Homemade Oatmeal Bread

My Adventures in Baking: The Story of the Perfect Oatmeal Loaf

As a busy professional, time is my most precious commodity. Weekends are sacred, a time for recharging and connecting with loved ones, not to mention tending to my beloved sourdough starter! Finding time to bake has always been a challenge, but the aroma of freshly baked bread, the comforting texture, the pure joy it brings...it's a sacrifice I'm always willing to make. This particular recipe for oatmeal bread has become a weekend staple, a perfect blend of hearty wholesomeness and manageable effort.

The journey to this recipe wasn't without its bumps. I've experimented with countless variations of sourdough, rye, and even some more exotic flours. But for the simple satisfaction of a perfect loaf – a loaf that rises just right, with a crust that's both crisp and yielding, and a crumb that's soft and chewy – there's nothing quite like this oatmeal bread. The oats add a delightful nutty flavor and a wonderful texture that’s surprisingly satisfying. I often find myself reaching for this bread over other pastries or snacks.

What makes this recipe so special is its adaptability. It's incredibly forgiving; I've made adjustments based on the flours available, even substituting ingredients based on what I had on hand that week. I've had it with various toppings – honey, cheeses, roasted vegetables – and it always manages to steal the show. It's the kind of bread you can slice thick for a hearty breakfast or enjoy as thin slices alongside a light supper.

The process itself isn't complicated, but it does require a little patience. The long fermentation time – 16-18 hours in the fridge – allows the flavors to develop fully and creates a bread that's incredibly flavorful and easy to digest. I usually start this the day before to ensure it's ready for my weekend morning. You can use any kind of oats - rolled, steel-cut - and that flexibility makes this an everyday kind of bread. I find the steel-cut adds texture and hearty flavor, but the bread is great no matter the oat you choose.

The beauty of homemade bread, for me, is far more than just the food itself. It’s the process, the quiet time spent kneading and shaping the dough, the anticipation of the rising loaves, the satisfaction of slicing into a perfectly baked loaf. It’s a rhythm and ritual that anchors me, even in the midst of the chaos of a busy schedule. It's a time to connect with something simple, something real, something nourishing for both my body and soul. The result is a wonderfully tasty, wholesome bread that elevates even the simplest meal.

Whether you’re a seasoned baker or a complete novice, I encourage you to give this oatmeal bread recipe a try. You won't regret the effort, and the result is a loaf of bread that’s both beautiful and delicious. The satisfaction of enjoying a loaf baked with your own hands is immeasurable, offering a connection to a simpler time and the quiet joy of making something beautiful and delicious.

It pairs beautifully with creamy soups, stews, or simply enjoyed with some good cheese and a glass of wine. This isn't just bread; it's a testament to the rewarding experience of slowing down and making something meaningful, something that nourishes not only the body, but also the spirit. Give it a try – and let me know how it turns out!

Step-by-step

• Heat a heavy skillet over medium heat. Add the steel cut oats; cook and stir until lightly toasted, about 5 minutes. Remove from heat.
• Combine bread flour, whole wheat flour, toasted steel cut oats, dry milk, sugar, gluten, salt, flax seeds, and yeast in the bowl of a stand mixer with a paddle attachment.
• Add 5 cups water, oil, and vinegar. Mix on low until all ingredients are moistened. Increase speed to medium-high; mix until gluten is developed and dough is elastic, about 5 minutes.
• Turn dough into a clean, oiled bowl. Cover with plastic wrap. Let rise in a warm place until doubled in volume, 1 to 2 hours.
• Stretch and fold dough 4 to 6 times. Place back in bowl, cover, and refrigerate 16 to 18 hours.
• Remove from the refrigerator 2 to 4 hours before baking. Turn out onto a well-floured surface; sprinkle top of dough with flour. Halve the dough; flatten each half.
• Fold in all 4 sides like an envelope; press edges together into the dough. Shape each piece into a loaf with the smooth side on top.
• Place in 2 loaf pans; cover with a non-terry towel. Let rise until dough just crests above the top of the pan, 45 minutes to 1 hour.
• Preheat oven to 500 degrees F (260 degrees C). Place a pan of water on the lower rack to produce steam for the bread.
• Whisk egg with 1 tablespoon water in a small bowl. Coat tops of loaves with the egg wash.
• Bake in the preheated oven until browned, about 15 minutes. Remove the pan of water carefully; cover loaves with aluminum foil tents.
• Continue baking until an instant-read thermometer inserted into a loaf reads 200 to 205 degrees F (93 to 96 degrees C), 45 to 60 minutes more.
• Remove loaves from pans and cool on a wire rack.