Bread Baking: Oat Bread

Vegetarian
Dairy Free
Health score
10%
Bread Baking: Oat Bread
180 min.
8
170kcal

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Welcome to the delightful world of homemade bread baking! If you’re looking for a wholesome and nutritious option, our Oat Bread recipe is just what you need. This vegetarian and dairy-free bread is not only easy to make but also packed with flavor and texture that will elevate your meals.

Imagine the aroma of freshly baked bread wafting through your kitchen, inviting everyone to gather around the table. With a perfect balance of hearty oats and light bread flour, this oat bread offers a unique twist on traditional recipes. Each slice is a delightful combination of chewy and soft, making it perfect for sandwiches, toast, or simply enjoyed on its own with a drizzle of olive oil.

What’s more, this recipe is designed to be made with simple ingredients that you likely already have in your pantry. The process is straightforward, allowing even novice bakers to achieve impressive results. With a total preparation time of just 180 minutes, you’ll be rewarded with a delicious loaf that serves eight people, making it ideal for family gatherings or meal prep for the week ahead.

So, roll up your sleeves and get ready to embark on a baking adventure that will not only satisfy your taste buds but also fill your home with warmth and comfort. Let’s dive into the art of bread making with this delightful Oat Bread recipe!

Ingredients

  • 1.7 cups bread flour 
  •  eggs with a bit of water) beaten
  • 2.3 teaspoons yeast instant
  • ounces oat flour 
  • tablespoon olive oil for drizzling (and more )
  • ounce oats plus more for topping) quick
  • teaspoon salt 
  • cup water lukewarm

Equipment

  • bowl
  • frying pan
  • oven
  • plastic wrap
  • loaf pan
  • stand mixer

Directions

  1. In the bowl of your stand mixer, combine the oats, oat flour, yeast, and water. Set aside until it gets bubbly, about 10 minutes.
  2. Add the bread flour and knead with the dough hook until the mixture is elastic. It will be a little lumpy from the oats, so it won't be completely smooth, but it should be nicely stretchy.
  3. Add the salt and oil and continue kneading until both are fully incorporated.
  4. Form the dough into a bowl, drizzle with a bit of olive oil, and return it to the bowl. Cover the bowl with plastic wrap and set aside until doubled in size, about an hour.
  5. Preheat your oven to 350 degrees and sprinkle some cornmeal on the bottom of a loaf pan, if desired. (I used a 9x5, but a smaller size would work as well.)
  6. Flour your work surface lightly and knead the dough, the form it into a log that will fit into the bread pan you're using.
  7. Place it in the pan seam-side down. Cover the pan with plastic wrap and set aside until doubled in size, about 45 minutes.
  8. Brush the loaf with the egg wash and sprinkle with oats. Slash as desired and bake at 350 degrees until nicely browned, about 35 minutes. Cool completely on a rack before slicing.

Nutrition Facts

Calories170kcal
Protein15.67%
Fat20.27%
Carbs64.06%

Properties

Glycemic Index
16.5
Glycemic Load
13.59
Inflammation Score
-3
Nutrition Score
8.5121739692176%

Nutrients percent of daily need

Calories:170.09kcal
8.5%
Fat:3.85g
5.93%
Saturated Fat:0.66g
4.15%
Carbohydrates:27.39g
9.13%
Net Carbohydrates:25.06g
9.11%
Sugar:0.21g
0.23%
Cholesterol:20.46mg
6.82%
Sodium:303.7mg
13.2%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:6.7g
13.4%
Manganese:0.66mg
32.81%
Vitamin B1:0.46mg
30.83%
Folate:93.56µg
23.39%
Selenium:15.91µg
22.73%
Vitamin B2:0.19mg
11.11%
Phosphorus:105.91mg
10.59%
Fiber:2.33g
9.31%
Vitamin B3:1.75mg
8.77%
Magnesium:29.07mg
7.27%
Vitamin B5:0.69mg
6.93%
Zinc:0.9mg
6.03%
Copper:0.12mg
5.76%
Iron:0.86mg
4.8%
Vitamin B6:0.08mg
4.1%
Vitamin E:0.49mg
3.26%
Potassium:104.92mg
3%
Calcium:14.65mg
1.46%
Vitamin K:1.5µg
1.43%