Recipe by DeeDee
"Dough needs to rise overnight."
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1 1/2 cups
active dry yeast
lukewarm water (100 degrees F/38 degrees C)
whole wheat flour
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!!!
I am a bread baking fiend, and this one really fell a bit short in my book. First of all, it really, really needs more salt. Or, use a finer grain salt, like pickling salt. After I made this as it was, it had no flavor. Texture, yes. Egg sizes vary and you should try and use powdered eggs and cut the amount to one eggs worth. I would reccomend mixing 2 cups of flour with the warm wetworks and add the yeast. let it sit for about 20 minutes then start adding the rest of the flour. I make a lot of Rye and pumpernickel, and so the molasses concept didn't bother me. However, to speed the rising, I would definitely switch it to dark corn syrup or a honey mix. It make s a slightly lighter consistancy.
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.
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.
The best oatmeal bread I have made!
Based on an earlier review I was leary about the amount of molases so I went 50/50 molases and honey. To my taste the result was perfect. I made it into two very large sandwich bread loaves. The result a very soft, light, well textured sandwich bread.
Delicious bread, and this recipe is very adaptable! I like true whole-grain bread, so I only used one cup of white flour. Other than that I used a mixture of wheat flour, the oats, rye flour, and flaxseed meal. I also went 50/50 on molasses and honey. The result is a nice tender crumb, great for toast, and the overnight directions make this very easy!!!
It baked in 25 minutes, good taste and smooth texture
I got 3 9x5 loaves and one mini loaf. The bread is light and fluffy and tastes really good. This would make a good sandwich bread. It's pretty easy to make too; you just have to plan ahead a bit.
* Percent Daily Values are based on a 2,000 calorie diet.
Oatmeal Bread I
Serving Size: 1/30 of a recipe
Servings Per Recipe: 30
Amount Per Serving
Calories from Fat: 31
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The crust is crunchy and the center is moist. What’s not to love?