Oatmeal Bread: My Favourite Loaf


Oatmeal Bread Loaf On Cutting Board

Oatmeal is probably about my favourite bread in loaf form. It’s wholesome, slightly sweet, makes great sandwiches and toast, and is just plain tasty. It’s a loaf that frankly, I don’t make enough of. You can vary the flavor by using cinnamon, or not, and you could use either maple or brown sugar to give it a little sweetness. When “modern” medical gurus tell you to eat more grains, this is what I think it should look like. I’m biased of course towards breads and baking, but hey. Sort of reminds me of the story about Alexander Graham Bell, an old Scotsman if there ever was one. At that time, he was elderly at this point, he was told don’t eat that horrible oatmeal (porridge) you’re so fond of, you need Corn Flakes. His response: “Why should I eat wood shavings?” Back to the oatmeal porridge.

One new kitchen gadget, which I can’t rave about enough, is the new silicone cover or lid that you can freeze, refrigerate, cook with (stove and micro), and use in the oven. They completely eliminate the need for the dreaded plastic wrap. See its use below. I got mine from a really great local shop in Perth, ON, Ground Waves, but I’m sure you can find them in all finer kitchen supply shops. They come in a variety of sizes and colours, round, square, and oblong.

Oatmeal Bread Recipe

To sum up, oatmeal bread is wonderful to make, bake and eat. So without further adieu, here’s the recipe, adapted from King Arthur’s Vermont Oatmeal Maple-Honey Bread.

Photo by Pixabay/alexandraburger

Yields 2 loaves

5/12/2014 10:51:03 AM

I have been trying to print the Oatmeal Bread recipe and it won't print for me. Can you help me??? I don't use social media.

4/29/2014 9:57:17 PM

This sounds delicious! Does it freeze well?

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