Reviewed: May 3, 2009

I used this as the jumping off recipe for my current favorite ww bread. The first time I made it as written, scaled down for 2 loaves, and it was very good bread. I've since tweaked it to get it healthier and it is now my go to bread recipe. I make it every Sunday and use it for sandwiches for the week. My changes: (scaled for 2 loaves) 1 tbsp +1 tsp bread flour, 1 tsp sugar, 1 packet of yeast, 2 cups whole wheat flour, 1/4 cup wheat germ, 1/4 cup ground flax, 3/4 cups old fashioned oats, 1 tbsp mahleb, then follow the rest of the scaled recipe. I get 2 tender, delicious and HEALTHY loaves of bread every time :-) Thank you for the great base recipe!

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Gabsmom

Cooking Level: Expert

Home Town: Newark, Delaware, USA

Living In: Wilmington, Delaware, USA

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Reviewed: May 3, 2009

This is now my staple recipe to make bread that we use all week for sandwiches. Great recipe, thanks!

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Momof3

Cooking Level: Intermediate

Home Town: Layton, Utah, USA

Living In: Springville, Utah, USA

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Reviewed: Apr. 28, 2009

This bread is delicious. What sets it apart from other bread recipes for me, is that it is the prefect chewiness (I think the oats have something to do with this.) I didn't use bread flour - just regular all purpose flour. I didn't use wholewheat flour either, but I did add about 1/4 cup wheat bran. I divided the recipe in thirds, which yielded 2 loaves. I definitely recommend this one!

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sugarcake1

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Reviewed: Mar. 31, 2009

Turned out wonderful! Subbed 1/2 C Flax seed for some of wheat flour.

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Laura Marquardt

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Reviewed: Mar. 28, 2009

Very good- not too heavy but still a little chewy. Family loved it- I cut the recipe down to two loves with no problem.

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nancy55

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Reviewed: Mar. 13, 2009

My husband and I love sourdough, but, we were looking for a whole wheat recipe to keep it healthier and were surprised at the awesome"sourdough like"flavor of this bread. It was easy and fun to do together. We halved the recipe and froze 2 loaves in a loaf shape (flour a plastic bag first). This was very easy, just thaw in the fridge the night before, turn the oven on to 100 to 150 degrees than shut oven off and let it rise in the oven for an hour and then bake; it's truly that easy. We would have liked the bread to rise more, but the flavor makes up for the size. Next time will add a little more yeast or dough to the pan.

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NICURN

Cooking Level: Expert

Living In: Torrance, California, USA

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Reviewed: Mar. 10, 2009

I make bread quite a bit. I never have great luck with wheat bread for some reason. It usually comes out dense and flavorless. But this is an amazing recipe. I halved the recipe in case it didn't turn out....wished I hadn't. I followed the recipe exactly. I don't use bread flour because it is so expensive, I use white flour and add 1 tsp of gluten per cup of flour. It is way cheaper then bread flour and does the trick. I noticed though that there are no kneading instructions. So I just kneaded it like my other bread recipes for about 2-4 minutes and until it had a good texture. The bread turned out soft and wonderful!!! Great recipe, thanks for sharing. I have five boys and they loved it and so did my "I only like white bread" husband.

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Carolyn

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Reviewed: Mar. 9, 2009

This is good bread. The thing is I like only soft bread and this bread dried up the next day.

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sweets4me

Cooking Level: Beginning

Home Town: Anchorage, Alaska, USA

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Reviewed: Mar. 9, 2009

I love this recipe, but David isn't so fond of the oatmeal in it. I will still make it.

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Lij

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Reviewed: Mar. 8, 2009

great texture but BLAND!!!!! added a ton of margarine, and there still was no taste!!!

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rosi

Cooking Level: Intermediate

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Reviewed: Mar. 4, 2009

Fabulous is Right! I didn't have quick cooking oatmeal so I used the regular and it worked fine also. I made the 6 loaves and divided into 4 of the larger pans. It was a huge hit, thanks for sharing.

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Bobbie

Cooking Level: Expert

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Reviewed: Mar. 3, 2009

Very moist bread. Very light brown inside from the brown sugar. Not overly sweet. My husband says this is the best bread I have made. I added approximately 1/4 cup of cracked wheat for a little extra chewiness. i made 4 large loaves from this recipe. I think it would make great buns too.

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Helene

Cooking Level: Expert

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Reviewed: Feb. 21, 2009

Incredibly moist and delicious! I can't believe how good this bread turned out. Thank you so much for the recipe - I will be making it again and again.

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Tammy

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Reviewed: Feb. 18, 2009

E*X*C*E*L*L*E*N*T. I made mine in the bread machine. I just do not do well at hand bread kneading! Anyway, I scaled the recipe to 12 servings to make 1 loaf. I put the warm water, sugar, bread flour and yeast in the bread machine mixed it together and let it grow as the recipe says. While it was growing, I mixed the oats, warm water whole wheat flour, salt, sugar and oil together and poured it into the machine on top of the growing yeast. I added the flour on top of that. Put the machine on the dough cycle. My machine not only mixes but lets it do the first rise. Then I shaped into a loaf and put into a 9x5 bread pan and let it do a second rise another 45 min. Unlike some of the other reviews this made a huge loaf of bread for me. It taste very good. Love this recipe and so does my family! This one won't get lost in a drawer~it will make my recipe book of Recipes worth Keeping.

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acooper415

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Reviewed: Feb. 4, 2009

Great recipe! Thanks!

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Marie

Cooking Level: Intermediate

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Reviewed: Jan. 31, 2009

Awesome recipe! Easy to handle the dough--thought it would take a lot more elbow grease. I did substitute all-purpose flour for the bread flour and added more whole wheat flour. For the 10 cups bread flour I used 3 whole wheat and 6 1/2 cups all-purpose. Thanks.

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fbredenhof

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Reviewed: Jan. 27, 2009

Thanks for the fantastic recipe! For anyone who wants 3 good size loaves, cut the recipe down to 54 servings and use the larger loaf pans. Still use all three packages of yeast. I replace some of the bread flour with 1/4 cup flax seed meal. I also replace some bread flour with whole wheat flour, as we like more of a whole grain bread. The only other change I make is using honey in place of the white sugar, which I think is just a matter of personal preference. Overall a fantastic recipe! Thanks!

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