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A hearty delicious winter warmer Loaf! This Oatmeal Loaf is sure to warm the Cockles, a welcome ally against the harsh British weather. I like to serve mine with a Cup of Tea and a generous helping of Jam and Butter!
My House smells amazing when I bake this! I’m not sure how to describe it, except it smells Wholesome, Earthy and homely. This rustic bread is always a big hit with my family! Fantastic for hungry tummy’s after a winter walk. Lets talk a little more about why this Oatmeal Loaf is so good!
Why You’ll Love It!
Enough for 2 Loaves- One for now, one for later! A great bread for freezing, serve one on the day, freeze the other for later.
Easy to make– Not technically difficult! Like most bread recipes, the effort is in the waiting! The proving process does most of the work while you eagerly wait to bake.
Adaptable– You could mix things up a little and throw some raisins and Cranberries in the dough for a festive update.
Delicious– Yep, its a keeper! Looking to keep your kids from snacking all day long? Feed them some of this Oatmeal Loaf! Its a real Tummy Filler!
How to Make an Oatmeal Loaf
Ingredients
- Rolled Oats
- Can any kind of Oats Be used? Rolled Oats work best in this Recipe, I’ll tell you why! They are perfectly balanced! Their flavour, Texture and Water Absorption are just perfect for this bake. Instant Oats are not a good idea, they lack the flavour of rolled Oats, hold less water, the dough will become sticky and the texture will become ‘gluey’- To Summarise, use Rolled Oats, you’ll thank me for it.
- 2 x Sachets of Quick action yeast
- Strong White Bread Flour- You can Substitute with Plain flour, but be aware the texture of the bread will be altered.
- Wholemeal Flour
- Boiling Water
- Whole Milk
- Whole Milk is best but most types of Milk will work with this recipe
- Salt
- Honey
- Adds a natural Sweetness to the bread
- Vegetable Oil
For the topping
- 1 Egg
- Helps give the loaf that golden brown colour
- 1 tbsp Water
- 2 Tbsp Rolled Oats
The Basic Steps
(as always the full recipe and video can be found at the end of the post)
- In a large Bowl add the 180g of Oats and Wholemeal flour, pour in the boiling water and stir, until all the water is soaked up
- Allow the mixture to cool a little until it is barely warm to the touch-20 minutes should suffice.
- Add in the Milk, Salt, Yeast, Oil, Honey and Bread flour. Stir with a wooden spoon.
- With your hands work the dough until all the ingredients are combined, drag the dough around the bowl to pick up any remnants, you should end up with a shaggy like dough
- Turn out on to a lightly floured Surface and knead for around 10 minutes until stretchy and smooth’ish’ (see video below). The dough may feel a little sticky at first, but resist adding too much flour, as it will make the loaf dry.
- Form the dough into a ball and place in an oiled bowl or Proving Bowl, cover with a cloth or clingfilm and allow to rise for around 1 1/2 hours or until doubled in size
- Divide the dough in two and form two loaves
- Place each piece of dough in a lined 2lb Loaf tin. Cover and allow to rise for 1 hour
- Preheat the Oven to 190°c
- Make the Egg wash by mixing the egg with the water
- Brush the top of the loaves with the egg wash and sprinkle with some Rolled Oats
- Bake in the Bottom of the Oven for 30 minutes, until the base of the loaf sounds hollow when drummed.
- Allow to cool on a wire rack
Serving Suggestions
Like I said earlier, my favourite way to eat Oatmeal bread is with Jam and Butter, my absolute favourite Jam is my Homemade Plum and Raisin Jam– give it a try you wont be disappointed! Alternatively, serve with cooked meats, cheeses, or slather with butter and dip in a homemade stew! Heaven!
How to Store
This Oatmeal loaf will keep for 4-5 days in the bread bin at room temperature. To freeze, wrap with Cling film and place in a freezer bag for up to 3 months. Thaw at room temperature before serving
OHG x
Do you love Home baked Bread? Me too!
Check out these delicious bread recipes
Tools Used
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Oatmeal Loaf
Ingredients
- 180 g Rolled Oats
- 2 x 7g Sachets of Quick action yeast
- 600 g Strong White Bread Flour
- 120 g Wholemeal Flour
- 480 ml Boiling Water
- 160 ml Whole Milk
- 1 tbsp Salt
- 80 g Honey
- 80 ml Vegetable Oil
For Topping
- 1 Egg
- 1 tbsp Water
- 2 Tbsp Rolled Oats
Instructions
- In a large Bowl add the 180g of Oats and Wholemeal flour, pour in the boiling water and stir, until all the water is soaked up
- Allow the mixture to cool a little until it is barely warm to the touch-20 minutes should suffice.
- Add in the Milk, Salt, Yeast, Oil, Honey and Bread flour. Stir with a wooden spoon.
- With your hands work the dough until all the ingredients are combined, drag the dough around the bowl to pick up any remnants, you should end up with a shaggy like dough
- Turn out on to a lightly floured Surface and knead for around 10 minutes until stretchy and smooth'ish' (see video below). The dough may feel a little sticky at first, but resist adding too much flour, as it will make the loaf dry.
- Form the dough into a ball and place in an oiled bowl or Proving Bowl, cover with a cloth or clingfilm and allow to rise for around 1 1/2 hours or until doubled in size
- Divide the dough in two and form two loaves (See video)
- Place each piece of dough in a lined 2lb Loaf tin. Cover and allow to rise for 1 hour
- Preheat the Oven to 190°c
- Make the Egg wash by mixing the egg with the water
- Brush the top of the loaves with the egg wash and sprinkle with some Rolled Oats
- Bake in the Bottom of the Oven for 30 minutes, until the base of the loaf sounds hollow when drummed.
- Allow to cool on a wire rack
