Torrejon Oatmeal Bread Recipe -
Torrejon Oatmeal Bread Recipe

Torrejon Oatmeal Bread

Recipe by  

"This is a great hearty bread to go with soup, or to use as toast. It's easy to make and even freezes well."

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Ingredients Edit and Save

Original recipe makes 2 - 9x5 inch loaves Change Servings
  • PREP

    20 mins
  • COOK

    45 mins

    2 hrs 10 mins


  1. In a large saucepan, heat the water, oatmeal and salt until it bubbles. Add the brown sugar and shortening; stir until melted. Remove from heat and let cool until lukewarm.
  2. In a small bowl, dissolve yeast and sugar in warm water. Let stand until creamy, about 10 minutes.
  3. In a large bowl, combine the yeast mixture, oats mixture and 2 cups flour; stir well to combine. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
  4. Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into two equal pieces and form into loaves. Place the loaves into two lightly greased 9x5 inch loaf pans. Cover the loaves with a damp cloth and let rise until doubled in volume, about 30 minutes. Meanwhile, preheat oven to 350 degrees F (175 degrees C).
  5. Bake in preheated oven for about 40 to 45 minutes or until loaf tops are golden brown and the bottom of a loaf sounds hollow when tapped.
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Reviews More Reviews

Most Helpful Positive Review
Jan 08, 2004

Shhhh, don't tell anyone! I halved all of the ingredients, and I also skipped the preliminary steps of soaking the oats, etc. I dumped everything into my bread machine---STUPENDOUS LOAF OF BREAD!!! Slightly sweet, wonderful color, texture, and flavor. A keeper.

Most Helpful Critical Review
Nov 19, 2006

If you like VERY dense breads you might like this one. I prefer a lighter bread and should have read the reviews prior to making it, and I might have looked for another recipe. It is good toasted, however, and it is easy to use. Thanks to cheapchick for her advice on using an egg wash and sprinkling toasted oatmeal (about 1/4 c.) on top of the bread. It did look nice.


26 Ratings

Jan 20, 2008

I have been baking bread for a long time, and this is definitely at the top of my favorite list. I made it twice this weekend - first by hand, following the recipe (although i had to add 1/2 cup of additional water to the dough), then i tried it making with the bread machine on dough cycle and baking it in the oven. When i make it in the breadmachine in the future, i won't pre-cook the oatmel - it becomes a big "lump", and is hard for the machine to handle. Also, i reduced the brown sugar to 1 tbsp, substituted 1 cup of whole wheat for bread flour, and 1/4 cup of wheat gluten for bread flour. Very tasty bread - I didn't think it was dense. I would highly recommend it!

Jan 08, 2004

Did this recipe both from scratch & in the machine like the last reviewer suggested. Even the scratch recipe is easier than most breads--and really delicious!

Jan 10, 2011

Hands down my favorite bread recipe to date. I halved this and used my kitchen aid for the kneading. At first it was a VERY tough dry dough so I added a touch of water, and figured it was going to turn out awful. But it rose perfectly both times and it's a perfect dense slightly-sweet bread. Great for toast and grilled sandwiches, and also a nice hearty tuna and veg sandwich. Nice light crumb. Just the kind of bread my family loves. Thanks for the great recipe!

Jun 01, 2009

This is truly great oatmeal bread! I can't believe more people having reviewed it. I like it because it has more oatmeal per loaf than other recipes (1 1/2 cups per loaf). I also like it because it is sweetened with brown sugar instead of honey, which is cheaper and I always have some on hand. The bread is chewy and a little sweet. I have made it twice by hand. The first time it was a little dense as other reviewers noted. The second time I added a little more water to the water/oats mix (maybe 1/4 cup) and it turned out perfect. Also, I substituted an equal amount of canola oil for the shortening.

Feb 18, 2009

This recipe is really good for the bread machine! I did exactly what another reviewer suggested and just put half of everything (even the last bit of water and sugar) in the machine and it came out awesome. Not too dense and not too light - perfectly moist and chewy. This is one of those rare recipes where you don't have to add or change anything to make it great!

Jan 08, 2004

Has a great hearty texture and weight. Reminds me of my moms oatmeal bread. Best eaten right out of the oven, but great toasted later too.


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  • Calories
  • 207 kcal
  • 10%
  • Carbohydrates
  • 40.2 g
  • 13%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 2.4 g
  • 4%
  • Fiber
  • 2 g
  • 8%
  • Protein
  • 6 g
  • 12%
  • Sodium
  • 294 mg
  • 12%

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

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