Braw Scottish Oatmeal Bread
Makes 2 loaves
  • 2½ cup very warm water, divided
  • big pinch of sugar
  • 2 packages active dry yeast
  • 2 cups Scottish oatmeal (this is a ground oatmeal, not rolled)
  • 2 cups whole wheat flour
  • 3 cups white bread flour
  • ½ cup honey
  • 2 tablespoons cooking oil (I use avocado or peanut oil)
  • 1 tablespoon salt
  1. In a small bowl, combine ½ cup warm water with pinch of sugar. Sprinkle yeast over the top and let mixture sit for approximately 5 minutes (or until bubbly and foamy).
  2. In a large bowl (a stand mixer with dough hook works best) combine the oatmeal, wheat flour, and bread flour.
  3. With the mixer on low, add the remaining 2 cups warm water, yeast mixture, honey, oil, and salt.
  4. Continue to knead using the dough hook for 4-5 minutes. If kneading by hand, place the dough on a lightly floured surface and knead for 6-7 minutes.
  5. Place dough in a large greased bowl. Cover with a towel and allow dough to rise until doubled, about 1 hour.
  6. Prepare two bread pans by spraying with a flour and oil mixture (like Baker's Joy) or greasing pans with shortening.
  7. Punch down dough and separate into 2 equal pieces. Form into loaves and place in pans. Cover and allow dough to rise until doubled, about 1 hour.
  8. Heat oven to 375F.
  9. Bake for 35-40 minutes. Bread should be a rich brown color, and when tipped out of the pan onto a cooling rack, the bottom of the loaves should be light brown and sound hollow when tapped.
  10. Brush the top of the loaves with butter, if desired.
  11. Allow loaves to cool before slicing....if you have that kind of willpower!
Recipe by The Rowdy Baker at