Easy Oatmeal Bread with Vegan Butter
Hearty oatmeal bread made with rolled oats, plant-based milk, and vegan butter. Soft crumb with subtle sweetness from brown sugar. Two-stage rise develops flavor while remaining accessible for home bakers. Bakes until golden and hollow-sounding.
Ingredients
Instructions
- 1
Place oats in a large mixing bowl.
- 2
Sprinkle yeast over warm water in a small bowl and leave to activate.
- 3
Gently warm milk, vegan butter, and brown sugar in a saucepan until melted.
- 4
Pour warm mixture over oats and leave to stand for 5 minutes.
- 5
Add yeast mixture and blend together.
- 6
Gradually beat in flour and salt with a wooden spoon until cohesive dough forms.
- 7
Let dough rest for 15 minutes, then turn onto lightly floured board and knead for 5 minutes until elastic.
- 8
Place dough in mixing bowl, cover, and leave to rise until doubled (1-2 hours depending on kitchen warmth).
- 9
Knock dough back and gently knead, then put into loaf tin.
- 10
Leave to rise for another hour.
- 11
Bake in preheated oven at 350°F for 30 minutes until lightly golden brown and sounds hollow when tapped on bottom.
- 12
Cool in tin for a couple minutes before turning out onto rack to cool completely.
Tips
Kitchen temperature affects rise time; warmer environments shorten it.
Knead until dough feels elastic and springs back when poked for best texture.
Good to Know
Wrap cooled loaf in paper or cloth; store at room temperature up to 3 days. Freezes well for up to 3 months.
Dough can be refrigerated after first rise for up to 12 hours; bring to room temperature before shaping and second rise.
Slice and serve warm or at room temperature. Toast slices for crispier texture.
Common Mistakes
Use water cooler than 100F to avoid killing yeast.
Do not skip the 15-minute rest after mixing to allow flour to fully hydrate.
Avoid opening oven door during bake to prevent collapse.
Let loaf cool completely on rack to prevent soggy bottom crust.
Substitutions
standard substitution