New this month
Get the Allrecipes magazine
  • ✕
+
  • ✕
—
Photo of Oatmeal Bread I by DeeDee

Oatmeal Bread I

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

Recipe by:

"Dough needs to rise overnight."
Added to shopping list. Go to shopping list.

Ingredients

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

Directions

{{model.addEditText}} Print

  • Prep

  • Cook

  • Ready In

  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.
You might also like
No-Knead Artisan Style Bread

No need to knead this easy crusty loaf!
Chef John's Sourdough Bread

The nearly no-work process to a loaf of fresh sourdough!
Pull-Apart Easter Blossom Bread

An eggy yeast bread full of raspberry jam!

Get the magazine

Subscribe to Allrecipes Magazine

Get a full year for $10!

Cook 5-star weekday dinners every time.

Nutrition Facts


Per Serving: 68 calories; 3.1 g fat; 9.1 g carbohydrates; 1.6 g protein; 12 mg cholesterol; 85 mg sodium. Full nutrition

Similar recipes

Get the magazine

Subscribe to Allrecipes Magazine

Get a full year for $10!

Cook 5-star weekday dinners every time.

Reviews

Read all reviews 29
Rate and review

  1. 37 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
  4.  
    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...

Read more
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 ...

Read more
Most helpful
Most positive
Least positive
Newest

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...

Read more

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 ...

Read more

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...

Read more

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...

Read more

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, ...

Read more

It baked in 25 minutes, good taste and smooth texture

Read more

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

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...

Read more

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 ...

Read more
More Reviews