Old-Fashioned Oatmeal Bread - Rise and Bake with Julie

Prep:45

Cook:1

Total:3

Yield: Slices

Ingredients

1 Loaf:

1 cup quick-cooking oats 80 g
1 cup boiling water 240 g
2 Tbsp brown sugar, packed 25 g
8 tsp molasses 56 g (2 Tbsp + 2 tsp)
1 ½ tsp salted butter 7 g
1 ½ tsp salt 9 g
½ cup warm water 120 g
1 ⅛ tsp active dry yeast
2 ¾ - 3 ⅛ cups unbleached all-purpose flour 330-375 g

2 Loaves:

2 cups quick-cooking oats 160 g
2 cups boiling water 480 g
¼ cup brown sugar, packed 50 g
⅓ cup molasses 113 g
1 Tbsp salted butter 14 g
1 Tbsp salt
1 cup warm water 240 g
2 ¼ tsp yeast 1 standard package
5 ½ - 6 ¼ cups unbleached all-purpose flour 660 - 750 g

Instructions

Prepare the Oat Mixture: In a large mixing bowl, combine quick-cooking oats and the boiling water. Stir in brown sugar, 2 molasses, butter, and salt. Mix until well combined. Let the mixture cool to lukewarm.
Activate the Yeast: In a small bowl, dissolve yeast in warm water (about 90-110°F). Let sit for 5–10 minutes, or until the yeast is foamy and active.
Combine and Rest: Add the proofed yeast to the cooled oat mixture. Stir in unbleached all-purpose flour until a firm sponge forms. Cover the bowl with a clean kitchen towel and let rest for 20 minutes.
Knead the Dough: Gradually add the remaining flour, kneading until the dough is tacky but not sticky. Knead for 8–10 minutes, or until the dough is smooth and elastic. Form the dough into a ball.
First Rise: Lightly grease a large bowl and place the dough inside, turning to coat all sides. Cover with a towel or plastic wrap and let rise in a warm place for 1–1 ½ hours, or until doubled in size.
Shape the Dough: Turn the dough onto a clean surface and press it flat to remove air bubbles. Fold the edges inward, then roll the dough tightly into a loaf shape. Place it seam-side down into a greased 8 ½ x 4 ½-inch loaf pan.
Second Rise: Cover the loaf pan with a towel or plastic wrap and let the dough rise until it domes just above the edge of the pan, about 30 minutes. Brush the top of the dough with an egg wash (1 egg whisked with 1 tablespoon of water) and sprinkle with oats.
Bake the Bread: Preheat the oven to 325°F for a glass pan or 350°F for a metal pan. Bake the bread for 60–70 minutes, or until the internal temperature reaches about 200-205°F. Remove the bread from the oven and let it cool in the pan for 5 minutes.
Cool Completely: Transfer the bread to a wire rack and allow it to cool completely, at least 1 hour, before slicing. This ensures the crumb is set and prevents the bread from becoming gummy.
Store the Bread: To keep your bread fresh, slice it once it has completely cooled. Store the slices in an airtight container or bread bag at room temperature for up to three days. For longer storage, freeze the slices by placing them in a freezer-safe bag. Frozen slices can be thawed at room temperature or toasted directly from frozen, maintaining their fresh-baked flavor and texture. This bread freezes beautifully and is perfect for enjoying later!

Video

Nutrition

Servings: Slices

Calories: 187kcal