Oat Whole Wheat Bread

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

Ingredients

• 1 (.25 ounce) package active dry yeast
• 2 cups all-purpose flour, or as needed
• 2 cups 2% reduced fat milk
• 1.5 teaspoons salt
• 1.5 tablespoons white sugar
• 2.5 cups whole wheat flour
• 0.5 cup oatmeal

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.