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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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Mrs.Williams

	Cooking Level: Intermediate Living In: Ventura, California, USA
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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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MommaBear

	Cooking Level: Expert Living In: Seattle, Washington, USA
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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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Reviewer:

breadlover


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Reviewed: Dec. 31, 2007

Thanks for the recipe. Loved the bread. Will be baking it more often

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Reviewer:

dhana


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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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Reviewer:

Jenn

	Cooking Level: Intermediate Living In: West Chester, Pennsylvania, USA
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Reviewed: Jan. 17, 2007

good, but not the best bread we've had. good with sandwiches.

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laura.bora

	Cooking Level: Expert Home Town: Farmingville, New York, USA Living In: Geneseo, New York, USA
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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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Reviewer:

Lys


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Reviewed: Aug. 3, 2006

Very good flavor and easy to prepare.

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Reviewer:

outnumbered

	Home Town: Chicago, Illinois, USA Living In: Flowery Branch, Georgia, USA
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Reviewed: Feb. 14, 2005

Rich and crusty, this bread has a nice hearty flavor.

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MAELSTROM

	Cooking Level: Intermediate Home Town: Vashon, Washington, USA Living In: Renton, Washington, USA
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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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4 users found this review helpful

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MACKALLEN


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Reviewed: Jan. 6, 2003

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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9 users found this review helpful

Reviewer:

IRISHEYESMARGY01


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