Ingredients
- 1 cup old-fashioned rolled oats
- 1 cup boiling water
- 2 1/4 teaspoons active dry yeast (1 packet)
- 1/4 cup warm water
- 1/4 cup honey or brown sugar
- 2 tablespoons unsalted butter, softened or melted
- 1 1/2 cups all-purpose flour
- 1 to 1 1/2 cups whole wheat flour (or more all-purpose flour)
- 1 teaspoon salt
- Optional: extra oats for topping
Instructions
- In a large bowl, combine oats and boiling water. Let sit for 10–15 minutes to soften.
- Meanwhile, dissolve yeast in warm water with a pinch of honey. Let sit until foamy, about 5–10 minutes.
- Stir yeast mixture, honey, butter, and salt into the oats.
- Gradually mix in the flours until a soft dough forms. Knead for 8–10 minutes until smooth and elastic.
- Place dough in a greased bowl, cover, and let rise in a warm place until doubled, about 1 to 1½ hours.
- Punch down dough, shape into a loaf, and place in a greased loaf pan. Let rise again for 30–45 minutes until puffy.
- Optional: Brush top with melted butter and sprinkle with oats.
- Bake at 350°F (175°C) for 35–40 minutes, until golden and sounds hollow when tapped.
- Cool on a wire rack before slicing.
Notes
- Add nuts, seeds, or dried fruit for variety.
- Use maple syrup instead of honey for a different flavor.
- All-purpose flour alone works fine for a softer loaf.
- Quick oats can be substituted for a smoother texture.
- Double the recipe for two loaves — perfect for freezing.
- Prep Time: 25 minutes
- Cook Time: 35–40 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 160
- Sugar: 5g
- Sodium: 170mg
- Fat: 3g
- Saturated Fat: 1g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 5mg
