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Oat Bread

A winner in the 1992 Bob's Red Mill/Fred Meyer Baking Contest. Recipe brought to you from the kitchen of D. Perry, Olympia, WA.

Directions

In a large bowl mix the yeast, sugar and warm water. Let rest for a few minutes. Stir in the remaining ingredients in the order given. Turn dough out on a well-floured pastry cloth and knead until smooth and elastic, adding more whole wheat flour as needed to prevent sticking.

Place dough in a large oiled bowl and cover with a towel. Set bowl in a warm place and let dough rise until doubled in bulk. (About 1 hour). Then punch dough down and turn onto lightly floured pastry cloth, shape into loaf.

Place in an oiled bread pan, cover with towel and let rise again until doubled in bulk
Preheat oven to 425 degrees. Place oven rack in the center of oven and place bread pan on center rack. Bake for 25 minutes, or until done.

Makes 1 loaf (13 slices).


Oat Bread

Rating

*****

Products Used in this Recipe

MONTHLY SPECIALS
Unbleached White All Purpose Flour

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MONTHLY SPECIALS
Whole Wheat Flour

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Oats
Organic Thick Rolled Oats

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Oats
Oat Bran Cereal

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Baking Aids
Sea Salt

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Baking Aids
Cane Sugar

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Gluten Free
Active Dry Yeast

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Ratings & Comments (4)

5 Stars  100%  4
4 Stars 0%  0
3 Stars 0%  0
2 Stars 0%  0
1 Star 0%  0

*****

4 Reviews

Write A Review »

*****
Asha Dally June 11, 2012
Love this recipe, have made it about a dozen times, and turns out great everytime! (i just don't put as much salt in it)
*****
Roxy July 14, 2014
Help! I wanted to love this recipe b/c this was my first bread-making attempt. I used Bob's quick-cooking rolled oats. Could this be why my dough was super tough and didn't rise?
*****
Bob's Red Mill July 15, 2014
When bread fails to rise and the end result is a dense bread loaf, the problem is the yeast being inactive. Be sure to purchase the freshest yeast possible and keep it in your refrigerator. I also recommend using a thermometer to ensure the water temperature is correct.
*****
JoAnn August 21, 2014
Don't give up Roxy - it's easy to make bread. The trick is proofing yeast first, getting water temp right.If it's too hot to touch - I leave my finger in for a few seconds - then it's too hot. Comfortably warm is perfect.Yeast mixture should foam/expand during rest time. Good luck!

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