Whole Oat Bread
A hearty, rustic loaf packed with the wholesome goodness of oats and a soft, chewy texture perfect for morning toast.
Ingredients
- •2 cups rolled oats (180g)
- •2 cups all-purpose flour (250g)
- •1 tablespoon instant yeast (10g)
- •1 teaspoon salt (6g)
- •1 tablespoon honey or maple syrup (20g)
- •1.5 cups warm water (350ml)
- •2 tablespoons olive oil (30ml)
Instructions
- 1
In a large mixing bowl, combine the rolled oats, flour, yeast, and salt.
- 2
Add the warm water, honey, and olive oil to the dry ingredients and stir until a shaggy dough forms.
- 3
Knead the dough on a lightly floured surface for about 5-7 minutes until it becomes smooth and elastic.
- 4
Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm spot for 60 minutes or until doubled in size.
- 5
Punch the dough down, shape it into a loaf, and place it into a greased 9x5 inch loaf pan.
- 6
Cover and let the loaf rise again for another 30 minutes while preheating your oven to 375°F (190°C).
- 7
Bake for 30-35 minutes until the top is golden brown and the loaf sounds hollow when tapped on the bottom.
- 8
Remove from the pan and let cool completely on a wire rack before slicing.
💡 Chef tips
- For extra texture, sprinkle a tablespoon of raw oats on top of the loaf before baking.
- If you prefer a vegan version, ensure you use maple syrup instead of honey.
- Store the bread in an airtight container at room temperature for up to 3 days, or slice and freeze for up to a month.
✅ How it should turn out
The finished bread should have a deeply golden, slightly nutty crust with a soft, airy crumb that smells toasted and earthy.