Enjoy a hearty and comforting loaf of homemade oatmeal bread! This bread is hearty, full of whole grains, no-knead, no-yeast, and ready in under 50 minutes.
1 ¼cup2% milkor plant-based milk; at room temperature
2tablespoonunsalted butteror vegan butter; melted and cooled
Instructions
Preheat the oven to 350°F (365 degrees if at high altitude). Line a large baking sheet with parchment paper and spray it with non-stick spray.
In a large bowl whisk together the flours, oatmeal, salt, baking powder, baking soda, and brown sugar until combined.
In a small mixing bowl, whisk together the milk and butter until combined.
Pour the wet mixture into the dry ingredient mixture. Whisk the two together until just incorporated. Gently stir with a rubber scraper or wooden spoon, or until the oatmeal is combined into the dough and no streaks of flour remain.
Shape the dough into a large round ball using your hands or a stirring spoon.
Place the ball of dough on the parchment paper. Gently score with a sharp knife, cutting an "X" ½-inch deep into the loaf. Bake the loaf for 34-36 minutes, or until the bread is cooked through, golden on the bottom, and sounds hollow when tapped.
Remove the tray from the oven and place the loaf of bread directly on a wire cooling rack until it reaches room temperature. Enjoy!
Notes
Storage Directions
Storage: Store your leftover no-knead oatmeal bread in an airtight container at room temperature for 2-3 days.
Freezing: You can also freeze it in a freezer-safe container for up to 3 months. Defrost the bread at room temperature for 3-4 hours. Do not defrost it in the microwave, as it may get tough and chewy.
Recipe Pro-Tips
Use Room Temperature Milk. This helps the butter stay liquid when whisked into the milk
Cool the Butter Slightly. Let the butter cool for 5-10 minutes after melting. It also helps the butter and milk whisk together easily.
Don't Overmix the Bread: This leads to tough bread. Just mix the dough until the oatmeal is incorporated and no streaks of flour remain and you're reading to form the loaf and bake
Use Fresh Flour: Old flour can taste stale and not rise as well. Use flour that is still fresh (i.e. within its expiration date) for the best flavored and most tender bread
Measuring the Flour: For best results weigh your flour as it is the most accurate way to measure flour. Kitchen scales are only about $10 on Amazon and make the biggest difference in how your recipe turns out. I recommend trying one out today. Here is the food scale I use and love and here are directions on how to measure flour.
Baking at High Altitude: Follow the directions as listed, increasing the baking temperature to 365 degrees Fahrenheit and using only 1 teaspoon baking soda. Continue with the rest of the recipe as directed.