Colonial Oatmeal Bread
Colonial Oatmeal Bread offers hearty whole wheat flavor with a touch of sweetness from honey and oats, perfect for wholesome breakfasts or sandwiches, appealing to bread lovers seeking natural goodness.
Ingredients
Instructions
- In a large bowl, combine salt, yeast, 2 cups whole-wheat flour, and 1 cup flour.
- In a 2-quart saucepan over low heat, heat water, honey, and butter until very warm (120° to 130°).
- Gradually beat the warm liquid into the dry ingredients at low speed until blended.
- Increase speed to medium; beat for 2 minutes, scraping bowl often.
- Gradually beat in the egg and 1 cup whole-wheat flour to make a thick batter; continue beating for 2 minutes, scraping bowl often.
- With a wooden spoon, stir in oats, 1 cup whole-wheat flour, and 1 cup flour to make a soft dough.
Tips & Substitutions
For a richer flavor, consider using a mix of whole wheat and bread flour. If you prefer a sweeter bread, you can increase the honey to 3/4 cup. Make sure the water temperature is accurate to activate the yeast effectively. Allow the dough to rise in a warm spot to help it double in size.
Serving Suggestions
This bread is delightful served warm with butter or alongside soups and stews. It also pairs beautifully with Creamy Potato Salad (Low-Cal) for a filling lunch. For a sweet touch, spread with honey or jam, or serve it with a side of Microwave Pineapple Crumble for dessert.
Storage & Reheating
Store leftover Colonial Oatmeal Bread in an airtight container at room temperature for up to 3 days. For longer storage, slice and freeze the bread, wrapping it tightly in plastic wrap and then in foil. To reheat, simply toast slices or wrap the whole loaf in foil and warm in a low oven.
Nutrition & Diet Analysis (per serving)
Each serving of Colonial Oatmeal Bread contains roughly 2488 calories, with 63g protein, 293g carbohydrates, and 119g fat. It is an excellent source of protein (127% of the Daily Value), dietary fiber (112% of the Daily Value), and iron (109% of the Daily Value), and a good source of calcium. Note that it is relatively high in sodium, at 2780mg per serving (121% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use instant yeast instead of dry yeast?
Yes, you can use instant yeast in place of dry yeast. You won't need to dissolve it in water first; just mix it directly with the dry ingredients. However, you may need to adjust the proofing time as instant yeast often works faster.
How can I make this recipe gluten-free?
To adapt this recipe for gluten-free diets, substitute the whole wheat and all-purpose flour with a gluten-free flour blend. Ensure the blend contains xanthan gum or add it separately to help bind the ingredients. The texture may vary slightly, but it should still yield a tasty bread.
What can I do if my dough is too sticky?
If your dough is excessively sticky, gradually add more flour, a tablespoon at a time, until it reaches a manageable consistency. Be cautious not to add too much, as it can affect the final texture of the bread.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).