Dough needs to rise overnight.

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Ingredients

30
Original recipe yields 30 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine oats, molasses, oil, salt and boiling water. Let cool to about 105 degrees F.

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  • Dissolve the yeast in the warm water and let stand for 5 minutes or until creamy. Stir the yeast into oat mixture and mix well. Add whole wheat flour, 2 cups bread flour, and the eggs. Mix until well combined.

  • Stir in enough of the remaining flour to make a soft dough. Turn dough out to a floured counter and knead for about 10 minutes. Place the dough in a well-greased bowl and cover with greased plastic wrap. Let the dough rest in the refrigerator overnight.

  • Preheat oven to 375 degrees F (190 degrees C). Grease 3 regular loaf pans and 4 mini loaf pans.

  • Transfer the dough onto a floured surface and divide it into 4 pieces. Shape the dough into loaves and place them in the pans, seam-side down. Let rise until doubled, about 90 minutes. Bake in the preheated oven until the loaves are golden brown and sound hollow when tapped, about 30 minutes.

Nutrition Facts

68 calories; 3.1 g total fat; 12 mg cholesterol; 85 mg sodium. 9.1 g carbohydrates; 1.6 g protein; Full Nutrition

Reviews (30)

Read More Reviews

Most helpful positive review

Rating: 5 stars
05/04/2008
I've made this recipe twice the first time I followed instructions and it was really good but after a few tweaks it was GREAT! I used half all-purpose flour and half whole wheat and I used 3/4 cup rolled oats and 1/2 cup of steel cut oats for more texture. I also used slightly less molassas and substituted honey instead. DELICIOUS!!! Read More
(39)

Most helpful critical review

Rating: 3 stars
01/18/2011
I am a bread baking fiend and this one really fell a bit short in my book. First of all it really really needs more salt. Or use a finer grain salt like pickling salt. After I made this as it was it had no flavor. Texture yes. Egg sizes vary and you should try and use powdered eggs and cut the amount to one eggs worth. I would reccomend mixing 2 cups of flour with the warm wetworks and add the yeast. let it sit for about 20 minutes then start adding the rest of the flour. I make a lot of Rye and pumpernickel and so the molasses concept didn't bother me. However to speed the rising I would definitely switch it to dark corn syrup or a honey mix. It make s a slightly lighter consistancy. Read More
(3)
38 Ratings
  • 5 star values: 25
  • 4 star values: 11
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
05/04/2008
I've made this recipe twice the first time I followed instructions and it was really good but after a few tweaks it was GREAT! I used half all-purpose flour and half whole wheat and I used 3/4 cup rolled oats and 1/2 cup of steel cut oats for more texture. I also used slightly less molassas and substituted honey instead. DELICIOUS!!! Read More
(39)
Rating: 5 stars
05/04/2008
I've made this recipe twice the first time I followed instructions and it was really good but after a few tweaks it was GREAT! I used half all-purpose flour and half whole wheat and I used 3/4 cup rolled oats and 1/2 cup of steel cut oats for more texture. I also used slightly less molassas and substituted honey instead. DELICIOUS!!! Read More
(39)
Rating: 5 stars
08/07/2006
Great bread! Very smooth texture. I was very worried that it would be dense but despite appearances it was light and fluffy. Rose very well. It only took 3 hours to rise and then I had to take it out of the fridge because it was getting too big. I would advise letting it rise on a cookie sheet... there is no way it would have been contained in a bowl. Wonderful flavor. Quick oats worked as well as any. NOTE: The author does not recommend cooking time... this was done for me in 35 minutes. VERY HAPPY WITH THIS. Read More
(35)
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Rating: 5 stars
01/06/2003
This bread was wonderful. Making it and letting it sit overnight was great. It was quick to put together in the morning. You need a very large bowl to have it sit over night. It really rises and needs lots of room. It is really a delicious bread. Read More
(23)
Rating: 5 stars
02/01/2008
The best oatmeal bread I have made! Based on an earlier review I was leary about the amount of molases so I went 50/50 molases and honey. To my taste the result was perfect. I made it into two very large sandwich bread loaves. The result a very soft light well textured sandwich bread. Read More
(13)
Rating: 5 stars
11/04/2008
Delicious bread and this recipe is very adaptable! I like true whole-grain bread so I only used one cup of white flour. Other than that I used a mixture of wheat flour the oats rye flour and flaxseed meal. I also went 50/50 on molasses and honey. The result is a nice tender crumb great for toast and the overnight directions make this very easy!!! Read More
(11)
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Rating: 5 stars
08/21/2004
I got 3 9x5 loaves and one mini loaf. The bread is light and fluffy and tastes really good. This would make a good sandwich bread. It's pretty easy to make too; you just have to plan ahead a bit. Read More
(10)
Rating: 4 stars
03/30/2009
It baked in 25 minutes good taste and smooth texture Read More
(10)
Rating: 5 stars
10/14/2009
This is GREAT!!! I do believe I've found our all-the-time bread. I didn't notice people's idea of using part honey but it was still great with all that molasses. Will use half or maybe even all honey from now on (mostly because it's cheaper). I used all whole wheat flour (and added at least a cup more flour than the recipe said) and it still turned out light fluffy and wonderful. My husband will love sandwiches made with this bread--he likes softer bread. For me this recipe made one large loaf and 5 large rolls that I baked together in a second loaf pan. I promptly polished off 2 of the rolls with butter for breakfast. Baked the bread for about 25 minutes. Read More
(9)
Rating: 4 stars
12/30/2008
This bread is really tasty and very moist but I think that you have to reduce the molasses to 1/4 c and add a 1/4 cup of honey even at that there is a slight molasses flavor. I let the bread rise in a giant Tupperware bowl in the fridge for 6 hours and it pushed the lid up so make sure you give it a lot of room to grow. I started it in the a.m. and had fresh bread for dinner. I made two large loaves of bread and my daughter just loved the cheese sandwiches I made with it. Thanks for the great recipe! Read More
(8)
Rating: 3 stars
01/18/2011
I am a bread baking fiend and this one really fell a bit short in my book. First of all it really really needs more salt. Or use a finer grain salt like pickling salt. After I made this as it was it had no flavor. Texture yes. Egg sizes vary and you should try and use powdered eggs and cut the amount to one eggs worth. I would reccomend mixing 2 cups of flour with the warm wetworks and add the yeast. let it sit for about 20 minutes then start adding the rest of the flour. I make a lot of Rye and pumpernickel and so the molasses concept didn't bother me. However to speed the rising I would definitely switch it to dark corn syrup or a honey mix. It make s a slightly lighter consistancy. Read More
(3)