Reviewed: Nov. 9, 2009

It's just okay. The texture is great and yes it's crunchy/crispy on the outside and moist and dense on the inside. But I think it is too salty or it's lacking something. I made two loaves; large and small. Added raisins to the small one and it's delicious! The large one is too bland but I'll have to wait and see after my family tries it. I doubled the recipe and added 4 TBS of wheat germ. 4 TBS of honey and instead of the oil, I used unsweetened applesauce. Like I said, the texture is great for bread. Maybe if I added some vanilla? Will return with comments after I try this recipe again later. I baked it at 350 for 55 minutes in the oven.

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kenjiannie

Cooking Level: Intermediate

Home Town: Anchorage, Alaska, USA

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Reviewed: Oct. 21, 2009

I've made this bread "on the fly" many a weekend. We love the texture, and think it goes best with apple butter.

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HeatherM

Cooking Level: Expert

Home Town: Chandler, Arizona, USA

Living In: Cottonwood Heights, Utah, USA

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Reviewed: Sep. 17, 2009

I didn't grind the oatmeal, doubled the recipe, used olive oil, and baked in a loaf pan at 350 for 45 minutes. It was quite delicious with butter or honey.

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Lindsey

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Reviewed: Sep. 16, 2009

Great basic recipe! Super easy, dense and filling but so tasty! Like many other people, i doubled the recipe and baked at 350 for an hour.

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KRYSTN

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Reviewed: Sep. 8, 2009

A great bread! This was my first try with bread and I picked this recipe because I love oat and whole wheat breads, it was fantastic! I followed the directions as written, but added a teaspoon of cinnamon and a teaspoon of almond extract. The smell was heavenly and the taste was even better. This will become a staple in my home.

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khannon

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Reviewed: Sep. 4, 2009

The dough was too soft, so I had to add about 1/2 c more flour. The cooking time was also too short. I think I had to keep the bread in the oven for another 5-10 minutes.

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kefyfe

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Reviewed: Aug. 15, 2009

The only changes I made were omitting the salt (I didn't have any) and subbing brown sugar for honey. Next time I'll try the honey or add more brown sugar. Very dense, almost like a muffin -- but I ate it all without sharing! Good for dorm cooking if you have limited store access.

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flexcook

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Reviewed: Aug. 15, 2009

I have to differ that this bread is GREAT. The taste was great BUT I feel like I made a huge muffin in terms of the crumbly consistency of this bread. Maybe this happened because I did not grind the oatmeal. I did soak it in the milk for 10 minutes though. I loved the neutral taste of this dough and I added some sesame seeds on top before baking. I might try baking this dough in muffin cups next time because it is perfect for that.

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MALU911

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Reviewed: Aug. 12, 2009

Great and fast! I did add some cinnamon and would probably add just a dash more next time. It smelled great baking. I also did use olive oil instead of vegetable, and even as someone who does not like the taste of olive oil, it was a great substitution, you couldn't taste it. I also didn't grind up the oatmeal. I think next time I want to substitute some of the whole wheat flour for something more grainy.

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kcollmann

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Reviewed: Aug. 4, 2009

Very good, healthy and hearty bread. Its quick, fairly cheap to make and always pleases. Ive added fruits and nuts, even chocolate to the bread to mix it up. I however did add a 1/2 teaspoon of baking soda to the recipe, it makes the bread rise and puff up a bit more, makes it a bit less dense. Great bread for any meal and its prepped in just minutes!

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Tim

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Reviewed: Jul. 21, 2009

I put them in two mini loaf pans and it turned out great! Now I will try changes and use applesauce instead of olive oil that I used. Wonderful bread, thank you so much!!

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Amanda86

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Reviewed: Jul. 9, 2009

I'm so happy I found this recipe. The batter seemed to have too much liquid at first so I added more flour. I think I added too much and the loaf come out a little dry (but still tasty!). I'll definately make this again and try to be more careful.

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Alix

Cooking Level: Intermediate

Home Town: Arlington, Virginia, USA

Living In: Springfield, Virginia, USA

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Reviewed: Jul. 8, 2009

The taste would have been great, however the cook time is off. I took the bread out after 25 minutes and it was still very doughy. I should have left it in there for a total of 30-35 minutes.

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Beccahhh

Cooking Level: Intermediate

Home Town: New Port Richey, Florida, USA

Living In: Tampa, Florida, USA

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Reviewed: Jul. 8, 2009

This recipe is a keeper. This is a poor-man's bread. In these hard times it is perfect. I did not use whole wheat bread(didn't have any) and put the dough in a loaf pan. My children gobbled this up. We made this for breakfast with butter, jam and apple butter. Great for any meal and for a quick snack. Thanks for sharing this.

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CHICKENPARENTS

Cooking Level: Intermediate

Living In: Pittsburgh, Pennsylvania, USA

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Reviewed: Jun. 21, 2009

This is wonderful base recipe for quick bread. It does make a rather small loaf (I started out with the original amounts to test it, though I wish I'd doubled it!), and I highly recommend add-ins: flax seed, sunflower seeds, any sort of fruit or spice you could think of...The bread itself is delicious with butter or jam, but adding spices or fruits would make it a great sweet bread, too!

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sarah

Cooking Level: Expert

Living In: Amherst, Massachusetts, USA

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Reviewed: Jun. 17, 2009

Very yummy & very quick! Size of loaf is just right for 2 people for dinner with some leftovers. Loved how fast & easy it was!

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Rachel

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Reviewed: May 27, 2009

I made this for my grandparents and they absolutely loved it. I followed the recipe exactly and added 2tbsps of ground flax seed to the dry ingredients for a little extra nutrition. I baked this up in the morning and was surprised to see that 3/4 of the loaf was gone by evening! My grandmother keeps eating it as is without any spread and grandpa had a few slices with cream cheese. I haven't tried it and probably won't since there are only two slices left! But from what I can see, this is definitely a five star recipe. Thanks for sharing!

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Roxanne J.R.

Cooking Level: Intermediate

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Reviewed: May 26, 2009

I cut the recipe in half, and added about a Tablespoon of garlic powder to it. I ran out of honey after 1 teaspoon, so I used 1.25 teaspoons of corn syrup. That may be what gave this a sightly off taste. My batch did not form a 'soft dough' of any kind; it was definitely batter, so I plopped it into a greased mini-loaf pan and cooked it at 450 for 20 minutes. Came out perfect!

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ONIOND

Cooking Level: Expert

Living In: Minneapolis, Minnesota, USA

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Reviewed: May 26, 2009

Very good! And super super easy and using common ingredients, which is basically all I look for in a recipe! (Substitutions I made: white flour for whole wheat, maple syrup for honey, and soy milk for regular milk) Definitely not a sandwich bread, but a very good munching bread! Next time I'll probably double the recipe as the loaf is kinda small.

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bobolynn

Home Town: Montreal, Quebec, Canada

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Reviewed: May 21, 2009

I made this the other night for my first attempt at making bread, i thought it was delicious! I used vanilla soy milk because that is what i had on hand in place of the dairy milk. I used old fashioned oats (the kind i use with oatmeal) because that is also what was in the house. I did not double the recipe and bake in a regular bread pan like others had suggested because i did not want to waist any if it did not turn out good. I added a little maple syrup because my boyfriend has a huge sweet tooth and i was trying to help hide the taste of wheat flour. I also accidentally forgot to grease the pan i was using (I used a glass 9x12 i believe) and i did not really have a problem with it sticking at all. Will defiantly make this again!!

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