King Arthur Flour's Old Fashion Oatmeal Bread Recipe

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King Arthur Flour's Old Fashion Oatmeal Bread

Leanne D.


I woke up at 4:30,couldn't get back to sleep,so I decided to bake bread while it was cool. It was easy to make and delicious. It made great toast and I'll use it for sandwiches as well.
This is a King Arthur flour recipe with a few changes.I only had 2 T. of molasses,so I used 2 T. & added 2 T of honey to complete the recipe.No dry milk,so I used 1/4 c whole milk and 1/4 c less water. I did not use the bread improver and the bread rose just fine.
The kitchen was cool,so I turned the oven to 250 degrees.When it came to temp,I turned it off and put the bread in to rise.

pinch tips: How to Knead Dough






1 1/3 c boiling water
1 c old-fashion rolled oats
1/4 c vegetable oil
1/4 c molasses
2 3/4 c king arthur unbleached all-purpose flour
2 t. instant yeast
1 1/2 t. salt
1/4 c baker's special dry milk or nonfat dry milk
1 t.king arthur whole-grain bread improver,optional

Directions Step-By-Step

1) Combine the boiling water, oats, oil, and molasses in a large bowl, or in the bucket of your bread machine set on the dough cycle. Stir, and allow to cool until barely warm, about 15 to 20 minutes.
2) Add the remaining ingredients and mix and knead them — by hand, mixer, or bread machine — to form a soft, slightly sticky, craggy dough.
3) Cover the bowl, and allow the dough to rise until it's puffy though not necessarily doubled in bulk, about 1 1/2 hours. If you're using a bread machine, allow the machine to complete its dough cycle.
4) Turn the dough out onto a lightly greased or floured work surface. Shape it into a log, and place it in a well-greased 8 1/2" x 4 1/2" loaf pan. Cover the pan with plastic wrap and allow the bread to rise for 45 to 60 minutes. When fully risen, the crown of the bread should be about 1" above the rim of the pan.
5) Remove the plastic, and bake the loaf for about 35 minutes in a pre-heated 350°F. A digital thermometer will register at least 190°F when inserted into the center. This bread can brown quickly, so check during the baking time and tent it lightly with foil if needed.
6) Remove the loaf from the oven, turn it out of the pan, and cool it on its side on a rack. The bread is delicate coming out of the oven, and setting it upright on the rack may cause it to sag.
7) Allow the bread to cool completely before slicing

About this Recipe

Course/Dish: Other Breads
Main Ingredient: Bread
Regional Style: American