Dried Fruit Oat Bread Recipe

I absolutely love this recipe because it perfectly blends the wholesomeness of rolled oats and whole wheat with the natural sweetness of honey and dried fruits, making it both nutritious and indulgent. Plus, there’s something so satisfying about baking a homemade loaf that fills the kitchen with warmth and that irresistible aroma!

The delicious flavor and excellent texture of my Dried Fruit Oat Bread wouldn’t be possible without the hearty, wholesome base that comes from a soaked-rolled-oat and whole-grain-flour blend. A little boiling water poured over the oats and a few minutes to let them absorb the steam works wonders for the flavor and makes the oats more digestible.

Whole wheat flour provides a robust taste that complements the nuts and dried fruit.

Ingredients

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Ingredient Quantities

• 1 cup rolled oats
• 1 1/2 cups boiling water
• 1 1/4 cups whole wheat flour
• 1 1/4 cups all-purpose flour
• 1/4 cup brown sugar
• 2 1/4 teaspoons active dry yeast
• 1/2 teaspoon salt
• 1/4 cup honey
• 2 tablespoons unsalted butter, melted
• 1/2 cup chopped dried apricots
• 1/2 cup chopped dried figs
• 1/2 cup chopped raisins
• 1/4 cup chopped walnuts

Instructions

1. In a big bowl, mix the slow-cooking oats with salted boiling water. Let sit for about 5 minutes until the oats are fully hydrated and the mixture has cooled slightly. Stir in the protein powder.

2. Include the entire amount of whole wheat flour, all-purpose flour, and brown sugar into the mixture of oats. Mix well to achieve a homogenous blend.

3. In a small bowl, mix the active dry yeast in 1/4 cup of warm water (not too hot) and allow it to sit for about 5 minutes until it is frothy.

4. Combine the yeast mixture, salt, honey, and melted butter with the flour and oats mixture. Blend until a dough forms.

5. Place the dough on a surface that has been dusted with flour. Knead it for about 5-7 minutes, until it is smooth and elastic.

6. Press the dough into a slab and fold in the chopped dried apricots, chopped dried figs, chopped raisins, and chopped walnuts, distributing everything throughout the dough.

7. Mold the dough into a round or oval loaf. Put it on a baking sheet lined with parchment paper and cover it with a clean kitchen towel. Let it proof in a warm place for about 1 to 1 1/2 hours or until it doubles in size.

8. Set your oven to 375°F (190°C) to warm up while the dough rises.

9. After the dough has risen, use a sharp knife to make a few slashes in the top of the loaf.

10. Place the bread in the oven that has been preheated to 375 degrees Fahrenheit. Let it bake for half an hour at that temperature. Check on it when the timer goes off. Look for a golden brown color. Also, knock on it with your knuckles. It should sound hollow if it’s fully baked.

Equipment Needed

1. Large mixing bowl
2. Small bowl
3. Measuring cups and spoons
4. Kettle or saucepan (for boiling water)
5. Wooden spoon or spatula (for mixing)
6. Flour-dusted surface (for kneading)
7. Sharp knife (for slashing the loaf)
8. Baking sheet
9. Parchment paper
10. Clean kitchen towel
11. Oven

FAQ

• Can I use instant oats instead of rolled oats?Instant oats can impact how the bread feels. For the best outcomes, use rolled oats.
• Is it possible to make this bread vegan?Certainly! You can swap the unsalted butter for a plant-based butter and use maple syrup instead of honey.
• Can I add other types of nuts?Certainly! You can replace or supplement with your preferred nuts, like almonds or pecans.
• How should I store this bread to keep it fresh?Keep it in an airtight container at room temperature for up to 3 days, or freeze it for longer storage.
• Can this bread be made gluten-free?Although this recipe doesn’t call for gluten-free ingredients, you can experiment with a gluten-free flour blend. Just remember, the results can differ significantly from those achieved with traditional wheat flour.
• What can I serve with this oat bread?It is ideal to enjoy with a slather of butter, cream cheese, or a dollop of your favorite jam.

Substitutions and Variations

1 cup of rolled oats: If you want the oatmeal to have a really fine texture, you can use quick oats and that will give you a finer oatmeal.
1 1/4 cups whole wheat flour – For a nutty flavor, substitute with 1 1/4 cups spelt flour.
1/4 cup brown sugar – Replace with 1/4 cup coconut sugar for a sweetness that is more caramel in nature.
1/4 cup honey – Substitute with 1/4 cup maple syrup, and you get a completely different kind of natural sweetness.
1/4 cup of chopped walnuts – If you want a different flavor, try 1/4 cup of chopped pecans; they’ll give your dish a buttery, nutty taste.

Pro Tips

1. Hydrate the Oats Properly Before adding the oats to the boiling water, make sure the water has reached a rolling boil. This ensures the oats will fully hydrate, resulting in a better texture for your bread.

2. Check Yeast Freshness Ensure your active dry yeast is fresh and not expired. When you mix it with warm water, it should become frothy within 5 minutes. If it doesn’t froth, your yeast might be inactive, and you should start over with a fresh batch.

3. Control the Dough’s Stickiness When kneading, if the dough is too sticky, add a bit more flour, one tablespoon at a time, while being careful not to make it too dry. The dough should be slightly tacky but manageable.

4. Incorporate Fruits and Nuts Evenly When folding in the dried fruits and nuts, press them into the dough in stages and fold several times to ensure they are evenly distributed. This prevents clumps of fruit and enhances the flavor throughout the loaf.

5. Achieving the Perfect Bake To ensure the bread is baked thoroughly, check the internal temperature with a kitchen thermometer. It should reach around 190°F (88°C) for perfect doneness. If you don’t have a thermometer, ensure it sounds hollow when tapped.