The initial thought out plan was to prepare the kind of crusty and original French baguettes. They are normally long and slender, crusty at the top, shiny and brown in color, moist and fluffy right at the center. Just like the ones you pick up at your favorite local bakery. However, my kind of bread, should be freshly baked, warm and soft so that I can easily toast it in preparation of grilled cheese, or better yet croutons for some soup. Now, that is just my preference, how do you like yours? Leave a comment below.

Now, if you’ve never experienced baking of any kind from the comfort of your home, this is the moment to start. It is such a therapeutic and engaging experience.  It could be a perfect plan with your kids, or just by yourself to incorporate it as a family projects once in a while. Personally – for me, the dough needing as much as high powered tools like stand mixtures may be involved at this stage to make life more bearable, sometimes, kneading the dough by hand is part of the therapy and let’s not forget you’ll be incorporating a work out session indirectly for your arms while in preparation of the bread. Think of it as a win-win situation.

Shall we, start the preparation procedures in making these Baguettes with oats?

Here’s what you’ll need:

Yeast Prep time: 10 mins     Dough 1st rise time: 1 hour     2nd rise time: 15 mins

Bread Bake time: 30 mins   Cool time before cutting: 15 mins

Total time: 2 hours 10 mins

Main Ingredient:

*Yeast Mix*

  • 1/2 cup of warm whole milk
  • 1 packet of active dry yeast
  • 2 Tablespoons of icing sugar

*Dough Mix*

  • 2 cups of jumbo rolled oats
  • 4 cups of all-purpose flour
  • 1 cup of icing sugar
  • 3 Tablespoons of margarine – soften
  • 1/2 cup of warm whole milk

*Extra ingredients*

  • 2 teaspoons of veggie oil
  • 1 Tablespoon of jumbo rolled oats
  • An egg – room temp
  • a pinch of salt

Important tools Used:

  • An oven – baking
  • a stand mixer  – with a dough hook attachment
  • a baking tray
  • silicon mat – Optional
  • a bread knife
  • a small knife
  • measuring cups
  • small mixing bowls
  • a rolling pin
  • a plastic teaspoon
  • a clean and large mixing bowl


Step 1: Yeast activation

In a small mixing bowl, add warm milk, sugar and the active dry yeast. Mix them together. Set it aside in a warm area to bloom and activate.

Step 2: Dough prep

In the bowl of a stand mixture, pour in the bloomed yeast mixture and add the required dough prep ingredients as mentioned above. Attach the dough hook to the stand mixture and turn the mixer on to start the kneading process. Knead for at least 10 mins, the results will be the rough will not be sticking to the sides. The sides of the mixer bowl will be clean and the dough will be pliable like play dough and stretchy.

Step 3: 1st rise for the dough

In a large clean mixing bowl, place the kneaded dough into it, drizzle some veggie oil and gently massage the oil into the dough. Cover the bowl with the dough and set it at a warm area to double in size. One hour is ample time to get the dough to double in size.

Step 4: Divide and Roll out the dough

Once the dough has doubled in size, make sure to punch out the air and take out the dough from the mixing bowl and onto a clean surface. Divide the dough into two equal parts. One of the half, with the help of your fingers, spread it out to form a rectangular shape. With the help of the rolling pin, spread it out more outwards but not entirely thin. Roll the dough into a cylindrical shape, then make sure to pinch the edges together to fasten the seal. Repeat the same steps with the other half.

Step 5: 2nd Rise for the dough

Make sure to place both the rolled up dough aside each other with space in between them. They will end up doubling in size and you don’t want them touching each other when that happens. Lightly cover them with a clean kitchen towel and place them in a warm area for about 15 mins.

Step 6: Preheat the oven to 350 F / 180C degrees

Step 7: Garnish the dough

Crack an egg in a small dish and add a dash of salt and beat them together. Using a pastry brush, brush that egg wash on top of the dough. The purpose of this, it will give the baguette a shiny and browning color and it acts as glue to hold the rolled oats in place while it bakes.

Step 8: Bake in a preheated oven for exactly 30 mins.

Step 9: Cool for 15 mins before cutting into it.

Step 10: Slice and serve.

These slices are best served with some warm if not hot soup, or make some bruschetta toasts and enjoy.

I wouldn’t mind seeing some of your creations with this recipe. Do tag me using #TastieDineRecipes

Until the next recipe, bon appetite and Happy Holidays.

Tastie Dine - Author

Thanks for stopping by Tastie Dine's Food bubble and I am stoked to have you here. I am Ms. Biwott and here you'll find a variety of meal preps to tickle your cravings, moods and probably a healthy side too. So, what you waiting for, get subscribed here and on my Youtube channel if my content rocks your boat.

You Might Also Like