Healthy Vegan Oatmeal Bread
Ingredients
Dry Ingredients:
120g (1 cup) all-purpose flour
120g (1 cup) whole wheat flour
60g (½ cup + 2 tablespoons) rolled oats, divided
7g (1 teaspoon) instant dry yeast
3g (½ teaspoon) salt
Wet Ingredients:
240ml (1 cup) water, room temperature
15ml (1 tablespoon) maple syrup or agave nectar
15ml (1 tablespoon) neutral oil (grapeseed or sesame oil)
Step-by-Step Instructions
1. Initial Mixing (20 minutes)
In a large mixing bowl or stand mixer bowl, combine all-purpose flour, whole wheat flour, ½ cup rolled oats, and instant yeast
Add room temperature water and maple syrup
Mix until just combined
Cover with a clean kitchen towel
Let rest for 20 minutes to hydrate the flour
2. Kneading Phase (5-10 minutes + 1 hour)
Add oil and salt to the dough
Knead for 5-10 minutes until elastic:
By hand: Knead in bowl or on lightly floured surface
Using stand mixer: Use dough hook on Speed 2 for 3-5 minutes
Cover with towel
Place in warm spot for 1 hour or until doubled in size
3. Shaping (1 hour)
Transfer dough to lightly floured surface
Gently flatten with hands
Roll into tight log, pinching the seam
Dampen hands and moisten the log surface
Spread remaining oats on work surface
Roll log in oats to coat
Place on parchment-lined baking dish
Cover with towel
Let rise 1 hour or until doubled
4. Baking (40 minutes)
Preheat oven to 210°C (410°F)
Place baking dish with hot water on bottom rack
Bake bread at 210°C (410°F) for 10 minutes
Remove water dish
Reduce temperature to 182°C (360°F)
Bake additional 30 minutes
Cool completely on wire rack
Nutritional Information (per slice, based on 12 slices)
Calories: 120
Total Fat: 2.5g
Carbohydrates: 22g
Fiber: 2g
Protein: 3g
Sodium: 98mg
Timing
Prep Time: 20 minutes
Rising Time: 2 hours
Baking Time: 40 minutes
Total Time: 3 hours
Pro Tips and Tricks
Test yeast activity by ensuring it bubbles in warm water before using
Room temperature ingredients ensure optimal dough development
For a softer crust, brush the hot bread with melted vegan butter
Use a thermometer to check bread doneness – internal temperature should reach 190°F (88°C)
Score the top of the bread before baking for controlled expansion
Variations and Substitutions
Replace maple syrup with any liquid sweetener
Add seeds: sunflower, pumpkin, or flax seeds
Try different flour combinations: spelt, rye, or barley flour (maintain total flour weight)
Add herbs: rosemary, thyme, or sage for savory variations
Incorporate dried fruits and nuts for breakfast bread