A Tradition in Family Baking

Oatmeal Breakfast Bread

5.0 from 2 reviews
Oatmeal Breakfast Bread
From our RED STAR Baker's Collection, Oatmeal Breakfast Bread is a family favorite from Sandra Pulido of Austin, TX. We are certain that it will become a favorite at your house, too.

THIS RECIPE MAKES 1 LOAF
Ingredients
Medium
  • 1 cup, plus 2 TBSP Water
  • 1 TBSP Vegetable Oil
  • ⅓ cup Maple syrup
  • 2 tsp Ground cinnamon
  • 1 tsp Salt
  • 1 cup Oatmeal
  • 3 cups Bread Flour
  • 2+1/4 tsp Active Dry Yeast
  • 1 cup Pecans
  • 1 cup Raisins

Large
  • 1+1/4 cup, plus 1 TBSP Water
  • 1 TBSP, plus 2 tsp Vegetable Oil
  • ½ cup Maple syrup
  • 2+1/2 tsp Ground cinnamon
  • 1+1/4 tsp Salt
  • 1+1/4 cup Oatmeal
  • 4 cups Bread Flour
  • 1 TBSP Active Dry Yeast
  • 1+1/4 cup Pecans
  • 1+1/4 cup Raisins
Instructions
  1. This recipe is featured at Roxana's Home Baking.
  2. An adapted version of this recipe can be found at Rachel Cooks.

  3. Baker's Note: Due to the low volume of this loaf, the medium recipe can be used in a small machine.

BREAD MACHINE METHOD

  1. Have water at 80°F and all other ingredients at room temperature. Place ingredients in pan in the order specified in your owner’s manual. Select basic cycle and medium/normal crust. Pecans and raisins can be added 5 minutes before the end of the last kneading cycle. Check dough consistency after 5 minutes of kneading. The dough should be in a soft, tacky ball. If it is dry and stiff, add water, ½ to 1 TBSP at a time. If it is too wet and sticky, add 1 TBSP of flour at a time. See our Bread Machine section for more helpful tips and information.

MIXER METHODS

  1. Use ingredient amounts listed for medium loaf, combine yeast, 1 cup flour, and other dry ingredients except pecans and raisins. Combine liquids and heat to 120°-130°F.

  2. Hand-Held Mixer Method: Combine dry mixture and liquid ingredients in mixing bowl on low speed. Beat 2 to 3 minutes on medium speed. By hand, stir in pecans, raisins, and enough remaining flour to make a firm dough. Knead on floured surface 5 to 7 minutes or until smooth and elastic. Use additional flour if necessary.

  3. Stand Mixer Method: Combine dry mixture and liquid ingredients in mixing bowl with paddle or beaters for 4 minutes on medium speed. Gradually add remaining flour and knead with dough hook(s) 5 to 7 minutes until smooth and elastic.

  4. Food Processor Method: Put dry mixture in processing bowl with steel blade. While motor is running, add liquid ingredients. Process until mixed. Continue processing, adding remaining flour until dough forms a ball. Add pecans and raisins; pulse just until mixed.

RISING, SHAPING AND BAKING

  1. Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until dough tests ripe. Turn dough onto lightly floured surface; punch down to remove air bubbles. Roll or pat into a 14 x 7- inch rectangle. Starting with shorter side, roll up tightly, pressing dough into roll. Pinch edges and taper ends to seal. Place on 9 x 5-inch loaf pan. Cover; let rise until indentation remains after touching. Bake in preheated 375°F oven 30 to 40 minutes. Remove from pan; cool.

  2. You can substitute Instant (fast-rising) yeast for Active Dry Yeast. Traditional methods- replace 1:1. Expect your dough to rise faster; always let your dough rise until ‘ripe’. Bread Machines- use ½ tsp Instant yeast (or ¾ tsp Active Dry yeast) per cup of flour in your recipe. Visit our Lessons in Yeast & Baking for more information.

 

3 Comments
  1. This is my perfect bread: cinnamon, pecans, oatmeal and raisins. However, this being the 2nd or 3rd time I’ve made it, I just couldn’t resist tossing in some chopped crystallized ginger along with the raisins and pecans. Now my husband can’t stop eating it! I made it in a stand mixer but added nuts & fruit by hand since it’s a lot to work in. It is definitely worth the effort and not only tastes amazing but smells wonderful too.

  2. I’ve made this a few times, and it is very good. I substituted honey for the maple syrup. I had the bread machine do most of the work, then after the beeps on the second kneading, I removed the dough and added the nuts and raisins manually. I found that if the machine does it, it sort of mushes it all together and all the extras disappear. I flattened the dough into a rectangle, then folded sides over, left & right, then jelly rolled it, inverted and repeated a few times. It mixed the nuts and raisins nicely. I added craisins too. The latest is in the oven, and we can’t wait till it’s done!! :)

  3. I have made this bread three times (3 weekends in a row). It is a very good recipe – healthy and nutritious. I analyzed the recipe on a calorie counter website and it rates a A- grade. The minus is because of the maple syrup. (I used pure maple syrup. I did not know if the pancake maple syrup would work.) I slice a piece off and have it with my coffee in the morning and off to work I go. I usually don’t get hungry until close to lunch time. It fits right into my planned calorie intake each day!

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