My Favorite Oatmeal Bread

Favorite Oatmeal Bread Photo
Baking my Oatmeal Bread is easy, tasty and a method to relieve stress.


I always make my own yeast breads.  Besides how much better homemade bread tastes over spongy, packaged commercial bread, I found bread-making is a great stress reliever when you’re infuriated over something.  My Favorite Oatmeal Bread is the perfect recipe to multitask for delicious eating and stress reduction.

The Advantages of Baking My Favorite Oatmeal Bread Than Buying 


Pliable dough makes a wonderful punching bag to redirect pent-up anger and channel it for good because the longer the bread is worked, the better the bread.  Therefore, I highly recommend picking up a bag of yeast, which is cheaper than the little packets and flour to keep on hand when life doesn’t go according to plan despite your best efforts.

Another reason that I love homemade bread is because I can’t see paying some of the high prices I see for what I can make basically for pennies.  Making your own yeast bread is also more filling than the spongy variety that feels like you are eating more air than a bread slice.

Most important, homemade bread is much better and simply delicious than some pathetic loaf left stuffed, over browned or underdone.  The taste will spoil you once you bake your own.

Sliced Favorite Oatmeal Bread Photo
Taking your frustrations out on your dough turns out better bread!



Why I Prefer to Avoid Buying Bread

Of course, you can buy the loaves from the bakery end.   The bakery loaves are even higher than the spongy loaves, but the real problem is selling bread in opened bags.  When you see the breads exposed from within a paper bag think how many hands may have touched it.  Then again, imagine a typical store where customers and employees can randomly cough or sneeze in the vicinity of that bread where all those airborne germs can find their way to contaminate what you may want to consider putting into your mouth.

If that thought is not sickening to your stomach enough, then think about the warm weather that will hopefully be here soon.  Flies do seem to often find their way inside grocery stores during the summer and where they might land is anyone’s guess.  However, I must say that an unsealed bag of fresh bread is a waiting invitation to flies and other disgusting insects.

The recipe that I have for you today is really different.  Imagine the taste of a whole wheat bread with a slightly sweet nutty flavor is the best way to describe this bread.  My Favorite Oatmeal Bread is a wonderful source of fiber with added protein to plain white bread.  Due to the oatmeal it also brings to this recipe manganese, molybdemum, phosphorus, copper, biotin, Vitamin B1, magnesium, chromium, zinc and protein, which is good for health.  When you make your own bread, you know exactly what you are eating instead of a giant list of chemical preservatives and other questionable ingredients.

Baking Yeast Bread Is Easy 

Making this recipe is easier than you may think.  Basically, you’re going to boil some water first to pour over your oatmeal to make it a bit mushy.  At the same time, you’re going to give your yeast a head start in some hotter than warm water with some sugar for it to feed on.  Introducing the sugar this way tempts that yeast to grow faster and helps it bubble, signaling it’s proofed faster.  Once that’s accomplished, the rest of this recipe is just combining, mixing, punching and shaping.

My recipe is exceptionally delicious to make peanut butter sandwiches.  I don’t why but I am on a peanut butter kick lately.

I hope that you won’t need to bake my recipe because you also need something to take your anger out on, but just to enjoy the taste of my bread.

My Favorite Oatmeal Bread

2 cups of boiling water
1 cup of oatmeal (any variety)
1 tablespoon of dry yeast (1 package)
1/4 cup of hotter than warm water (test on your inner wrist like you would for a baby’s formula)
1 tablespoon of flour
1 teaspoon of sugar
1 teaspoon of salt
2 tablespoons of corn or canola oil
1/4 cup of sugar
5-6 cups of sifted white flour

Dissolve the yeast in the warm water with the one teaspoon of sugar and the one tablespoon of flour.  Mix and set aside until the mixture starts to bubble.

In the meantime, pour the boiling water over the oatmeal.  Stir it and allow it to cool to lukewarm before adding the salt, the proofed yeast mixture, oil, and sugar.  Mix with your wooden spoon to combine the ingredients in your mixing bowl.

Stir in the flour gradually, mixing until you get a dough that is ready to be handled.  If it is too sticky, add slightly a bit more flour.  Your goal is soft, but pliable dough.  Too stiff dough will not turn out a good loaf.

Once you get that nice tender dough, you flour your surface and knead it there or in a large mixing bowl.  I knead mine in a giant mixing bowl to save cleaning steps because I have to wash that anyway.

When you finish taking your frustration out on that poor dough ball, then stick the dough in a greased bowl, cover with a dish towel and place in a warm spot until double in bulk.  This should take about an hour.

After the dough doubles in size, punch it again.  Cover again and let it continue to grow in the warm place for about another hour.

Grease two loaves or three small loaf pans.

Divide the dough and shape to fit those pans.

Bake in a 350-degree oven for about 30 minutes, depending on how your oven is regulated.



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