Oatmeal breakfast bread packed with rolled oats, walnuts and raisins for a fueling and satisfying breakfast
*This post is sponsored by Red Star Yeast.
Oatmeal breakfast bread – packed with rolled oats, walnuts and raisins for a fueling and satisfying breakfast
Oatmeal is my go-to breakfast Monday to Friday. Although I’m a stay-at-home Mom with a stay-at-home kid most of the days I don’t have all the time in the world to prepare fresh-baked goodies just in time for breakfast. Oatmeal, ready in less than 5 minutes. Satisfying? Check! Healthy? Check!
Over the weekend, there’s another story. Since everyone loves to sleep in late I try to wake up as early as possible and turn the oven one. I know when hubby and our little lady bug will wake up we’ll have time to sit down and enjoy our breakfast without feeling rushed. I love lazy weekends! Don’t you?
A few weeks ago, the idea of making oatmeal bread for breakfast got into my heard and didn’t want to leave. I’ve tried a couple of times in the past to make oatmeal bread. Some tuned out OK, some a little dense but none like this oatmeal breakfast bread.
This time it was light, you could see the oats when slicing it, packed with walnuts and sweet raisins. With every slice you get some fiber from the oats, omega 3 fatty acids from the walnuts and just a little something for the sweet tooth from the raisins. It’s definitely a bread made for breakfast. Spread some cream cheese of top, serve with fresh fruit. I see many weekends enjoying this oatmeal breakfast bread with my family.
To make it it’s a little tricky, and I’m telling that from experience. I’ve already made it a couple of times and I found that not all the time the amount of flour it’s the same. Some a little less some a little more.
I usually buy Bob’s Red Mill rolled oats, may them be gluten-free or the organic ones, but some oats are drier than the other requiring more or less liquid or flour. The same goes for walnuts and raisins.
Below I’m going to write the recipe that works best for my ingredients, but please, check your dough before adding more flour.
Oatmeal breakfast bread packed with rolled oats, walnuts and raisins for a fueling and satisfying breakfast
20 minPrep Time
35 minCook Time
4 hrTotal Time
Save RecipeIngredients
- 1 cup lukewarm water
- 1 tbsp melted butter
- 1/3 cup maple syrup
- 2 tsp cinnamon
- 1 tsp salt
- 1 cup rolled oats
- 3 1/2 cup ( 420 grams) bread flour
- 2 tsp Red Start active dry yeast
- 3/4 cup walnuts
- 3/4 cup raisins
Instructions
- In a mixing bowl combine 1 cup of lukewarm water with 1 cup of flour and yeast. Stir well, cover and let at room temperature for about 10 minutes until spongy and almost double in volume.
- With the dough hook on, start mixing adding the melted butter, maple syrup, cinnamon, salt, oats, walnuts and raisins.
- Slowly add enough flour to make a soft elastic dough that cleans itself from the sides of the bowl. If you added to much flour add few more drops of water and knead some more.
- Take the dough out of the mixing bow, place it in a greased bowl, cover with plastic wrap and leave at room temperature until doubled in volume. Should take about 1 hour.
- When the dough is risen, punch it down and shape it into a log. Place the bread into a 9X5" greased bread pan, cover and let at room temperature for another 30 minutes.
- Meanwhile heat the oven to 375F.
- Bake the bread in preheated oven for about 35 minutes. Leave to cool slightly in the pan before removing it. Cool completely before slicing.
- Enjoy!
Notes
Recipe adapted from Red Star Yeast
Sending love your way,
Roxana
* This post is sponsored by Red Star Yeast. I’m compensated for baking and writing about this oatmeal breakfast bread. Opinions are all mine.
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