Oatmeal Bread
Packed with whole grains, this tasty bread is perfect as a snack topped with jam or peanut butter.
- Yield
- 20 servings
- Serving size
- 1 slice, 1/20 of recipe
- Rating
- 3.93 of 5 (70 ratings)
Food groups
- Grains: 1 1/2 ounces
Ingredients
- 1 cup rolled oats
- 1 teaspoon salt
- 1 1/2 cups boiling water
- 1 packet active dry yeast
- 1/4 cup warm water (105 to 115 degrees F)
- 1/4 cup molasses
- 1 1/2 tablespoons vegetable oil
- 2 cups whole wheat flour
- 2 cups all-purpose flour
Directions
- Wash hands with soap and water.
- Combine rolled oats and salt in a large mixing bowl.
- Stir in boiling water; cool to lukewarm (105 to 115 degrees F). Dissolve yeast in 1/4 cup warm water in small bowl.
- Add yeast water, molasses, and oil to cooled oatmeal mixture.
- Stir in whole wheat flour and 1 cup all-purpose flour.
- Add additional all-purpose flour to make a dough stiff enough to knead.
- Knead dough on lightly floured surface until smooth and elastic, about 5 minutes.
- Place dough in lightly oiled bowl, turning to oil top.
- Cover with clean towel; let rise in warm place until double, about 1 hour.
- Punch dough down; turn onto clean surface.
- Shape dough and place in greased 9x5 inch pan.
- Cover with clean towel; let rise in a warm place until almost double, about 1 hour.
- Preheat oven to 375 degrees F. Bake 50 minutes or until bread sounds hollow when tapped.
- Cover with aluminum foil during baking if bread is browning too quickly.
- Remove bread from pan and cool on wire rack.
Nutrition per serving
| Nutrient | Amount |
|---|---|
| Total Calories | 123.68 |
| Total Fat | 1.76 g |
| Saturated Fat | 0.26 g |
| Monounsaturated Fat | 1 g |
| Polyunsaturated Fat | 1 g |
| Linoleic Acid | 1 g |
| α-Linolenic Acid | 0.1 g |
| Omega 3 - EPA | 0 g |
| Omega 3 - DHA | 0 g |
| Cholesterol | 0 mg |
| Carbohydrates | 24.02 g |
| Dietary Fiber | 2.12 g |
| Total Sugars | 3.11 g |
| Added Sugars included | 3 g |
| Protein | 3.55 g |
| Calcium | 17 mg |
| Potassium | 133 mg |
| Sodium | 121.27 mg |
| Copper | 0 mg |
| Iron | 1 mg |
| Magnesium | 35 mg |
| Phosphorus | 76 mg |
| Selenium | 14 mg |
| Zinc | 1 mg |
| Vitamin A | 0 mcg |
| Vitamin B6 | 0.1 mg |
| Vitamin B12 | 0 mcg |
| Vitamin C | 0 mg |
| Vitamin D | 0 mcg |
| Vitamin E | 0 mg |
| Vitamin K | 1 mcg |
| Folate | 51 mcg |
| Thiamin | 0.2 mg |
| Riboflavin | 0.1 mg |
| Niacin | 2 mg |
| Choline | 7 mg |
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Source
Recipe by: Cooking Up Fun - Yeast Breads — Cornell University Cooperative Extension — Division of Nutritional Sciences
Published by: the U.S. Department of Agriculture (Center for Nutrition Policy and Promotion / SNAP-Ed) on MyPlate Kitchen at https://www.myplate.gov/recipes/oatmeal-bread. Federal works are public domain in the United States.