Anita’s Delicious Oat Brown Bread

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1 cup old-fashioned oats

1 1/2 cups organic bread flour

1 1/2 cups whole-wheat flour

1/2 cup warm brewed coffee, light beer or water

1 teaspoon cocoa powder

1 Tablespoon molasses

1 Tablespoon salted butter, melted + 1 tsp. for top & pan

2 Tablespoon organic Agave nectar

1 teaspoon brown sugar

1 teaspoon baking soda

1/2 teaspoon baking powder

1 teaspoon instant yeast


  1. Preheat oven to 450 grades Fahrenheit. Use a small container and mix together brown sugar, warm coffee, yeast, molasses and agave nectar. Set aside.
  2. In a large bowl, combine bread flour, whole-wheat flour, 3/4 cup old fashioned oats, cocoa powder, baking soda and baking powder.
  3. Pour the wet ingredients from step-1 into the dry and add melted butter. Mix and knead bread with your hands. Place loaf of bread into a basket to rise in a dry place of your kitchen for about 45 to 60 minutes. 3.1 Remove bread from basket. Knead your bread again over a flour surface.
  4. Brush with butter a 9×5-inch loaf pan. Place loosely parchment paper over greased pan and slightly grease parchment paper bottom and sides. Place bread into the pan. 4.1 Brush top of bread with butter and sprinkle top with left (1/4 cup) of oats.
  5. Place bread into middle rack of the oven and bake it for 15 minutes. Lower the oven temperature to 400 grades Fahrenheit and bake it for another 30 minutes or until a toothpick comes out clean.
  6. Turn bread out into a wire rack to cool. Enjoy warm with some butter! 🙂

Note: You can also use Honey, instead of Agave nectar in this recipe.

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