Oat Whole Wheat Bread

Name: Oat Whole Wheat Bread
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 20 servings
Cuisine: American
Ingredients: 2 cups 2% Reduced-Fat Milk; 1 whole Active Dry Yeast; 2 cups All-Purpose Flour; 0.5 cup Oatmeal Dish; 1.5 tsp Salt; 1.5 tbsp Sugar; 2.5 cups Whole Wheat Flour

Breakfast 🍳Side Dish 🥗Snack 🍿 American Low-Carb Low-Sodium Heart-Healthy ❤️Vegetarian 🥦Plant-Based 🌻Halal 🕌Kosher ✡️Pescatarian 🐟

Oat Whole Wheat Bread bakes up soft and tender with a gentle nutty flavor, thanks to milk-enriched dough and rolled oats that add a pleasant chew. The loaves slice beautifully for toast or sandwiches and are sturdy yet light. Ideal for breakfast or alongside soups and salads, it’s a wholesome, everyday bread with a cozy, home-baked aroma.

Prep25 mins
Cook30 mins
Serves20
DifficultyEasy

1

Warm the milk in a small saucepan to no more than 100 degrees F (40 degrees C); sprinkle the yeast over the top. Let it sit until the yeast softens and forms a creamy foam, about 5 minutes; stir in the sugar.
2

Whisk the whole wheat flour, all-purpose flour, oatmeal, and salt together in a mixing bowl; make a well in the center. Pour the milk mixture into the well; stir until the dough comes together. Turn the dough out onto a lightly floured surface; knead until smooth and elastic, about 8 minutes.
3

Place the dough in a large, lightly oiled bowl and turn it to coat. Cover with a light cloth and let it rise in a warm place (80 to 95 degrees F/27 to 35 degrees C) until doubled in size, about 45 minutes. Meanwhile, grease two 8x4-inch loaf pans; set them aside.
4

Punch down the dough to deflate it and turn it onto a lightly floured surface; divide it into two equal pieces using a knife—do not tear it. Shape into balls and let rest for 10 minutes. Form the dough into loaves and place them in the prepared pans. Cover the loaves with a damp cloth and let them rise until doubled in size, about 40 minutes.
5

Preheat the oven to 350 degrees F (175 degrees C).
6

Bake in the preheated oven until the top is golden brown and the bottom of the loaf sounds hollow when tapped, 25 to 30 minutes. Cool in the pans for 5 minutes, then turn out onto a wire rack to cool completely.