https://redstaryeast.com Skip to main content

Oatmeal Breakfast Bread

Oatmeal Breakfast Bread
Packed with rolled oats, pecans and raisins for a fueling and satisfying breakfast.
Yield 1 (9×5-inch) loaf
3

Reviews

Ingredients

  • 1 cup plus 2 tablespoons warm water (120-130°F)
  • 1 tablespoon vegetable oil
  • 1/3 cup maple syrup
  • 2 teaspoons ground cinnamon
  • 1 teaspoon salt
  • 1 cup old-fashioned rolled oats
  • 3 cups bread flour
  • 1 (0.25oz) package (7g) or 2 1/4 teaspoons Red Star Active Dry Yeast
  • 1 cup pecans
  • 1 cup raisins

Instructions

  • Combine yeast, 1 cup flour, cinnamon, salt and oats in stand mixer bowl, stir to combine. Add warm water, vegetable oil and maple syrup to flour mixture; mix with paddle attachment for 4 minutes on medium speed.
  • Switch to dough hook attachment. Gradually add enough remaining flour to make a soft dough, and knead until smooth and elastic, about 5 to 7 minutes. Add pecans and raisins, kneading on low speed just until combined.
    (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. Knead in pecans and raisins.)
  • 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 an hour.
  • Turn dough onto lightly floured surface; punch down to remove air bubbles. Roll or pat into a 14×7-inch rectangle. Starting with shorter side, roll up tightly, pressing dough into roll. Pinch edges and taper ends to seal.
  • Place in greased 9×5-inch loaf pan. Cover; let rise until indentation remains after touching with fingertip, about 30 minutes.
  • Preheat oven to 375°F.
  • Bake for 30 to 40 minutes, until instant-read thermometer inserted in center registers 190°F . Remove from pan after 5 minutes; finish cooling on wire rack.

Notes

Get Bread Machine Method here.
Photo by A Treats Affair.

Did you make this recipe?

We want to see it! Tag @redstaryeast and use hashtag #redstaryeast

Review & Comments

Kathryn Odell | Reply

This sounds yummy! I have one question though….what do you mean by oatmeal? Cooked oatmeal, or rolled oats? It would make a pretty big difference!

Red Star Yeast | Reply

Hi Kathryn,
Use rolled oats. You’re right, it would make a big difference. 🙂
Happy baking!
Carol

Emilia | Reply

5 stars
Just made this bread. The scent while baking was absolutely fantastic. It is also delicious. Will certainly make it a lot in the future!

Bill Baskind | Reply

Instead of bread flour, I use hard red winter whole wheat, small amount of dark rye flour, molasses, walnuts, pumpkin seeds, sesame seeds and sunflower seeds. I also increase the amount of oats, add dry chopped onions and caraway seeds.
Being a diabetic, I find that this formula keeps my glucose and A1C levels in check.
This is also one of my best selling breads.

BC | Reply

5 stars
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.

Peter | Reply

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!! 🙂

KC | Reply

5 stars
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!

Leave a Reply

Made the recipe? Rate it!