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Caffeinated Breakfast Loaf with Oatmeal Recipe

8/6/2014 2:12:00 PM

Tags: bread baking, breakfast, oatmeal, New Hampshire, Jonathan Sadowski

Finished breads

One thing I love about bread-making is the experimentation that can be done once a couple of recipes become routine. I developed this recipe because I was SO sure that all of the elements of a good breakfast can be combined to make a fine loaf of bread.  Everything needed to start the day is all in this loaf of bread: coffee*, eggs, milk, oatmeal, honey. A little preparation and pre-planning will provide a healthy “grab-n-go” option for those of us who often have their first meal of the day in the car. Two slices topped with some peanut butter will begin the day with a full belly and plenty of energy without any processed sugar. Enjoy.

*Note:  Caffeine does not bake out of coffee when in the oven, so for those who cannot have it, try either decaf or try one of the many other homemade bread recipes out there.

Caffeinated Breakfast Loaf With Oatmeal Recipe


Measuring cups and spoons
Small frying pan
Large mixing bowl
Medium / small mixing bowl
Wooden spoon
Baking stone


coffee and flour

1 cup coffee
5 1/3 cup flour
1 tsp salt
4 tsp yeast
1/3 cup honey
2 eggs
6 tbsp softened butter
1 cup milk
½ cup oatmeal

In a small frying pan, combine 1/3 cup of flour and the coffee.  On medium heat, slowly stir the mixture until there are no lumps of flour visible, and the mixture is thick enough to make small lines in (see picture below).  Remove the pan from the burner and set aside.

dough and oatmeal

In the large mixing bowl, combine the salt, yeast, and remainder of the flour.  Make a hole/gully in the middle of the mixture.

In a small / medium sized bowl, combine the wet ingredients and mix until all everything is completely combined (i.e.: no single ingredient can be seen).

Pour the wet mixture into the gully in the middle of the dry ingredients and mix everything until no dry flour is visible.  Once the dough becomes “knead-able,” add the oatmeal slowly, folding it into the dough while kneading it.

Once all of the ingredients are added, cover the dough and let it sit for about 45 minutes.

When the dough has risen, divide it into thirds and roll out a piece on a baker’s mat or lightly floured counter.

flat b'fast dough

Then roll the dough into a tube shape using the same technique as you would rolling a rug (see pics below).

b;fast loaf roll


Let the dough sit in this shape for another 45-50 minutes.  Bake at 325 degrees Fahrenheit for 30 minutes.  When done, allow cooling time of 10-15 minutes.

Slice, eat, and enjoy.



rolled loaf

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