Add a photo

Oat Whole Wheat Bread

"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."

Rating: This weblink has been rated 3 times with an average star rating of 4.0 Read Reviews (3)

Rate/Review | 226 people have saved this

Prep Time:
25 Min
Cook Time:
30 Min
Ready In:
3 Hrs 35 Min

Servings  (Help)

Calculate

 

Original Recipe Yield 2 8x4-inch loaves
 

Ingredients

  • 2 cups 2% reduced fat milk
  • 1 (.25 ounce) package active dry yeast
  • 1 1/2 tablespoons white sugar
  • 2 1/2 cups whole wheat flour
  • 2 cups all-purpose flour, or as needed
  • 1/2 cup oatmeal
  • 1 1/2 teaspoons salt

Directions

  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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 121 | Total Fat: 1g | Cholesterol: 2mg

ADVERTISEMENT

 

The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 25, 2009 by miss kayla 
this bread has a great texture and taste. I found that it didnt rise as high as i expected it... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 21, 2009 by twistedsisterl 
This is my recipe...though named differently by the allrecipes crew. Just so you know...I... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 2, 2009 by flying chef 
My Danish grandmother made a similar bread with whole wheat, white flour, and barley flour, so... MORE

 
Something worth saving?

Register now to save all your favorites in your recipe box.

ADVERTISEMENT
 
Select Your Version:  United States  |  Canada  |  United Kingdom & Ireland  |  Australia & New Zealand  |  Germany  |  France  |  China  |  Japan  |  Quebec  |  SE Asia  |  Netherlands

Frequently Asked Questions What's this?