Oat Whole Wheat Bread

Oat Whole Wheat Bread

twistedsisterl 3

"My Danish great grandmother made a bread very similar to this when my dad was a child. Going off memories my dad helped me recreate her recipe. This bread a deep golden brown on the outside and moist on the inside. Everyone agrees it's delicious toasted."


3 h 35 m servings 121 cals
Serving size has been adjusted!

Original recipe yields 20 servings



  • Calories:
  • 121 kcal
  • 6%
  • Fat:
  • 1 g
  • 2%
  • Carbs:
  • 24g
  • 8%
  • Protein:
  • 4.5 g
  • 9%
  • Cholesterol:
  • 2 mg
  • < 1%
  • Sodium:
  • 191 mg
  • 8%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Warm the milk in a small saucepan to no more than 100 degrees F (40 degrees C). Sprinkle the yeast overtop and let stand until the yeast softens and begins to form a creamy foam, about 5 minutes; stir in the sugar.
  2. Whisk the whole wheat flour, all-purpose flour, oatmeal, and salt together in a mixing bowl. Make a well in the center and pour the milk mixture into the well. Stir until the dough has pulled together. Turn the dough out onto a lightly-floured surface and knead until smooth and elastic, about 8 minutes.
  3. Lightly oil a large bowl. Place the dough in the bowl and turn to coat with oil. Cover with a light cloth and let rise in a warm place (80 to 95 degrees F (27 to 35 degrees C)) until doubled in volume, about 45 minutes.
  4. Grease 2 8x4-inch loaf pans. Deflate the dough and turn it out onto a lightly-floured surface. Use a knife to divide the dough into two equal pieces - don't tear it. Shape into dough rounds and let rest for 10 minutes. Form the dough into loaves and place into the prepared pans. Cover with a damp cloth and let rise until doubled in volume, about 40 minutes.
  5. Preheat an oven to 350 degrees F (175 degrees C).
  6. Bake in the preheated oven until the top is golden brown and the bottom of the loaf sounds hollow when tapped, 25 to 30 minutes. Cool in the pans for 5 minutes before turning out onto a wire rack to cool completely.
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  1. 46 Ratings


This is my recipe...though named differently by the allrecipes crew. Just so you know...I always grind the oatmeal into a 'flour' before adding, there are no 'chunks' in this bread. Also, all r...

I had no problem with this dough rising; I believe part of this is due to the fact that I used bread flour in place of all-purpose flour. The increased protein (gluten) in bread flour allows for...

A few have mentioned having trouble with this loaf rising - I added 1tbsp vital wheat gluten for each cup of flour in the recipe, which is something I often add because I use 100% whole wheat (n...

My Danish grandmother made a similar bread with whole wheat, white flour, and barley flour, so this recipe appealed to me. This bread came out very nice, I did make a change to the recipe, I ad...

This was AMAZING! I didn't want to make a large amount of bread since there are only two people in my household, so I halved the recipe. I don't have a candy or insta-read thermometer, so I actu...

this bread has a great texture and taste. I found that it didnt rise as high as i expected it to. we found it a little heavy similar weight to bannana bread.

If you're looking for a nice, rising bread, this is not it. I tried it twice with the same results--no rise. Tastes okay, but not what I was looking for.

I tried this bread and love it. It is dense but with 2 1/2 cups wheat flour and oatmeal that is to be expected. My loaves are in a zip lock bag, they are moist and delicious. It is a keeper.

I made this bread because it was simple and needed very little yeast. It is the third whole wheat recipe I have tried and it is absolutely incredible! I just tasted a piece fresh from the oven a...