Rating: 4.5 stars
38 Ratings
  • 5 star values: 25
  • 4 star values: 11
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0

Dough needs to rise overnight.

Recipe Summary

cook:
30 mins
additional:
1 day 1 hr 30 mins
total:
1 day 2 hrs 45 mins
prep:
45 mins
Servings:
30
Yield:
3 large loaves and 4 mini loaves
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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; protein 1.6g; carbohydrates 9.1g; fat 3.1g; cholesterol 12.4mg; sodium 85.4mg. Full Nutrition
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