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.
Egg Free Oatmeal Bread
Ingredients
- 11/2 tsps active dry yeast
- 2 tbsps honey
- 1 cup oats (I used Quakers)
- 1 tsp salt
- 1 cup + 1/2 cups all purpose flour + for kneading
- 1/2 cup whole wheat flour
- 1/2 cup wheat germ
Instructions
- 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 (375F) for about 40 minutes. Cool on a rack for about 15 minutes at least before slicing. This bread is slightly dense but soft and crumbly in texture
I'm Aparna and My Diverse Kitchen is my ovo-lacto vegetarian food blog where you'll find recipes, food stories & photography. I've been blogging since 2007 and believe the kitchen, and the dining table (by extension) is really the heart of a home. 
Your bread looks so delicious!!! I just love that little crunch on the top of oats too :)Rosie x
Aparna,your bread looks good
Hi Aparna,Bread looks YUM!… Turned out perfect. Nice recipe. Love to have oatmeal bread with hot soups.
Very nice recipe. I am fond of oatmeal too and also love to bake anything eggless.
Looks perfect…..
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.
what a gorgeous looking bread aparna ,and healthy toooo umm nice recipe
Well-risen loaf that is. I am running low on oatmeal. Will try after next grocery visit.
I’m Sophie, Key Ingredient’s Chief Blogger. We would like to feature this recipe on our blog. Please email [email protected] if interested. Thanks :)Sophiehttp://blog.keyingredient.com/
Thanks for an eggless version, Aparna. I haven’t made one before, but this looks wonderful. I’ll have to try it.
This bread is too awesome. Infact I brought some wheat germ and will try this recipe.Thanks
That is a beautiful loaf! I love that the proportion of oats is so high.
Wonderful loaf, and I love oat, too.
Good Job! 🙂
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
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!Thankscoco
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!Coco
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.