No Knead Oatmeal Batter Bread is a sprouted wheat bread that requires no bread machine or hand kneading to yield a delicious, hearty bread that will warm the soul. It is naturally denser and heavier than the Savory Sprouted Wheat Cottage Bread that I posted earlier in the year, but it is oh so satisfying.
This yeasty batter bread mixes up with a hand or stand mixer just like a quick bread but does require some rising time. Forty-five minutes in the mixing bowl and forty-five minutes in the baking bowl does the job well though so it is not as lengthy as most.
For years I enjoyed a bit higher fat version of this No Knead Oatmeal Batter Bread in the tiny lunch room of the rural school where I attended. This bread was made at least once a month by an incredible cook that everyone knew as, Miss Elsie, who baked it in large casserole type pans and cut it in squares like cornbread. I have no idea how old this recipe is but it was served up to us by this great cook back in the 60’s and 70’s and I got the impression she’d been at it for a long time.
I actually searched for this particular recipe for years but wasn’t able to find it until I came across a cookbook from the 1930’s not long ago and discovered that it would convert easily to become a delicious low-fat, THM-E bread.
I have seen images of some type No Knead Oatmeal Batter Bread’s baked in what is now considered a traditional bread pan so feel free to use those if you have them, but remember that any type of oven proof casserole pan will work well for this bread.
This low-fat bread is fantastic with FP veggies as well as beans and starchy ones too, in short, it’s good for lots more than sandwiches. We especially love it toasted for breakfast but it also works well for low fat sandwiches. Kids that need a nourishing crossover will consider this bread with butter added to be a special treat too.
Calling all Southern THMers to check out the latest unofficial FB group: THM Southern Foodies with Nana’s Little Kitchen where we’ll be sharing favorite THM Southern-style recipes both current and from years past plus kitchen tips, how-to videos and more! Hope to see you there soon <3
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This wonderful recipe has been on the drawing board on and off for at least a year, and it is worth it. I originally tried to make this bread in my 2 quart round pyrex bowl but although the flavor and texture were great I wanted a thicker piece of bread so I found this 1 1/2 quart vintage bowl at a thrift store.
No Knead Oatmeal Batter Bread
Yield 1 loaf
No Knead Oatmeal Batter Bread is a true yeast bread that mixes up like a quick bread and delivers the flavor, texture, and nourishing satisfaction of sprouted whole grains.
- 3/4 cup warm water
- 1/2 cup PLUS 2 tablespoons old-fashioned oats
- 2 teaspoons butter
- 1/4 cup unsweetened almond milk
- 3 tablespoons unsweetened apple sauce
- 1 tablespoon active/instant yeast
- 1 tablespoon Super Sweet or 2 tablespoons Truvia or Pyure
- 1/4 teaspoon salt
- 2 cups sprouted whole wheat flour (divided)
- 4 teaspoons vital wheat gluten
- 1/4 cup egg white
Preheat oven to 350 degrees during the second rising.
- In a small saucepan over high heat bring water and oatmeal to a full boil. Remove from the heat and stir in butter, milk, and applesauce. (The mixture should be hot enough to completely melt the butter but if it's just soft it will be incorporated in the mixing). Make sure the mixture is just warm before adding the yeast which needs to be basically between 120-130 degrees. I never measure just make sure it is warm but is not so hot you can't hold your finger in it for a long period of time.
- Transfer the warm, wet ingredients (above) to a large bowl and then add yeast, sweetener, and salt, plus 1 cup sprouted wheat or spelt flour and the vital wheat gluten.
- Using a hand or stand mixer at low speed gradually beat these together until well blended.
- Turn the mixer up to medium speed and beat for 2 more minutes.
- Next, add in egg whites and 1/2 cup flour then increase mixer speed to high and beat for 2 minutes more.
- Using a wooden spoon gradually stir in remaining flour until mixture is well blended and forms a stiff batter. Cover the mixing bowl with a towel and let rise for 45 minutes.
- Using the wooden spoon again, stir the batter down. Turn into a small round (1 1/2 quart) pyrex bowl that has been sprayed with oil. (A regular loaf pan can also be used or an 8x8 square pan). Let rise, uncovered until the dough has roughly doubled.
- Preheat the oven to 350 before the second rising is complete. See Notes 🙂
- Carefully place the risen bowl of bread in a preheated 350-degree oven and bake for about 40 minutes. See Notes
- Remove from the baking dish immediately and cool on a rack.
- This bread will store perfectly for days in the fridge and makes a fantastic toasted breakfast bread!
*Preheating the oven: In the winter I like to turn the oven on at the same time I put the bread into the bowl for the last rising and set the bowl on a warm- NOT HOT- place on or near the stove top. Otherwise just set the timer for 30 minutes and turn the timer back on for another 5-10 minutes.
*Testing for doneness: For years I baked gorgeous bread that was always soggy in the middle; unless it was burned. I thumped it and tasted tiny pieces from the top and you name it. It wasn't until I learned to always check the bottom of the bread for a beautiful brown color that I started making a great loaf of bread - or rolls - every time. I like to see a light golden brown rather than a deep brown so I will no the bread is done and will not be dry.
*I find it easiest to bake my bread in a clear glass pan so that I can just pick it up and inspect the bottom for doneness, as I just explained, but if your bakeware isn't transparent don't be afraid to remove the bread from the oven once it looks done on top and tip it out of the pan to inspect it. If not done simply return it to the hot oven and reset your timer so you can recheck it in a few minutes.