Soft, wholesome homemade bread with hearty oats, maple syrup, and seeds.
There are recipes you make because they're quick, and then there are recipes you make because they slow you down in the best possible way.
I love those afternoons when I can turn on a playlist, tie on my apron, and let bread dough work its magic while life happens around me. The house starts smelling warm and cozy, somebody inevitably wanders into the kitchen asking, "Is it ready yet?" and before long everyone seems to gather around the counter without being invited.
This loaf has become one of our regulars because it's hearty enough for sandwiches, soft enough for toast, and just wholesome enough to make me feel good about cutting one more slice.
Recipe at a Glance
| Prep Time | 20 minutes |
| Rise Time | 1½ to 2¼ hours |
| Bake Time | 35 to 45 minutes |
| Cooling | 1 hour |
| Total Time | About 3½ hours |
| Yield | 1 artisan boule, 1 Pullman loaf, or 2 standard loaves |
Ingredients
Before we begin, gather everything you'll need. Having your ingredients measured ahead of time makes bread baking much more relaxing.
- 2 cups hot water
- 2½ tablespoons unsalted butter
- 1 tablespoon coconut milk powder
- ¼ cup maple syrup
- 1 cup old-fashioned rolled oats
- ½ cup almond flour
- 2 tablespoons mixed seeds (chia, flax, and hemp)
- 1½ teaspoons salt
- 1 tablespoon instant yeast
- 1 cup whole wheat flour
- 2½ cups all-purpose flour
Instructions
-
Build the Flavor Base
In the bowl of your stand mixer, combine the hot water, butter, maple syrup, coconut milk powder, rolled oats, almond flour, mixed seeds, and salt. Stir until the butter melts.
Let the mixture rest until it cools to about 100–110°F. While it rests, the oats soften, the almond flour hydrates, and the flavors begin working together. This small step makes a surprisingly big difference.
-
Mix and Knead the Dough
Sprinkle the instant yeast directly over the cooled oat mixture. Add the whole wheat flour, then gradually mix in the all-purpose flour.
Using the dough hook, knead on low speed for about 6 to 8 minutes until the dough becomes smooth, soft, and only slightly tacky. Don't chase a perfectly dry dough. A slightly sticky dough almost always bakes into a softer loaf.
-
First Rise
Cover the bowl and let the dough rise until doubled in size, about 60 to 90 minutes depending on the temperature of your kitchen.
This is usually when I clean up the kitchen and pour myself another cup of coffee.
-
Shape and Final Rise
Turn the dough onto a lightly floured surface. Using both hands, gently tuck the edges underneath while rotating the dough until a smooth, tight boule forms. Don't overthink it. The goal is simply to create enough surface tension for a beautiful oven spring.
Transfer the loaf to a floured banneton or towel-lined bowl for its second rise. Once ready, carefully turn it onto parchment paper and score the loaf using the same decorative pattern shown above.
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Bake and Cool
Transfer the scored loaf to your preheated Dutch oven. Bake at 425°F for:
- 20 minutes with the lid on
- 15 to 20 minutes with the lid off
The crust should be deep golden brown and the internal temperature should reach 200–205°F.
Let the bread cool for at least an hour before slicing. Waiting is the hardest part, but that cooling time allows the crumb to finish setting, making each slice softer and easier to cut.
Baker's Tips
- Measure flour by spooning it into the measuring cup.
- Let the oat mixture cool before adding the yeast.
- Don't over-flour the dough.
- Bake until the internal temperature reaches 200–205°F.
- Allow the loaf to cool completely before slicing.
Ways to Enjoy It
- Warm with butter
- Toasted with jam
- Alongside soup or chili
- As sandwich bread
- Made into French toast
- Cubed into homemade stuffing
Storage and Freezing
For longer storage, slice the cooled loaf, wrap it well, and freeze for up to three months.
Frequently Asked Questions
Can I make this by hand?
Absolutely! Mix with a wooden spoon, then knead by hand for about 10 to 12 minutes.
Can I use active dry yeast?
Yes. Let it sit in the cooled mixture for 5 to 10 minutes before adding the flour.
Can I bake this in a loaf pan?
Yes! This dough works beautifully in:
- One 13 × 4 × 4-inch Pullman loaf pan
- Two 8½ × 4½-inch loaf pans
- One 9 × 5-inch loaf plus 4 to 6 dinner rolls
Can I freeze it?
Yes. Slice the cooled loaf, wrap it well, and freeze for up to three months.
From My Kitchen to Yours
If you've ever thought homemade bread was too difficult, I hope this recipe changes your mind. It's simple, forgiving, and the kind of recipe that reminds us the best things often take a little time.
Whether you're baking it for your family, sharing a loaf with a neighbor, or enjoying a quiet slice with your morning coffee, I hope it fills your kitchen with warmth and your table with good company.
Keep celebrating life's ups, downs, and all-arounds... one homemade loaf at a time. 💜
A gentle note: This recipe is shared for home-kitchen inspiration. Please use your own judgment for ingredient substitutions and dietary needs.
