The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Wholemeal Oat Bread

  • Pin It
Thegreenbaker's picture

Wholemeal Oat Bread

I baked a fair amount this week, so this is the first of two or three posts.


Wholemeal Oat Bread.

Pre soak

1cup Rolled Oats

1 1/2 cups just boiled water

1 1/2 teaspoons salt

1 teaspoon honey (or sweettner of your choice if you choose to even add sweetner)



1 1/2 teaspoons yeast

1- 1/12 cups water

3 cups of wholemeal flour. (high gluten/strong/very strong)

1 - 2 cups extra for kneading.



1 put oats, just boiled water, and salt into a bowl and leave for an hour.

2 add honey, yeast and water to the bowl with the oat mixture. Leave for a few mins if you need to wake up your yeast.

3 add flour gradually to the water/oat mixture and stir until it is just combined and all the flour is incorporated. (if you do this in a mixer then do what you normally do and gradually add the extra flour to the dough until it is sticky but not tacky. This dough works like most average dough but it is just a little sticky due to the oats and their strach.

4 If doing this by hand, liberally flour the bench, take the dough out and knead for about 10-15 mins. flouring bench as the flour is absorbed into the dough.

5 Leave the dough to rise in an oiled covered bowl till it doubles in size,, then take out, fold it and put it back until it again doubles in size.

6 Fold again (I wanted to give it as much strength as I could) then rest for 10 mins

7 Shape and proof for 45-50 mins in a warm kitchen

8 Bake in preheated oven for 50-55 mins at 190 degrees celcius.

Leave it to cool completely before cutting.


Above is the Oat bread next to the apple cake and an oat bread roll.


mmmmm mmmmm!


I am extatic about this bread. It tastes GREAT! and rose higher than I expected considering the oats!







Ramona's picture

They look tasty and healthy!

KipperCat's picture

This looks so good.  It's going on my list!

jrflory's picture

Hi. I tried this yesterday and it just kept rising and rising and long did yours take to double in size each time?  Also, I assumed that where you typed 1 1/12 cups water, you actually meant 1 1/2 cups...perhaps this was my mistake...?

But it still turned out ok, just had some bumps along the way.



jimhaas3's picture

How did you apply the oats on the upper crust? Did you roll the dough in a tray with whole oats before inserting the loaf in the pan? something else?