Oat Nut Bread

Oat Nut Bread

Recipe by LisaCourse: BreadCuisine: BreadDifficulty: Easy
Prep time


Cooking time




  • 2 1/2 tsp active dry yeast

  • 1 1/4 c warm water

  • 2 c all-purpose flour

  • 2 c white whole wheat flour

  • 1/2 c rolled oats, chopped

  • 2 T honey

  • 1 t salt

  • 1/4 c walnuts, chopped

  • 1/4 c sunflower seeds, chopped


  • In a large bowl, combine the yeast (about 1/4 oz.) and 1/4 cup warm water. Stir and let stand for 5 minutes, until foamy.
  • Stir in remaining water, 1 cup of flour, the oats, and honey. Mix well. Add in salt, nuts, and an additional 1 1/2 – 2 cups flour. Stir, adding remaining flour gradually, until the dough comes together into a ball a begins to pull away from the sides of the bowl (this can also be done in an electric mixer with the dough hook attached).
  • Turn dough out onto a lightly floured board and knead, adding flour a tablespoon at a time as necessary to prevent sticking, until dough is smooth and elastic, about 5-8 minutes.
  • Place dough in a lightly greased bowl, cover with plastic wrap and let rise until doubled in size, about 1 – 1 1/2 hours.
  • Lightly grease a 9×5-inch loaf pan.
  • After dough has risen, turn dough out onto a lightly floured surface again. Gently deflate dough into a rectangular shape. Fold up the two long sides of the rectangle and pinch the seam together. Place seam-side down into prepared loaf pan.
  • Again cover the bread with a piece of plastic wrap and let rise until almost doubled in size, about 45 minutes.
  • While the bread is going through its final rise, preheat oven to 375F.
  • Bake loaf for 35 minutes, until an instant-read thermometer inserted into the bottom reads about 200F.
  • Cool loaf outside of pan on a wire rack completely before slicing.

Leave a Reply

Your email address will not be published. Required fields are marked *

This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.