Coffee Breakfast Loaf with Oatmeal

 Print Friendly and PDF

Everything you need for a grab and go break fast is right here in this bread. Coffee, eggs, milk, oatmeal and honey. The caffeine does not bake out of the coffee when in oven so if you are watching your caffeine intake use decaf.



In a small skillet over medium heat, whisk 1/3 cup all purpose flour into coffee until there are no visible lumps of flour and mixture has thickened.  Remove from heat and set aside.

In a large mixing bowl, whisk together salt, yeast and remaining flour.  Make a well in the center of mixture and set aside.

In another bowl combine coffee mixture, honey, eggs, butter and milk. Mix well.  Pour honey mixture into well in dry ingredients and mix well again.  Once dough becomes “kneadable” slowly add rolled oats folding into dough while kneading.

Cover dough and let rise about 45 minutes.  When dough has risen, divide into thirds. Roll one portion out on lightly floured counter and roll dough into tube shape.   Repeat with remaining dough portions.

Place loaves on baking sheet and let dough rest for 45-50 minutes.

Preheat oven to 325°F. 

Bake loaves 30-35 minutes.

Let  cool 10-15 minutes before slicing and serving.

3 loaves Print this Recipe

Copyright © 2017 Hodgson Mill. All Rights Reserved.
1100 Stevens Avenue, Effingham Illinois 62401