This hearty Pebble Top Oatmeal Bread is full of whole grain goodness, perfect for morning toast or a healthy sandwich.
This bread has always been called “Sandy bread” after my wonderful cousin that makes it. She always bakes an extra loaf at Thanksgiving just for my husband because he loves it so much. I finally remembered to ask for the recipe this year.
My husband said it was good but I needed more practice. Luckily I snapped a few pictures before we devoured it.
Next time I will know to soak the oats for the bread and for the topping a little more. I use regular oatmeal instead of quick cooking and it just needs to soak a bit longer to make the oatmeal pebbles on top. As you can see from my photos the oats on top didn’t clump together like they should. It was still delicious.
Pebble Top Oatmeal Bread: Wholesome oat bread studded with pebbles of oatmeal on top.
1 packet active dry yeast
1/4 cup war water (about 110-115 degrees F)
1/4 cup molasses
4 tablespoons butter
2 teaspoons salt
1/4 cup brown sugar (packed)
2 1/2 cups regular or quick cooking oats
1 cup boiling water
1 cup cold water
4 1/2 - 5 cups all purpose flour
3 tablespoons milk
This recipe makes 2 loaves.
In a small bowl combine yeast, warm water and 1 tablespoon of molasses. Let stand until bubbly (10-15 minutes)
In a large mixing bowl, combine butter, remaining molasses, salt, brown sugar, 2 cups of oats and boiling water. Stir until butter has melted.
Note: if using regular oats you want to do this step while the yeast is proofing and let it sit so the oats soften a bit before proceeding.
Stir in cold water and yeast mixture. Add 4 cups of flour 1 cup at a time, mixing in each addition before adding the next.
Turn dough onto floured board and knead until smooth and satiny, adding the extra flour as needed to prevent it from sticking. This usually takes 10-15 minutes.
Place dough into a greased bowl, cover with a towel and let rise in a warm place until doubled, about 1 hour. I like to turn the oven to the lowest setting to preheat while I am kneading then turn it off to let the dough rise in there.
When dough is almost doubled, place remaining oats and milk in a small bowl to soften.
Punch down dough and knead briefly to release air. Divide in half and shape into a loaf. Place in greased 9 x 5 inch bread pans.
Dot the softened oatmeal on the top of the loaves (like little pebbles). Cover and let rise until doubled, about 45 minutes.
Bake at 350 degrees for 1 hour or until browned on top. Turn bread on to cooling rack to let cool before serving.
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