Super-soft Oatmeal Bread (Vegan, No Oil)

Common wisdom says that in order to have soft, slice-able, sandwich-style bread, you must have milk, butter and sometimes egg in the recipe. I say "not necessarily!" This oh-so-vegan oatmeal bread recipe proves that no animal fat is necessary to make a killer sandwich or light and fluffy toast.

For this recipe, I used one small and one large bread pan (because that's what I had in my cupboard), but you should easily get 3 small loaves or 2 large loaves as well.

Super-soft Oatmeal Bread

Preheat oven to 350 degrees.

In a bowl, or your Bread Box if you plan to save some dough for later, mix:

3 cups Warm (not hot) Water

1/12 Tbsp Active Dry Yeast

1 Tbsp Coarse Sea Salt

1 Tbsp Organic or Beet Sugar (Agave Nectar will work too!)

1 cup Oatmeal (Quick Cook or Traditional)

5 cups Bread Flour

Mix together just until all ingredients are incorporated.

Let stand for 2-3 hours until dough doubles in size.

Lightly spray bread pans. (Not necessary if using non-stick cookware)

On a well-floured surface form loaves. Just prior to placing in pans, lightly roll dough over some scattered oatmeal to give it that finished appearance.

Let stand for about 20-25 minutes. Dough will rise to about the top of the pan.

Cook at 350 degrees for 35 minutes (small loaf) or 42 minutes (large loaf)

Let cool completely before slicing.