Amish Oatmeal Bread

This Amish Oatmeal Bread is a delicious, basic bread recipe that is soft, tender and oh so delicious.  
I love my favorite Honey White Sandwich Bread, but over the last 6 months, I've been gravitating back to this Homemade Honey Oatmeal Bread. I wanted a healthier option, so I started making this oatmeal bread and haven't looked back since. Oat bread is my favorite, so when I saw this recipe on Pinterest, I knew I had to try it. 

This Homemade Oatmeal Bread is slightly sweet, tender and made with a combination of bread and wheat flour, oatmeal, yeast, eggs, a touch of honey and coconut oil. This oatmeal bread keeps well, slices perfectly and is wonderful for sandwiches, toast, and snacking. It also makes two loaves - one to enjoy and one to freeze for later. 

Here are the ingredients you will need to make this bread:

  • Oatmeal - Old Fashioned Oats are best, but Quick Oats will work as well. 
  • Flour - A combination of Whole Wheat Flour and Bread Flour 
  • Honey - for a touch of sweetness (Maple Syrup can be a substitute)
  • Boiling water, salt and coconut oil
  • Two Whole Eggs - yields a softer crust, and a lighter - fluffier bread. It also helps to preserve the bread and keep it softer longer. 
  • Yeast - Instant yeast + additional warm water
  • Melted Butter - to brush on top of baked bread 
How to make Amish Oatmeal Bread
STEP 1. SOAK THE OATS:  In a medium bowl, add the oatmeal, honey and salt. Pour the boiling water over the oatmeal mixture, mix to combine and let stand until lukewarm. 

STEP 2. MAKE BREAD: In a separate bowl, mix the yeast with the 1/2 cup warm water and allow to sit a few minutes until the yeast begins to bubble and get active. Add the eggs and coconut oil to the oatmeal mixture and stir. Add the yeast and water mixture and stir to combine. Add the oatmeal mixture to a stand mixer.

STEP 3. MIX IN THE FLOUR: Add one cup of flour and mix using the dough hook attachment. Continue adding the remaining flour one cup at a time until you have a soft dough.

STEP 4. KNEAD THE DOUGH: Knead the dough for about 5 minutes on low until the dough is smooth and elastic and doesn't stick to the sides of the bowl.

Turn the dough out onto the counter and shape into a ball.

STEP 5. LET RISE: Place the dough into a greased bowl, flip to coat all sides with butter or non stick spray and cover with plastic wrap.

Let rise until the dough doubles in size, about 30 - 45 min.

STEP 6. SHAPE THE LOAVES: Punch the dough down, cut the dough in half and form into two even loaves. Place the dough into two loaf pans seam side down. Cut a slit down the middle of each loaf.

STEP 7. SECOND RISE: Cover with plastic wrap has been sprayed with non stick spray or use a cloth.

Allow the dough to rise again until about 1 inch above the rim of the bread pan. (about 45 min - 1 hour). Remove plastic wrap or cloth.

STEP 8. BAKE BREAD: Bake at 350 degrees for 30 minutes or until lightly brown and sounds hollow on the inside when tapped. If the top browns too quickly cover with a piece of aluminum foil and continue baking. Brush the top of the bread with melted butter before removing from pans. 

Remove the bread from the bread pans and place them on their side on a cooling rack. Cooling the bread on it's side give the bread structure and time to stabilize, making it less likely to fall. 

Slice bread with a sharp knife when cooled. You want to slice the bread first and then place the bread into bread bags. Bread will last 2-3 days out on the counter or freeze bread for longer storage.

TO FREEZE BAKED BREAD: Allow the bread to cool completely and always slice the bread first before freezing and as soon as it cools to retain the best taste and texture. Place each sliced loaf in a freezer safe bag and freeze for up to 3 months. Thaw at room temperature on the countertop, or overnight in the refrigerator.

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