Oatmeal Loaf


Oatmeal Loaf

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By Diana Du-Pont Luís Serves: 6-8
Prep Time: 15min + 2H00 to rise Cooking Time: 40-45 min Total Time: 2H55


  • Dough***
  • 180 g of bread flour
  • 180g of whole wheat flour
  • 1 cup rolled oats
  • 30 g butter
  • 9 g salt
  • 45 g of brown sugar
  • 2 tsp instant yeast
  • 1 1/4 cups lukewarm milk
  • To finish***
  • Egg wash ( 1 egg white + 1 tbsp cold water)
  • 2 tbsp rolled oats



Mix all the ingredients in a stand mixer bowl for 5 to 7 minutes.


Place the dough in a lightly greased bowl and cover, let it rise at room temperature for 1 hour.


Once risen, shape the dough on a lightly oiled surface. Flatten the dough into a 15cmx20cm, rectangle shape.


Fold like a letter, the top down to the center, pressing with the heel of your hand to seal. Press the sides into the center and seal. Repeat this step two more times. Tuck the ends and turn the log over, the seam should be on the bottom.


Turn on the oven and preheat the oven to 180ºC. Place a rack in the center.


Place the log in a lightly greased 22,5cmx15cm loaf pan, and cover with a lightly greased cover. Rise the dough for 1 hour.


Once the loaf has risen, brush the top with the egg wash and sprinkle the rolled oats.


Bake the bread for 40 to 45 minutes, until it turns golden brown.


Remove the bread from the oven and remove the bread from the pan and then place it on a cooling rack.


Do not slice the bread before it's completely cooled. Wrap the bread with a reusable plastic bag or store it in an airtight container so it doesn't dry.