Sometimes recipes are just nostalgic. My mom had this recipe called “Best Ever Oatmeal Bread.” The bread always turned out perfectly soft, moist, and delicious. This is the bread you made for Thanksgiving, Christmas, or just whenever you want some really good bread. My mom is a fellow THM and we have both now made a THM version of this recipe. It is a reliably delicious bread, one of my family’s favorites, and totally on plan in an E setting!
I searched online to see if I could find the original recipe to give credit where credit is due, but I could not find this specific recipe.
For the sprouted wheat flour, I used a combination of sprouted whole white wheat (purchased at To Your Health) and sprouted spelt flour (purchased from Amazon). I am not affiliated with either of those stores and don’t benefit from mentioning them. I just figured it would save you a step in figuring out where to purchase these delicious sprouted flours!
This recipe can be made into loaves of bread or individual rolls. I prefer making it into rolls to go with soup or other E meal dinners.
Oatmeal Sprouted Wheat Bread
This bread is a THM E recipe. Use this bread as a carb source in an E setting. It is low fat and lower in carbs due to the sprouting of the grains. The serving size is 1 roll or 1-2 slices of bread.
- 1 cup Old Fashioned Oatmeal
- 1/4 cup Gentle Sweet (or equivalent sugar free sweetener of choice)
- 1 Tbsp Sea Salt (or Pink Himalayan salt)
- 2 cups Boiling Water
- 2 Tbsp Butter (or coconut oil for dairy free)
- 1 tsp Blackstrap Molasses (or honey)
- 2 1/4 tsps Yeast (or one package)
- 1/2 cup Warm Water (about 105-110°F)
- 6 cups Sprouted Wheat Flour (I used half sprouted spelt, half sprouted white wheat)
- Coconut Oil Cooking Spray
Combine "Oatmeal Mixture" in a large bowl. Stir to combine.
Combine "Yeast Mixture" in small bowl and allow yeast to proof.
When the "Oatmeal Mixture" has cooled to lukewarm, add in the "Yeast Mixture."
Stir in 5 1/2 cups of the sprouted wheat flour.
When the dough is stiff enough to handle, turn onto a surface sprinkled with sprouted wheat flour and knead for 5-10 minutes. If you have a stand mixer, use a dough hook to knead the dough for about 5 minutes, adding a little sprouted flour if needed.
Place the dough in a large bowl lightly sprayed with coconut oil. Cover, and let it rise until doubled.
To make bread loaves, shape into two loaves, and place in 9x5x3 loaf pans sprayed with coconut oil.
To make rolls, shape into individual rolls (I made about 20) and place into a 9x13 pan sprayed with coconut oil.
Cover and let rise again until doubled.
Preheat the oven to 350°F.
Bake for 30-40 minutes.
Remove loaves from the pan and allow to cool before slicing, or serve rolls warm.