Hardy Oatmeal Bread

This oatmeal bread has real substance to it. Rolled oats soaked in hot water soften into the dough, giving every slice a chewy, slightly nubby texture that’s sturdier than plain white bread. A scoop of stone-ground whole wheat flour alongside the all-purpose adds a nutty depth without making the loaf too heavy.

The technique here matters: pour hot water over the oatmeal first and let it sit while you proof the yeast separately in warm water with brown sugar. The soaked oats absorb the liquid and break down slightly, which helps them integrate into the dough instead of sitting as dry flakes. Once the yeast is bubbly and active, combine everything and knead well.

Two rises give the bread its open crumb and good height. This recipe makes two loaves, so bake one and freeze the other.

Pro Tips

• Make sure the oatmeal mixture has cooled to lukewarm before combining with the yeast. Hot oats will kill the yeast and the bread won’t rise.
• Knead the dough until it feels smooth and springs back when poked. Under-kneaded oatmeal bread will be crumbly.
• The dough will be slightly stickier than a plain white bread dough because of the oats. Resist adding too much extra flour.
• Tap the bottom of the baked loaf. It should sound hollow when it’s done.

Variations

• Add honey instead of brown sugar for a slightly sweeter, more fragrant loaf.
• Fold in a handful of sunflower seeds or flaxseed for extra crunch and nutrition.
• Brush the tops with melted butter and scatter rolled oats on the crust before the final rise.