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Photo of Oatmeal Bread I by DeeDee

Oatmeal Bread I

Rated as 4.59 out of 5 Stars
46 made it  |  29 reviews   |  8 photos

Recipe by:

"Dough needs to rise overnight."
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Ingredients

1 d 2 h 45 m servings 68
Original recipe yields 30 servings (3 large loaves and 4 mini loaves)

Directions

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  1. Combine oats, molasses, oil, salt and boiling water. Let cool to about 105 degrees F.
  2. 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.
  3. 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.
  4. Preheat oven to 375 degrees F (190 degrees C). Grease 3 regular loaf pans and 4 mini loaf pans.
  5. 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.
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Nutrition Facts


Per Serving: 68 calories; 3.1 9.1 1.6 12 85 Full nutrition

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Reviews

Read all reviews 29
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  1. 37 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
  5.  
    Rated as 2 out of 5 Stars
  6.  
    Rated as 1 out of 5 Stars
Most helpful positive review

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...

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Most helpful critical review

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 ...

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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...

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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 ...

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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...

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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 v...

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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, ...

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It baked in 25 minutes, good taste and smooth texture

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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.

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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 a...

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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 ...

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