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Whole Wheat Oatmeal Bread

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Whole Wheat Oatmeal Bread

total prep
Forget what you think you know about whole-wheat bread -- this recipe bakes up remarkably tender and full of flavor.


  • 2 cups warm water (105 to 115 F)
  • 2 packages active dry yeast (4 1/2 teaspoons)
  • 1 teaspoon sugar
  • 3 1/3 cups whole wheat flour
  • 1 cup quick-cooking oats (uncooked)
  • 1 tablespoon salt
  • 1/2 cup mild honey
  • 5 tablespoons unsalted butter, melted and cooled
  • 1 large egg, beaten
  • 3 1/3 cups all-purpose flour


  • In a large bowl, combine water, yeast, and sugar; stir to dissolve. Let stand 5 minutes, or until foamy.
  • Stir in whole-wheat flour, oats, salt, honey, and butter until smooth. Stir in egg. Gradually stir in all-purpose flour.
  • Turn dough onto a lightly floured surface and knead 5 to 7 minutes, or until smooth but slightly sticky (add a little more all-purpose flour if necessary). Shape dough into a ball and place in an oiled bowl, turning to oil the top. Cover bowl and let rise in a warm place (80 to 85F.) until doubled, about 1 hour.
  • Punch down dough. Turn dough onto lightly floured surface and cut in half; cover and let rest 15 minutes. Oil a large baking sheet.
  • Shape each half into a 6- by 4-inch oval, tapering ends slightly; place on baking sheet. Cover and let rise in a warm place until doubled, about 1 hour.
  • Preheat oven to 350F. Make slashes in tops of loaves with a sharp knife and sprinkle with some oatmeal. Bake until loaves are golden and sound hollow when bottoms are tapped, about 35 minutes. Transfer to racks to cool.
  • Make ahead: Baked and cooled loaves may be wrapped in aluminum foil and put in a resealable plastic bag, then frozen for up to 1 month.