Oat Whole Wheat Bread Recipe - Allrecipes.com
Oat Whole Wheat Bread Recipe
  • READY IN 3+ hrs

Oat Whole Wheat Bread

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 2 8x4-inch loaves Change Servings
  • PREP

    25 mins
  • COOK

    30 mins

    3 hrs 35 mins


  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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Reviews More Reviews

Most Helpful Positive Review
Oct 21, 2009

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 recipes states this should be put into 2 loaf pans...not so. If you have used 2 cups of milk...then this should go in one large loaf pan. This big loaf really should be crusty on the outside and soft and moist on the inside.

Most Helpful Critical Review
Aug 25, 2009

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.

Jan 20, 2011

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 the increased elasticity that yeast creates when rising. If you want your bread dough to rise properly, you must include added gluten- some reviewers added vital wheat gluten, which will also work. I found this bread absolutely delicious and very similar to a loaf my great-grandmother used to make. Definitely making again... and again and again!

May 24, 2010

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 (no white/all-purpose) flour. I found that the loaf rose VERY well for me. I should also note that I added 1 cup of oats, ground up, rather than 1/2 because the oats just smelled so good I couldn't help myself :P ...No other changes. This turned out -AMAZING-. I love oats...

Nov 02, 2009

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 added cooked pearled barley to the dough to make little "barley berries" in the bread. I left the rolled oats whole, not "blendered" into flour, but I liked these interesting textures in the bread. I made two loaves using 8 1/2" x 4 1/2" glass pans. This bread had great texture, stayed soft and moist for the few days it took to eat it, and held together beautifully when sliced for toasting. It did not rise very high when shaped into loaves, which surprised me because it rose very high initially, but good enough. It was heavenly sliced warm from the oven with butter and honey. Be sure to knead this dough very well initially to develop the smooth even texture in the final loaf. I did also melt a little butter over the tops of the loaves when first out of the oven to keep them soft. This was delicious! Some in my house who generally only prefer white breads, loved this hot from the oven, and toasted for breakfast. Enjoy!

Feb 11, 2011

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 actually used a regular digital read thermometer to make sure the milk was at the right temperature! I didn't add the wheat gluten (as many other people recommended), but I made sure to knead the dough for the whole 8 minutes to break up the gluten already in the wheat flour. For this reason, I had NO problems with it rising properly. I ended up making two sub-sized rolls with half of this recipe. It is VERY light and fluffy without being sticky, much like what you'd buy in the supermarket! This recipe is a great starting one - you could easily change the type of flour and/or add in other ingredients like sunflower seeds, crushed nuts, fruits, herbs, or anything you like! Definitely a keeper!

Feb 08, 2010

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.

Apr 28, 2010

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.


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  • Calories
  • 121 kcal
  • 6%
  • Carbohydrates
  • 24 g
  • 8%
  • Cholesterol
  • 2 mg
  • < 1%
  • Fat
  • 1 g
  • 2%
  • Fiber
  • 2.4 g
  • 10%
  • Protein
  • 4.5 g
  • 9%
  • Sodium
  • 191 mg
  • 8%

* Percent Daily Values are based on a 2,000 calorie diet.

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