There’s something inherently comforting about the aroma of freshly baked bread wafting through your home. This Healthy Vegan Oatmeal Bread combines the wholesome goodness of whole wheat flour and rolled oats with the lightness of all-purpose flour, creating a perfectly balanced loaf that’s both nutritious and delicious. Originally inspired by traditional European bread-making techniques, this recipe has been adapted for the modern home baker seeking a healthier alternative to store-bought bread.
Ingredients
Dry Ingredients:
- 120g (1 cup) all-purpose flour
- 120g (1 cup) whole wheat flour
- 60g (½ cup + 2 tablespoons) rolled oats, divided
- 7g (1 teaspoon) instant dry yeast
- 3g (½ teaspoon) salt
Wet Ingredients:
- 240ml (1 cup) water, room temperature
- 15ml (1 tablespoon) maple syrup or agave nectar
- 15ml (1 tablespoon) neutral oil (grapeseed or sesame oil)
Step-by-Step Instructions
1. Initial Mixing (20 minutes)
- In a large mixing bowl or stand mixer bowl, combine all-purpose flour, whole wheat flour, ½ cup rolled oats, and instant yeast
- Add room temperature water and maple syrup
- Mix until just combined
- Cover with a clean kitchen towel
- Let rest for 20 minutes to hydrate the flour
2. Kneading Phase (5-10 minutes + 1 hour)
- Add oil and salt to the dough
- Knead for 5-10 minutes until elastic:
- By hand: Knead in bowl or on lightly floured surface
- Using stand mixer: Use dough hook on Speed 2 for 3-5 minutes
- Cover with towel
- Place in warm spot for 1 hour or until doubled in size
3. Shaping (1 hour)
- Transfer dough to lightly floured surface
- Gently flatten with hands
- Roll into tight log, pinching the seam
- Dampen hands and moisten the log surface
- Spread remaining oats on work surface
- Roll log in oats to coat
- Place on parchment-lined baking dish
- Cover with towel
- Let rise 1 hour or until doubled
4. Baking (40 minutes)
- Preheat oven to 210°C (410°F)
- Place baking dish with hot water on bottom rack
- Bake bread at 210°C (410°F) for 10 minutes
- Remove water dish
- Reduce temperature to 182°C (360°F)
- Bake additional 30 minutes
- Cool completely on wire rack
Nutritional Information (per slice, based on 12 slices)
- Calories: 120
- Total Fat: 2.5g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 3g
- Sodium: 98mg
Timing
- Prep Time: 20 minutes
- Rising Time: 2 hours
- Baking Time: 40 minutes
- Total Time: 3 hours
Pro Tips and Tricks
- Test yeast activity by ensuring it bubbles in warm water before using
- Room temperature ingredients ensure optimal dough development
- For a softer crust, brush the hot bread with melted vegan butter
- Use a thermometer to check bread doneness – internal temperature should reach 190°F (88°C)
- Score the top of the bread before baking for controlled expansion
Variations and Substitutions
- Replace maple syrup with any liquid sweetener
- Add seeds: sunflower, pumpkin, or flax seeds
- Try different flour combinations: spelt, rye, or barley flour (maintain total flour weight)
- Add herbs: rosemary, thyme, or sage for savory variations
- Incorporate dried fruits and nuts for breakfast bread
Common FAQs
Q: Can I use active dry yeast instead of instant?
A: Yes, but first dissolve it in warm water (105-110°F) with the maple syrup and let it bloom for 5-10 minutes before adding to dry ingredients.
Q: Why did my bread crack during baking?
A: Cracking usually occurs without proper steam. Ensure you’re using the water pan method and that your oven maintains consistent temperature.
Q: Can I make this bread gluten-free?
A: This recipe requires significant modification for gluten-free preparation. It’s best to use a specifically developed gluten-free bread recipe instead.
Q: How can I make the crust crispier?
A: Leave the water pan in the oven for the entire baking time and spray water into the oven every 5 minutes during the first 15 minutes of baking.
Storage and Make-Ahead Tips
Storage
- Room Temperature: Keep in bread bag or container up to 3 days
- Refrigerator: Store up to 1 week
- Freezer: Wrap tightly and freeze up to 3 months
Make-Ahead Options
- Prepare dough through first rise, refrigerate overnight
- Shape cold dough in morning, allow second rise
- Slice and freeze individual portions
- Refresh stored bread in 350°F oven for 5-10 minutes
This vegan oatmeal bread recipe offers a perfect balance of nutrition and flavor while remaining accessible to bakers of all skill levels. The combination of whole grains and traditional bread-making techniques results in a loaf that’s not only healthy but also deeply satisfying.
