If you’re still on the quarantine bread-baking wagon, I think you’re going to love this easy-to-make Oatmeal Bread. And if you’ve hopped off, I think you may want to get back on!

I am a huge proponent of homemade bread. I love how it smells hot out of the oven, how much satisfaction I get pulling out that loaf (or two), knowing that there are no artificial additives because I know exactly what’s going into it, and most of all, how truly superior it tastes! Once you get used to baking all your family’s bread, it’s hard to turn back. But I just can’t do the sourdough thing. Don’t get me wrong, I love a good sourdough, but even with being home all these months during the pandemic, I just don’t have the patience or energy for it. The breads I make week in and week out, like this English Muffin version, No-Knead Brioche, Honey Whole Wheat and Yeasted Cornbread Loaf are quick, unfussy and rely on pantry and fridge staples, as does this oatmeal version, which means it has earned its spot in the regular rotation! And I’m hearing cheers!

You can too! I promise it’s easier than you think! The whole thing comes together in a mixer and there is virtually no shaping or kneading. Even if you’ve never made bread in your life before, I know you can do it!

With just the smallest of effort you can be enjoying its hearty yet still fluffy, not-too-sweet goodness!

It makes the best toast and is guaranteed to make your mornings happier. Who can say no to that?!! To say nothing of the delicious sandwich you can enjoy for lunch!!

Okey-dokey, my friends, I’m sending my carby love to you all!!!

Oatmeal Bread

Makes 1 9x5-inch loaf

Prep Time: 15 minutes, plus about 2 hours rising time; Bake Time: 35-40 minutes

Ingredients

• 1 cup lukewarm water

• ⅓ cup lukewarm milk

• 4 tablespoons unsalted butter, room temperature

• 2 tablespoons brown sugar, packed

• 2 tablespoons honey

• 1 cup old-fashioned oats

• ½ cup oat flour or finely ground rolled oats (just give them a whiz in the food processor)

• 2 ½ teaspoons instant yeast

• 1 ½ teaspoons salt

• 2 ½ cup unbleached, all-purpose flour

• Vegetable or olive oil

The Recipe

1. Combine all of the above ingredients in the large bowl of an electric mixer and use the paddle to combine all of the ingredients together till the dough is sticky and shaggy. Now attach the dough hook and knead the dough for about 5-7 minutes until it’s smooth. If you don’t have an electric mixer you can do the whole thing by hand. Use a wooden spoon to mix all of the ingredients together and then turn the dough out onto a flour board. Flour your hands a little and knead the dough until smooth.

2. Lightly grease a large bowl with the oil and place the dough into it, turning to coat. Cover the bowl loosely with a clean kitchen towel and let rise in a warm place for an hour. The dough should rise and get puffy but won’t actually double in bulk.

3. Lightly oil a board or counter. Gently punch down the dough in the bowl then transfer to the board and shape into an 8-inch log. Lightly grease a 9x5-inch loaf pan and place the log into it. Cover with a piece of loosely greased plastic wrap and let the dough rise until it’s at least an inch or so over the rim of the pan, anywhere from 45 minutes-1 hour, depending on how warm the room is. When the bread is almost done rising, preheat oven to 350ºF.

4. Bake the loaf for 35-45 minutes until the bread is a deep golden brown. Turn it out onto a wire rack onto its side and let cool completely before slicing. Store the bread well wrapped at room temperature for several days or longer in the fridge.

Enjoy!

Note: Recipe from King Arthur Baking. I stayed pretty true to the recipe but simplified the techniques a bit.