Oatmeal Bread

Here’s a nice sandwich loaf that also makes good toast.  I like to make loaves this size in my Kaiser 4” x 12” pans to make smaller slices – I get 22-24 slices instead of 15 or 16 that I get in a 9” x 5” pan and the loaves bake a little more quickly because they are narrower.  

I simplified the recipe method and used instant yeast to shorten the rising times.  Check out our mixer bread information HERE.  Remember, you can also make this recipe by hand too, the way I did for years.
Nothing beats homemade bread in my husband’s estimation, and we never, ever buy bread.  We slice ours when cool and store in bread bags in the freezer.   I like to have homemade bread on hand in the summer, so we can make delicious sandwiches on days it's just too hot to cook.                 

                              Oatmeal Bread

  1         Cup  Oatmeal -- quick cooking

     ½     Cup  Whole Wheat Flour

     ½     Cup  Brown Sugar

  1         Tablespoon  Salt

  2         Tablespoons  Butter

  2 ½     Cups  Boiling Water

  2         Teaspoons  Instant Yeast

  5         Cups  Bread Flour

Combine oats, whole wheat flour, brown sugar, salt and butter in large bowl.  Pour the boiling water over the mixture and stir to combine.

Let cool to lukewarm, or 120-125°.  Add the yeast to 3 cups of the bread flour and beat into the oatmeal mixture.  Add enough remaining flour to make a stiff dough.

Knead with a dough hook for 6 minutes or by hand for 10 minutes.  Let rest 10 minutes.

Deflate dough, shape into 2 loaves and place in greased 9 x 5 x 3" pans or 4 x 12" pans.

Let rise until center of the loaf is 1" above the rim of the pan (in a warm place), about 30 minutes, while preheating the oven.  Slash the tops if desired.

Bake at 350° for 30-40 minutes.  Use the lesser time for the 12" pans (as they are narrower.)  Bread should read at 200° on an instant-read thermometer inserted in the end of the loaf when done.

Cool on a rack, brush loaves with butter for a soft crust.

  "More with Less Cook Book"