- Apple Oatmeal Bread
Last week, during Christmas break, I surprised dad with this apple oatmeal bread recipe. It was a big hit with the family and I ended up making a third loaf which was eatten within an hour of baking!
What I like about this recipe: It’s very fast and easy to make. The crust was crisp and the crumb was large and moist. Even though I normally don’t toast homemade bread, this was amazing toasted! The cinnamon flavor was more apparent.
Apple Oatmeal Bread from KAF
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2 packages (a scant 2 tablespoons) active dry yeast
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1/2 cup warm water
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2 cups warm milk
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2 tablespoons vegetable oil
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1/2 cup brown sugar
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2 teaspoons salt
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2 cups oat flakes or old-fashioned rolled oats
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1 teaspoon ground cinnamon (feel free to add more if you’re a cinnamon lover like me)
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5 cups (approximately) King Arthur Unbleached All-Purpose Flour
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2 cups coarsely chopped tart apples
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1 cup coarsely chopped walnuts (ok to skip)
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1 large egg beaten with 1 tablespoon cold water, for glaze
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additional oat flakes or rolled oats, for topping
In a large bowl, stir yeast into water to soften. Add milk, oil, brown sugar, salt, oats, cinnamon, 2 cups flour, apples and walnuts. Beat vigorously for 2 minutes.
Gradually add remaining flour, a little at a time, until you have a dough stiff enough to knead. Turn dough out onto a floured surface.
Knead, adding flour as necessary, until you have a smooth, elastic dough. Put the dough into an oiled bowl, turning once to coat the entire ball of dough with oil, and cover with a towel. Let rise in a warm place until doubled in bulk, about 1 hour.
Grease two 9 x 5-inch or 10 x 5-inch loaf pans, and sprinkle with rolled oats.
Turn dough out onto a lightly oiled work surface. Divide dough in half. Shape dough into loaves and place in prepared pans. Cover with a towel and let rise until almost doubled, about 45 minutes.
Just before baking, brush tops of loaves with egg/water mixture. Sprinkle with additional rolled oats.
Bake in a preheated 375°F oven for 30 minutes, or until internal temperature of loaves reaches 190°F. Immediately remove bread from pans and cool on a rack, to prevent crust from becoming soggy.
This recipe reprinted from The Baking Sheet Newsletter, Vol. II, No. 9, September 1991 issue.
