Pebble Top Oatmeal Bread is a hearty loaf full of whole grain goodness, perfect for morning toast or a healthy sandwich.
In my family 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 to take home because she knows he loves it so much.
I finally remembered to ask for the recipe this year and made it recently. My husband said it was good but I needed more practice. haha!
Luckily, I snapped a few pictures before we devoured it.
Tips for Pebble Top Oatmeal Bread
You can use old fashioned or quick cooking oats. Old fashioned oats need longer to soften, so be sure to start them soaking while you are proofing the yeast.
You can use rapid rise yeast in this and skip the proofing step if you are sure the yeast is fresh. Even when I use rapid rise, I still proof the yeast because I hate wasting ingredients and time.
Finally, be sure to pinch the oats for the topping into little pebbles before adding to the bread. Otherwise they will fall apart and it is just oat topped bread. Like with the oats for the bread itself, soak a little longer if using old fashioned oats.
More Oat Recipes from #OurFamilyTable
Add some whole oat goodness to your diet with these delicious oatmeal recipes:
- Baked Oatmeal with Berries from Hezzi-D's Books and Cooks
- Baked Oatmeal with Blueberries from Blogghetti
- Chai Tea Overnight Oats from Palatable Pastime
- Chocolate Baked Oatmeal from Jen Around the World
- Homemade Instant Oatmeal from The Spiffy Cookie
- Overnight Oats Lower Carb Option from Art of Natural Living
- Rasmalai Oat Pancakes from Magical Ingredients
Pebble Top Oatmeal Bread
- 1 packet active dry yeast
- ¼ cup warm water (about 110-115° F)
- ¼ cup molasses
- 4 tablespoons butter
- 2 teaspoons salt
- ¼ cup brown sugar (packed)
- 2 ½ cups old fashioned or quick cooking oats
- 1 cup boiling water
- 1 cup cold water
- 4 ½ - 5 cups all purpose flour
- 3 tablespoons milk
- 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 old fashioned 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°F until browned on top, about 1 hour. Turn bread on to cooling rack to let cool before serving.
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Until next time, happy eating!