Rolled Oats Yeast Bread
A hearty, wholesome yeast bread infused with oats and molasses, offering a slightly sweet flavor and chewy texture, perfect for breakfast or casual snacking.
Ingredients
Instructions
- Scald the milk and butter together and then add to the oats, allowing it to cool.
- In a small bowl, dissolve the yeast in warm water.
- Combine the cooled milk mixture with the yeast mixture, molasses, salt, and flour.
- Knead the dough until smooth and elastic.
- Place the dough in a greased bowl, cover, and let rise until doubled in size.
- Punch down the dough and shape it into a loaf.
- Place the shaped dough into a greased loaf pan or on a baking sheet.
- Allow the dough to rise again until nearly doubled.
- Bake in a preheated oven at 375°F (190°C) for about 45 minutes or until golden brown.
- Remove from oven, let cool slightly, then slice and serve.
Tips & Substitutions
For best results, use rolled oats that are not instant, as they provide better texture. If you don't have molasses, honey or maple syrup can be used as substitutes, but they will alter the flavor slightly. Ensure your yeast is fresh for optimal rising. If the dough feels sticky, add a little more flour, but be careful not to overdo it.
Serving Suggestions
This bread is delicious on its own or toasted with butter and jam. It pairs beautifully with a hearty soup or salad, making it a great addition to a meal. Consider serving it alongside a light dish like Lo-Cal Easy Jello Salad for a refreshing contrast to the bread's richness.
Storage & Reheating
Store any leftover bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and place it in the freezer, where it can last for up to 3 months. To reheat, slice and toast in a toaster or warm in the oven until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Rolled Oats Yeast Bread contains roughly 353 calories, with 8g protein, 74g carbohydrates, and 3g fat. It is an excellent source of iron (28% of the Daily Value), and a good source of potassium and protein. Note that it is relatively high in sodium, at 984mg per serving (43% 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 whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but the texture may be denser. It's best to start with half whole wheat and half all-purpose to see how you like the results. You may need to adjust the liquid slightly.
How can I tell when the bread is done baking?
The bread is done when it is golden brown and sounds hollow when tapped on the bottom. Additionally, you can use a kitchen thermometer; the internal temperature should reach about 190°F (88°C). Allow it to cool before slicing for the best texture.
Can I add nuts or dried fruit to the dough?
Absolutely! Adding nuts or dried fruit can enhance the flavor and texture of the bread. Just be sure to chop larger pieces into smaller bits and fold them into the dough during the kneading process. About 1 cup of additions should balance well with the recipe.
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).