Name: Oatmeal Bread Recipe
Prep time: 15 min
Total time: 14 h
Ingredients: 450 g white bread flour (plus extra for dusting); 150 g fine or medium oatmeal (or rolled oats blended to a fine texture); 2 tsp instant dried yeast; 2 tsp salt; 180 ml milk; 180 ml water; Knob of butter (for greasing a 900 g/2 lb loaf tin); 1 egg white, beaten with a splash of water; 3–4 tbsp rolled oats

Description

Oatmeal bread is a hearty, wholesome loaf with a soft texture and nutty flavor. Perfect for sandwiches, toast, or as a side, it’s easy to make and packed with natural goodness.

Ingredients

Scale

For the Dough:

450 g white bread flour (plus extra for dusting)
150 g fine or medium oatmeal (or rolled oats blended to a fine texture)
2 tsp instant dried yeast
2 tsp salt
180 ml milk
180 ml water
Knob of butter (for greasing a 900 g/2 lb loaf tin)

For the Oat Topping:

1 egg white, beaten with a splash of water
3–4 tbsp rolled oats

Instructions

The Day Before You Bake the Bread:

Mix the Dry Ingredients: In a mixing bowl, combine the bread flour, oatmeal, instant dried yeast, and salt. Stir well to evenly distribute the ingredients.
Add the Wet Ingredients: Pour in all the milk and about 100 ml of the water. Use a sturdy silicone spoon or spatula to mix the ingredients, adding more water as needed to create a wettish but not sloppy dough. Stir thoroughly, ensuring no dry bits of flour remain. If needed, add a splash more water.
Rest the Dough: Cover the dough with a clean kitchen towel or plastic wrap and leave it to rest at room temperature for 12–14 hours, or overnight.

Tip: If your room is warm or you’d like a longer rise (to develop more flavor or for convenience), place the dough in the refrigerator for up to 24 hours. Before proceeding, bring the dough back to room temperature.

The Day of Baking:

Prepare the Dough: After the dough has risen, gently deflate it and shape it to fit into a greased 900 g/2 lb loaf tin.
Add the Oat Topping: Brush the surface of the dough with the beaten egg white and water mixture, then sprinkle generously with rolled oats for a rustic finish.
Final Proof: Let the dough proof for about 30–45 minutes, or until it has risen slightly and looks puffed.
Bake: Preheat your oven to 220°C (430°F). Bake the loaf for 25–30 minutes, or until the top is golden brown and the bread sounds hollow when tapped on the bottom.
Cool: Remove the bread from the tin and let it cool completely on a wire rack before slicing.

Notes

If your room is warm or you prefer a longer rise to enhance flavor or for convenience, place the dough in the refrigerator for up to 24 hours. Before proceeding, allow the dough to come back to room temperature.

Prep Time: 15 minutes (plus overnight rise)