Thursday, June 24, 2010

Day 174: Herbed Oatmeal Bread

Could my day possibly have been any busier?  I'm ready to fall into bed and sleep until next week!  I spent the whole day shopping for the cook off on Saturday and also buying prizes for the 5K run that I'm organizing.  I think I've officially bitten off more than I can chew!  Oh well, only 2 more days and I'll be back to normal.  So please forgive my slothfulness for just another day or two.

This recipe is one that has been sitting in my "to try" stack forever.  I found it at Real Mom Kitchen, one of my (many) favorite food blogs. 

Herbed Oatmeal Bread
12" dutch oven

2 C water
1 C rolled oats
3 Tbsp butter
3 3/4 to 4 3/4 C all-purpose flour
1/4 C sugar
2 tsp salt
2 pkg. Active dry yeast
1 egg
1 Tbsp grated Parmesan cheese
1 tsp dried basil leaves
1/2 tsp dried oregano leaves
1/2 tsp garlic powder
6 Tbsp butter, melted

Bring water to a boil in a medium saucepan or an 8" or 10" dutch oven; stir in rolled oats. Remove from heat; stir in 3 tablespoons butter. Cool to 120 to 130 degrees F.

In large bowl, combine 1 1/2 cups flour, sugar, salt and yeast; mix well. Add rolled oats mixture and egg; blend at low speed until moistened. Beat 3 minutes at medium speed.

By hand, stir in an additional 1 3/4 cups to 1 1/2 cups flour to form stiff dough. Continue to mix the dough until smooth and elastic – about 5 minutes. Cover with a towel and let rest for 15 minutes.

Grease your dutch oven or use parchment paper. Punch down dough several times to remove all air bubbles. Divide the dough into 9 balls.  Shape and place the first roll in the center of the 12" dutch oven.  Shape and place the remaining rolls around the one in the center and cover.

Let rise in warm place (80 to 95 degrees F) until light and doubled in size, about 45 minutes.

In small bowl, combine Parmesan cheese, basil, oregano and garlic powder; mix well. Set aside.

Spoon 4 tablespoon of the butter over the roll dough.

Bake at 375° F for 15 minutes. I used 1 1/2 rings plus 2 coals on top and 1 ring on the bottom. Brush remaining 2 tablespoons butter over bread. Sprinkle with Parmesan cheese-herb mixture. Bake for an additional 10 to 15 minutes or until golden brown. Serve warm or cool.  Watch the tops toward the end of cooking so they don't over brown.

The Finished Product

My rolls always turn out a little ugly looking, but at least they taste good!

The Review

These were yummy.  I got impatient and didn't knead mine enough so they weren't as light as they should have been, but they were still delicious.  They would be great paired with and Italian meal or any kind of soup.  Heck, I'd make sandwiches with them for lunch if I thought there would be any leftover.  Not only did they taste great, but the oatmeal makes them heart healthy as well!  (Doesn't it?  I think it should!)  What I'm saying is that you really should try them!  They worked perfectly in the dutch oven.  Grade A.


  1. I did this recipe some time ago and was pleased with it also. It is one I did a youtube on if your interested, I slightly varied it as most of us do :)

  2. I actually found the youtube video and went to the site to look up the recipe! Thanks for all the videos you post--they're great!

  3. I have got some great ideas from you so am happy to have you find something that I Youtubed interesting. I try to give credit to where I got the idea but sometimes they got it from someone who..... :) Its wonderful that we can all share recipes and cooking ideas across the miles. As I am retired my time is my own mostly so I have an advantage in that regard but then I dont have family around to eat it very often. I look forward to your blogs and love the brownie one :)


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