Grandma's Old-Fashioned Oatmeal Bread

molasses

🥗Healthier: honey

💰Cheaper: brown sugar

Honey provides sweetness with fewer calories.

whole wheat flour

🥗Healthier: spelt flour

💰Cheaper: all-purpose flour

Spelt flour adds nuttiness and is often easier to digest.

butter

🥗Healthier: coconut oil

💰Cheaper: vegetable oil

Coconut oil offers a dairy-free alternative.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk lowers calories while maintaining moisture.

Add 1 cup of quick cooking oats to a large mixing bowl.

Pour 1 cup of boiling water over the oats and stir to ensure they are all wet.

Add 2 tbsp of brown sugar, 1 and 1/2 tsp of butter, and 2 tbsp plus 2 tsp of molasses to the oat mixture.

Add 1 and 1/2 tsp of salt to the mixture (can be added later if forgotten).

Mix until well combined and let cool to lukewarm.

Dissolve 1 and 1/8 tsp of yeast in 1/2 cup of warm water (between 90 and 110°F for active dry yeast).

Let the yeast sit for about 5 to 10 minutes until foamy.

Once the oat mixture is lukewarm, add the proofed yeast and mix together.

Stir in about 1 and 1/2 cups of unbleached all-purpose flour to form a firm sponge.

Cover the bowl with plastic wrap or a clean towel and let it sit for about 20 minutes.

Knead in more flour until the dough is firm and not sticky, about 10 minutes.

Form the dough into a ball and place it into a lightly greased bowl, turning to coat.

Cover and let rise in a warm spot for about 1 hour or until doubled in size.

Gently press your finger into the dough to check if it has risen enough.

Turn the dough out onto a clean counter and flatten to remove air bubbles.

Pull and fold the top edge of the dough down and tug the sides in to form a tight roll.

Place the loaf seams side down into a greased 8.5 x 4.5 inch loaf pan.

Brush the pan with a homemade pan release of equal parts avocado oil, unbleached flour, and butter.

Make an egg wash with 1 egg and 1 tbsp of water, whisk together and brush on top of the dough.

Sprinkle some oats on top (optional).

Loosely cover the pan and let the dough rise again until it domes over the edge of the pan, about 30 minutes.

Poke the loaf with a wet finger to check if it has risen enough.

Bake in a preheated oven at 325°F for a glass pan or 350°F for a metal pan for about 60 to 70 minutes.

Check the internal temperature to reach around 205°F.

Let the bread cool in the pan for about 5 minutes before turning it out onto a wire rack.

Let it rest for at least an hour before slicing.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens