide into two equal pieces using a knife, don't tear it. Shape into balls and let rest for 10 minutes. Form dough into loaves and place into the prepared pans. Cover loaves with a damp cloth and let rise until doubled in volume, about 40 minutes.
Step 6
Bake in the preheated oven until top is golden brown and bottom of the loaf sounds hollow when tapped, 25 to 30 minutes. Cool in the pans for 5 minutes before turning out onto a wire rack to cool completely.
