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Oatmeal Bread


  • 26 ounces King Arthur Unbleached Bread Flour
  • 7 ounces rolled oats old-fashioned oats
  • 2 ounces butter melted
  • .75 oz salt
  • 3 ounces brown sugar or honey
  • 2 teaspoons instant yeast
  • 20 ounces lukewarm water


  • Mixing: In the bowl of an electric mixer, combine all the ingredients, mixing to form a shaggy dough. Knead dough, by machine for 5 minutes. finished dough should be soft and supple.
  • Proving: Place dough in a lightly greased proof bucket, cover and allow it to rest for 1 hour; it'll become quite puffy, though it may not double in bulk.
  • Shaping: Transfer the dough to a lightly oiled surface, cut in half and shape it into two logs. Place the logs in two, lightly greased 9 x 5-inch loaf pans, cover the pans with lightly greased plastic wrap), and allow the dough to rise for 1 to 1 1/2 hours, until it"s crested 1" to 2" over the rim of the pan.
  • Baking: Bake the oatmeal bread in a preheated 350°F oven for 30 minutes, until an instant-read thermometer inserted into the center registers 190°F. If the bread appears to be browning too quickly, tent it with aluminum foil for the last 10 minutes of baking. You can bake 25 minutes for a nice soft loaf.
  • Cooling: Let rest on a wire rack for about an hour. Sure, you can cut into it as soon as you can handle it, but try to wait. Bread starch has gelatinized in the hot oven and needs time to cool and set to create a sturdy, slice-able loaf. The crust forms a container that holds in the steam which helps support an even cooling rate while the starch sets. This is an important step.


Adapted from King Arthur Flour