Bread, oatmeal

Oatmeal bread folds rolled oats into a yeasted wheat dough, giving the loaf a slightly denser, chewier crumb than plain white bread along with a mild, faintly sweet, nutty flavor. It's typically baked as a sandwich loaf, sometimes topped with extra oats pressed into the crust before baking, and its sturdy texture holds up well to toasting, grilled cheese, or hearty sandwich fillings like turkey and egg salad without falling apart. The oats also make it a good candidate for French toast, since the denser crumb soaks up egg custard without turning mushy.

A 1 oz slice (28 g) provides 269 calories, 8.4 g protein, and 4 g fiber, with protein at 17% of the daily value, iron at 15%, and fiber at 14%, a modest step up in fiber and iron compared to many white breads because of the oats and enriched flour. Sugar sits at 8.14 g per oz, mostly from the sweeteners bakers add to balance the loaf's flavor. Store it at room temperature in a sealed bag for a few days, or freeze sliced portions for longer keeping, and use it anywhere an everyday sandwich or toast bread is called for. Slightly stale slices still work well toasted, since the oats keep the crumb from turning dry as quickly as a plain white loaf.