Oatmeal Bread I

Oatmeal Bread I

29

"Dough needs to rise overnight."

Ingredients

1 d 2 h 45 m {{adjustedServings}} servings 151 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 151 kcal
  • 8%
  • Fat:
  • 3.4 g
  • 5%
  • Carbs:
  • 25.7g
  • 8%
  • Protein:
  • 4.4 g
  • 9%
  • Cholesterol:
  • 12 mg
  • 4%
  • Sodium:
  • 86 mg
  • 3%

Based on a 2,000 calorie diet

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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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Reviews

29
  1. 36 Ratings

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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...

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 ...

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...