Oatmeal Bread I

Oatmeal Bread I

29 Reviews 7 Pics
  • Prep

    45 m
  • Cook

    30 m
  • Ready In

    1 d 2 h 45 m
DeeDee
Recipe by  DeeDee

“Dough needs to rise overnight.”

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Ingredients

Adjust Servings

Original recipe yields 3 large loaves and 4 mini loaves

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Directions

  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)

Rate This Recipe
MommaBear
38

MommaBear

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 3/4 cup rolled oats and 1/2 cup of steel cut oats for more texture. I also used slightly less molassas and substituted honey instead. DELICIOUS!!!

Lys
32

Lys

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 take it out of the fridge because it was getting too big. I would advise letting it rise on a cookie sheet... there is no way it would have been contained in a bowl. Wonderful flavor. Quick oats worked as well as any. NOTE: The author does not recommend cooking time... this was done for me in 35 minutes. VERY HAPPY WITH THIS.

IRISHEYESMARGY01
21

IRISHEYESMARGY01

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 needs lots of room. It is really a delicious bread.

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Nutrition

Amount Per Serving (30 total)

  • Calories
  • 151 cal
  • 8%
  • Fat
  • 3.4 g
  • 5%
  • Carbs
  • 25.7 g
  • 8%
  • Protein
  • 4.4 g
  • 9%
  • Cholesterol
  • 14 mg
  • 5%
  • Sodium
  • 86 mg
  • 3%

Based on a 2,000 calorie diet

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