Whole Wheat Oatmeal Bread (rolls, buns, and loaf)

I used to make only dinner rolls with this recipe. Maybe a loaf, but mostly cute little breads for soups or sliders. 

Well, these past few months found many of us baking a lot, making homemade bread (the best therapy!), and freezing everything.

I did post a great and simple guide to Freezer Baking & Desserts, in case you're interested.

But back to this bread recipe, it turns out that it's very adaptable to different flour mixes and add-ons.

So I'm republishing it with new photos, new bread shapes, and a way to make it with different amounts of flour. Just in case you don't have enough of one but have another.

It has a faint hint of sweetness from the honey and a little coarseness from the whole wheat and oat flour.

Not only it's a straight dough and fairly simple to make, but it gives you a lot of control over crust and crumb.

Make it more or less rustic by using different amounts of the different flours.

Make one recipe and form different shapes so you have a bit of everything, from toast to healthier burger buns. 

Ingredient list

• Bread or all-purpose flour: I use bread flour (it has a higher gluten content) but all-purpose work well too. 
• Whole wheat flour: I recommend superfine which is pretty similar to white flour in how finely ground it is. It will make the bread softer while still keeping all the qualities. 
• Oats: I use old-fashioned rolled oats (traditional oats) because they have more texture, but you can use instant or quick-cooking oats.
• Types of yeast: besides active-dry yeast, you can use instant yeast (¾ of the amount given for active dry) and add it to the flour, then add the water. Or fresh yeast (3 teaspoons) that you crumble and mix with the water first. 
• Oil: I like olive oil but you can use any type you want. They all work fine. 
• Salt: I like to use kosher salt when baking. But regular table salt works just fine.
• Milk: I always use whole milk because of its richness, but reduced in fat, lactose-free, and almond milk also work. 
• Egg: fresh, large.
• Runny honey.

Kneading

This is a crucial part of most bread baking because it creates the structure that allows it to rise well. 

It's important to know when to stop adding flour.

Though recipes come with an amount, yeast bread is very temperamental and can suffer changes, for example with how humid the place is. That's why most yeast bread recipes come with a variable amount of flour. 

Eventually, the bread comes together without sticking like crazy to the edges and bottom of the bowl.

Vintage Kitchen tip: after adding flour always allow some time, about 30 seconds, for it to be absorbed before deciding if you need to add more. 

Shaping

You can make dinner rolls, sandwich loaves or burger buns with this recipe. 

Dinner rolls:

• I like using more white flour when making these so that they are softer. Especially for sliders or small sandwiches. 
• I make them about 1 ounce each. The whole recipe yields 30-32 rolls and I use two 9x13-inch pans. 
• Place them barely touching in the pan and let them proof (rise) until they look like they're snuggling (image above).
• Here is a quick tutorial: How to shape dinner rolls that might come handy.

Hamburger buns:

• Similar to the small rolls above, they need a little more space so that they bake thinner and don't rise as much (image below). That is what we want in a burger bun so that it baked with less crumb. 
• This recipe yields about 12 buns. I use two 9x13-inch pans (image below).

Loaf bread:

• This recipe yields two 4x9-inch loaf pans. 
• How to form the sandwich loaf: make a rectangle with the dough after it rises the first time. Roll it away from (as you would cinnamon rolls) and seal each turn with your palm (images 1 and 2) or with your fingers. 
• Put into the pan and lightly flatten the dough with your palm so that it reaches the angles and the whole thing is covered (image 3). It might shrink back a little, that is fine. We do this so that the loaf bakes as evenly as we want. Let rise before baking (image 4).

Variations

• Flours: make them softer by using more white flour and coarser by using more whole wheat flour. 
• Additions: add 2-3 tablespoons of seeds (sunflower work great and I use them for the dinner rolls) or chopped walnuts which pair great with oatmeal and whole wheat. 
• Finishing: you can glaze before baking with an egg wash (lightly beaten egg with 1 tablespoon water or milk) and top with seeds. It will have a shinier finish. Or just a brush of water and the seeds. 

Storing

It keeps well for a day and after that can be refrigerated, well wrapped. It's best to warm slightly before eating.

Any bread you will not consume in a few days or up to a week, I suggest you freeze. Make a large batch and freeze after it's baked. 

• Rolls and buns: let cool and freeze. Sometimes I do this while they are still slightly warm because it seems they keep moisture better. 
• Loaf: I recommend you slice it first. It's easier to defrost or pop into the toaster directly. You can freeze it whole of course, but it will take a while to defrost.