The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
Reviewed: Oct. 14, 2009
This is GREAT!!! I do believe I've found our all-the-time bread. I didn't notice people's idea of using part honey but it was still great with all that molasses. Will use half or maybe even all honey from now on (mostly because it's cheaper). I used all whole wheat flour (and added at least a cup more flour than the recipe said) and it still turned out light, fluffy and wonderful. My husband will love sandwiches made with this bread--he likes softer bread. For me, this recipe made one large loaf and 5 large rolls that I baked together in a second loaf pan. I promptly polished off 2 of the rolls with butter for breakfast. Baked the bread for about 25 minutes.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.62 star rating.
Reviewed: Mar. 27, 2009
It baked in 25 minutes, good taste and smooth texture
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The reviewer gave this recipe 4 stars. This recipe averages a 4.62 star rating.
Reviewed: Mar. 15, 2009
Really yummy, but there was no cooking time!
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Cooking Level: Intermediate

Home Town: Lawrenceville, Georgia, USA
Living In: Stockholm, Stockholms, Sweden

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The reviewer gave this recipe 4 stars. This recipe averages a 4.62 star rating.
Reviewed: Jan. 30, 2009
Made this in early December 2008, froze a loaf, and I am eating it right now. It still tastes as good as when freshly baked. I toast it and have it with butter. So comforting.
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Photo by Allrecipes

Cooking Level: Intermediate

Living In: Quebec, Quebec, Canada

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The reviewer gave this recipe 4 stars. This recipe averages a 4.62 star rating.
Photo by Momi
Reviewed: Dec. 30, 2008
This bread is really tasty and very moist, but I think that you have to reduce the molasses to 1/4 c and add a 1/4 cup of honey, even at that, there is a slight molasses flavor. I let the bread rise in a giant Tupperware bowl in the fridge for 6 hours, and it pushed the lid up, so make sure you give it a lot of room to grow. I started it in the a.m. and had fresh bread for dinner. I made two large loaves of bread, and my daughter just loved the cheese sandwiches I made with it. Thanks for the great recipe!
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Photo by Momi

Cooking Level: Intermediate

Home Town: Mount Vernon, Washington, USA
Living In: Fairfax, Virginia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
Reviewed: Nov. 19, 2008
Terrific! I, too, used 1/2 honey instead of all molasses. Even with 1/2 honey it was still dark and had good molasses taste. Great texture and flavor!
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Cooking Level: Expert

Home Town: Portsmouth, Virginia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
Photo by Muffinmom
Reviewed: Nov. 4, 2008
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!!!
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Photo by Muffinmom

Cooking Level: Expert

Living In: Syracuse, New York, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
Reviewed: Oct. 2, 2008
It's getting harder and harder to find bread recipes that don't require a bread machine. This recipe is great. I too used honey & molasses. Thank you!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.62 star rating.
Photo by Mrs.Williams
Reviewed: May 13, 2008
I scaled this recipe down so I would only make 1 loaf, also I didn't rise it overnight in the fridge, I just rose it regular. Also, I used all honey because I didn't have any molasses. It turned out tasty, but for some reason my breads are almost always flat. I'll get it someday.
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Photo by Mrs.Williams

Cooking Level: Intermediate

Home Town: Ventura, California, USA
Living In: Idaho Falls, Idaho, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
Reviewed: May 4, 2008
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!!!
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Photo by MommaBear

Cooking Level: Expert

Living In: Seattle, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
Reviewed: Feb. 1, 2008
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.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
Reviewed: Dec. 31, 2007
Thanks for the recipe. Loved the bread. Will be baking it more often
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The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
Photo by Jenn
Reviewed: Sep. 15, 2007
This bread was really good. The slow-rising in the refrigerator didn't work so well, so I took the bread dough out and it rose beautifully.
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Photo by Jenn

Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.62 star rating.
Reviewed: Jan. 17, 2007
good, but not the best bread we've had. good with sandwiches.
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Cooking Level: Expert

Home Town: Farmingville, New York, USA
Living In: Geneseo, New York, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
Reviewed: Aug. 7, 2006
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.
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Lys

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The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
Reviewed: Aug. 3, 2006
Very good flavor and easy to prepare.
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Photo by outnumbered
Home Town: Chicago, Illinois, USA
Living In: Flowery Branch, Georgia, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.62 star rating.
Reviewed: Feb. 14, 2005
Rich and crusty, this bread has a nice hearty flavor.
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Photo by MAELSTROM

Cooking Level: Intermediate

Home Town: Vashon, Washington, USA
Living In: Renton, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
Reviewed: Aug. 21, 2004
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.
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Photo by MACKALLEN

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The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
Reviewed: Aug. 11, 2001
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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