If you want to eat soft, tasty chicken with lots of crispy, crunchy bits, this substantially less-messy way is for you even if it is not exactly the same as a pan-fried, breaded cutlet. One of the secrets to this method is using panko breadcrumbs, which are much bigger and more irregular than standard, fine breadcrumbs. Due to the “glue” we employ to bind the crumbs together, this technique also enables us to add some more taste and moisture.
| Prep Time: | 25 mins |
| Cook Time: | 30 mins |
| Additional Time: | 2 hrs 40 mins |
| Total Time: | 3 hrs 35 mins |
| Servings: | 20 |
| Yield: | 2 8×4-inch loaves |
Ingredients
- 2 cups 2% reduced fat milk
- 1 (.25 ounce) package active dry yeast
- 1 ½ tablespoons white sugar
- 2 ½ cups whole wheat flour
- 2 cups all-purpose flour, or as needed
- ½ cup oatmeal
- 1 ½ teaspoons salt
Instructions
- Warm the milk in a small saucepan to no more than 100 degrees F (40 degrees C). Sprinkle the yeast overtop and let stand until the yeast softens and begins to form a creamy foam, about 5 minutes; stir in the sugar.
- Whisk the whole wheat flour, all-purpose flour, oatmeal, and salt together in a mixing bowl. Make a well in the center and pour the milk mixture into the well. Stir until the dough has pulled together. Turn the dough out onto a lightly-floured surface and knead until smooth and elastic, about 8 minutes.
- Lightly oil a large bowl. Place the dough in the bowl and turn to coat with oil. Cover with a light cloth and let rise in a warm place (80 to 95 degrees F (27 to 35 degrees C)) until doubled in volume, about 45 minutes.
- Grease 2 8×4-inch loaf pans. Deflate the dough and turn it out onto a lightly-floured surface. Use a knife to divide the dough into two equal pieces – don’t tear it. Shape into dough rounds and let rest for 10 minutes. Form the dough into loaves and place into the prepared pans. Cover with a damp cloth and let rise until doubled in volume, about 40 minutes.
- Preheat an oven to 350 degrees F (175 degrees C).
- Bake in the preheated oven until the top is golden brown and the bottom of the loaf sounds hollow when tapped, 25 to 30 minutes. Cool in the pans for 5 minutes before turning out onto a wire rack to cool completely.
Nutrition Facts
| Calories | 121 kcal |
| Carbohydrate | 24 g |
| Cholesterol | 2 mg |
| Dietary Fiber | 2 g |
| Protein | 5 g |
| Saturated Fat | 0 g |
| Sodium | 191 mg |
| Sugars | 2 g |
| Fat | 1 g |
| Unsaturated Fat | 0 g |
Reviews
I made no changes to this recipe, other than to brush with butter, when it came out of the oven. It is delicious. I served it with cardamom honey butter, and my family ate it up. It is denser than typical sandwich bread, but it is a great density and flavor for serving with spreads, like humus, avocado toast, Nutella, pimento cheese, ect.
Delicious! Great recipe!
This was a very dense bread. It was tasty but heavy.
it didn’t rise as much as i would have liked, but that may have been because i added a mixture of melted butter and honey to the top, but it was delicious anyways!
Great recipe!! I used it to make dinner rolls. They were crisp on the outside, dense, moist and flavorful on the inside. Before making, I read the reviews about this recipe not rising well, so I increased the about of yeast from .25 oz to .5 oz, and they rose perfectly. Also in the recipe it states that the temperature should be between 80 and 90 degrees so I turned the oven on at 200 degrees, and set the dough on top…
I echo Kayla Smiths’ review – did not rise as expected. I thought perhaps my old yeast was the culprit so I made another couple loaves with fresh yeast and and got the same result. Used fresh King Arthur flour. I did NOT mill the oatmeal as others suggest. Tastes good but the loaves are small and on the dense side. If you want sandwich size loaves either use the whole recipe for one loaf, or try milling the oatmeal or adding sugar to get a better rise.
I added a couple of tablespoons of melted butter and an egg plus I used whole milk instead of the 2%. As an experienced bread maker, the dough seemed nice when I put it in for the first rising so I think it’ll be great when it’s all done!
Very good recipe that lends itself to healthier additions. For my benefit: used 3/4c brown rice flour in conjunction with 3/4c white flour, 1/2c almond flour, full 2-1/2c whole wheat flour, 1/4c regular oats and 1/4c steel cut oats, and added 1/3c pumpkin seeds. My loaves rose just fine and the bread has a nice crust with a dense, moist interior. Topped the loaves with some melted butter before baking — YUM!
The flavor of this bread is fabulous. Like several others stated, it didn’t raise like most breads and is a bit dense. That’s fine by me as I was hoping for a hearty bread. I’ll make this recipe again.
It’s really good. The sugar is barely existent, so it’s basically a healthy bread. I kept everything the same, except I added half a cup of toasted cracked wheat, a third cup toasted oat bran and used bread flour instead of all purpose. The first rise was good. Once divided into two loaf pans, the second rise was not as strong. Still baked up well in less than 30 mins in convection oven. Still warm, my wife and I found it irresistible dabbed in herbed olive oil.
A very good bread, loved it! I made in a 9X5 pan as twistedsister! suggested. I did not powder the oatmeal but left some texture to it. Oh, I’ll make again for sure, probably weekly. Thank you!
I am new at breadmaking and mine simply didn’t rise. i baked it anyway and will eat it but I am determined to get better at making bread. i read that it was too dry. will keep that in mind next time.
awesome bread. added sunflower seeds to it. very dense bread but I like it like that. I will definitely make this bread again.
I added flax seeds & did a egg wash on top with a light sprinkling of salt. I love this bread!
This bread was tasty. It was dense, but I was expecting that, and a little blander than I had hoped for. Overall a nice, healthier alternative to white bread. Thanks for sharing!
I’ve made this three times since January, and it’s a winner! My entire family loves the bread, which also makes incredibly delicious toast. This is a very hearty, heavy, filling bread. I increased the oats to 1 cup, and decreased to the whole wheat flour to 2 cups, just because I love oats in bread. I followed all of twistedsisterl’s suggestions (see most helpful comment)- she submitted the recipe, and she’s right. This is definitely 1 loaf of bread, and putting the oats in the food processor for a few seconds results in a great texture in the baked bread.
The dough just would not rise well. It was also very difficult to knead because it was just too stiff. I doubt I’ll try this again.
Followed the recipe to a T and it didn’t turn out well at all. Maybe the milk was too hot and killed the yeast, I have no idea. Considering other people had issues with the bread rising I don’t really know what to think.
It’s definitely a hit here. I had no problems getting the bread to rise. The first loaf disappeared in about 10 minutes. I might have to make this again soon. Thanks for the recipe!
Great everyday bread. My kids love it. I halve the recipe except for the yeast, place ingredients in the bread machine for prep then bake in the oven.
It’s dense. If you’re looking for a light, fluffy bread this isn’t for you. I liked it, would recommend grinding the oatmeal in a blender or coffee grinder as others have suggested.