Ingredients
- 2 cups milk
- 1 cup old-fashioned rolled oats
- 4 tablespoons butter, softened
- 1/2 cup honey
- 4 1/2 teaspoons instant yeast
- 1/2 cup warm water
- 1 1/2 teaspoons kosher salt
- 2 1/2 cups whole wheat flour
- 2 1/4 to 3 cups all-purpose flour
- 1 egg white
- 1 tablespoon water
Instructions
- In a large mixing bowl, add the rolled oats and butter.
- Heat the milk until it just simmers, then pour it over the oats. Stir and let sit for 1 1/2 hours until cooled and softened.
- Add honey, warm water, instant yeast, and salt to the oat mixture and stir.
- Mix in whole wheat flour, then gradually add all-purpose flour until dough pulls away from the bowl and is soft, not sticky.
- Knead the dough on a floured surface until smooth and elastic.
- Place in a greased bowl, cover, and let rise until doubled, about 1 hour.
- Punch down the dough and divide into two equal parts. Shape each into a loaf and place into greased 9×5-inch loaf pans.
- Mix egg white with water and brush over loaves. Sprinkle with extra oats if desired.
- Cover and let rise until loaves rise about 1 inch above the pans.
- Bake at 350°F for 30–40 minutes, until tops are golden and loaves sound hollow when tapped.
- Cool briefly in pans, then transfer to a wire rack to cool completely.
Notes
- Use a thermometer to ensure the bread’s internal temp reaches 200°F for doneness.
- For a dairy-free version, use plant-based milk and butter and omit the egg wash.
- Add-ins like raisins, seeds, or chopped nuts can be folded in after the first rise.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 5g
- Sodium: 160mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 10mg
