May 27, 2008

Eggless Oatmeal Bread

Printable version here.

This is a recipe I had saved sometime back from somewhere (cannot remember and was long before my blog was born) and a bread I have made a few times. I like oats and this bread is healthy and easy to make. But the nicest part is that once the bread is made and sliced, you just cannot see the oats in it. This makes it great for people who do not like oats and also for those who want to avoid eggs.

When I realised last month’s Bread Baking Day was centered on making bread with oats, I felt a little sad that I had a recipe but couldn’t send in an entry to an event I enjoy baking for. Then Melissa announced “Breakfast Breads” as the theme for this month’s BBD, it seemed the perfect chance for me to send my recipe in. This oatmeal bread is perfect for breakfast. I don’t usually add raisins but you may add ½ a cup of raisins to the dough if you prefer.


1½ tsp active dry yeast
2 tbsp honey
1 cup oats (I used Quakers)
1 tbsp oil (I used rice bran + sunflower oils)
1 tsp salt
1 cup all purpose flour + ½ cup for kneading
½ cup whole wheat flour
½ cup wheat germ


Add the yeast and honey to 1 cup warm water, mix and allow to prove. In a bowl, mix the oats and oil and then add the yeast mixture. Stir and keep aside for about 5 minutes. Now add the flours, wheat germ and salt and knead into a soft mass. The dough will be a bit sticky so use some more flour while kneading. Cover and allow to double in size.
Now, punch down the dough and knead till smooth and shape into a loaf. Allow to rise till almost double.
Bake at 190C for about 40minutes. Cool on a rack for about 15 minutes at least before slicing. This bread is slightly dense but soft and crumbly in texture.This is my entry for Breakfast Breads at BBD #10 being hosted at Baking A Sweet Life. If you would be interested in some more varieties of Oatmeal Breads, then do check out last month’s BBD #09 Round-up at Paulchen’s FoodBlog.


Rosie said...

Your bread looks so delicious!!! I just love that little crunch on the top of oats too :)

Rosie x

swathi said...


your bread looks good

Sukanya Ramkumar said...

Hi Aparna,
Bread looks YUM!... Turned out perfect. Nice recipe. Love to have oatmeal bread with hot soups.

Red Chillies said...

Very nice recipe. I am fond of oatmeal too and also love to bake anything eggless.

Jayashree said...

Looks perfect.....

Sia said...

i am not too fond of oatmeal but i might change my mind looking at that gorgeous bread u baked. and it being eggless is another plus point.

Sagari said...

what a gorgeous looking bread aparna ,and healthy toooo umm nice recipe

Suganya said...

Well-risen loaf that is. I am running low on oatmeal. Will try after next grocery visit.

Sophie said...

I'm Sophie, Key Ingredient's Chief Blogger. We would like to feature this recipe on our blog. Please email if interested. Thanks :)


Susan from Food Blogga said...

Thanks for an eggless version, Aparna. I haven't made one before, but this looks wonderful. I'll have to try it.

Pearlsofeast said...

This bread is too awesome. Infact I brought some wheat germ and will try this recipe.Thanks

Susan/Wild Yeast said...

That is a beautiful loaf! I love that the proportion of oats is so high.

zorra said...

Wonderful loaf, and I love oat, too.

Tim said...

Good Job! :)

Srividya said...

I haven't tried baking bread so far. Will try this lovely easy recipe. Will link you to my blog for further reference of easy recipes. Keep posting such delicious recipes

Anonymous said...

There is no mention of how long the bread dough should be kneaded. What tfeel and texture am i looking for? this info would be helpful in making this bread successfully!

Anonymous said...

should the bowl be greased before the dough goes in to rise? should the baking pan be greased before putting the loaf in?
these are all important details that have been left out!

Aparna said...

I'm afraid I left out those deatils inadvertantly, Coco. I agree they're important.

So, to answer your questions.
Your dough should smooth and elastic and just short of sticky. Adding too much flour can make your bread on the tougher side.

You have to knead till you get the above texture. It shouldn't take more than about 10 minutes.

And yes, to both. The bowl should be oiled before putting the dough into it to rise and the loaf tin also needs to be greased/ oiled.