Ingredients OATMEAL BREAD

   ▢2 cups milk , brought to a simmer

 ▢1 cup rolled oats (not quick or instant oats)

 ▢4 tablespoons butter , softened
 ▢1/2 cup honey
 ▢4 ½ teaspoons instant yeast
 ▢1/2 cup warm water
 ▢1 1/2 teaspoons salt
 ▢2 1/2 cups whole wheat flour
 ▢2 ¼ -3 cups all-purpose flour
 ▢egg wash: 1 egg mixed with 1 tablespoon of water

Instructions 
1. Add oats and butter to the bowl of a stand mixer or large mixing bowl. Heat milk to a
simmer and pour on top, stirring to combine. Set aside for about 1.5 hours. Mixture
should be at room temperature.
2. Add honey, warm water, instant yeast, and salt to the bowl and stir well to combine. Add
the whole wheat flour and mix on medium-low speed until combined. Add the all-purpose
flour, a little at a time, until the dough begins to pull away from the sides of the bowl. Only
add enough flour to make a dough that is soft, and not overly sticky (don’t add too much
flour!). Knead for a few minutes until smooth and elastic and scrape down the sides and
bottom of the bowl as needed. 
3. First Rise: Transfer dough to a greased bowl and cover with a dish towel or plastic wrap.
Allow to rise until double in size, about 1 hour.
4. Punch down the dough and divide into two equal pieces. Shape into loaves and place in
two lightly greased loaf pans. Make egg wash and gently brush some over the top of each
loaf. Sprinkle a small handful of dry oats on top.
5. Second rise:  Cover with a well greased piece of plastic wrap gently laid on top and let rise
in a warm place until risen about 1 inch over the loaf pans, 45 minutes to 1 hour. Carefully
peel off the plastic wrap.
6. Bake at 350 degrees for 30 – 40 minutes. Loaves are done when tapping lightly on the tops
produces hollow sound (or when instant read thermometer registers 200° F). Cool for 15
minutes on wire rack, then turn out of pans and cool completely.

Notes
To make in a bread machine: You may want to halve the recipe to make one loaf,
depending on the capacity of your bread machine.
Vegan/Dairy-free oat bread: Substitute dairy free butter and almond milk, and omit the egg
wash.
For Active dry yeast: If you know your yeast is fresh it's not necessary to proof the yeast in
this recipe.  Simply substitute an equal amount and add it in place of instant yeast.
Make ahead Instructions: Make the bread dough through step 2, before the first rise. Place
in a large airtight container, and refrigerate for up to one day. Remove from fridge and allow
to come to room temperature. Proceed with punching down and forming loaves.
To freeze bread dough: Prepare the recipe through step 3, before the second rise. Place the
shaped loaves into a freezer-safe or disposable aluminum bread pan. Cover tightly with a
double layer of aluminum foil and freeze for up to 3 months. When ready to bake, allow the
loaves to thaw and complete the second rise, at room temperature (about 5 hours). Bake as
directed.
To freeze baked bread: Allow baked bread to cool completely. Place each loaf in a freezer-
safe resealable bag and freeze for up to 3 months. Thaw at room temperature on the
countertop, or overnight in the refrigerator.

Nutrition
Calories: 1157kcalCarbohydrates: 192gProtein: 40gFat: 35gSaturated
Fat: 19gCholesterol: 79mgSodium: 2080mgPotassium: 1323mgFiber: 28gSugar: 82gVitamin
A: 940IUVitamin C: 1mgCalcium: 375mgIron: 8mg