Go Back Email Link

Oatmeal Walnut Bread

The molasses imparts a rich flavor with just a hint of sweetness, and the walnuts add a nice crunch to this hearty bread.
Oatmeal Walnut Bread
Yield 1 round loaf


  • 2 cups bread flour
  • 1 (0.25oz) package (7g) or 2 1/4 teaspoons Red Star Active Dry Yeast
  • 1 1/2 teaspoons table salt
  • 1/2 cup rolled oats (plus additional for topping)
  • 1 cup water (120-130°F)
  • 2 tablespoons vegetable oil
  • 4 tablespoons molasses
  • 3/4 cup walnuts
  • 1 cup whole wheat flour
  • Egg wash: 1 egg plus 1 teaspoon water (whisk together)


  • In stand mixer bowl, add 1 cup bread flour, yeast, salt and rolled oats; mix well. Add warm water, oil and molasses to flour mixture. Using a paddle attachment, blend on low speed for 30 seconds. Beat on medium speed for 4 minutes.
  • Switch to dough hook attachment. Gradually stir in walnuts, whole wheat flour, and enough remaining bread flour to make a firm dough. Knead until smooth and elastic, about 5 to 7 minutes.
    (NOTE: For hand mixing: following above steps, mix ingredients in large mixing bowl using a wooden spoon or dough whisk. Knead on floured surface until smooth and elastic.)
  • Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until indentation remains after poking dough with finger down to second knuckle, about 1 hour.
  • Turn dough onto lightly floured surface; punch down to remove air bubbles. Shape into a round loaf. Place on greased cookie sheet. Cover; let rise until indentation remains after touching.
  • Preheat oven to 375°F.
  • Brush egg wash onto top of risen loaf. Sprinkle with oatmeal, if desired. Bake for 30 to 40 minutes. Remove from cookie sheet; cool on wire rack.


Get Bread Machine Method here.
Photo by Jen Schall.