Sandra This chewy, hearty Alton Brown Oatmeal Bread is made with toasted steel-cut oats, rich molasses, and whole wheat flour, ready in just over three hours. Watching the dense dough rise into a golden, rustic loaf that sounds hollow when tapped is incredibly satisfying. I love slicing into it while it is still warm and slathering it with salted butter.
The Secret To Getting It Right
When I first attempted this recipe, I made the classic mistake of rushing the process. I added the yeast mixture to the oats before they had cooled down enough, which killed the yeast and resulted in a dense, flat brick. I learned that patience is the most critical ingredient here; using a digital thermometer to ensure the oats are below 115°F is a game changer.
Another lesson came from the toasting step. Toasting the steel-cut oats in butter before adding water might seem optional, but it deepens the nutty flavor significantly. It adds a complexity that plain boiled oats just can’t match, turning a simple loaf into something bakery-worthy.
Alton Brown Oatmeal Bread Ingredients
- 1 tablespoon unsalted butter
- 1 cup steel-cut oats
- 2 cups boiling water
- 1/2 cup warm water (110°F)
- 1 package (2 1/4 tsp) active dry yeast
- 1 tablespoon sugar
- 1/4 cup vegetable oil
- 1/4 cup molasses
- 3 1/2 cups all-purpose flour
- 1 cup whole wheat flour
- 2 teaspoons kosher salt
- For the topping: 1 egg yolk mixed with 1 tablespoon water, plus 1 tablespoon raw oats
How To Make Alton Brown Oatmeal Bread
- Toast the Oats: Melt the butter in a large saucepan over medium-high heat. Add the steel-cut oats and cook, stirring frequently, until they smell nutty and turn golden brown, about 2 to 3 minutes.
- Soak the Oats: Remove the pan from heat and carefully pour in the boiling water. Stir once, cover the pan, and let it sit for 1 hour until the mixture cools to 110°F.
- Proof the Yeast: In a small bowl, combine the 1/2 cup warm water and sugar. Sprinkle the yeast over the top and let it stand for 5 minutes until foamy.
- Mix the Dough: In a standing mixer with a dough hook, combine the cooled oat mixture, yeast mixture, vegetable oil, and molasses. Gradually add the all-purpose flour, whole wheat flour, and salt. Mix on low speed until combined.
- Knead the Dough: Increase the speed to medium-low and knead for 8 to 10 minutes. The dough should be tacky but smooth and elastic.
- First Rise: Transfer the dough to a large, oiled bowl, turning it once to coat. Cover with plastic wrap and let rise in a warm place until doubled in size, about 1 hour.
- Shape the Loaves: Punch down the dough and divide it in half. Shape each half into a loaf and place into two greased 8×4-inch loaf pans.
- Second Rise: Cover the pans loosely and let rise again for 30 to 45 minutes, or until the dough crowns about 1 inch above the rim of the pan.
- Bake: Preheat the oven to 375°F. Brush the tops with the egg wash and sprinkle with raw oats. Bake for 40 to 50 minutes, or until the internal temperature reaches 205°F. Cool on a wire rack before slicing.
Recipe Tips
- Check the Temperature: The oat mixture holds heat for a long time. If you add the yeast when the oats are hotter than 120°F, you risk killing the yeast.
- Don’t Skip the Molasses: Molasses provides the distinct dark color and robust sweetness that characterizes this bread. Honey is a substitute, but the flavor profile will be lighter.
- Weigh Your Flour: If you have a kitchen scale, use it. Too much flour will make this hearty bread heavy and dry.
- Tent with Foil: If the crust is browning too quickly before the inside is done, loosely tent the loaves with aluminum foil for the last 15 minutes of baking.
What To Serve With Oatmeal Bread
This bread is robust enough to serve alongside hearty stews or chili, where its dense crumb can soak up the broth without falling apart. It also makes exceptional breakfast toast when paired with salted butter and orange marmalade. For a savory lunch, use thick slices to make a grilled cheddar and apple sandwich.
How To Store
Store the completely cooled loaves in an airtight container or bread bag at room temperature for up to 4 days. For longer storage, wrap the bread tightly in plastic wrap and then foil before freezing for up to 3 months.
FAQs
Can I use rolled oats instead of steel-cut?
You can, but the texture will change. Steel-cut oats provide a signature chewiness. If using rolled oats, reduce the soaking water slightly as they absorb water faster.
Why is my bread crumbly?
Crumbliness often comes from adding too much flour during kneading. The dough should remain slightly tacky to ensure a moist interior.
Can I make this in a bread machine?
Yes, but check your machine’s capacity. Since this recipe makes two loaves, you should halve the ingredients for a standard 1.5lb bread machine loaf.
Nutrition
- Calories: 190 kcal
- Total Fat: 4g
- Saturated Fat: 1g
- Cholesterol: 12mg
- Sodium: 290mg
- Total Carbohydrate: 34g
- Protein: 5g
Try More Recipes:
- Alton Brown Bread Pudding Recipe
- Alton Brown Skillet Cornbread Recipe
- Alton Brown No Knead Bread Recipe
Alton Brown Oatmeal Bread Recipe
Description
A hearty, multi-grain loaf that utilizes the Maillard reaction from toasted steel-cut oats and the hygroscopic properties of molasses to create a deeply flavored, moist, and structurally sound bread.
Ingredients
Instructions
- Toast the steel-cut oats in melted butter over medium-high heat for 2–3 minutes; this initiates the Maillard reaction, converting raw grain flavors into nutty, aromatic compounds.
- Soak the oats by adding the boiling water and letting the mixture stand for 1 hour. This gelatinizes the tough outer bran of the steel-cut oats, ensuring they are soft enough to eat and won’t rob the dough of its own hydration.
- Proof the yeast in 110°F water with sugar for 5 minutes until foamy, indicating the yeast is active and ready to produce carbon dioxide.
- Mix the cooled oat mixture, yeast, oil, and molasses in a stand mixer. Gradually incorporate the flours and salt until a shaggy mass forms.
- Knead with a dough hook for 8–10 minutes. The high moisture content of the oats requires a long knead to properly develop the gluten network needed to support the heavy grains.
- First Rise: Place the dough in an oiled bowl, cover, and let rise for 1 hour until doubled.
- Shape into two loaves and place into greased 8×4-inch pans.
- Second Rise: Let the loaves crown 1 inch above the pan rims (approx. 30–45 minutes).
- Bake at 375°F for 40–50 minutes. Use an egg wash and extra oats for the topping to create a professional, “bakery-style” finish.
- Verify: The internal temperature must reach 205°F to ensure the center is fully set and not gummy from the wet oats.
Notes
- Steel-cut vs. Rolled Oats: Steel-cut oats provide a superior “pop” and texture. Toasting them before soaking is a critical flavor step that adds a complex, toasted-grain profile that raw oats cannot provide.
- Molasses Chemistry: Molasses is hygroscopic, meaning it attracts and holds moisture. This is why this bread stays fresh and soft much longer than standard white breads.
- Thermal Target: Most yeast breads are finished at 190°F, but because of the high moisture and density of the soaked oats, this bread requires an internal temperature of 205°F. This ensures the steam has sufficiently escaped the center, preventing a “collapsed” or wet crumb.
